Volare Italian Ristorante Menu

Grilled Italian rope sausage with peppers, white wine, and fresh oregano

Seared u-10 sea scallops over carrot puree with candied bacon, pickled fresno chili pepper and micro greens

Baked rolls of eggplant with ricotta and marinara

Thinly sliced raw certified angus beef tenderloin with feta cheese, arugula, radish, red onion, and green olive lemon citronette

Goat cheese, oyster mushrooms, roasted red pepper, and white truffle oil

Mixed greens with banana peppers, artichoke, olives, english cucumber, feta cheese with house balsamic vinaigrette

Groganica farms aquaponic lettuce, ale-8-one glazed stonecross farms pork belly, marcona almonds, peppadew peppers, and goat cheese with a caramelized pineapple and jalapeno vinaigrette

Iceberg topped with dried cranberries, toasted pecans, and diced tomatoes, served with gorgonzola dressing

house-made mafalde pasta tossed with certified angus ground beef, toasted pine nuts, mire poix, parmesan, and white wine

Baked lasagna with sausage, beef, and ricotta

House-made pappardelle pasta tossed with mushrooms, bacon, in a demi-glace cream sauce

Capellini pasta and shrimp in a basil, garlic, and white wine lemon cream sauce

"fruit of the sea" shrimp, scallops, sea bass, salmon, mussels, and clams in a spicy white wine tomato sauce

House-made gemelli pasta in a traditional italian meat sauce with red wine and tomatoes

House-made ricotta ravioli and green peas in a creamy tomato vodka sauce

Veal shank slow cooked in red wine with mire poix served over saffron risotto with fresh rosemary

Crispy maple leaf farms half-duck, served with gorgonzola risotto and asparagus, topped with a sour cherry and roasted jalapeno demi-glace finished with toasted pistachio

Certified angus beef short ribs braised in jim beam bourbon, rosemary, pomegranate juice, oranges, banana peppers, and veal stock

Grilled pork ribeye served over garlic roasted red potatoes and spinach, topped with a banana pepper and cipollini onion relish, finished with a dark rum and tamarind reduction

Sautéed with prosciutto, sage, and mozzarella in a white wine butter sauce

Sautéed in a sweet marsala sauce with shiitake mushrooms

Sautéed in a white wine lemon sauce with capers

Lightly breaded and topped with tomato sauce and mozzarella served with pasta marinara

14oz certified angus beef ny strip steak finished with a maker's mark bourbon balsamic glaze and grilled scallions

8oz center-cut certified angus beef tenderloin topped with sundried tomato compound butter and crispy prosciutto served over a sweet corn puree