Pazzo's Cucina Italiana

Lightly toasted French bread topped with marinated tomatoes, caramelized onions, mozzarella cheese and fresh basil.

Fresh mozzarella and beefsteak tomatoes with mixed baby greens and roasted peppers drizzled with a sun-dried tomato vinaigrette.

Traditional, roasted red pepper and pesto hummus served with warm pita and vegetables.

Sampler platter of salami, prosciutto, fresh mozzarella and mixed vegetables drizzled with extra virgin olive oil.

Tender squid lightly battered, fried crisp and served with a spicy marinara sauce.

Grilled fillet on lightly toasted French bread with diced marinated tomatoes and caramelized onions.

Chalice shaped polenta set afloat in a vegetable ragu, overflowing with pesto sauce, sun-dried tomatoes and roasted eggplant.

Two handmade meatballs topped with Bocconici mozzarella and spicy marinara sauce.

Spinach, grilled chicken, granny smith apples, candied walnuts, dried cranberries, tomatoes and Gorgonzola cheese in a walnut vinaigrette.

Romaine lettuce with herbed croutons, shaved Parmesan and Pazzo's homemade creamy Caesar dressing.

Mixed greens, goat cheese, candied walnuts and Roma tomatoes in a raspberry vinaigrette.

Mixed field greens tossed with peanuts and mustard vinaigrette on a bed of fried noodles topped with grilled oriental glazed sliced chicken breast.

Chopped romaine, red onions, corn, avocado, tomato, Gorgonzola cheese and grilled chicken tossed in a sweet vinaigrette topped with crispy prosciutto.

Mixed greens blackened steak, tomato, egg, black bean corn relish, cheddar cheese, tortilla strips and avocado in a chipotle vinaigrette.

Mixed greens, zucchini, red onion, asparagus, cucumber, tomatoes and feta cheese in a lemon oregano vinaigrette.

Breast of chicken sauteed in white wine, garlic, olive oil, spices and Vesuvio potatoes.

Grilled chicken breast with Swiss cheese, roasted peppers, and marinated tomatoes.

Breaded chicken breast topped and baked with marinara sauce and mozzarella cheese, served open faced.

Sliced grilled fillet mignon, provolone cheese, oven dried tomatoes, arugula and sun-dried tomatoes and smoked mozzarella.

Fillet of grilled mahi mahi on a kaiser roll with butter, lettuce, red onion, tomato and Dijon aioli.

Italian salami, prosciutto, mozzarella, roasted peppers and pepperoncini drizzled with balsamic vinaigrette.

Grilled portabella mushroom panini with arugula, onion confit, roasted tomatoes and smoked mozzarella.

Sausage, roasted peppers, black olives, caramelized onions and mozzarella over a tomato basil sauce.

Mozzarella, bleu, goat and Fontina cheese blended and served with basil tomato sauce.

Bocconcini mozzarella, tomato and fresh basil.

Mozzarella, pepperoni and garlic tomato sauce.

Mozzarella and creamy goat cheese with basil pesto sauce and sun-dried tomatoes.

Grilled chicken strips, caramelized onions, mozzarella cheese and BBQ sauce.

Leeks, peppers, sun-dried tomatoes, garlic and mozzarella in a basil pesto sauce.

Sauteed fresh spinach, fresh tomatoes and red onions on a Parmigiano-garlic crust.

Chicken strips, pancetta, caramelized onions, Fontina cheese and sesame seeds.

Cheese and any two toppings.

Wild mushroom Tortelloni tossed in a Parmesan cream sauce, flavored with prosciutto and tomato.

Potato dumplings sauteed with garlic, fresh tomatoes and spinach in a creamy marinara sauce.

Sauteed chicken , rigatoni with roasted peppers and spinach in a Parmesan cream sauce.

Layers of pasta, ricotta, bechamel sauce, Parmesan and Romano cheese, topped with mozzarella then baked and a choice of sauce.

Jumbo sea scallops, sauteed with leeks and sun-dried tomatoes tossed in a white wine saffron cream sauce served over a bed of fresh linguine.

Sauteed chicken, sun-dried tomatoes, peppers, mushrooms, roasted eggplant and garlic in a white wine sauce with multi-colored Pappardelle pasta.

Mini ear-shaped pasta with sauteed broccoli, spicy Italian sausage and sun-dried tomatoes in a garlic and olive oil sauce.

Marinara sauce and extra virgin olive oil.

Fresh quartered Roma tomatoes marinated with extra virgin olive oil, garlic and basil.

Italian sausage, long Fusilli pasta, roasted peppers and eggplant in a spicy tomato sauce.

With fresh Atlantic salmon, asparagus and Roma tomatoes in a light Parmesan cream sauce.

Penne with vodka, prosciutto and peas in a light tomato basil cream sauce.

Soft pillows of striped semolina pasta filled with ricotta and spinach on top of a pepper cream sauce.

Shrimp, scallops, calms, roasted garlic and basil in a light spicy tomato sauce.

Grilled chicken, Kalamata olives, sun-dried tomatoes, garlic, extra virgin olive oil and fresh basil garnished with feta cheese.

Sauteed chicken breast with caramelized onions, green peas, diced Roma tomatoes and pancetta in a garlic cream sauce.

Breast of chicken, lightly seasoned with homemade breadcrumbs, tenderly pan-fried, topped with lemon, capers and mushrooms. Served over fresh pesto fettuccini.

Rosemary, sage, garlic and lemon marinated chicken breast. Served with broccoli sauteed in garlic and olive oil.

Boneless breast sauteed in a light spicy lemon white wine cream sauce topped with sun-dried tomatoes, spinach, mushrooms and roasted red peppers. Served over asparagus.

Breast of chicken sauteed in white wine, garlic, peas, olive oil and spices. Served with Vesuvio potatoes.

Topped and baked with mozzarella and marinara sauce. Served over penne.

Sauteed breast of chicken with diced Roma tomatoes, mushrooms and garlic in a lemon and white wine sauce. Served over a bed of capellini.

Grilled Atlantic salmon fillet served over baby greens topped with roasted red pepper vinaigrette. Served with roasted potatoes and grilled asparagus.

With lemon-cumin oil. Served with roasted potatoes and grilled asparagus.

Pan sauteed and served over spinach in a lemon butter sauce with sun-dried tomatoes. Served with garlic mashed potatoes.

10 oz. top sirloin pan-seared with fresh rosemary, sage and oregano. Served with roasted rosemary potatoes and grilled seasonal vegetables.

Char-grilled fillet mignon drizzled with a maderia reduction. Served with oven toasted potatoes and sauteed spinach.