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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
Menu for Pazzo Ristorante provided by Allmenus.com
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