Volare Italian Ristorante
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 in a sweet marsala sauce with shiitake mushrooms.
Sauteed in a white wine lemon sauce with capers.
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.
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.
Rotollini Di Melanzane
Fried Green tomatoes
Outside
a row of clocks
Restaurant
Virgin cocktails (raspberry nojito)
Liguini Frutti DI Mare
Mussels
Bar
Dining area
Rotollini Di Melanzane
Bar
Bread service
Restaurant
BLT
Lumache Carcerata & Capellini Di Sorrento
outside
drink
interior
Bread and oil, moscato
Volare
Liguini Frutti DI Mare
Dinner time
Susie R.
Feb 26, 2025
Oh, yum!!! This is our second visit but it has been years...way too long. The restaurant is in a nice older business area and has a lovely vibe. Prices aren't cheap but this is a beautiful place for a special night out. Lovely wine list and good cocktails. The wait staff is good, well-trained. The food: RRR and I split a caesar salad and we still had very large portions. I had the pappardelle with bacon and mushrooms in a cream sauce, oh my, heaven!!! RRR had the cappellini pasta with shrimp in a wine lemon cream sauce and he loved his as well. Our friends had the 16 layer ( !) ravioli and the rigatoni with a sausage basil tomato sauce and they both really enjoyed these.As usual, no space for dessert. It was a lovely evening.
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Emily W.
Feb 18, 2025
Took my son on our annual valentines dinner this past weekend and it was so fun! He loves Italian and was excited to upgrade from Olive Garden haha It is beautiful inside! The ambience is really cool. We got the Chicken Parmesan and Bolognese and both were delicious. He chose chocolate cake for dessert, it was very rich but he loved it. Our server Gavin did a great job and we had such a relaxed dinner! Would definitely return.
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Michael G.
Jan 18, 2025
This place is amazing, very classy atmosphere. They offer a private dining area that officers an intimate dining experience. They have street parking and complimentary valet parking which is a great draw for those of us who have mobility issues. This place never a disappointment. We started off with the Bruschetta and the calamari, which is served with a horseradish, lime and ginger aioli which is very flavorful and goes well with the calamari. The Bruschetta is a unique combination of goat cheese, oyster mushrooms combined with roasted red pepper in a white truffle oil. My wife had the Rotollini Di Melanzane, which is baked eggplants with ricotta cheese and served with a delightful sauce. For my main course I had the Bistecca Con Bourbon, a 14 oz steak with a balsamic glaze and grilled scallions. The bourbon was nicely balance and not over powering. My wife had the Roasted Duck with is served with Gorgonzola risotto and grilled asparagus TS that is topped with a unique cherry and roasted jalapeño on Demi glaze that is topped off with toasted pistachio. A tru work of art, I wish I had gotten the Duck instead of the steak. I had the Tiramisu for dessert along with the Cannoli. I love Cannolis and always try them whenever they are offered. These are dipped in chocolate, filled with ricotta, chocolate chips and candied fruit filing and toed with toasted pistachio and fresh berries. My wife opted for the Crème Brûlée , that features a traditional crème brûlée flavored by the chef's choice. It was a great selection. All in all I have to say this is an excellent place for Italian cuisine. I will return when I am have in the area.
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Sarah M.
Jan 3, 2025
Great Italian food in a nice atmosphere! We enjoyed Ceasar salad, pasta, and cheesecake for dessert. The pasta and salads were good, but the cheesecake stole the show - it was excellent!!
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Clay G.
Nov 8, 2024
We had a delightful dinner at Volare tonight. The menu was filled with amazing Italian dishes and the service was amazing. Even though we sat in the outside dining area the atmosphere we experienced was well done. We look forward to being able to eat here again in the future.
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Tom D.
Oct 17, 2024
Whenever I visit Louisville and I want to enjoy the best Italian theCity has to offer, it's Volare! From the service from Jonathon and his staff or the food from chefJosh and his staff, it's CLEAR as an industry pro they know how to take care of people, their business and create memorable experiences. An absolute MUST for anyone living in Louisville weekly, and any visitor must happen upon this true Louisville treasure.Thanks Johnathon and Josh....Can't wait to see you again! Ps. No pics of the sausage and peppers. Ate them too fast with Tim!
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Kim R.
Aug 26, 2024
We love dining at Volare! Always such a wonderful experience. Ambiance, service, cocktails and food never disappoint. We recently celebrated a landmark birthday with my parents. Everyone loved the experience.
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Alli C.
Aug 30, 2024
Volare is one of my favorite bars and places to share a plate of something amazing with a date. The people watching is some of the most upscale in Louisville, and the service is impeccable.
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Claudia H.
Nov 19, 2024
Went here for a work event recently. The food was incredible and the service was stellar. I will be coming back here again!
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Sydney P.
Feb 21, 2025
The food and service is always top notch. This is my fiancé's and I's go to place for a nice dinner. The Ambiance is wonderful and always what we are looking for.
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