Villa Pazzo Menu and Prices

Thinly sliced, raw filet mignon with extra virgin olive oil, lemon, capers, arugula, and shaved parm cheese.

Calamari dipped in eggs with parmesan cheese then finished with capers, lemon, a pinot grigio wine sauce and a touch of cream.

Marinated, roasted peppers served over a bed of lettuce and topped with tuna mousse and green olives. Then finished off with lemon and extra virgin olive oil.

Thinly sliced, marinated octopus, served over baby spinach and finished with basil sauce.

Twice baked eggplant topped with fresh tomatoes and extra virgin olive oil.

Chef's selection of fine cheeses, served with figs and grapes.

Thinly sliced prosciutto di parma served over roasted pears and finished with a red wine reduction.

Classic cesar salad.

Spinach, italian bacon and mushrooms tossed in an aged balsamic dressing with shaved parmesan cheese.

Arugula, tomato and parmegano reggiano, tossed in roman dressing.

Sliced mozzarella cheese and tomatoes with extra virgin olive oil and balsamic vinegar.

Italian potatoes roasted with pancetta, rosemary, olive oil, garlic and chardonnay.

Broccoli sauteed in garlic and olive oil.

Spinach sauteed with garlic, olive oil and lemon.

Mixed baby vegetables, sauteed with olive oil and garlic.

Penne pasta tossed with italian cherry tomatoes, basil, olive oil and garlic.

Rigatoni pasta tossed in a classic neapolitan meat sauce.

Spaghetti pasta tossed with garlic, olive oil, black olives, fresh cherry tomatoes feta cheeses and basil.

Bucatini pasta and diced veal tossed with shallots, garlic, olive oil and our fresh tomato basil sauce.

Gnocchi dumplings sauteed with pesto and fresh tomato sauce, then finished with a touch of cream.

Gnocchi dumplings tossed in a creamy gorgonzola sauce.

Fettuccine pasta and roasted rabbit sauteed in olive oil and garlic sauce.

Papardelle pasta sauteed with garlic, olive oil and porcini mushrooms, then finished with a white truffle oil.

Fettuccine pasta, italian sausage and shrimp sauteed with green peas and porcini mushrooms in a creamy truffle sauce.

Penne pasta in a spicy "roman" tomato sauce.

Pennette pasta sauteed with roasted pork in a braciola sauce.

Linguine served with roasted rabbit and radicchio in a butter sage sauce.

Diced "fish of the day" sauteed with scallops, calamari, and finished with a spicy cognac sauce.

Linguine pasta tossed with fresh clams, garlic and olive oil.

Risotto milanese covered with sauteed calamari, diced salmon, jumbo shrimp in a spicy cherry tomato sauce.

Risotto with porcini mushrooms tossed with chardonnay and white truffle oil, then finished with parmesan cheese.

Risotto sauteed with lobster meat and finished with aged balsamic vinegar in a creamy tomato sauce.

Thinly sliced, roasted veal topped with baby celery, black olives and freshly diced tomatoes.

Grilled shrimp and octopus served over a tomato and black olive salad.

Oven roasted rabbit in a white wine sauce and served over polenta.

Veal scaloppini sauteed in a creamy lemoncello sauce.

Veal scaloppini sauteed with garlic, black olives, capers and fresh tomatoes, then finished with a cognac sauce.

Slowly roasted baby lamb in a spicy tomato eggplant sauce and served over risotto.

Filet mignon sauteed in a green peppercorn brandy sauce.

Veal chop sauteed with figs in a barolo wine sauce then finished with truffle oil.

Aged ny strip, sauteed with garlic, shallots, black olives and fresh tomato sauce.

Grilled, marinated t bone served with two sides.

Skewered meatballs served over polenta pomodoro.

Veal shank served over risotto milanese.

Chicken breast stuffed with spinach and mushrooms and served in a creamy gorgonzola sauce.

Chicken breast sauteed with fennel and pesto, then finished with sambuca tomato.

Pork chop sauteed in a porcini mushroom sauce.

Beef sweet bread served over arugula and tomato salad.