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Chef Sean Collins shares with Pazzo a dedication to showcasing the bounty of the region with simple and delicious food. This will be Sean’s second season as the head chef at Pazzo Ristorante, where he will be working alongside a formidable crew of fellow graduates of the Stratford Chefs School. We are very happy to have him with us.
Sous Chef Yva Santini is a local foodie, head of the Stratford Chapter of Slow Food, a graduate of the Stratford Chef School and all around lovely gal. We are thrilled to have Yva in our kitchen this year and are equally thrilled about how much love she brings to her food.
PRIMI
Chick pea and porcini soup with basil
$8
Pazzo caesar salad with pancetta lardons, garlic croutons and shaved parmesan
$8
Steamed PEI mussels with wine, garlic, tomato broth and herb salsa
$12
Pork rillette with assorted pickles and crostini
$9
Antipasti- a selection of local cured meats, cheese and house preserved vegetables
$13
Mixed organic greens with marinated artichokes, pecorino and red onion
$8
PASTA
Penne with pancetta, roasted mushroom and asparagus
$12
Vegetable risotto with mascarpone and mint
$12
Linguini with shrimp and mussels, garlic, fennel and fresh chilil
$14
SECONDI
Marinated artichoke tart with sheep's milk ricotta, charred peppers and basil
$14
Fresh daily fish prepared and priced accordingly
Prix Fix Daily lunch special - 3 Courses(Changes daily)
$20
PANINI
On our Italian flat bread served with greens, caesar or fries
$11
Prosciutto and honey with fontina cheese and aioli
Grilled eggplant and peppers with lemon aioli and fennel salad
Grilled flat iron steak with caramelized onion, spicy mustard and arugula
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