Classic Shrimp Cocktail

Crisp Calamari

spicy tomato sauce

Salmon Tartare

in olive oil and lemon, with capers, red onion, chopped egg and creme fraiche

Grilled Artichoke

balsamic vinegar reduction, garlic aioli

Oysters Rockefeller

half dozen P E I oysters topped with watercress, spinach, breadcrumbs, shallot, and bacon

Mussels and Clams Mariniere

shallots, garlic, white wine, parsley

Beef Carpaccio di Cipriani

arugula salad, parmesan cheese, lemon vinaigrette, aged balsamic vinegar, creamed mustard dressing

Soup du Jour

Mixed Baby Greens

dried cranberries, candied walnuts, feta cheese, white balsamic dressing

Appetizer Caesar Salad

romaine lettuce, shaved parmigiano reggiano, crostini, Caesar dressing, and an anchovy fillet

Salad of Cucumbers

white corn, organic pear tomatoes, crumbled blue cheese, avocado, lemon dressing

Classic Grilled Chicken Caesar Salad

Classic Grilled Swordfish Caesar Salad

Roast Chicken Salad

baby spinach, goat cheese, marinated shallots, warm fig dressing

Fried Rock Shrimp

baby greens, organic tomatoes, carrots, lemon dressing

Herb Roasted Atlantic Salmon

white bean salad, French green beans, kalamata olives, pear tomatoes, lemon/basil dressing

Top Sirloin Steak

spinach, baby lettuces, roasted walnuts, grilled asparagus, crisp shallots, French olives, crumbled blue cheese, lemon dressing

Grilled Kobe Beef Burger, Sauteed mushrooms, Marinated Shallots, Fontina Cheese, Shoestring Fries

Jumbo Prawn Sauteed

with lemon, carpers, white wine, and garlic, served with whipped potatoes and asparagus

Chicken a Limone

with woodland mushrooms, asparagus, and roasted fingerling potatoes

8-oz Top Sirloin Steak

topped with blue cheese/walnut butter, served with shoestring potatoes, and roasted tomato

Grilled Local Swordfish

putanesca sauce, sauteed spinach, whipped potatoes

Spaghetti with Meatballs

beef short ribs, and Italian sausage, served in a bolognese sauce

Penne with Sauteed Chicken

peso, cream, pine nuts, and sun dried tomatoes

Cheese Tortellini with Mascarpone

candied walnuts, crumbled blue cheese

Seafood Spaghetti

shrimp, clams, mussels, calamari, and scallops, fresh tomatoes, garlic, extra virgin olive oil, herbs

Mushroom Ravioli

with porcini cream, shaved parmesan cheese

Fettuccine with Spiced Shrimp

fresh tomatoes, white wine, herbs

Linguine with Manila Clams

spinach, asparagus, lemon and white wine cream sauce

Tahitian Vanilla Bean Creme Brulee

Poached Pear

served with vanilla gelato

Warm Flourless Chocolate Cake

bananas foster, vanilla gelato

Caramelized Pear Tart with Frangipani

in a sweet pastry shell, served with vanilla gelato

Cannoli

stuffed with sweet ricotta cheese filling

Chocolate Mousse Trio

dark, milk, and white chocolates layered in a martini glass

Shrimp Cocktail

jumbo tiger shrimp served with cocktail sauce

Crisp Calamari

with spicy tomato sauce

Globe Artichoke

stuffed with goat, blue and fontina cheeses, fresh garlic, sun dried tomatoes and balsamic reduction

Oysters Rockefeller

half dozen P E I Oysters topped with watercress, spinach, breadcrumbs, shallot, and bacon

Beef Carpaccio di Cipriani

arugula salad, parmesan cheese, lemon vinaigrette, aged balsamic vinegar, creamed mustard dressing

Crab Cakes

seared Maryland jumbo lump crab, classic sauce remoulade, crisp leeks

Buffalo Mozzarella

vine ripe tomatoes, balsamic reduction

Mussels and Clams

shallots, garlic, white wine

Stack of Seared Ahi Tuna, Dungeness Crab

avocado, lemon oil and wasabi creme

Chilled Seafood Platter for Two

Alaskan king crab legs, whole maine lobster, P E I oysters, cocktail shrimp, clams, mussels, smoked hamachi, cocktail sauce, horseradish cream

