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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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Mid-Summer 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 bite-sized items with an optional
2 oz wine pairing listed below.

Chilled Oyster, single variety, cocktail, lemon 3
‘07 DOMAINE SAUVETE, ONEIROS, TOURAINE, LOIRE 4.50

Wagu Steak Tartare, spicy, sweet, with
sesame cracker 4
‘06 DOPFF AU MOULIN, GEWURTZTRAMINER, ALSACE, FRANCE 5

Shrimp & Octopus Ceviche, Thai
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, pistachio,
and heirloom tomato gazpacho 11

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

Steamed Black Mussels, white wine, garlic, shallots
and European style butter 9

Marrow Bones, two pieces of roast veal marrow bones,

thyme scented toasts 11

Peaky Toe Crab, cucumber, preserved lemon & avocado 11

Mesclun Salad, market herbs, red radish, candied

nuts, shallot dressing 9


Heirloom Tomatoes, basil, fresh mozzarella and
tomato consomme 10

Chilled Veal Sweetbreads, Madeira scented chicken
liver mousse, asparagus, mushroom vinaigrette 9

Prosciutto Rocket, thin prosciutto, arugula,
gorgonzola & toasted pine nut vinaigrette 10

Crispy Fried Oysters, horseradish, garlic chip, and
Tabasco vinaigrette 9

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

House Cured Salmon Flatbread, dill crème fraiche,
red onion, whitefish caviar 10


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

Hungarian-style Braised Wagu Beef , buttered
spatzle, tender asparagus 22

Roast Chicken Breast & Thigh, sweet corn, Cippollini
onion and cornbread stuffing 14

Duck Confit, 12 hour dry brine, 12 hour slow
cooked, with French lentils & haricots vert 19

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

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Chef/Partner Stephen Dunne