New Winter Menu

DINNER
INSALATE E ANTIPASTI

Bruschette del Giorno Chef’s daily selection of grilled bread with assorted toppings 8

Antipasto Misto Assorted cured meats, cheeses & seasonal marinated grilled vegetables with bread 16

Prosciutto e Pere Prosciutto di Parma & a Prosecco-saffron poached pear topped with Parmesan cheese 11

Insalata Pazza Luna Mixed field greens with red onion, orange segments, roasted beets, kalamata olives, walnuts, raisins & goat cheese with white wine vinaigrette 8.5

Romaine alla Cesare Caesar salad 8

Mozzarella Caprese Fresh mozzarella served with oven-dried tomato & pesto sauce 8.5

Fritto Misto di Pesce Fried calamari, shrimp & fennel served

with basil aioli and marinara sauce 13

Calamari alla Griglia Grilled calamari served with fresh tomato & arugula salad 12.5

Polenta alla Griglia Grilled polenta infused with Gorgonzola

cheese, sausage & shaved ricotta salata 11

Gamberi Al Limone Shrimp in a lemon, garlic & white wine sauce served with bread 12

PRIMI

Gnocchi di Patate Potato gnocchi with your choice of tomato-basil, fresh sage & butter or mushroom & spinach sauce 16.5

Crespelle Alla Valdostana Crepes stuffed with ham &

Fontina cheese in Parmesan cream sauce 17

Fettuccine Infuse con Rosmarino e Pepe Nero House-made egg noodles infused with black pepper & rosemary tossed with sausage, red grapes, arugula & goat cheese

in a white wine sauce 17

Casoncelli alla Bergamasca Classic Bergamo house-made filled pasta of pork, beef & lamb tossed with Taleggio cheese, Prosciutto di Parma & asparagus drizzled with truffle oil 18

Garganelli Pazzi Garganelli pasta served with Gorgonzola cheese, pears & Amaretti crumbs 16.5

Linguine alle Vongole Veraci Linguine tossed with little neck clams in a fresh tomato & white wine sauce 18

Fettucini Verdi Spinach fettuccini with shrimp, arugula & fresh

tomato in a garlic white wine sauce 19

Lasagna del Vegetariano Layers of fresh vegetables & provolone, Parmesan cheese & pasta topped with house-made tomato sauce 16

Spaghetti Alla Chitarra House-made spaghetti with mussels, clams, calamari & shrimp

in a spicy marinara 21

Tagliatelle del Bolognese Egg pasta tossed with our classic Bolognese meat sauce 17

Risotto del Giorno Chef’s risotto of the day – priced daily

SECONDI

Pesce del Giorno Chef’s fish of the day – priced daily

Branzino alla Griglia Grilled Mediterranean rockfish marinated with lemon & olive oil 25

Trancio di Tonno Grilled tuna steak served upon phyllo

dough & topped with red pepper mousse 23

Scaloppine al Limone Veal medallions in a white wine, artichoke, lemon & caper sauce 24

Pollo Caprese Chicken breast topped with tomato, mozzarella cheese & basil

with house-made marinara sauce 21

Petto di Pollo Farcito con Salsa All’Uva Chicken breast stuffed with provolone & prosciutto in a white wine, grape & sage sauce 23

Bistecca Grigliata 10 oz New York strip steak served sliced (Tagliata-style)

with Gorgonzola sauce 28

Pazza Luna's New Year's Eve Menu

NEW YEARS EVE MENU

INSALATE E ANTIPASTI
Pineapple Carpaccio
with grilled scallops, pomegranate and arugola 15

Capellini with Goat Ricotta
in beef stock and vegetables 12

Butternut Squash Soup
with goat cheese 10

Crab Cakes
served in a potato basket 18

Insalata Pazza Luna
mixed field greens with red onions, orange segments, beets,
walnuts, raisins and goat cheese with a white wine vinaigrette 10

PRIMI
Truffle Risotto
with roasted stuffed quail 27

Spinach Lasagna
with lobster and porcini mushrooms and velouté 29

Saccottini of Crêpes
filled with prosciutto, asparagus and ricotta cheese served with fresh tomato velouté 22

