SIGN-UP NOW and be among the first to learn about great wine-tasting and cooking events at VOLO. Enter your email here:
 MENUS  

Chef/Partner Stephen Dunne creates a rotating list of seasonal appetizer and entree sized plates featuring "New American" cuisine. Volo's dynamic food and wine menus feature easy to reference symbols for pairing dishes with wines grouped by flight, encouraging guests to find their own palate and, hopefully discovering new and interesting grapes.

The wines feature clear, concise descriptions and are listed from lightest to fullest as you read down the page. Select menu items may be altered for vegetarian and vegan diets.

_________________


Late Spring Menu 2009

We recommend ordering several items to share, pass, taste, and enjoy with wine.

Tapas

Perfect to start with or just snack on while you enjoy an evening

of wine with friends.  Try these tapas-sized bites with an optional

2 oz wine pairing listed below.

Chilled Oyster, cocktail & lemon    3

‘07 DOMAINE SAUVETE, ONEIROS, TOURAINE, LOIRE    4.50

 

Kobe Steak Tartare, spicy, sweet, with sesame cracker    4

‘06 DOPFF AU MOULIN, GEWURTZTRAMINER, ALSACE, FRANCE    5

 

Chilled Shrimp & Octopus Ceviche
lemon, lime, jalapeno, marinated tomato    4

‘07 FAIRHALL DOWNS, SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND    5

 

 

Small Plates

Appetizer-sized portions that are ideal to share, pass, taste, and enjoy with wine.

 

Marinated Wild Mushroom Salad, bitter greens, quail egg    10

Summer Tabouleh Salad, sliced salmon, citrus vinaigrette    12

Roasted Beets, Laura Chenel goat cheese, fresh herb vinaigrette    9

Steamed P.E.I. Black Mussels, white wine, garlic, shallots,

european butter    9

Marrow Bones, two pieces of roast veal marrow bones,

thyme scented toasts    8

Peaky Toe Crab Salad, peaky toe crab, preserved lemon & avocado   11

Pencil Asparagus, shaved manchego cheese, fresh lemon & extra

virgin olive oil    8

Heart of Palm Salad, crisp fennel, haricots vert, marcona almonds,

marinated Spanish olives    8

Crispy Veal Sweetbreads, fried chicken livers, watercress,

buttermilk dressing    11


Prosciutto Rocket, thin prosciutto, spicy arugula, gorgonzola,

toasted pine nut vinaigrette    10

House Cured Salmon, marinated heart of palm, mustard vinaigrette    9

Spring Corn & Gulf Shrimp Fritter, bacon mustard vinaigrette    7

Ham & Gruyere Panini, hearts of romaine, Caesar dressing    9

Sweet Pea Flatbread, cippollini onion, sweet pea sprouts, parmesan   9

BMG, apple-wood smoked bacon, wild mushroom & goat cheese flatbread

11

 

 

Larger Plates

 

Truffled Potato Ravioli, crisp raviolis, braised tender greens,

tuscan white beans    13

Lamb Stew, braised lamb shoulder, summer vegetables,

savory puff pastry lattice    19

Braised Kobe Beef, egg noodles, summer vegetables, Spanish paprika

22

Pan Roasted Chicken Breast, root vegetable cipollini onion hash   14

Duck Confit, 12 hour dry brine, 12 hour slow cooked, with French lentils

and haricots vert    20

Pan Roasted Salmon, summer vegetables, cous cous, tomato vinaigrette    18

_________________


Chef/Partner Stephen Dunne