Coco Pazzo 300 West Hubbard., Chicago, IL 60610 • 312-836-0900

Cuisine
Italian

Neighborhood:
River North

Takeout Available

Features
• Full Bar
• Counter Seating
• Cigar Room
• Outside Seating
• Weekend Brunch
• Happy Hour
• Entertainment
• View

Reservations
Suggested

Parking
Valet

Payment Methods
Visa, Mastercard,
Amex, CB, DC

Private Rooms
Yes, Please Call

Hours
Lunch
Monday - Thursday
11:30am - 2:30pm

Dinner
Monday - Thursday 5:30pm - 10:30pm,

Friday - Saturday
5:30pm - 11:00pm

Sunday
5:00pm - 10:00pm

Coco Pazzo Dinner Menu

Antipasti

Antipasti Misti p.a.
The Chef’s assortment of grains, vegetables, meat, and cheese

Mozzarella di Bufala 12.
Imported Italian buffalo mozzarella with vine ripe tomatoes and basil

Funghi Arrosto 11.
Wood roasted oyster mushrooms, with crispy pancetta, and raddichio

Fiori di Zucca 10.
Fried fontina filled squash blossoms over tomato puree

Fritto Misto 12.
Calamari, shrimp, and vegetables, flash fried

Tonno Rosato 10.
Seared Ahi tuna, thinly sliced, topped with julienne vegetable and capers

Scottato di Manzo 10.
Seared beef tenderloin, thinly sliced, with cremini mushrooms and celery

Minestrone 6.
Vegetable and bean soup with tubetti pasta and pesto

Insalate

Insalata Cicoria 8.
Radicchio, arugula, treviso, frisee, and shaved parmesan with aged balsamic vinegar

Insalata di Pesca 8.
Organic peaches, arugula with citrus oil, and goat cheese

Insalata di Stagione 7.
Assorted seasonal greens

Paste - appetizer portions available

Pansoti di Carciofi 15.
Homemade artichoke filled dumplings with fava beans, and peas

Stracci con Funghi 16.
Homemade irregular cut pasta with mushrooms, asparagus, truffle oil, and shaved parmesan

Gnocchi alla Parmigiana 14.
Homemade potato dumplings with tomato and parmesan

Tagliolini con Gamberoni 19.
Homemade ribbon noodles with prawns, organic tomatoes, and arugula

Spaghetti alla Pirata 18.
Spaghetti with clams, mussels, shrimp, scallops and calamari in a spicy tomato sauce

Penne d'Anatra 16.
Quill shaped pasta with duck ragù

Rigatoni alla Buttera 15.
Rigatoni with sausage, peas, tomato, parmesan, and cream

Risotto del Giorno p.a.
Risotto of the day

-18% gratuity added to parties of six or more-

Secondi

Salmone alla Senape 24.
Wood roasted organic King salmon with asparagus and mustard sauce

Ippoglosso al Forno 26.
Alaskan halibut, roasted, over fregola with spring vegetables, and parsley

Verdure Al Forno 16.
Wood roasted seasonal vegetables with baked polenta

Polletto al Mattone 18.
Cornish hen, butterflied, grilled, with escarole, and roasted potatoes

Cacciucco alla Livornese 26.
Tuscan stew with ocean and shellfish in spicy tomato broth and fettunta

Lombatina alla Milanese 32.
Veal chop, breaded, pan fried with arugula, tomato and red onion

Carre D’Agnello 36.
Herb crusted half rack of lamb with artichokes, peas, leeks, and fried polenta

Filetto di Maiale 24.
Roast pancetta rolled pork loin with rapini, and gratin patatoes

Bistecca alla Toscana 34.
20 oz beef bone-in rib eye, fries

Bistecca alla Fiorentina 62.
Wood grilled 40 oz. beef porterhouse served with arugula for two, sliced tableside

-Coco Pazzo is available for private parties-

Contorni

Verdure Arrosto 6.
Wood roasted vegetables

Spinaci 6.
Sautéed spinach with garlic

Rapini 6.
Broccoli rabe with garlic

Patate alla Toscana 6.
Tuscan fries with fresh herbs

Fagioli Arrosto 6.
Roasted cannellini beans and chickpeas

Executive Chef: Tony Priolo

DESSERT

Cioccolatefondente
Warm flourless chocolate cake with cappuccino ice cream 8.50

Panna Cotta
Eggless custard with vanilla beans, caramel sauce, and berries 8.00

Gelati and Sorbetti
Trio of homemade gelato and sorbet 7.50

Biscotti Assortiti
A plate of assorted cookies and candies 7.50

Assortimento di Formaggi
Selection of Italian cheeses with house made crackers, walnut bread, and fresh fruit 12.00

Assagi di Dolce
The Chef's tasting plate 12.00

The Season's New Items:

Pomodoro
Almond layer cake with tomato jam, Mozzarella mousse, Pineapple, strawberry, and tomato salad 8.00

Ravioli
Tri-colour ravioli of cherry, vanilla and Pistachio with B&B chocolate filling served warm with vanilla yoghurt broth over roasted Bing Cherries 8.00

Lamponi
Layers of baked meringue, Raspberry compote, Lotus flower tea foam 8.00

Moka
Espresso and dark chocolate mousse Sweet coconut milk shake Mocha macaroon 12.00