Butternut Squash Filled Ravioli
topped with butter and sage 20

Casoncelli alla Bergamasca Classic Bergamo-Style
house-made made filled pasta of pork, beef and lamb tossed with Taleggio cheese, prosciutto di Parma and asparagus drizzled with truffle oil 21

Pistachio Encrusted Pan-Roasted Monkfish
served in the “box” with orange butter sauce 27

Zampone
with lentils and Taleggio polenta 21

Roasted Leg of Lamb
with chestnuts 28

Pan-Seared Beef Tenderloin
in a Barolo wine reduction and served on celery root mashed potato 34

DOLCI
Lemon Mousse with Blackberry Sauce 7
Panetone with a Prosecco Zabiaone Sauce 8
Chocolate Cake 6
Tiramisu 7

Christmas Bake Sale in Little Italy

You are going to be out shopping anyhow so why not go pick up some great pastries and it will benefit feeding the homeless.

The St. Leo's Hands and Hearts Ministry will be having a Christmas Bake Sale this weekend--December 15th and 16th before and after all Masses in our Church Hall in Little Italy.

5:30pm Saturday
9:30am and 11:30am on Sunday

All proceeds to the the Hands and Hearts Outreach Program which feeds the Homeless two times per week.

If you would like to donate a baked good, please contact Kathy Orr at 410-537-1668

TUESDAYS - 1/2 Price Bottled Wines

1/2 price bottled wine

Enjoy dinner at Pazza Luna and savor your favorite bottle of wine or try a new one

at 1/2 off.

Every Tuesday

Come Get Pazza

Under the Olive Tree

You are cordially invited to a unique dinner, Thursday, November 15 at 6:30 p.m. at Pazza Luna featuring the finest olive oils produced in Siena, Italy, an area of Tuscany known for its beautiful olive groves and bountiful harvest. This will be the premiere showcase of Siena’s DOP (Denominazione di Origine Protetta) extra virgin olive oils in the Baltimore area.

Pazza Luna was chosen to be part of this four-day event, which will include tastings, informational seminars, educational exchanges and thematic dinners that is in association with the Siena Olive Oil Consortium and introduces their products to the Baltimore market for the first time. “Under the Olive Tree” has the patronage of the Consulate of Italy (www.palazzoitalia.org) – Baltimore and the City of Baltimore, which are partnering to promote trade, build economic strength and develop quality of life in the greater metropolitan region.

Under the Olive Tree

Menu
‘One Night Only’
Thursday, November 15, 2007
6:30 p.m.

‘All the dishes will feature Siena’s finest DOP olive oils’

Appetizer
Assorted Bruschette
toast rounds with assorted toppings

Soup
Pasta e Fagioli
hearty pasta and bean soup

Entrée
Fettucine con Pesto
house-made pasta with pesto, shrimp and goat cheese

Dessert
Torta di Olive Oil
olive oil and rosemary cake
served with vanilla ice cream

Cost per person
$35.00
(excludes alcohol, tax and gratuity)

Reservations required
Ask for the “Under the Olive Tree Dinner”
Call Pazza Luna at 410 962 1212


Beyond the Wednesday presentation, which is targeted to the trade only, opportunities abound for the general public to savor the distinctive olive oils from Siena. Through Saturday, specialty grocers DiPasquale’s (www.dipasquales.com) and Mastellone’s will conduct tastings at their stores and offer the product for sale.

The Italian Cultural Center, Inc. of Maryland preserves, communicates and celebrates authentic Italian art and architecture, music, fashion, artisanship, cooking, language and customs for the benefit of the Italian community living in Maryland as well as for the enjoyment and education of individuals who have an interest in Italy but no family roots there. The Center provides a forum for the exchange of ideas of international proportion through language studies, lectures and demonstrations, exhibitions and special holiday events.

Lombardia Family Dinner

Chef Gianfranco has been craving dishes from his home region of Italy, Lombardia (Lombardy) and decided he would make enough for you to enjoy as well.

WHEN
This Thursday ~ October 11th

TIME: 7:00 P.M.

WHERE:
Pazza Luna Trattoria
1401 E. Clement St
Baltimore, MD 21230

WHAT
4-Course
Lombardia Family Dinner
$35*


MENU

Antipasto Misto
assorted cured meats, cheese, grilled vegetables and bread

Linguini al Pomodoro
linguine pasta with fresh tomatoes, roasted garlic, basil and Parmesan cheese

Brasato di Manzo
braised beef stew served with polenta

Panna Cotta
egg custard

*Cost per person ~ only $35.00
includes sodas, American coffee, and teas
(excluded are alcoholic beverages, tax and gratuity)

Reservations required ~ 410.962.1212
ask for Shanna or Monika

COME GET PAZZA!

