Volare Italian Ristorante

Roasted heirloom tomato, basil, extra virgin olive oil, fresh mozzarella, roasted garlic.

Grilled chicken, roasted red pepper cream, spinach, artichoke, feta cheese, red onion, oregano.

Pepperoni, rope sausage, salami, banana peppers, caramelized onions, marinara.

Stonecross Farm pork belly, peppadew peppers, caramelized onion, ricotta, rapini, cilantro pineapple balsamic glaze.

Fried squid and zucchini served with a pepperoncini pepper, parmesan and basil aioli.

Grilled Italian rope sausage with peppers, white wine, and fresh oregano.

Seared u-10 sea scallops over sweet pea puree with shaved capicola and Peruvian pepper relish.

Baked rolls of eggplant with ricotta and marinara.

Thinly sliced raw certified angus beef tenderloin served with parmesan Reggiano cheese, arugula, capers, and lemon citronette.

Goat cheese, oyster mushrooms, roasted red pepper, and white truffle oil.

Traditional Caesar dressing with romaine hearts, parmesan Reggiano and anchovy.

Mixed greens with red peppers, tomato, English cucumber, gorgonzola cheese with house balsamic vinaigrette.

Groganica farms aquaponic lettuce, fresh berries, crispy stonecross farms pork belly, marcona almonds, and goat cheese with a ginger and mustard vinaigrette.

Iceberg topped with dried cranberries, toasted pecans, and diced tomatoes, served with gorgonzola dressing.

House-made lumache pasta in a sausage, tomato, cream, basil, and parmesan Reggiano sauce.

House-made Mafalda pasta tossed with certified angus ground beef, toasted pine nuts, mire poix, parmesan, and white wine.

Baked lasagna with sausage, beef, and ricotta.

House-made pappardelle pasta tossed with mushrooms, bacon, in a demi-glace cream sauce.

Capellini pasta and shrimp in a basil, garlic, and white wine lemon cream sauce.

“Fruit of the sea” shrimp, scallops, sea bass, salmon, mussels, and clams in a spicy white wine tomato sauce.

House-made gemelli pasta in a traditional Italian meat sauce with red wine and tomatoes.

House-made ricotta ravioli and green peas in a creamy tomato vodka sauce.

Creamy red pepper chimichurri risotto with grilled chicken and feta cheese, finished with sauteed yellow squash and spinach.

Cast iron seared bay of fundy sustainable salmon with a ginger and grapefruit compound butter, served over new potatoes and purple cabbage with aged balsamic.

Veal shank slow cooked in red wine with mire poix served over saffron risotto with fresh rosemary.

Crispy maple leaf farms half-duck, served with baby spinach and roasted potatoes, topped with an Italian agro dolce sauce with golden raisins and toasted almonds.

Certified angus beef short ribs braised in jim beam bourbon, rosemary, pomegranate juice, oranges, banana peppers, and veal stock.

Grilled pork ribeye served over carrot puree and sautéed spinach, finished with brie cheese, pickled sweet peppers and a green olive and rosemary vinaigrette.

Sauteed with prosciutto, sage, and mozzarella in a white wine butter sauce.

Sauteed with prosciutto, sage, and mozzarella in a white wine butter sauce.

Sauteed in a sweet marsala sauce with shiitake mushrooms.

Sauteed in a sweet marsala sauce with shiitake mushrooms.

Sauteed in a white wine lemon sauce with capers.

Sauteed in a white wine lemon sauce with capers.

Lightly breaded and topped with tomato sauce and mozzarella served with pasta marinara.

Lightly breaded and topped with tomato sauce and mozzarella served with pasta marinara.

14 oz. certified angus beef ribeye topped served Florentine style with extra virgin olive oil, sea salt, and charred lemon.

14 oz. certified angus beef ny strip steak finished with a maker’s mark bourbon balsamic glaze and grilled scallions.

8 oz. center-cut certified angus beef tenderloin topped with chive and lemon compound butter, grilled Portobello mushroom, shaved prosciutto and finished with arugula pesto.

Assorted cured meats, cheeses, garlic crostini.

Fried risotto, smoked salmon, fresno chili, dill and lemon aioli.

Eight-ounce veal meatball, marinara, Reggiano parmesan.

Maple leaf farms crispy duck wings, garlic ginger soy glaze, red cabbage slaw.

Garlic bread, tomatoes, pepperoncini, Reggiano parmesan, garlic, balsamic.

Jumbo poached shrimp, spicy horseradish.

Shredded chicken, provolone, mozzarella, romesco sauce.

Braised certified angus beef short rib, gorgonzola cream, poached egg.

Certified angus beef, fontina, crispy pepperoni, stone ground mustard aioli.

Honey mustard panko chicken breast, shaved prosciutto, pepperoncini aioli, yeast roll.

Braised certified angus beef steak, onions, peppers, mozzarella, sauteed mushroom, mustard aioli, pretzel roll.

Ladyfingers soaked in espresso and layered with a sweet mascarpone Frangelico cream. Served with creme anglaise, fresh berries and dusted with cocoa powder.

Three la rossa's Cannoli shells, one dipped in chocolate, filled with sweet ricotta, chocolate chips, and candied fruit filling, then capped with toasted pistachio. Served with fresh berries.

Classic Italian eggless custard flavored with vanilla beans, topped with fresh berries, macerated in sweet balsamic vinegar and dusted with confectioners sugar.

Bittersweet chocolate brownie served warm with vanilla ice cream, bourbon caramel, salted candied pecans.

Creamy vanilla cheesecake and crushed heath toffee in an Oreo cookie crust served with creme anglaise and fresh berries.

Traditional style creme brulee flavored daily per chef’s whim.

House made vanilla bean gelato with bittersweet chocolate, bourbon, and pecan praline.