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:

  • Tripe & Fagioli 24

    Half Dozen Oysters I Bigelow I Freeport ME 24

    Caesar Salad I toasted sesame I parmigiano I pecorino sardo | 10/18

    Fig Salad I gorgonzola I mascarpone I berries I arugula I prosciutto vincotto | 10/18

    Buffalo Mozzarella I capers I tomato I olives I roasted pepper I basil | 12/21

    Meatballs I pecorino I basilico | 9/16

    Octopus I salsa verde I potatoes I arugula I lime | 26

    Eggplant Timballo | mozarella | san marzano | parmigiana | 18

    Jumbo Shrimp Cocktail | | (4) | 19

    Tuna Carpaccio | arugula | capers | lemon | evoo | 25

    Small & Regular Portions

  • Garganelli - Garganelli pasticciatti al forno bolognese bechamel parmigiano | 24/34

    Agnolotti - Braised pork cheeks clams quazetto fennel and chilis | 24/35

    Lasagna - All Day Braised Beef and Forest Mushroom | 32

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

    Strozza Pretti - Duck confit, mushrooms, tallegio fondue | 24/33

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

    Rigatoni - Spicy pork ragu, iberico fat, calabrian chilis | 24/33

    Fettuccine - Mushroom ragu, Australian winter truffels | 39

    Mafaldine with Braised Wagyu Short Rib | caciocavallo cheese | 24/35

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

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

    Small & Regular Portions

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

    Chilean Sea Bass - Wilted escarole, olives, raisin, pine nuts | 59

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

    Milk Fed Veal Chop - Chanterelles, roasted potatoes | 69

    Wood Fire Margareth Duck - Cherry reduction, wood-fire carrots | 47

    Filet Mignon - 8/10 oz barrel cut filet, mushroom sauce, roasted potatoes | 66/78

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

    Pan Roasted Halibut | brown butter | hazelnut | roasted potatoes | lemon | 43

  • 16 oz Prime Dry-aged Bone in Filet | 89

    20 oz Prime Dry-aged Bone in Sirloin Prime | 79

    24 oz Prime Dry-aged Tomahawk Ribeye | 132

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

    20 oz Prime Dry-aged Bone-In | 97

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

  • Duck-Fat Roasted Potato and Mushroom al Cartoccio | 16

    AsparagusParmigiano | 16

    Broccolini with Sherry Vinegar | 16

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