Volo Menu and Prices

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

House-made pork pâté, French mustard & pickles.

Molinaro salami, berkshire prosciutto, cherry peppers, house-made toasts.

Crispy house-made pancetta, maple mustard.

Marinated feta, toasted almond vinaigrette.

Fried calamari & shallots, salsa verde mayo.

Raw filet mignon, caper, onion, parsley, quails egg.

Roasted veal bones, sea salt, thyme-scented toasts.

Garlic, lamb & tomato crepinette, black olive sauce.

White wine, european-style butter, garlic & shallots.

Bacon, mushroom, goat cheese.

Pan seared tuna, bacon brussels sprout hash, mushroom gravy.

Crispy fried, asian-style, gochujang chili sauce glazed chicken.

Warm lentils and green beans, red wine reduction.

Sesame crusted tofu, pumpkin, daikon radish slaw.

Seared rare beef tenderloin, blue cheese potatoes, red wine glaze.

Three month aged sheep's milk cheese from la mancha, semi-firm with a creamy mouthfeel.

Sheep's milk cheese from cypress grove chevre; buttery in color and flavor, mild with a long, complex finish.

Pungent, unpasteurized triple cream cow's milk cheese, washed with brandy.

Hard & crumbly cow's milk cheese - cousin of parmesan reggiano.

Soft & creamy cow's milk cheese with a white, flowery rind and a savory umami flavor.

Deep caramel in color, crunchy, crystalline, and meltingly smooth cow's milk cheese.

Iconic goat’s milk that features a light creamy texture & edible central line of ash.

Handcrafted from wisconsin, mild & creamy with roasted garlic, rosemary & thyme.

House-made gelato served with sugar cone cookies (suggested pairing: elvio tintero moscato d’ asti, sori gramela, italy).

Chocolate mousse, salted caramel, shortbread cookies (suggested paring: niepoort ruby port, portugal).

Honey cake, berry compote, crème fraiche ice cream with cinnamon toast (suggested pairing: chateau roumieu-lacoste, sauternes, france).