Volo Restaurant Wine Bar Menu

salted carmel chocolate mousse, shortbread (suggested pairing: Cossart Gordon 5 year Madiera Portugal)

served a la carte with mignonette & cocktail sauce

some hot, some not

slow roasted lamb shoulder, avocado cream

Bright, fresh and balanced notes of citrus & melon with slight minerality

Fresh dark berries with a bit of spice and herbal aromas

Merlot dominant blend showcasing blackberry, currant and mocha

scents of apple & peach w/ notes of white flower and a crisp, savory mouthfeel

granny smith, lime, bright acid w/a tart finish

Cherries and plums, smoke and incense

mouth-­?watering acidity, intense fruit focus and a nickel bag of funk

Clean and lean Chardonnay/Favorita blend with a small dose of frizzante Moscato

Rich and ripe berry fruit highlight this old vines Garnacha from the north

delicate floral notes, apricots, peaches and hazelnut

fresh, white flower, citrus blossom, lemon peel, crisp apple, wet stone

classic grenache, syrah, mouvedre blend w/ freshly ripened fruit aromas and a soft tannic presence

White, Rose, or Red

Perfect for a wine and cheese event, or as an addition to an ensemble menu (includes imported and domestic cheeses as well as house made toasts)

As the name implies, the essentials of Volo cuisine make an appearance including several house favorites [such as] Shrimp & Octopus Ceviche, Roasted Beets & Goat Cheese, Steamed Mussles, Artisan Flatbreads, and more. Pair with Wine 101 from our Beverage Packages for a great introduction to Volo-style

Host your own sit-down wine dinner at Volo. On a monthly basis Chef/Partner Stephen Dunne creates a special menu exquisitely paired with favorite wines, regions, and/or themes. Dinners begin with an aperitif on arrival, and then pair each course with a tasting of wine and a brief dialogue. The final course is dessert. Advance reservation only, limited dates and availability, private dining available for up to 10 guests in our wine cellar, shut-down events available (room minimums may apply)

The perfect conversation starter - for the old and new enthusiast alike. We present one white flight and one red flight with some of our favorite varietals from boutique producers from around the world. Sample each, and find your favorites! All wines served in 2 ounce tasting portions. Limited quantities offered based on party size

$1 oysters on the half shell + $2 pancetta on­astick. nightly tuesday through Saturday from 5-­7pm

east & west coast, best daily available served with mignonette & cocktail sauce

choose iowa-­bred Berkshire prosciutto or molinari salami

warm lentil salad, red wine reduction

select farmhouse cheeses from near & far

three month aged from La Mancha, semi­firm with a creamy mouthfeel

pungent, unpasteurized triple cream, washed with brandy

iconic goat's milk that features a light creamy texture & edible central line of ash

Suzi's house made gelato served with sugar cone cookies. (suggested pairing: Elvio Tintero Moscato d' Asti, Sori Gramela, Italy $10)

Blanc, Gris and Noir of the Pinot family blended for finesse, structure and bouquet respectively

Tart cherry, truffle, nutmeg and clove

White or Red

Delicate floral notes, apricots, peaches and hazelnut

Fresh, white flower, citrus blossom, lemon peel, crisp apple, wet stone

Classic Grenache, Syrah, Mouvedre blend w/ freshly ripened fruit aromas and a soft tannic presence

A fresh basket of citrus with minerality and a slight briny note on the finish

Blackberry, violet, currant and mocha

This one goes deep with white flowers, crusty bread, honey crisp and grapefruit

Granny Smith, lime, bright acid w/a tart finish

Blackberry, cherry, smoke, cedar