Volare Italian Ristorante

Chef's everchanging seafood special of the day

Fried squid and zucchini served with a sweet chili citrus aioli

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

Baked rolls of eggplant with ricotta and marinara

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

Goat cheese, Frondosa Farms oyster mushrooms, roasted red pepper, white truffle oil

Romaine hearts, Parmesan Reggiano and Spanish anchovy with traditional Caesar dressing

Chopped greens, romaine, Brussels sprouts with banana peppers, artichoke, olives, salami and feta with house balsamic vinaigrette

Groganica Farms aquaponic lettuce, curry roasted Marcona almonds, pickled baby beets and goat cheese with white balsamic mango vinaigrette

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

House-made lumache pasta in a sausage, tomato, cream, basil and Parmesan Reggiano sauce

Sixteen layers of spinach pasta baked with pork, beef, mozzarella, plum tomatoes, basil and ricotta

House-made pappardelle pasta with mushrooms, applewood 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, clams in spicy white wine tomato sauce

House-made tagliolini pasta in traditional Italian meat sauce with white wine, fennel, mire poix and tomato

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

Creamy sundried tomato risotto with roasted Stone Cross Farm pork belly, fennel, finished with whipped jalapeno feta cheese

Thinly pounded 14oz veal chop grilled and topped with watercress salad, capers, cherry tomatoes, grated pecorino finished with grapefruit citronette

Cast iron seared Faroe Island sustainable salmon with plum, leek and Peppadew pepper jam, served over roasted fingerling potato and Savoy cabbage

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 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

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

Sautéed in a sweet Marsala sauce with Frondosa Farms 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 ribeye topped with Canary Islands smoked goat cheese and balsamic roasted Frondosa Farms mushrooms

14oz certified Angus beef NY strip steak finished with a Maker's Mark bourbon balsamic glaze and grilled scallion

8oz center-cut certified Angus beef tenderloin topped with charred sweet peppers and finished with horseradish Dijon sauce and aged balsamic