Baltimore Restaurant Week July 26-Aug 3

Make your reservations now as they often sell out. Call us (410) 962-1212 or book your table now online at Open Table

Pazza Luna Menu. Select one item from each course.

Lunch $20.08
Course one
- Gazpacho
- Mozzarella Caprese: Fresh mozzarella served with oven dried tomatoes and pesto sauce

Course Two
- Linguini alla Vongole- Veraci Linguini tossed with little neck clams in a fresh
tomato and white wine sauce
- Spaghetti alla Norma: whole wheat spaghetti tossed with fresh tomato,mozzarella, basil and eggplant
- Pollo Caprese: Chicken Breast topped with tomato, mozzarella cheese, and basil with homemade marinara sauce
- Red Snapper grilled with lemon olive oil and served with mixed vegetables
Course ThreeCrème Brule or Cannoli

Dinner - $30.08
Course One
- Mozzarella Caprese: Fresh mozzarella served with oven dried tomatoes and pesto sauce
- Insalata Pazza Luna: Mixed field greens with red onion, orange segments, roasted beets, black olives, walnuts, raisins and goat cheese with white wine vinaigrette
- Prosciutto e Pesca Prosciutto with grilled peach topped with arugula salad &
topped with parmesan
- Gazpacho

Course Two
- Pappardelle al Gamberi: house-made pappardelle tossed with pesto, shrimp, sun dried tomato & goat cheese
- Tagliatelle del Bolognese: egg pasta tossed with our classic Bolognesemeat sauce
- Pollo Al Mattone: marinated Cornish game hen on the grill drizzled withlemon olive oil
- Rolled Branzino: stuffed with tomato and basil topped with salmoriggiosauce served with mashed potatoes
- Ricotta Pear Ravioli: tossed with butter and sage.
Veal Cheek Stew served with potato cake and broccoli

Course Three
- Pistachio Brule or Cannoli or Ameretto Semi-Freddo

We Know Wine ~ Just Ask Chris

My name is Chris Clune, and I am absolutely crazy about wine. In case you didn't know, I have been working as the sommelier for Sotto Sopra for the past five years, and have recently moved to Pazza Luna, to take over the same duties there.

I envision this blog spot to be an extension of what I do on a daily basis. When I taste a wine, I am not only thinking about the component flavors that make up the wine itself. I try to consider where the wine came from, what environmental factors contributed to make the wine what it is. More importantly, I search in my mental database for a food match - what would I want to eat while the flavors in the wine dance over my tastebuds.

I don't want to sound like a total geek here. Wine, to me, is at its absolute best when it hangs around with its two best friends: great food and great conversation.

Leave the technical consideration to me, and ask me questions. If you see me at the bar, and you have a hankering for one of Gianfranco's awesome pastas, ask me what I think will go best with it. I'll probably ask you a couple of questions too, to get an idea of what flavors or styles of wine you like. Or what kind of mood you are in that day. My recommendation will be based only on what you tell me, combined with what I know the wine will give. I also guarantee that you will enjoy the wine. If you don't, I'll pour you another, and another and another, until we hit the match.

Wine is not the only tasty thing going on at Pazza Luna's bar. Each week, I plan on inventing a new cocktail special. You can taste one for a dollar, if you pop in during happy hour. This week, I've got a vat of fresh watermelon margaritas brewing.

This blog is just the introduction. Check back often, as I'll be musing on wine tastings, or strange news in the wine world, or just announcing my special cocktail. It promises to be a fun ride.