Brunch 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.

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

  • Jumbo Shrimp Cocktail (4) | 22

    Tuna Tartare yuzu | soy | cucumber | seasame | 24

    Meatballs pomodoro I pecorino | mint | 11/18

    Caesar Salad toasted sesame I pecorino sardo I house dressing | 12/19

    Buffalo Mozzarella capers I peppers I olives I tomato I basil I balsamic | 21

    Small & Regular Portions

  • Chicken Parmigiana (Green Circle Farm) rigatoni I mozzarella parmigiano I tomato sauce 30

    Gnocci al Forno meatballs I mozzarella I tomato sauce I basil I 33

    Lasagna I All Day Braised Beef and Forest Mushroom | 32

    Cacio e Pepe - Calamari, pecorino, peppercorn, xo | 30

    Squid Ink Pasta - ‘ndjua, prawns I basilico | 38

    Rigatoni alla Bolognese I Lamb, Beef, Wild boar ragu I Parmigiano | 34

    Fettuccine - Mushroom ragu I Australian winter truffels | 39

    Mafaldine with Braised Wagyu Short Rib | caciocavallo cheese | 35

    Fettucine & Dry Sea Scallops | lemon butter | herbs | 24/38

    ***All pasta is hand-milled with Ancient Emmer Flour

  • Swordfish - Cheese crusted, peppers, olives, capers, spinach | 49

    Chilean Sea Bass - Wilted escarole, olives, raisin, pine nuts | 64

    Roasted Amish Farm Chicken - Thyme jus, wood-roasted potatoes, broccolini | 34

    Fillet Mignon 8/10oz barell cut mushrooms demi glaze I duck fat potatoes I farm vegetables I 68/78

    Wood Fire Margret Duck Breast I Cherry reduction, wood-fire carrots | 51

    Norwegian Salmon | polenta | asparagus | gorgonzola creamy sauce | 38

    Double-Cut Pork Chop | vinegar I pepper sauce | farm vegetables | 47

    Ahi Tuna Steak I wild arugula I plumb I goat cheese I mustard vinaigrette I 51

  • 16 oz Prime Dry-aged Bone in Filet | 97

    20 oz Prime Dry-aged Bone in Sirloin | 86

    20 oz Prime Dry-aged Bone in Ribeye | 105

    20 oz Prime Dry-aged Bone in T-Bone | 110

    24 oz Prime Dry-aged Tomahawk Ribeye | 132

    40 oz Dry-aged Porterhouse (for two) | 178

    All steaks are 35+ Day Prime Dry-Aged from Snake River Farms & Creekstones

  • Duck-Fat Roasted Potato | 16

    Asparagus Parmigiano | 16

    Broccolini with Sherry Vinegar | 16

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sunday brunch