Dinner Menu

Fresh Flavors Daily

Here at I Pazzi, we are committed to providing the North Shore of Massachusetts with food of the highest quality, made with love. To learn more about our locally sourced ingredients, visit Our Partners page.

Executive Chef Irtan Bleta changes the menu daily based on seasonality and availability of ingredients.

Below is a sample menu:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

  • Grissini and Sourdough Bread I EVOO 9

    Shrimp Cocktail (4) I cocktail sauce 24

    Sun Dunn Oysters, PEI I cocktail sauce I lemon 26

    Maine Mussels I spicy tomato broth I garlic toast 27

    Wood-Fire Octopus I charred over oak embers I potatoes I silky pecorino romano 27

    Meatballs (2) I San Marzano pomodoro I pecorino I micro herbs 11/18

    Mozzarella Di Bufala I creamy imported mozzarella I capers I peppers I olives I basil 24

    Caesar Salad I romaine hearts I toasted sesame I pecorino I house dressing 12/19

    Fig Salad I mascarpone I gorgonzola I prosciutto I arugula I berries I vincotto dressing 12/19


  • Green Circle Farm Chicken Parmigiana I crispy free range chicken I rigatoni I molten mozzarella I aged Parmigiano Reggiano I pomodoro sauce 32


  • Rigatoni Alla Bolognese I tossed in slow-simmered beef,  pork, veal  I Parmigiano crema 34

    Malfadine With Braised Wagyu Short Rib I slow-braised burgundy wine wagyu short rib 39

    Spaghetti Alle Vongole (Manilla Clams) I garlic I parsley I white wine I EVOO 36

    Bucatini With Dry Sea Scallops I creamy wild mushrooms I corn 42

    Tagliolini Con Tartufo & Funghi I delicate creamy forest mushrooms I Burgundy black truffle 52

  • Swordfish I herb/cheese-crusted I peppers I olives I capers I farm vegetables

    Chilean Sea Bass I wilted escarole I pine nuts I raisins I olives

    Filet Mignon Barrel cut 8/10 oz I mushroom I demi glace I potatoes I wood-fire carrots 

    Double-Bone Berkshire Pork Chop sweet pepper vinegar sauce I potatoes I vegetables 

    Milk-Fed Veal Chop  I mushrooms demi glace I duck fat potatoes I farm vegetables

    Margret Duck Breast I wood-fire carrots I cherry reduction


  • 20 oz Prime Dry-Aged Bone-In  Sirloin 

    16 oz Prime Dry-Aged Bone-In  Filet 

    20 oz Prime Dry-Aged Bone-In Ribeye

    24 oz Prime Dry-Aged  Tomahawk

    40 oz Prime Dry-Aged  Porterhouse

  • Duck Fat Potatoes 16   Asparagus I parmigiano 16

 
 

sunday brunch menu

  • House made Croissant and viennoiserie Savory and Sweet

                       Baked Goods ( baked fresh daily)

  • Shrimp Cocktail (4) I cocktail I sauce lemon

            Sun Dune Oysters I cocktail sauce I lemon

            Tuna Tartare yuzu I soy I cucumber I sesame


  • Meatballs pomodoro I pecorino I mint

             Caesar Salad  toasted sesame I pecorino sardo  I house dressing

             Mozzarella di Bufalo  capers I peppers I olives I tomato I basil  I balsamic

             Fig Salad I mascarpone I gorgonzola I prosciutto I arugula I berries I vincotto dressing

             Wood-Fire Octopus I charred over oak embers I potatoes I silky pecorino romano


  • Eggs Benedict ham 0r salmon I 2 poached egg  I hollandaise I arugula I croissant

    Danvers Style Breakfast I three eggs any style | bacon | home fries | croissant

    Garden Herb Frittata mushroom I asparagus Icherry tomatoes Icheddar I country ham I potatoes

    Sweet Crepes I thin sweet pancake I strawberry I banana I nutella  

    Savory Crepe ham I spinach I american cheese

    Rigatoni alla Bolognese I tossed in slow-simmered beef, pork,veal,Parmigiano crema

    Rigatoni  Al forno I meatballs I mozzarella tomato sauce basil

              Mafaldine With Braised Wagyu Short Rib  I parmigiano

            Chicken Parmigiana (Green Circle Farm) Irigatoni I mozzarella I parmigiano I tomato sauce

    I Pazzi Wood Fire Burger| (35 Day Dry Age 8oz Burger) I bacon marmalade I tallegio fondu I duck fat potato


  • Single Egg     Home Fries   

          Applewood Smoked Bacon