Wednesday is Pasta Night

FOR OUR LOCUST POINT NEIGHBORS

EVERY WEDNESDAY NIGHT - $10 PASTA
(choose from 4 pastas)

Our crazy chef, Gianfranco says "Let them eat pasta, forget about Marie Antoinette's cake."

Every Wednesday night Gianfranco will offer a couple of Pazza Luna's regular pastas along with special pasta creations for just that evening ~ $10 per pasta.


Pasta selections will change from week-to-week.


Reservations encouraged 410. 962.1212
Come see the neighbors.

NEW - Happy Hour & Happy Hour Small Plates

MONDAY THROUGH FRIDAY ~ 5 P.M. TO 6:30 P.M.
(bar only)

BEVERAGES
Domestic Beers ~ $2
Imported Beers ~ $3
Italian Sangria by the Glass ~ $3
Martinis ~ Save with $2 OFF per drink
Pazza Luna's Wines by the Glass ~ 1/2 Price

HAPPY HOUR SMALL PLATE MENU
$4.50 each:
Fried Calamari
with tomato basil dipping sauce

Shrimp Buzara
shrimp sautéed in extra virgin olive oil, garlic,
shallots, tomato and bread crumbs

Sweet Italian Sausage
with sautéed onion, sweet peppers, spicy marinara sauce

Pizza Napolitana
with tomato, mozzarella, oregano and anchovies

Vegetarian Pizza
tomato, mozzarella and fresh vegetables

Antipasto Misto
Italian cured meats, roasted vegetables and grilled bread

Eggplant Rotini
Eggplant stuffed with ricotta cheese and Swiss chard

Steamed Mussels
steamed in white wine, garlic with grilled bread

Fried Polenta
Taleggio cheese and polenta blended together
and fried, seasoned with rosemary and salt

Pane con Nutella
grilled bread with chocolate hazelnut spread
with sea salt on the side

$7.50 each:
Cheese Plate
three cheeses, honey, fresh fruit and grilled bread

Scottaditto
baby lamb chops grilled with lemon and olive oil

COME GET PAZZA!

Pazza Luna's New Fall Lunch Menu

LUNCHEON MENU
served

Monday through Friday

ZUPPA

Zuppa del Giorno

soup of the day 6

INSALATE E ANTIPASTI

Insalata Mista Mesclun

greens served with balsamic and olive oil dressing 6

Insalata Pazza Luna

mixed field greens with red onion, orange segments, roasted beets, black olives, walnuts, raisins and goat cheese with a white wine vinaigrette 7.5

Romaine alla Cesare

Caesar salad 6.5

with grilled chicken 8.5

with shrimp 9

with grilled salmon 10

Mozzarella Caprese

fresh mozzarella served with oven dried tomatoes and pesto sauce 7.5

Cozze alla Fra Diavolo

sautéed mussels in a spicy marinara sauce served with grilled bread 8

Fritto Misto di Pesce

fried calamari, shrimp and fennel served with basil aioli and tomato sauce 11

Omelette of the Day

PANINI

(served on grilled bread with choice of salad or French fries)

Hamburger di Casa Nostra

beef burger served with lettuce, tomato, onion, bacon and blue cheese 9

Vegetarian Panino

served with grilled vegetables of the day and fresh mozzarella cheese 9.5

Grilled Chicken Panino

served with prosciutto, tomato and provolone cheese 9.5

Panino Italiano

served with prosciutto, mortadella, provolone cheese and olive tapenade 9

PRIMI

Tagliatelle del Bolognese

egg pasta tossed with our classic Bolognese meat sauce 12

Cappellini al Pomodoro

with light tomato sauce, roasted garlic, basil and olive oil 9

Spaghetti alla Carbonara

spaghetti with eggs, Parmesan cheese, cream, sausage and black pepper 10

Spaghetti alla Puttanesca

served with tomatoes, black olives, capers, garlic, chili pepper flakes and anchovies 11

