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Eat

I Pazzi is an Italian Mediterranean restaurant with a passion for fresh flavors. The fireplace in the dining room provides a warm environment to enjoy your fresh meal, fine conversation, and the smooth jazz drifting through the air. Menu favorites at I Pazzi Restaurant include the Mozzarella di Bufala, Stuffed Figs, Arugala Salad, Eggplant Timballo, Beef Cappellacci, Pappardelle Ragu di Cinghiale, Fettuccini ai Funghi, Amish Chicken, Organic Veal, New York Sirloin, and Lamb.

—  Eat  —

Modern dishes that capture the flavors of the season
Menus are created daily based on what is available in the market
Below is a sample Menu

 

 

Inizio

—  Figs —
Fresh Figs stuffed with Mascarpone & Gorgonzola wrapped in Prosciutto and drizzled with Red Wine reduction


—  Arugula Salad —
Organic Baby Arugula, Cherry Tomatoes, Gorgonzola, Strawberries, and Toasted Pine Nuts with Balsamic Vinaigrette
 

—  Prosciutto & Shishito Peppers —
Smoked Spec Prosciutto served with panfried Japanese Peppers, Lime and Soy Sauce


—  Mussels —
Maine Mussels in Tomato Broth with a touch of Red Pepper

—  Mozzarella di Bufala —
Sliced Mozzarella di Bufala, organic Tomatoes, roasted Red Peppers, Kalamata Olives, Capers and Basil

Primi

—  Cappellacci di Manzo —
Beef Ravioli Emilane Style sautéed in Sage Butter, topped with Pecorino Romano and Pistachios
 

—  Winter Truffles ai Funghi —
Fettuccine with Domestic Chanterelles, Wild Mushrooms, and fresh Alba Winter Black Truffles
 

—  Yellow Fin Tuna  —
Sushi grade Tuna lightly seared and tossed with Ricotta Cavatelli pasta, sprinkled with Parmiggiano Reggiano 

—  Pappardelle ai Ragu di Cinghiale  —
Wild Boar meat sauce served over Pappardelle, sprinkled with Parmiggiano Reggiano

Secondi

—  Amish Chicken  —
Boneless, organic Amish Chicken from Crystal Valley Farm served alongside Pappardelle and Chanterelles

—  New York Sirloin —
16 oz grass fed all natural New York Sirloin from Painted Hills Farm, served alongside Roasted Potatoes and Wild Mushrooms

—  Salmon  —
Pan seared Faroe Island Salmon, Polenta Valsugana, Asparagus, and Gorgonzola Cream Sauce

—  Swordfish  —
Thinly cut Swordfish Steak, pan crusted with Pecorino Romano, Mache Micro Green, roasted Bell Peppers, Aged Balsamic and Mustard Seed Vinaigrette

—  Branzino —
Mediterranean Sea Bass served whole with Sautéed Spinach

 

Executive Chef Irtan Bleta

 

I Pazzi's Artisan Gelato is one of the best things about the fine Italian Mediterranean restaurant. Arbana Bleta, co-owner, hand makes the delicious gelato daily, as well as all other desserts. Favorite flavors include chocolate, stracciatella, vanilla, coconut, black cherry, raspberry, strawberry, lemon, pistachio, cookies and cream, hazelnut, and Nutella. Dessert favorites at I Pazzi include the Semi Freddo, a half frozen dessert layered with raspberry cream and meringug crumble, Creme Brûlée, the Delizia, a red berry creme fraise with a layer of chocolate mousse, and Coffee Mousse.

I Pazzi's Artisan Gelato is one of the best things about the fine Italian Mediterranean restaurant. Arbana Bleta, co-owner, hand makes the delicious gelato daily, as well as all other desserts. Favorite flavors include chocolate, stracciatella, vanilla, coconut, black cherry, raspberry, strawberry, lemon, pistachio, cookies and cream, hazelnut, and Nutella. Dessert favorites at I Pazzi include the Semi Freddo, a half frozen dessert layered with raspberry cream and meringug crumble, Creme Brûlée, the Delizia, a red berry creme fraise with a layer of chocolate mousse, and Coffee Mousse.


—  Dessert  —

Desserts are handmade daily and subject to change 
Below is an example menu


—  Creme Brûlée  —
classic creme brûlée

—  Semi Freddo  —
half frozen blackberry creme layered with merengue crumble

—  Gelato Trio  —
three scoops of assorted gelato

Dessert Chef Ana Bleta