Bar Volpe menu — United States

Crispy toast topped with shrimp, savory cured pork fat, oregano, and spicy Calabrian chili oil.

Soft, warm rolls brushed with a savory blend of green garlic and garlic chives, finished with a sprinkle of sea salt.

Crispy chickpea flour fritters served with charred shishito peppers and a hint of tangy black lime.

Crispy fried farro rice balls infused with black truffle and drizzled with orange blossom honey.

Crispy fried olives stuffed with a savory blend of spicy nduja sausage and mortadella.

Fresh heirloom melon served with marinated feta, opal basil, and a splash of vermouth.

Thinly sliced raw tuna served in a light tomato broth with sweet sungold tomatoes and fresh chives.

A selection of lightly fried shrimp and calamari served with fresh basil and a spicy Calabrian chili pepper spread.

Thinly sliced raw beef served with crispy flatbread, a savory anchovy-infused aioli, and fresh arugula.

A refreshing salad featuring diced cucumber, savory soppressata salami, and caciocavallo cheese, seasoned with aromatic oregano.

Mussels served in a flavorful shrimp butter and Panang curry broth, accompanied by toasted garlic bread.

A crispy pastry shell filled with spicy tuna cream and finished with sesame seeds.

Grilled seasonal beans served with heirloom tomatoes, crispy shallots, and a tomato vinegar dressing.

Small, ridged pasta shells served in a spicy sausage ragu, finished with saffron and Pecorino Sardo cheese.

Spaghetti pasta tossed with Jonah crab and lemon, finished with a crunchy breadcrumb topping.

Soft ricotta dumplings served in a lemon butter sauce, topped with caviar and fresh chives.

Casarecce pasta tossed with lobster, chili crisp, and squid ink.

Handkerchief-shaped pasta filled with braised chicken and roasted mushrooms in a savory marsala wine sauce.

Handmade Sardinian pasta pockets filled with a blend of potato and goat cheese, served in a tomato basil sauce.

A grilled swordfish skewer served with spiced carrots, chickpeas, and pine nuts.

A savory pork sausage served with a marinated squash caponata, fresh basil, and black garlic.

Roasted rotisserie chicken served with black truffle, Tuscan kale, and fingerling potatoes.

This Sardinian-style dish features fregola pasta tossed with artichokes, shellfish, and spicy 'nduja sausage, designed to be shared by two to four people and requiring a 30-minute preparation time.