Volo Restaurant Wine Bar

Handcrafted goats milk cheese, mild & creamy with roasted garlic, rosemary & thyme

This mild sheeps milk cheese from cypress grove chevre in California is buttery in color and flavor with a long, complex finish

Hard italian cow's milk cheese - cousin of Parmesan Reggiano

Trio of house made gelato served with sugar cone cookies (suggested pairing: Elvio Tintero Moscato d' Asti, Sori Gramela, Italy)

Walnut and apricot filled, cream cheese ice cream and honey (suggested pairing: Domaine de Durban, Muscat Beaumes de Venise, Rhone, France)

Bright, fresh and balanced notes of citrus & melon with slight minerality

Fresh dark berries with a bit of spice and herbal aromas

Merlot dominant blend showcasing blackberry, currant and mocha

Scents of apple & peach w/ notes of white flower and a crisp, savory mouthfeel

Red berry melange, orange oil, a touch of soil and a zesty mousse

Granny smith, lime, bright acid w/a tart finish

Fragrant aromas of asian pear, citrus blossom & honeycomb with an opulent ripe peach finish world peace in a bottle

Cherries and plums, smoke and incense

Mushroomy meatiness brings umami to mind alongside lightly salted blackberry

Mouth-­?watering acidity, intense fruit focus and a nickel bag of funk

Savory notes of cherry, black tea, & leather... with a 50 case total production!

Clean and lean Chardonnay/Favorita blend with a small dose of frizzante Moscato

Aromas of citrus and fresh herbs with notes of island fruit and a fresh, spicy finish

Blanc, Gris and Noir of the Pinot family blended for finesse, structure and bouquet respectively

Unfined and unfiltered with tart notes of lemon and cider with underlying minerality

Rich and ripe berry fruit highlight this old vines Garnacha from the north

100% Monastrell with cherry & plum aromas and notes of tar and espresso

Lush red fruit and black pepper resulting from old vines in concert with 2 years in French oak

Dark, ripe fruit, sweet raspberry and violet with soft, dusty tannins on the finish

Blueberry, pepper, violets and bacon fat

Delicate floral notes, apricots, peaches and hazelnut

Fresh, white flower, citrus blossom, lemon peel, crisp apple, wet stone

Classic grenache, syrah, mouvedre blend w/ freshly ripened fruit aromas and a soft tannic presence

Ripe plum, blackberry and sweet oak

Gsm blend from southern rhone noting blackberry, cassis, violet and garrigue

Lush, complex mélange of spicy red fruit, raison, cedar, clove and dark chocolate

White, Rose, or Red

Smalls Gin, Alsatian Sparkling, Fresh Squeezed Lemon Juice, Simple Syrup, Lemon Twist

Cognac, Yellow Chartreuse, Fresh Squeezed Lemon, Bitters, Sugar Rim

Perfect for a wine and cheese event, or as an addition to an ensemble menu (includes imported and domestic cheeses as well as house made toasts)

Our specialty... for when you want to keep your guests mingling and the party dynamic. This menu can help to avoid the "sit-down thing", yet will satiate even the heartiest of appetites

Let go and let Volo Pastry Chef Suzi Beu make you forget every pain you have in your body. From ultra-rich handmade truffles, to ultra-light seasonal crisps and decadent creations... your guests will sample an assortment of heavenly desserts. For some the night is not done until the sweet tooth is satisfied

As the name implies, the essentials of Volo cuisine make an appearance including several house favorites [such as] Shrimp & Octopus Ceviche, Roasted Beets & Goat Cheese, Steamed Mussles, Artisan Flatbreads, and more. Pair with Wine 101 from our Beverage Packages for a great introduction to Volo-style

(Such as) Fresh Oysters on the half shell, Bourbon Cured Foie Gras, Green City Market Heirloom Tomato Salad, Giant Sea Scallops with American Sturgeon Caviar ... let's just say that the chef won't let you down

Host your own sit-down wine dinner at Volo. On a monthly basis Chef/Partner Stephen Dunne creates a special menu exquisitely paired with favorite wines, regions, and/or themes. Dinners begin with an aperitif on arrival, and then pair each course with a tasting of wine and a brief dialogue. The final course is dessert. Advance reservation only, limited dates and availability, private dining available for up to 10 guests in our wine cellar, shut-down events available (room minimums may apply)

The perfect conversation starter - for the old and new enthusiast alike. We present one white flight and one red flight with some of our favorite varietals from boutique producers from around the world. Sample each, and find your favorites! All wines served in 2 ounce tasting portions. Limited quantities offered based on party size

