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.

  • Half Dozen Oysters

    Caesar Salad I toasted sesame I parmigiano I pecorino sardo

    Double Thick Bacon I maple syrup I gorgonzola I pear

    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 pecorino fondue I sunchokes I Smoked paprika

    Jumbo Shrimp Cocktail | | (4)

    Tuna Tartare| yuzu | soy | cucumber | evoo

    Small & Regular Portions

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

    Gnocci al Forno meatballs I mozzarella I tomato sauce I basil

    Lasagna I All Day Braised Beef and Forest Mushroom

    Cacio e Pepe - Calamari, pecorino, peppercorn, xo

    Squid Ink Pasta - ‘ndjua, prawns I basilico

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

    Fettuccine - Mushroom ragu I Australian winter truffels

    Mafaldine with Braised Wagyu Short Rib | caciocavallo cheese

    Fettucine & Dry Sea Scallops | lemon butter | herbs

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

  • 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

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

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

    Norwegian Salmon | polenta | asparagus | gorgonzola creamy sauce

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

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

  • 16 oz Prime Dry-aged Bone in Filet

    20 oz Prime Dry-aged Bone in Sirloin

    20 oz Prime Dry-aged Bone in Ribeye

    20 oz Prime Dry-aged Bone in T-Bone

    24 oz Prime Dry-aged Tomahawk Ribeye

    40 oz Dry-aged Porterhouse (for two)

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

  • Duck-Fat Roasted Potato

    Asparagus Parmigiano

    Broccolini with Sherry Vinegar

 

sunday brunch