Sauteed with garlic butter.
With fresh herbs.
Grilled, Parmigiano cheese & extra virgin olive oil.
Creamy with herbs.
Seasonal mixed with garlic & thyme.
Spaghetti with olive oil, garlic and parmesan. (Sugo Pomodoro).
Two beef meatballs with sugo pomodoro and 4 cheese sauce.
Lightly fried calamari with bell peppers and roasted garlic Aioli.
A giant herb cheese stuffed meatball with sugo pomodoro.
Fresh olives tossed in Italian spices.
Prince Edward Island mussels sauteed in white wine, cream, fresh thyme and lemon juice, served with grilled crostini.
House made crab cake fried and served with herb salad and Calabrian chili Aioli.
Seared scallops with herb salad, citrus, lemon juice and pink peppercorn.
Ahi tuna, radish, pickled asparagus and extra virgin olive oil.
Chef's selected and made fresh daily
Seared scallops in white wine, clam juice and dill broth.
Sliced tomatoes, fresh mozzarella and basil with extra virgin olive oil and aged balsamico.
Mixed greens tossed with balsamico and extra virgin olive oil and finished with shaved parmesan.
Romaine leaves with caesar dressing, finished with shaved parmesan & house made croutons.
Arugula, apples, pears, toasted almonds, gorgonzola & extra virgin olive oil & aged balsamico.
Red & yellow beets, burrata, walnuts, arugula & sherry thyme vinaigrette.
Prociutto, goat cheese, honey, rosemary and red pepper flake.
Spicy sausage, pepperoni, crimini mushrooms, garlic, tomato sauce and fresh mozzarella.
Mozzarella, goat, fontina and gorgonzola cheeses with arugula.
Chicken, asparagus, roasted garlic cream and red onion.
Inspired by the Brandi Pizzeria in Naples, tomato sauce, mozzarella, basil & extra virgin olive oil.
Our handmade potato dumplings.
Cannelloni stuffed with beef, pork, sausage, spinach and tomatoes with mozzarella, ricotta, red and white sauces.
Spaghetti tossed with a classic braised meat sauce of Bologna.
Clams, mussels and shrimp in saffron cream sauce over broken capellini.
Rigatoni tossed with chicken, smoked tomatoes, spinach and our house made 4 cheese sauce.
Paccheri pasta with green bean pesto, goat cheese and sugo pomodoro.
House made spinach and ricotta ravioli tossed in sugo pomodoro and sage brown butter.
Angel hair, ripe tomatoes, garlic, sauteed shrimp, basil and fresh mozzarella.
Penne pasta with fiery tomato sauce and garlic.
House made duck confit tossed with spaghetti, cream and peas, finished with egg yolk.
Fettuccine tossed with cream and parmesan.
Risotto with scallops, clams, shrimp, speck and smoked tomatoes.
Saffron, chicken and asparagus risotto in a parmesan shell.
Cider braised beef brisket on smoked bell pepper risotto.
Lobster tail, shrimp and scallops over fresh linguine tossed in a pecorino cream sauce.
Grilled salmon with summer vegetables and tomato basil salad.
Seared and served on spaghetti with summer vegetables finished with a white wine fume.
Grilled ahi tuna on carrot puree, cauliflower fritters, orange oil and balsamico.
Shrimp sauteed with garlic and red chili in a white wine lemon butter over linguine.
Breaded and sauteed with creamy spinach, fried potato and grilled lemon.
Grilled filet of beef on creamy herb risotto with bone marrow butter and red wine demi glace.
36 ounce porterhouse served with extra virgin olive oil, aged balsamico and sea salt.
Sauteed chicken breast with lemon butter sauce, capers and creamy parmesan risotto.
Wrapped with guanciale and grilled, served with creamy corn, herbs and aged balsamico.
Parmesan breaded chicken with mozzarella and sugo pomodoro on fettuccine with 4 cheese sauce.
Braised tender and served over creamy polenta, finished with white wine demi, Castlevetrano olives and sun dried tomatoes.
Grilled ribeye finished with peppered shiitake mushrooms and brandy peppercorn cream with herb roasted potatoes.
Porcini mushroom-crusted veal medallions on linguine with garlic butter, sauteed mushrooms and spinach with roasted tomato butter sauce.
Crispy leg of duck confit with carrot puree and frisee, oven roasted tomatoes and vinaigrette.
Menu for Pazzaluna provided by Allmenus.com
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