Menu/Wine List:

#1 In the Valley - Zagat Guide

Best Italian Restaurant - AZ Republic  

Best Authentic Dining - Phoenix Magazine

**Join us for dinner Tuesday thru Thursday in the Voce' Dining-Room and receive 1/2 off any** bottle of wine !!

(Offer expires 8/28. Offer exclusive to the Voce' Dining-room only)

Gli Antipasti

Alici marinate con sedano e parmigiano  9.                                                              

House cured anchovies with celery and parmigiano cheese.

Carpaccio di manzo con insalatina e parmigiano 14.                                         

Raw thin beef wrapped around organic field greens and garnished with parmigiano shavings.

Mozzarella e prosciutto al forno sul crostone 16.                                                   

Mozzarella wrapped with prosciutto, baked and served on grilled bread with chopped

tomato and basil.

Proscutto, Pecorino e Pere 14.                                                                                      

Imported San Daniele prosciutto from Italy served pecorino Romano and fresh pears.

Le frittelle di Mamma Anna  10.                                                                                        

Eggplant fritters with grated pecorino cheese.

Tonno, radicchio, cannellini e capperi 10.                                                               

Imported Italian canned tuna served with radicchio, cannelini beans and capers.

Strangolapreti al burro e parmigiano  9.                                                                            

Home-made spinach dumplings, sautéed with butter, sage and parmigiano cheese.

Le Minestre

Minestra Cetrarese 9.                                                                                                    

Soup with potato, peas, sausage, fennel leaves and pasta..

Minestra di porri  9.                                                                                                         

Leek soup prepared in a classic Tuscan style.

 I Contorni

Carciofini in padella 9.                                                                                                  

Baby fresh artichokes sautéed.

Rapini in padella all’aglio e olio  9.                                                                           

Steamed rapini with garlic, chili pepper and extra virgin olive oil.

Insalata verde  8 .                                                                                                            

Organic rucola, romaine, extra virgin olive oil and lemon.

Insalatina mista  8.                                                                                                          

Organic rucola, tomato, onions, romaine, extra virgin olive oil and balsamic vinegar.

Pizze dal Forno a Legna

Margarita 12 .                                                                                                                      

Tomato, mozzarella and basil.

Malenzana 13.                                                                                                                     

Tomato, mozzarella and fried eggplant.

La Rustica 14.

Homemade sausage, mushrooms and black olives                                                                                                                      

I Primi Piatti

Rigatoni alla matrigiana 18.

Rigatoni pasta served with sautéed guanciale, onions and light tomato.

Risotto con carciofini freschi, porcini e parmigiano 22.                                      

Arborio rice sautéed with porcini mushrooms, fresh baby artichokes and parmigiano cheese.

Pappardelle sul cinghiale 20.                                                                                        

Pappardelle served with sautéed wild boar and light tomato sauce.

Bucatini con salsiccia casareccia e pisellini  18.                                                      

Bucatini pasta with homemade sausage, tomato and peas.

Spaghettini al pomodoro e basilico 14.                                                                       

Spaghettini with fresh tomato, garlic and basil. 

Orecchietti Con Rapini e Salsicia 18.                                                                          

Oreccheitti pasta served with sautéed rapini, sausage, olivie oil and chili pepper.

Gnocchetti alla romana con bavetta di fontina e groviera 18.                           

Semolina gnocchi baked and sautéed with gruyere and fontina cheeses.

Tagliatelle verdi all’ Emiliana 19.                                                                                  

Homemade spinach infused egg noodle with veal and tomato sauce.

Ravioloni all’ antica con salsina di pomodoro e basilico o alla Bolognese  22.        

Home-made baby ravioli filled with swiss chard and veal with your choice of :

veal bolognese or light tomato basil sauce.

Le Pietanze

La classica cotoletta alla grigliata con ruchetta, pomodoro e parmigiano 39.        

Thin veal chop grilled and served with organic baby rucola, tomato and shaved parmigiano.

Bronzino alla Barase 32.                                                                                                  

California white sea-bass baked with tomatoes, capers, black olives and onions.

Trippa di manzo al pomodoro 24.                                                                                          

Beef tripe with tomato sauce and parmigiano.

Filetto di manzo con spinaci aglio e limone 36.                                                     

Prime beef filet sautéed with pinot grigio, organic spinach, garlic and lemon.

Cotoletta di maile al gorgonzola  26.                                                                          

Thin boneless pork loin sautéed with onions, brandi and Italian gorgonzola.

Pollo alla Marsala 23.                                                                                                                  

Chicken breast sautéed with onions, extra virgin olive oil, marsala wine and sliced mushroom.  

Pesce del giorno   P.A.                                                                                                             

Fresh fish flown in daily.

All dishes are made to order.  An 18% gratuity will be added to parties of 6 or more. 

VOCE’ LOUNGE MENU

PIZZETA (Individual rustic pizzas)

Bianco- Topped with Gorgonzola,Gruyere and sliced pears. 9.

Margarita – Topped with Tomato, Mozzarella and Basil 10.

La Rustica - Topped with Tomato, Mozzarella, Home-made 11.
sausage, black olives and mushrooms.

PIATTINI - Small plates (Big Taste)

Caprese Salad - Fresh buffalo mozzarella with Roma tomatoes 12.
and basil.

Ravioli Grande – Single large ravioli stuffed with spinach and 8.
ricotta cheese with your choice of: tomato and basil or bolegnese sauce.

Polpetini – home-made mini meat balls with veal, pork and beef 9.
served on a bed of parmigiano mashed potatoes.

Calamari alla Griliata - Marinated and grilled fresh calamari. 12.

