Professional Documents
Culture Documents
Pazzo Menu May2011
Pazzo Menu May2011
Nantucket
SMALL PLATES
CAZUELAS & CAST IRON PANS
Bowl of Marinated Mixed Olives
5
Grilled Aspargus & Truffled Goat Cheese
Herb Toasted Breadcrumbs
9
Fresh & Aged Cheese
Sliced Cured Meats & Spiced Olives
11
Wild Mushroom Bruschetta with Ricotta Salata
Wilted Arugula & Pine Nuts
10
With Serrano Ham
13
Fresh Ricotta & Fava Bean Salad
Lambs Lettuce & Cracked Black Pepper
9
Warm Grilled Baby Octopus & Potato Salad
Shaved Fennel, Celery Hearts
Sherry Vinegar
12
Roasted Littleneck Clams & Harissa
Grilled Bread
15
Grilled Shrimp Tossed with Romesco Sauce
Chopped Spring Leeks & Avocado
16
PASTAS, RICE & NOODLES
House Made Cavatelli
Simple Tomato Sauce & Basil
Mozzarella
17
Parsnip & Potato Ravioli
Braised Oxtail Ragu
19
Bucatini All’Amatriciana
Roasted Tomato, Grilled Onion & Guanciale
Grated Pecorino
22
Split Plate Charge $5 Sweet Pea & Morel Risotto
20% Gratuity Added to Parties of Meyer Lemon Confit & Herb Salad
6 or More
21
Consuming Raw or Undercooked With Lobster
Seafood May Increase Your Risk of Food
Borne Illness 32
Before Placing Your Order Please
Inform Your Server if a Person in Your
Party has a Food Allergy
TAGINES
Please Allow 20 Minutes to Prepare
LEAFY THINGS
Simple Arugula Salad
Shaved Radishes & Cucumber
Lemon & Olive Oil
9
Romaine & Radicchio Salad
Split Plate Charge $5 Gorgonzola Vinaigrette
20% Gratuity Added to Parties of
10
6 or More