Pazzo's
PAZZO'S
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
Spacious Atrium Dining with Italian-Inspired Fare
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Mushroom filled tortellini, tomato, mushroom, Parmesan cream sauce, flavored with prosciutto and tomato.
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.
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.
Layers of seared eggplant, fresh tomato, fresh mozzarella with arugula, and balsamic reduction.
Sampler platter of salami, prosciutto, fresh mozzarella, and mixed vegetables drizzled with extra virgin olive oil.
Tender squid, lightly battered, fried crispy and served with a spicy marinara sauce.
Grilled filet on mini brioche with diced marinated tomatoes and caramelized onions.
Traditional hummus, baba ganoush, and roasted red pepper hummus served with warm pita and vegetables.
Two hand-made meatballs topped with Bocconcini mozzarella and spicy marinara sauce.
Spinach, grilled chicken, Granny Smith apples, candied walnuts, dried cranberries, tomatoes, and Gorgonzola cheese in 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. Substitute chicken on request.
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, and spices stuffed in a French roll with 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 filet mignon, Provolone cheese, oven-dried tomatoes, arugula, and sun-dried tomato aioli.
Grilled portabella mushroom on Italian bread with arugula, onion confit, roasted tomatoes, and smoked mozzarella.
Fillet of grilled mahi-mahi on a Kaiser roll with butter lettuce, red onion, tomato, and dijon aioli.
Sprouts, tomatoes, Boston lettuce, avocado, and dill tartar on a pretzel bun.
Pan-fred chicken breast with breadcrumbs, capers, mushrooms, and lemon served with pesro fettuccini.
Boneless breast sauteed in a light spicy lemon white wine cream 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 with Vesuvio potatoes.
Topped and baked with mozzarella and marinara sauce served over penne.
Sauteed breast of chicken with artichoke hearts, sun-dried tomatoes, garlic, and pancetta in a white wine lemon sauce served with roasted potatoes.
Grilled Atlantic salmon fillet 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 and served with garlic mashed potatoes.
Topped with Portobello and white mushrooms in a light red wine cream sauce, drizzled with truffle oil and served with garlic mashed potatoes and sauteed spinach.
Mushroom filled tortelloni, tomato, mushroom, Parmesan cream sauce, flavored with prosciutto and tomato.
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.
Potato dumplings sauteed with garlic, tomatoes, and spinach in a Parmesan cream sauce.
Sauteed chicken, rigatoni, roasted peppers, and spinach in a Parmesan cream sauce.
Black and white linguine with fresh Manila clams, sauteed in extra virgin olive oil, garlic, fresh basil, and cherry tomato sauce.
Strips of pasta layered with ricotta and meat, or marinara sauce baked al forno.
Sauteed chicken, sun-dried tomatoes, peppers, mushrooms, roasted eggplant, and garlic in a white wine sauce with multi-colored pappardelle pasta.
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.
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, clams, roasted garlic, and basil in a light spicy tomato sauce.
Mushroom filled tortellini, tomato, mushroom, Parmesan cream sauce, flavored with prosciutto and tomato.
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.
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.
Layers of seared eggplant, fresh tomato, fresh mozzarella with arugula, and balsamic reduction.
Sampler platter of salami, prosciutto, fresh mozzarella, and mixed vegetables drizzled with extra virgin olive oil.
Tender squid, lightly battered, fried crispy and served with a spicy marinara sauce.
Grilled filet on mini brioche with diced marinated tomatoes and caramelized onions.
Traditional hummus, baba ganoush, and roasted red pepper hummus served with warm pita and vegetables.
Two hand-made meatballs topped with Bocconcini mozzarella and spicy marinara sauce.
Spinach, grilled chicken, Granny Smith apples, candied walnuts, dried cranberries, tomatoes, and Gorgonzola cheese in 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. Substitute chicken on request.
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, and spices stuffed in a French roll with 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 filet mignon, Provolone cheese, oven-dried tomatoes, arugula, and sun-dried tomato aioli.
Grilled portabella mushroom on Italian bread with arugula, onion confit, roasted tomatoes, and smoked mozzarella.
Fillet of grilled mahi-mahi on a Kaiser roll with butter lettuce, red onion, tomato, and dijon aioli.
Sprouts, tomatoes, Boston lettuce, avocado, and dill tartar on a pretzel bun.
