Coco Pazzo Dinner Menu
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
Vegetable and bean soup with tubetti pasta and pesto
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-
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-
Verdure Arrosto 6.
Wood roasted vegetables
Sautéed spinach with garlic
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
Warm flourless chocolate cake with cappuccino ice cream 8.50
Eggless custard with vanilla beans, caramel sauce, and berries 8.00
Gelati and Sorbetti
Trio of homemade gelato and sorbet 7.50
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:
Almond layer cake with tomato jam, Mozzarella mousse, Pineapple, strawberry, and tomato salad 8.00
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
Layers of baked meringue, Raspberry compote, Lotus flower tea foam 8.00
Espresso and dark chocolate mousse Sweet coconut milk shake Mocha macaroon 12.00