Villa Pazzo menu

Ravioli di Giorno

Penne Pomodoro Basilico

Penne pasta tossed with italian cherry tomatoes, basil, olive oil and garlic.

Penne Arabbiata

Penne pasta in a spicy "roman" tomato sauce.

Pennette al Sugo di Braciola

Pennette pasta sauteed with roasted pork in a braciola sauce.

Bucatini al Adante Via

Bucatini pasta and diced veal tossed with shallots, garlic, olive oil and our fresh tomato basil sauce.

Gnocchi Pesto Genovese

Gnocchi dumplings sauteed with pesto and fresh tomato sauce, then finished with a touch of cream.

Gnocchi Gorgonzola

Gnocchi dumplings tossed in a creamy gorgonzola sauce.

Spaghetti Gricia

Spaghetti pasta tossed with garlic, olive oil, black olives, fresh cherry tomatoes feta cheeses and basil.

Linguine alla Paesana

Linguine served with roasted rabbit and radicchio in a butter sage sauce.

Linguine e Vongole

Linguine pasta tossed with fresh clams, garlic and olive oil.

Rigatoni Ragu di Carne

Rigatoni pasta tossed in a classic neapolitan meat sauce.

Papardelle con Porcini

Papardelle pasta sauteed with garlic, olive oil and porcini mushrooms, then finished with a white truffle oil.

Fettuccine con Coniglio

Fettuccine pasta and roasted rabbit sauteed in olive oil and garlic sauce.

Fettuccine Mari Monte

Fettuccine pasta, italian sausage and shrimp sauteed with green peas and porcini mushrooms in a creamy truffle sauce.

Bucatini Piccanti al Sugo di Mare

Diced "fish of the day" sauteed with scallops, calamari, and finished with a spicy cognac sauce.

Patate al Forno

Italian potatoes roasted with pancetta, rosemary, olive oil, garlic and chardonnay.

Broccoletti Aglio e Olio

Broccoli sauteed in garlic and olive oil.

Spinaci Saltati

Spinach sauteed with garlic, olive oil and lemon.

Verdura Capricciosa

Mixed baby vegetables, sauteed with olive oil and garlic.

Cesare Salad

Classic cesar salad.

Insalata al Romana

Spinach, italian bacon and mushrooms tossed in an aged balsamic dressing with shaved parmesan cheese.

Rughetta

Arugula, tomato and parmegano reggiano, tossed in roman dressing.

Insalata Caprese

Sliced mozzarella cheese and tomatoes with extra virgin olive oil and balsamic vinegar.

Faldi di Peperone con Mousse di Tonno

Marinated, roasted peppers served over a bed of lettuce and topped with tuna mousse and green olives. Then finished off with lemon and extra virgin olive oil.

Prosciutto

Thinly sliced prosciutto di parma served over roasted pears and finished with a red wine reduction.

Carpaccio

Thinly sliced, raw filet mignon with extra virgin olive oil, lemon, capers, arugula, and shaved parm cheese.

Calamari Allegra

Calamari dipped in eggs with parmesan cheese then finished with capers, lemon, a pinot grigio wine sauce and a touch of cream.

Carpaccio di Polpo

Thinly sliced, marinated octopus, served over baby spinach and finished with basil sauce.

Melanzane al Forno

Twice baked eggplant topped with fresh tomatoes and extra virgin olive oil.

Antipasto Misto

Chef's selection of fine cheeses, served with figs and grapes.

Polpo e Gamberi con Olive Nere

Grilled shrimp and octopus served over a tomato and black olive salad.

Pollo Gorgonzola

Chicken breast stuffed with spinach and mushrooms and served in a creamy gorgonzola sauce.

Scalopinne Limoncello

Veal scaloppini sauteed in a creamy lemoncello sauce.

Scaloppine Teatro

Veal scaloppini sauteed with garlic, black olives, capers and fresh tomatoes, then finished with a cognac sauce.

Pollo con Sambuca

Chicken breast sauteed with fennel and pesto, then finished with sambuca tomato.

Arrosto Freddo con Olive e Pomodoro

Thinly sliced, roasted veal topped with baby celery, black olives and freshly diced tomatoes.

Spiedini di Polette

Skewered meatballs served over polenta pomodoro.

Sweet Bread Milanese

Beef sweet bread served over arugula and tomato salad.

Abbacchio Scottadito

Slowly roasted baby lamb in a spicy tomato eggplant sauce and served over risotto.

Pork Chop Con Porcini

Pork chop sauteed in a porcini mushroom sauce.

Coniglio Cacciatoria

Oven roasted rabbit in a white wine sauce and served over polenta.

Fileto al Pepe Verde

Filet mignon sauteed in a green peppercorn brandy sauce.

NY Strip Pizzaiola

Aged ny strip, sauteed with garlic, shallots, black olives and fresh tomato sauce.

Osso Buco

Veal shank served over risotto milanese.

Baby Veal Chop Favola

Veal chop sauteed with figs in a barolo wine sauce then finished with truffle oil.

T Bone Steak alla Griglia For Two

Grilled, marinated t bone served with two sides.

Paella Veloce Pesce e Gamberi

Risotto milanese covered with sauteed calamari, diced salmon, jumbo shrimp in a spicy cherry tomato sauce.

Risotto Con Porcini

Risotto with porcini mushrooms tossed with chardonnay and white truffle oil, then finished with parmesan cheese.

Risotto di Amori

Risotto sauteed with lobster meat and finished with aged balsamic vinegar in a creamy tomato sauce.