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 26

    Bigelow Oysters, Freeport Maine I cocktail sauce I lemon 27

    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 19

    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 22

    Fig Salad I mascarpone I gorgonzola I prosciutto I arugula I berries I vincotto dressing 22


  • Fusilli di Allara I tossed in slow-simmered beef,  pork, veal  I Parmigiano crema 36

    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 39

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

    Fettuchine Con Tartufo & Funghi I delicate creamy forest mushrooms I Burgundy black truffle 43

    Malfadine di frisora I white bolognese | rabbit ragu | local mushrooms | black truffle 37

    Malfadine al Caccio & Peppe I pecorino Romano DOP | toasted sarwack black pepercorn 33

  • 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

    Crackling wood-fired Amish Chicken I potatoes I porcini mushrooms I black truffle


  • 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

            Bigelow Oysters, Freeport Maine 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

    Frittata of the day

    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

    Steak Of the Day



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  • Single Egg     Home Fries   

          Applewood Smoked Bacon