Looking to impress a very discriminating crowd or celebrate something special. Let us help you select a sampling off our reserve list. We'll decant and pour for the table, and whether you'd like to "brown bag it" with a blind tasting, or showcase the bottles with crystal stemware, we'll help make it a night to remember. Bottle availability may be subject to allocation. Wines charged per consumption

Full Bar We'll choose 2 popular white and 2 red wines based on your preferences, plus beer and call liquor for your guests to enjoy

Blanc, Gris and Noir of the Pinot family blended for finesse, structure and bouquet respectively

Squeaky clean yet a bit fleshy, the floral, the mineral and fruit are quite harmonious

Unfined and unfiltered with tart notes of lemon and cider with underlying minerality

Featuring Aligoté, the other white grape of Burgundy, this wine is floral and nutty

Tart cherry, truffle, nutmeg and clove

Vibrant black fruit with dusty floral notes and a subtle peppery note

A blend with notes of blackberry and green pepper showcasing the Xinomavro grape. Soft tannins round out the finish

Lush red fruit and black pepper resulting from old vines in concert with 2 years in French oak

Dark, ripe fruit, sweet raspberry and violet with soft, dusty tannins on the finish

Blueberry, pepper, violets and bacon fat

White or Red

Smalls Gin, Elderflower Liqueur, Alsatian Sparkling, Lemon Twist, Flute

Barenjager Honey Liqueur, Orange Vodka, Soda, Orange Rind, Rocks

Ask your server for today's selection

Delicate floral notes, apricots, peaches and hazelnut

Cherry in color and aroma, exhibiting a modest complexity with blood orange, cinnamon and toasted wheat notes

Fresh, white flower, citrus blossom, lemon peel, crisp apple, wet stone

Classic Grenache, Syrah, Mouvedre blend w/ freshly ripened fruit aromas and a soft tannic presence

Ripe plum, blackberry and sweet oak

Rich floral aromas and supple plum fruit with soft tannin and a long, smooth finish

Dark, broad fruit profile reminiscent of cobbler with hints of peppery spice and minerality

Black cherry and cocoa aromas with flavors of licorice, cassis, and a subtle earthiness

A fresh basket of citrus with minerality and a slight briny note on the finish

Blackberry, violet, currant and mocha

This one goes deep with white flowers, crusty bread, honey crisp and grapefruit

Red berry mélange, orange oil, a touch of soil and a zesty mousse

Granny Smith, lime, bright acid w/a tart finish

A juicy tropical core, laced with notes of green apple, honey and wet stone

Blackberry, cherry, smoke, cedar

Fresh, generous and delectable. Only 14 cases in Chicago and we have them all!

Nuanced aromas of raspberry & graphite yield to delicate tannins

Served a la carte with mignonette & cocktail sauce

Some hot, some not

Hand-cut, spicy, sweet, sesame cracker

Citrus ponzu

Slow roasted lamb shoulder, avocado cream

12 hour brine, 12 hour slow-­cook, red wine redux

Bacon, mushroom, goat cheese

Beef carpaccio rolls, tender asparagus, gorgonzola

Fingerling potato, baby cabbage hash, verjus mustard

A light, baked savory choux pastry

Seasonal, roasted & raw vegetables

$1 oysters on the half shell + $2 pancetta on­astick. nightly tuesday through Saturday from 5-­7pm

East & west coast, best daily available served with mignonette & cocktail sauce

Fennel cured, pickled beets, brioche crouton

White wine, european-­style butter, garlic & shallots

Choose iowa-­bred Berkshire prosciutto or molinari salami

Roasted veal bones, sea salt, thyme-­scented toasts

House made chicken liver pâté with cognac

Warm lentil salad, red wine reduction

Seared wagyu tri tip steak, blue cheese crushed fingerling potato

Crispy fried, asian-­style, gochujang chili sauce glazed chicken

Select farmhouse cheeses from near & far

Three month aged from La Mancha, semi­firm with a creamy mouthfeel

Pungent, unpasteurized triple cream, washed with brandy

Soft & creamy, with a white, flowery rind and a savory umami flavor

Iconic goat's milk that features a light creamy texture & edible central line of ash

Suzi's house made gelato served with sugar cone cookies. (suggested pairing: Elvio Tintero Moscato d' Asti, Sori Gramela, Italy $10)

Lemon curd, fresh whip cream (suggested pairing: Chateau RoumieuLacoste, Sauternes, France $12)