Pazzo Ristorante

mixed greens with extra virgin olive oil, lemon

hearts of romaine and escarole, caesar dressing, focaccia toasts

baby spinach, red onion and poached egg, pancetta vinaigrette

beet and cucumber salad, horseradish mascarpone, salted walnuts

bibb lettuce, dill- buttermilk dressing, radishes, young pecorino

seasonal soup, prepared daily

fried monterey bay calamari, wild herbs, caper aioli, lemon

willamette valley lamb, baby cress, black truffle vinaigrette, grana parmesan

san daniele prosciutto, grilled ciabatta, pickled melon

slices of cool-poached veal, potato, caper and celery salad, tuna aioli

fennel and carnaroli rice coquettes, frisee, cherry tomato marmellata

each selection grilled asparagus sweet corn fregula local mushrooms with thyme moretti polenta with mascarpone spinach with toasted garlic roasted fingerling potatoes

ricotta and thyme filled pasta, virgin sungold tomato sauce

black and white ravioli filled with salmon, baby spinach in lemon cream

wide saffron pasta ribbons, carlton pork and smoked prosciutto ragu

black string pasta, white prawns, lobster roe, northwest corn

guanciale, red onion, tomato, pecorino romano

handmade potato pillows, beef shortribs in red wine, pecorino sfizio

carnaroli rice, seasonally inspired A.Q.

pan- roasted range chicken, summer vegetable caponata, red pepper vinaigrette

bigeye tuna charred rare, bright lights carrots, thai basil, sicilian olive oil

pan- roasted halibut, heirloom tomato bread salad, local borage, bottarga oil

pan-roasted wild salmon, local mustard greens, sweet potato saute, summer truffle vinegar

roasted muscovy duck breast and confit leg, treviso, salted plums and saba

grilled cascade beef shoulder tender, sweet corn fregula, stewed golden tomatoes

grilled grain- fed beef ribeye, yukon gold and walla walla onion tart, 10- year balsamic vinegar