Volare Italian Restaurant 2300 Frankfort Ave Louisville, KY 40206

FRIED SQUID and ZUCCHINI SERVED with a Horseradish, lime and ginger aioli

GRILLED ITALIAN ROPE SAUSAGE with PEPPERS, WHITE WINE and FRESH OREGANO

BAKED ROLLS of EGGPLANT with RICOTTA and MARINARA

THINLY SLICED RAW CERTIFIED ANGUS BEEF TENDERLOIN served with a green olive and caper tapenade, micro garnet mustard, burrata cheese and extra virgin olive oil

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

ICEBERG TOPPED with DRIED CRANBERRIES, TOASTED PECANS and DICED TOMATOES, served with GORGONZOLA DRESSING

HOUSE-MADE Rigatoni PASTA in a SAUSAGE, TOMATO, CREAM, BASIL and PARMESAN REGGIANO SAUCE

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

RISOTTO di ARAGOSTA CREAMY SWEET CORN RISOTTO with POACHED LOBSTER CLAW MEAT and CARAMELIZED LEEKS, FINISHED with PARMESAN CRISP and a TARRAGON SHERRY VINEGAR REDUCTION

CAST IRON SEARED BAY OF FUNDY SUSTAINABLE SALMON with a TOASTED PECAN and ORANGE COMPOUND BUTTER, served over a CRIMINI MUSHROOM ENGLISH PEA RISOTTO 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 GORGONZOLA RISOTTO and ASPARAGUS, TOPPED with a SOUR CHERRY and ROASTED JALAPENO DEMI-GLACE FINISHED with TOASTED PISTACHIO

CERTIFIED ANGUS BEEF SHORT RIBS BRAISED in JIM BEAM BOURBON, ROSEMARY, POMEGRANATE JUICE, ORANGES, BANANA PEPPERS, and VEAL STOCK

VEAL SCALLOPINI SAUTÉED with PROSCIUTTO, SAGE, and MOZZARELLA in a WHITE WINE BUTTER SAUCE

CHICKEN BREAST SAUTÉED with PROSCIUTTO, SAGE, and MOZZARELLA in a WHITE WINE BUTTER SAUCE

VEAL SCALLOPINI SAUTÉED in a SWEET MARSALA SAUCE with SHIITAKE MUSHROOMS

CHICKEN BREAST SAUTÉED in a SWEET MARSALA SAUCE with SHIITAKE MUSHROOMS

VEAL SCALLOPINI SAUTÉED in a WHITE WINE LEMON SAUCE with CAPERS

CHICKEN BREAST SAUTÉED in a WHITE WINE LEMON SAUCE with CAPERS

VEAL SCALLOPINI LIGHTLY BREADED and TOPPED with TOMATO SAUCE and MOZZARELLA served with PASTA MARINARA

CHICKEN BREAST LIGHTLY BREADED and TOPPED with TOMATO SAUCE and MOZZARELLA served with PASTA MARINARA