CULTURE Teak arrow. CULTURE Two River … Perspective Rendering, 141 W. Front Street Perspective Rendering, 141 W . 389 Reviews. Well, Pazzo is Italian for "crazy", and we are crazy about great food! Best local restaurants now deliver. Valentine's Day and 2 shows in town. ask for better service. Order online. Open now: 11:30 AM - 10:00 PM. I highly recommend Pazzo Restaurant for any occasion!More, Nice outdoor covered dining. Vegetarian Friendly, Vegan Options, Gluten Free Options, Fried calamari served with a side of marinara sauce, Artichoke stuffed with panko bread crumbs, garlic, pecorino romano cheese, tomatoes and truffle oil, Middle - neck clams baked with bread crumbs, extra virgin olive oil, garlic, pecorino romano cheese and tomatoes, Prince edward island mussels, garlic, shallots, white wine, herbs, topped with garlic crostini, Chicken wings baked with lemon, sliced garlic, oregano and parsley, Hand - crafted meatballs, served over homemade tomato sauce topped off with ricotta solata, Selection of imported and domestic meats, cheeses and daily pairings, Layers of eggplant topped with fresh mozzarella and tomato concasse, with a basil pesto and roasted red pepper coulis and drizzled with a balsamic glaze, 2 house secret jumbo lump crabcakes stacked over a sundried tomato beurre blanc served with pesto, chili pepper and tarragon aioli's, Pinwheel cheese and parsley sausage with red yellow and orange peppers, onions over light tomato sauce, Hearts of romaine topped with traditional caesar dressing and herbed croutons, Purple, yellow and candy baby beets with a pecan pesto topped with arugula, mache, goat cheese in a raspberry vinaigrette, Thin sliced raw filet mignon topped with arugula, shaved parmigiano-reggiano drizzled with an aged balsamic, Crisp wedge topped with pancetta, shaved red onion and gorgonzola dressing, Field greens mixed with toasted almonds, bermuda onions, sliced granny smith apples, maytag blue cheese tossed in a balsamic dressing, Macadamia - panko encrusted goat cheese, dried cranberries, mixed greens, candied pecans, pears and wild raspberry vinaigrette, Grilled center cut filet mignon dressed with port wine reduction, served with arugula smashed potatoes and charred asparagus, Boneless chicken scallopini, with sausage, peppers and onions, in a red wine vinegar sauce, Grilled veal chop topped with sauteed wild mushrooms, baby spinach, fontina cheese and a port wine reduction, served with garlic mashed potatoes, Breaded bone-in chicken breast topped with mozzarella and tomato sauce with spaghettini, Mediterranean sea bass seasoned with lemon extra virgin olive oil sea salt and parsley served with string beans and baby heirloom tomato, Seafood bouillabaisse with shrimp, middle-neck clams, scallops, lobster, mussels, tilapia in a tomato wine broth, East coast halibut, tuscan white beans, sauteed escarole, plum tomatoes in a white wine broth, Jumbo shrimp baked with bread crumbs, extra virgin olive oil, garlic, pecorino romano cheese and tomatoes, served with caramelized cippolini onions and fingerling potatoes, Red snapper in a light tomato sauce with gaeta olives, green olives and onions over sauteed spinach with a roasted tomato risotto, Plum tomatoes, fresh mozzarella, sea salt and basil, Fresh ricotta, mozzarella, pecorino, caciocavallo, caramelized onions, sliced garlic, and truffle essence, Arugula, prosciutto, provolone and extra virgin olive oil, Fresh mozzarella, plum tomatoes and margherita pepperoni, Wild field mushrooms, mozzarella, tomato sauce and extra virgin olive oil, Linguini baby middle neck clams and wilted arugula white or red sauce, Penne in a homemade tomato sauce accented with basil and a touch of cream, Penne with prosciutto di parma, fresh peas, finished with a pecorino romano cream sauce, Homemade pappardelle with a blend of veal, pork and beef, san marzano tomatoes, mascarpone cheese with a touch of cream, Linguini jumbo gulf shrimp, artichoke hearts, roasted garlic in a spicy tomato sauce, Spaghettini with wild mushrooms in a truffle cream with grana padano cheese, Mezzo rigatoni pasta with fried eggplant in a roasted tomato sauce garnished with ricotta salata, Over sauteed spinach with smashed fried fingerling potatoes citrus vinaigrette, Tender veal scallopini pounded to perfection, pan seared and served over fresh heirloom tomatoes young basil and linguine. 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