Mushroom Terrine

assorted wild mushrooms with garlic, chives and shallot

Diver Sea Scallops

stuffed with pancetta and homemade Italian sausage topped with pesto cream sauce

Crepe

stuffed with crab in a light tomato cream sauce

Soup of the Day

Classic Caesar Salad

romaine, shaved parmesan cheese, crostini, and an anchovy fillet

Salad of Cucumber

white corn, avocado, blue cheese, chopped organic tomatoes in a lemon dressing with aged balsamic vinegar

Mixed Baby Greens

dried cranberries, candied walnuts, feta cheese, white balsamic dressing

Iceberg Lettuce Wedge

blue cheese dressing, crisp shallots, crumbled maytag blue cheese

Beef Steak Tomatoes and Red Onion

served over baby mixed greens with red wine vinaigrette, topped with crumbled blue cheese and black olives

Chop House Salad

romaine, spinach, tomatoes, black olives, bell peppers, avocado, sharp cheddar cheese, bacon/red wine vinaigrette, crisp shallots

USDA prime corn-fed beef is po pazzo's house specialty, we cook it to your liking in a 1700 degree infrared broiler, this cooking method ensures maximum flavor and browning of your meat, price includes seasonal fresh vegetables

18 oz Prime Bone-in Rib Eye

Bone-in Rib Eye Sicilian Style

dusted with seasoned Italian breadcrumbs and broiled

9-oz Prime Petite Filet Mignon

14-oz Prime Filet Mignon

18-oz Prime New York Steak

22-oz Prime Porterhouse Steak

14-oz Bone-in Milk Fed Veal Chop

Lamb Rack

with mint apple demi-glaze

Add 8-oz Australian Lobster Tail to Any Meat

Sinatra Style Steak

sauteed mushrooms, onions and tomatoes

Veal Saltimbocca Romano

with proscuitto, sage, and fontina cheese, topped with a porcini mushroom sauce, served with sauteed spinach, seasonal vegetables, and gratin potatoes

Jumbo Prawns

sauteed with capers, lemon, white wine, and garlic, served with whipped potatoes and asparagus

Local Swordfish

stuffed with crab, pine nuts and Italian breadcrumbs, skewer with red onions, served with roasted potatoes sauteed spoon spinach, and a tomato veloute

Chicken Marsala

with mushroom, gratin potatoes and green asparagus

Beef Spiedini

stuffed with breadcrumbs, fresh tomato, chives and parmesan cheese, grilled and served with garlic mashed potatoes and seasonal vegetables

Aqua Pazza

fried whole rock cod in a sweet and sour sauce with onions and olives (when available)

Osso Buco

braised veal shank served over saffron risotto with seasonal vegetables and a garden herb sauce

Seared Ahi Tuna Au Poivre

with pink and black peppercorns with a summer vegetable medley with shitake mushrooms in a lemon soy reduction

Oven Roasted Halibut

wrapped in yukon gold potatoes served over garlic spinach with a muscadat lemon butter sauce

Sea Bass Oreganata

lightly breaded with a citrus beurre blanc sauce served with grilled asparagus and wild rice

Mushroom Ravioli

with porcini cream and fresh tomatoes

Penne Broccoli

with truffle oil, pecorino Romano cheese

Angel Hair with Dungeness Crab

day boat scallops, garlic and fresh tomatoes

Cheese Tortellini

with saffron-infused mascarpone cream, candied walnuts, crumbled blue cheese and English peas

Spaghetti with Meatballs

beef ribs, and Italian sausage, served with a bolognese sauce

Rigatoni with Pear Tomatoes

basil, garlic, extra virgin olive oil with ricotta salata

Risotto

with black ink cuddle fish topped with crab

Seafood Linguine

shrimp, manila clams, calamari, mussels with a spiced tomato herb sauce

Lobster Ravioli

with saffron tomato cream

Linguine Romano

with chicken, spinach, fresh garlic, sun dried tomatoes, and pine nuts with a spicy white wine sauce

Michele's Fries

shoestring potatoes seasoned with parmesan cheese and white truffle oil

Creamed Baby Spinach

Steamed Asparagus

Whipped Yukon Gold Potatoes

with roasted garlic

Broccoflower Gratin

mashed with parmesan cheese, garlic and creme fraiche

Seasonal Fresh Vegetables

Tahitian Vanilla Bean Creme Brulee

Poached Pear Served with Vanilla Gelato

Warm Flourless Chocolate Cake, Bananas Foster, Vanilla Gelato

Caramelized Pear Tart with Frangipani, in a Sweet Pastry Shell, Served with Vanilla Gelato

Cannoli Stuffed with Sweet Ricotta Cheese Filling

Chocolate Mousse Trio: Dark, Milk, and White Chocolates Layered in a Martini Glass