Enjoy a mouth-watering array of passed and plated hors d’ouevres inspired by our chalk board menu, and/or the chef’s amuse – just right for a vibrant cocktail event!
Light Cheese & Assorted Garni – 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).
Light Hors D’Ouevres – For those in-between hours when you know your guests will be looking for something to nibble on. Our Light Hors D’Ouevres Menu can be paired with one of our beverage packages to create the classic cocktail event. For an upscale twist, start your event off with this menu, then segue into either a sit-down event, or dessert!
Heavy Hors D’Ouevres – Our specialty... for when you want to keep your guests mingling and the party dynamic. This menu can help to avoid the “sit-down thing”, yet will satiate even the heartiest of appetites.
Deluxe Heavy Hors D’Ouevres – Let’s just say that it’s Heavy Hors D’Ouevres, with an emphasis on the more expensive end of our menu (meat, game, fish, organics).
Assorted Dessert & Sweets Table – Let go and let Volo Pastry Chef Suzi Beu make you forget every pain you have in your body. From ultra-rich handmade truffles, to ultra-light seasonal crisps and decadent creations… your guests will sample an assortment of heavenly desserts. For some the night is not done until the sweet tooth is satisfied.
Dessert Hors D’Ouevres – Guests will enjoy Suzi’s best bite-sized creations. Small packages loaded with decadence. This is a great way to finish an evening of sensational hors d’ouevres and great wines. Includes passed and plated items. Break out the Port anyone?
Prepare for a culinary journey as you pass and share five to six courses of exquisite flavors arriving on shared plates. You’ll sample house favorite dishes off all of our menus. Each menu begins with items such as caramelized roasted garlic in extra virgin olive oil and warm crusty demi-baguettes, and ends with a dessert course by Volo Pastry Chef Suzi Beu (limited availbility - for seated groups of 12 to 30 guests, inside dining only).
Le Chalk Board – 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.
Premier Cru – We won’t skimp on the favorites here, but the mainstay of this menu derives from Chef’s core cuisine; enjoy dishes [such as] Duck Confit, Peaky Toe Crab Salad, Rare Sliced Beef, and/or Lamb Stew in addition to Steamed Mussles, House-Made Flatbreads and/or Seared Halibut.
Le Gran Dame – (Such as) Fresh Oysters on the half shell, Bourbon Cured Foie Gras, Green City Market Heirloom Tomato Salad, Giant Sea Scallops with American Sturgeon Caviar … let’s just say that the chef won’t let you down.
PLATED WINE DINNERS
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).
Custom Designed Multi-Course Wine Dinner Menu A/Q