Pan-fred chicken breast with breadcrumbs, capers, mushrooms, and lemon served with pesro fettuccini.
Boneless breast sauteed in a light spicy lemon white wine cream 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 with Vesuvio potatoes.
Topped and baked with mozzarella and marinara sauce served over penne.
Sauteed breast of chicken with artichoke hearts, sun-dried tomatoes, garlic, and pancetta in a white wine lemon sauce served with roasted potatoes.
Grilled Atlantic salmon fillet 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 and served with garlic mashed potatoes.
Topped with Portobello and white mushrooms in a light red wine cream sauce, drizzled with truffle oil and served with garlic mashed potatoes and sauteed spinach.
Mushroom filled tortelloni, tomato, mushroom, Parmesan cream sauce, flavored with prosciutto and tomato.
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.
Potato dumplings sauteed with garlic, tomatoes, and spinach in a Parmesan cream sauce.
Sauteed chicken, rigatoni, roasted peppers, and spinach in a Parmesan cream sauce.
Black and white linguine with fresh Manila clams, sauteed in extra virgin olive oil, garlic, fresh basil, and cherry tomato sauce.
Strips of pasta layered with ricotta and meat, or marinara sauce baked al forno.
Sauteed chicken, sun-dried tomatoes, peppers, mushrooms, roasted eggplant, and garlic in a white wine sauce with multi-colored pappardelle pasta.
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.
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, clams, roasted garlic, and basil in a light spicy tomato sauce.
Mushroom filled tortellini, tomato, mushroom, Parmesan cream sauce, flavored with prosciutto and tomato.
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.
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.
Layers of seared eggplant, fresh tomato, fresh mozzarella with arugula, and balsamic reduction.
Sampler platter of salami, prosciutto, fresh mozzarella, and mixed vegetables drizzled with extra virgin olive oil.
Tender squid, lightly battered, fried crispy and served with a spicy marinara sauce.
Grilled filet on mini brioche with diced marinated tomatoes and caramelized onions.
Traditional hummus, baba ganoush, and roasted red pepper hummus served with warm pita and vegetables.
Two hand-made meatballs topped with Bocconcini mozzarella and spicy marinara sauce.
Spinach, grilled chicken, Granny Smith apples, candied walnuts, dried cranberries, tomatoes, and Gorgonzola cheese in 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. Substitute chicken on request.
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, and spices stuffed in a French roll with 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 filet mignon, Provolone cheese, oven-dried tomatoes, arugula, and sun-dried tomato aioli.
Grilled portabella mushroom on Italian bread with arugula, onion confit, roasted tomatoes, and smoked mozzarella.
Fillet of grilled mahi-mahi on a Kaiser roll with butter lettuce, red onion, tomato, and dijon aioli.
Sprouts, tomatoes, Boston lettuce, avocado, and dill tartar on a pretzel bun.
Pan-fred chicken breast with breadcrumbs, capers, mushrooms, and lemon served with pesro fettuccini.
Boneless breast sauteed in a light spicy lemon white wine cream 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 with Vesuvio potatoes.
Topped and baked with mozzarella and marinara sauce served over penne.
Sauteed breast of chicken with artichoke hearts, sun-dried tomatoes, garlic, and pancetta in a white wine lemon sauce served with roasted potatoes.
Grilled Atlantic salmon fillet 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 and served with garlic mashed potatoes.
Topped with Portobello and white mushrooms in a light red wine cream sauce, drizzled with truffle oil and served with garlic mashed potatoes and sauteed spinach.
Mushroom filled tortelloni, tomato, mushroom, Parmesan cream sauce, flavored with prosciutto and tomato.
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.
Potato dumplings sauteed with garlic, tomatoes, and spinach in a Parmesan cream sauce.
Sauteed chicken, rigatoni, roasted peppers, and spinach in a Parmesan cream sauce.
Black and white linguine with fresh Manila clams, sauteed in extra virgin olive oil, garlic, fresh basil, and cherry tomato sauce.
Strips of pasta layered with ricotta and meat, or marinara sauce baked al forno.
Sauteed chicken, sun-dried tomatoes, peppers, mushrooms, roasted eggplant, and garlic in a white wine sauce with multi-colored pappardelle pasta.
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.
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, clams, roasted garlic, and basil in a light spicy tomato sauce.
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