Arancini –Rice Ball with sausage and peas filling that Sicilians 9.
consume as snacks.

Misto Di Salami - Assorted meats: Salami, Capicola, Prosciutto 16.
and Black olives.

Formaggio e miele - Pecorino Romano soft table cheese served 11.
with a dollop of honey.

Spidini di Pollo - Marinated chicken breast on skewers with 10.
peppers and onions.

Strangolapreti al burro e parmigiano- Home-made spinach 9.
dumplings, sautéed with butter, sage and parmigiano cheese.

Spidini di Fileto - Marinated Filet Mignon on skewers with 11.
peppers and onions.

Gnocchi Di Patate - Potato gnocchi sautéed and served in 8.
a gelmini gorgonzola cheese sauce or light tomato basil.

Italian Reds

Chianti Colli Senesi, Baroncini-Toscana   7.75     30.00
Chianti Classico, Peppoli, Antinori-Toscana         64.00
Chianti Classico, Querciabella – Toscana           59.00
Chianti Classico Riserva, Tenute Marchese, Antinori-Toscana 68.00
Vino Nobile di Montepulciano, Fattoria del Cerro - Toscana    53.00
Rosso di Montalcino, Caparzo – Toscana    11.50 44.00
Rosso del Veronese, Nicolis Testal- Toscana        72.00
Cabernet Sauvignon ‘Farnito’, Carpineto – Toscana       74.00
Negroamaro-Cabernet Blend, Tormaresca-Apulia   8.50 32.00
Pinot Noir, Borgo Magredo-Friuli     10.00 39.00
Sangiovese, Umberto Cesari-Emiglia Romana   11.00 43.00
Pinot Noir ‘Red Angel on the Moonlight’, Jermann – Friuli   70.00
Amarone Classico, Cesari – Veneto   88.00
Merlot, Villa Pozzi – Sicily   9.00 35.00
Santa Martina Rosso (Super Tuscan) – Toscana   13.00 50.00

Reserve Selections

Amarone Classico, Il Bosco-Veneto   125.00
Brunello di Montalcino , Silvio Nardi - Toscana   105.00
Brunello di Montalcino , Camigliano – Toscana   125.00
Brunello di Montalcino , Barbi - Toscana   145.00
Brunello di Montalcino , ‘Sugarille’ Gaja – Toscana 254.00
Brunello di Montalcino , Cerbaiona - Toscana   260.00
Cabernet Sauvignon , Cignale – Toscana   110.00
Campaccio Riserva (Sangiovese/Cabernet), Terrabianca – Toscana   120.00
Col Solare , (Sangiovese, Merlot, Cabernet)-Washington   160.00
Sassicaia (Cabernet), Tenuta San Guido – Toscana   352.00
Tassinaia (Cabernet), Castello Del Terriccio – Toscana   110.00
Sagrantino di Montefalco, 25th anniversary, Capri-Umbria   185.00
Barbaresco , Gaja – Piemonte   348.00
Nebbiolo ‘Tilden’ 1998, Gaja – Piemonte   150.00
Barolo ‘Michele Chiarlo’ Tortoniano - Piemonte   120.00
Valpolicella 2001, Dal Forno Romano – Veneto   285.00
Amarone 2001, Dal Forno Romano – Veneto   950.00

Domestic Whites

White Zinfandel, Beringer – California   5.75 22.00
Chardonnay, Heitz Cellars – Napa   48.00
Chardonnay, Groth – Napa   69.00
Chardonnay, Grigich – Napa 85.00
Chardonnay, Far Niente – Sonoma    95.00
Sauvignon Blanc, Cakebread – Napa 65.00
Clos du Bois Reserve-Russian River   11.00 43.00
Bex Riesling   9.00 35.00

Domestic Reds

Merlot, Brassfield-Lake County 11.00 43.00
Merlot, Kenwood – Sonoma 44.00
Merlot ‘Crimson Creek’, Pine Ridge – Napa 69.00
Merlot ‘Indian Wells’, Chateau St Michelle – Washington 67.00
Cabernet Sauvignon, Aquinas – Napa 10.00 39.00
Cabernet Sauvignon, Jordan – Napa 115.00
Syrah, CG DiArie Sierra Foothills 64.00
Syrah, Cline – California 8.00 31.00
Pinot Noir, Aquinas – Napa 9.00 35.00
Paul Dolan Organic Zinfandel 11.00 43.00

Italian Whites

Pigato, Colle dei Bardellini – Liguria 12.00 49.00
Orvieto ‘Antinori’ – Umbria   7.00 30.00
Pinot Grigio, Lungarotti - Umbria   10.00 39.00
Pinot Bianco, Schiopetto - Friuli   75.00
Capo Martino 2001, Jermann – Friuli   100.00
Chardonnay, Castelo Della Sala, Antinori   10.50 41.00
Pinot Grigio, Santa Margherita – Friuli   55.00
Gavi di Gavi, ‘La Meirana’ Broglia – Piemonte   10.00 39.00
Chardonnay ‘Gaia & Rey’ 2003, Gaja – Piemonte   200.00
Terre di Tufi (Vernaccia blend), Terruzzi & Puthod – Toscana   56.00

Sparkling

Prosecco, Jeio – Veneto 9.00 35.00
Bosc Batasiolo Moscato d’Asti - Piemonte 8.50 33.00
Brut, Bellavista – Lombardia 60.00
Brut, Methius – Trentino 125.00
Brut ‘La Francaise’, Taittinger – Reims 75.00
Cuvee ‘Veuve Cliquot’ Gold Label – Reims 131.00
Brut, Moet & Chandon ‘Dom Perignon’ – Epernay 220.00
Brut, ‘Cristal’ Roeder-France 400.00