Gnocchi di Patate con Salvia e Pancetta

potato gnocchi served with butter, sage and pancetta 10

SECONDI

Salmone alla Siciliana

pan-seared Alaskan King salmon in a white wine, fresh tomato and caper sauce
served with contorni del giorno 18

Scaloppine al Limone

veal medallions in a white wine, lemon & caper sauce 19

Pollo Caprese

chicken breast topped with tomato, mozzarella cheese & basil

with homemade marinara sauce 15


DAILY BUSINESS LUNCHEON SPECIAL

~ 2 Courses ~

$15.00

add a glass of wine

~ $18.00 ~

Pazza Luna
invites you to

'A Taste of Puglia'
Thursday, October 4th
7:00 p.m.

An often overlooked region of Italy, Puglia sits at the heel of the Italian boot surrounded by the Adriatic and to the gulf of Taranto. As food historian and cookbook author, Claudia Roden says " The cooking evokes an ancient past and distant lands." Her first experience of Pugliese food was 'ncapriata di fave', mashed fava beans with olive oil, which is exactly like a dish made in Egypt.

The extended coast line and coastal cities prospered through trade with the Near East and North Africa. The Arabs had a foothold in Puglia for a long time. The earliest, most powerful influence was Greek, they colonized the coast.

Puglia produces a fantastic flood of wine - more than any other region of Italy.

You will see all the above influences in Chef Fracasetti's menu for the evening. We hope you will join us at Pazza Luna Trattoria Italiano for the flavors of the food and wines from Puglia

MENU

1st Course
Minestra di Fave Secche
Fava Bean Soup

Wine: Leone de Castris 5Roses Rosato 2005

2nd Course
Ravioli Di Rapa con Vongole
Broccoli Rabe Ravioli
served with fresh tomatoes and clam sauce

Wine: Leone de Castris "Maiana"
Salice Salentino 2003

3rd Course
Agnello Stufato con Patate
Slow roasted lamb stew
with potatoes and fresh herbs

Wine: Feudo Monaci Primitivo 2004

4th Course
Fichi Secchi con Vanilla Gelato
Figs marinated in Marsala
served with vanilla gelato

Wine: Leone de Castris Aleatico



Cost Per Person ~ $75.00
(excludes tax and gratuity)

Reservations required - Please call Monika Pawlik-Bosio
at 410 962 1212 or e-mail her at info@pazzaluna.us

A Taste of Puglia
Thursday, October 4, 2007 - 7 p.m.

PAZZA LUNA TRATTORIA ITALIANO
1401 E. Clement Street
Baltimore, MD 21230
410.962.1212

Crazy Gian...that is what the website calls me

Have you been to the website www.pazzaluna.us , if you haven't you should go. Our designer John Welker is a very creative man.

Well opening week was great! The Locust Point community came out in support plus all the food was 1/2 price. We did huge numbers for last week and in general, all went well. They liked my food.

I'm working on the lunch menu that we will slowly put in place.

Everyone seems to want to hang downstairs near the bar in the renovated section. So I think we will renovate upstairs as well.

I'm looking for some line cooks if you know of any?

I'm trying to think what I can do for St. Patricks day ~~~maybe a pesto.

Ciao

Gianfranco

We're Open

Pazza Luna opened its doors this week on Tuesday, February 27th. After menu tastings and a quiet open we were ready to test the waters with "real" customers.

Everything is going very well. Sloane Brown's Sunpaper's column on Wednesday and the Locust Point Civic association e-mail blast that we were open has kept us jumping.

We had some neighborhood customers on Tuesday and last night they were back again. I love bringing real Italian food to the table for guests. There is nothing wrong with Italian American but that is not what we are about.

The antipasta misto with salumi, roasted and marinated vegetables, olives, cheese and grilled bread is perfect for a light meal with a glass of wine. I slice the salumi as ordered..when you come in you will see the slicer.

I have a great kitchen staff with Dave and Bob. Bob used to work Pazza Luna in its earlier reincarnations. Do pop your head in the kitchen to say hello.

The bar has been filled with many people eating and drinking and sharing stories...its an Italian Cheers.

I'm so excited that people are sharing the beauty of the table, sharing time with each other and relaxing and having a good time. Isn't that what it is all about?

Live by the Sun.............Love by the Moon

Gianfranco