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Cuisine
Italian
Neighborhood
Downtown
Features
Beer Available
Full Bar
Wine Available
Lounge
Reservations
Suggested
Parking
Valet
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
up to 150
Hours
Breakfast
Mon-Fri
7:00am-10:30am
Lunch
Mon-Fri
11:30- 2:30pm
Brunch
Sat and Sun
8am - 2pm
Bar Menu
Mon - Fri
2:30-5:00pm
Sat and Sun
2pm- 4:30pm
Dinner Menu
Mon - Thurs
5:00pm - 10:00pm
Fri
5:00- 11:00pm
Sat
4:30pm- 11:00 pm
Sun 4:30 - 9:30 |
Pazzo Ristorante Dinner Menu
INSALATE E ZUPPA
MISTA
young greens with extra virgin olive oil, lemon 6.
NATALINO
hearts of romaine and escarole, caesar dressing, focaccia toasts 8.
BIETOLA
beet and cucumber salad, horseradish mascarpone, salted walnuts 8.
ZUPPA DEL GIORNO
seasonal soup, prepared daily 6.
ANTIPASTI
PANNACOTTA
roasted cauliflower custard, radish sprouts, cured lemon, pumpkin seed oil 8.
CARPACCIO D’AGNELLO
willamette valley lamb, baby cress, black truffle vinaigrette, grana parmesan 12.
CALAMARI
fried monterey bay calamari, wild herbs, caper aioli 11.
PROSCIUTTO
cured san daniele ham, grilled ciabatta and pickled melon 9.
SARTŮ
cabbage rolls filled with braised duck, carnaroli rice and porcini, parmesan fonduta 10.
CONTORNI
each selection 4.
fregula rossa
local mushrooms with thyme
babyspinach and toasted garlic
moretti polenta with mascarpone
brussels sprouts and guanciale
roasted fingerling potatoes
PRIMI
TORTELLI
butternut squash and parmesan filled pasta, sage, hazelnuts, brown butter 14.
RAVIOLI DI SALMONE
black and white ravioli filled with salmon, baby spinach, lemon cream 17.
TAGLIARINI NERO
black string pasta, manila clams and white shrimp, spicy roasted tomatoes, scallions 19.
SPAGHETTINI
string pasta in guanciale, red onion, tomato, pecorino romano 13.
PAPPARDELLE
saffron ribbon pasta, carlton pork shoulder and smoked prosciutto ragú 14.
GNOCCHI
handmade potato pillows, beef shortrib ragú, pecorino sfizio 16.
RISOTTO DEL GIORNO
carnaroli rice, seasonally inspired A.Q.
SECONDI
POLLO
pan- roasted range chicken breast, autumn vegetable caponata, red pepper vinaigrette 19.
TONNO
seared- rare bigeye tuna medallions, fregula rossa, tangerine and horseradish, davero olive oil 26.
CINGHALE “IN GALERA”
carlton pork shoulder rolled in cotechino sausage, umbrian lentils, celery gremolata 23.
CODADIROSPO
atlantic monkfish in red wine and pancetta, savoy cabbage and butternut squash 28.
ANATRA
roasted muscovy duck breast, thigh confit, escarole, rubygrapefruit and toasted pumpkin seed 24.
SPALLINA
grilled grain- fed beef shoulder tender, fingerling potatoes, creamed spinach 20.
COSTATA
grilled grain- fed cascade beef ribeye, yukon gold tart and aceto manodori 30.
EXECUTIVE CHEF John Eisenhart • SOUS CHEFS Michael Molitor, Andrew Martin
18% gratuity is added to parties of 6 or larger
Pazzoria is available for private functions.
All ingredients organic and/or sustainable whenever possible. |
