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:
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Caesar Salad I toasted sesame I parmigiano I pecorino sardo
Fig Salad I gorgonzola I mascarpone I berries I arugula I prosciutto vincotto
Buffalo Mozzarella I capers I tomato I olives I roasted pepper I basil
Meatballs I pecorino I basilico
Octopus I salsa verde I potatoes I arugula I lime
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Garganelli - Garganelli pasticciatti al forno bolognese bechamel parmigiano
Agnolotti - Braised pork cheeks, clams quazetto fennel and chilis
Lasagna - All Day Braised Beef and Forest Mushroom
Bigoli Cacio e Pepe - Calamari, pecorino, peppercorn, xo
Strozza Pretti - Duck confit, mushrooms, tallegio fondue
Squid Ink Pasta - ‘ndjua, prawns, and basilico
Rigatoni - Spicy pork ragu, iberico fat, calabrian chilis
Fettuccine - Mushroom ragu, fresh summer truffle
***All pasta is hand milled with Ancient Emmer Flour
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Swordfish - Cheese crusted, peppers, olives, capers, spinach
Chilean Sea Bass - Wilted escarole, olives, raisin, pine nuts
Roasted Amish Farm Chicken - Thyme jus, wood-roasted potatoes, broccolini
Milk Fed Veal Chop - Chanterelles, roasted potatoes
Pan Seared Duck Breast - Cherry reduction, wood-fire carrots
Filet Mignon - 10 oz barrel cut filet, mushroom sauce, roasted potatoes
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16 oz Prime Dry-aged Bone in Filet
20 oz Prime Dry-aged Bone in Sirloin Prime
24 oz Prime Dry-aged Tomahawk Ribeye
40 oz Dry-aged Porterhouse (for two)
All steaks are 35+ Day Prime Dry-Aged and served with house steak sauce
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Duck-Fat Roasted Potato and Mushroom al Cartoccio
Asparagus Parmigiano
Broccolini with Sherry Vinegar
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.