Volterra

From the moment Don Curtiss and Michelle Quisenberry were introduced by a mutual friend, Chef Kathy Casey, it was the beginning of a great culinary duo. Don’s innovative culinary style and Michelle’s business savvy were a natural combination. Named after the Tuscan hilltop town where the couple married in 2004, Volterra features the bold-flavored, Tuscan-inspired menu of Chef Curtiss showcasing his innovative style applied to the bountiful harvest of the Pacific Northwest. Chef Curtiss’ philosophy is to use the best local and imported ingredients and put them together simply so the ingredients speak for themselves. He strongly believes it’s important to know the source of every ingredient and travels to Italy annually. He also works closely with local farmers and uses only the freshest seasonal products available. Menu highlights include seasonal Tuscan ingredients, house-made pasta and charcuterie, Wild Boar Tenderloin with gorgonzola mustard sauce, and extensive gluten free options.