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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.

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Early Spring Menu 2008:

We recommend ordering several items to share, pass, taste, and enjoy with wine. Order as you go and feel free to mix dishes from each category, or choose your own soup, salad, appetizer and entree. Helpful symbols on our printed menus assist guests with friendly flight pairings, or feel free to ask your server for their own wine recommendations.


Small Plates / Starters

 Steak Tartare, hand chopped raw Kobe beef, house made sesame cracker    10

Chilled Asparagus Salad, shaved Parmesan, lemon truffle oil   9

Proscuitto Rocket, spicy arugula, thin proscuitto, gorgonzola & toasted pine nut vinaigrette    10

Frozen Granita Oysters: green apple-wasabi granita, trio of fresh oysters 10

Half Dozen Oysters, best daily available, east or west coast, spiced cocktail & lemon    MKT

Chilled Shrimp & Octopus Ceviche, thai chilies, sweet taro, & crisp seaweed    11

Spring Pea & Basil Soup, proscuitto creme fraiche    8

Roasted Beets, herbed goat cheese, truffle vinaigrette    10

Steamed P.E.I. Black Mussels, white wine, garlic, shallots & European-style butter    12

House Cured Salmon, marinated hearts of palm, snap pea pods & crisp apple chips   9

King & Crab, Alaskan king & peaky toe crab salad, preserved lemon & avocado    12

Mixed Greens, teardrop tomato, cucumber threads, white balsamic vinaigrette     8

Fried Tofu, spring vegetable caponata, Greek-style yogurt, basil oil     9

Marrow Bones, roast veal marrow bones, thyme scented toasts    11

Stuffed Calamari, Spanish chorizo, saffron aioli    11

Crisp Herb Polenta, escarole, white beans, oven dried tomato    9


Cornmeal Crusted Fried Green Tomatoes, fresh mozzarella, lemon caper vinaigrette   9

B.M.G. Pizza apple-wood smoked bacon, wild mushroom & goat cheese    12

Basil Pesto Pizza, asparagus, cippollini onion, Parmesan     10

Clam Bake Pizza, chopped east coast clams, smoked sausage & fried sage    11


Entrées / Larger Plates

Pan Roasted Atlantic Salmon, English peas, fava beans, white beans, onion suboise 19

Duck Confit, 12 hour dry brine, 12 hour slow cooked, with French lentils & haricots vert    22

Crab Cake Entree, five ounces of peaky toe crab, snap pea pod, wild mushroom lime chili sauce   19


Braised Kobe Beef , egg noodles, spring vegetables, paprika    26

Roasted Lamb, thyme and garlic marinated lamb chop, cous cous stuffed grape leaves, dill sour cream and balsamic red wine     24

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Chef/Partner Stephen Dunne