Join us for Father's Day - this SUNDAY!

Treat Your Dad to a Special Evening at Pazza Luna!
Now taking reservations for Father's Day, Sunday June 15th

Coming up with a special treat for Dad can be tough sometimes. He seems to have all the toys, but never the time.

Spend your special evening with Dad enjoying fine Italian cuisine and wine, in a cozy and relaxing atmosphere. Catch up on old times and talk over plans for new ones.

Samples from our Trattoria Italiana dinner menu include:

Filetto Di Manzo Beef Tenderloin wrapped with bacon topped with mushroom sauce & served with sautéed vegetables & sour cream mashed potatoe

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

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

Along with these sumptuous items Chef Gianfranco Fracassetti will be preparing special dishes worthy of your favorite Dad.

We will be opening at 4:00pm on Father’s Day. Call today for your reservation 410-962-1212 or online anytime at Open Table http://www.blogger.com/www.opentable.com/rest_profile.aspx?rid=10354&ref=10018.

Gianfranco's Food and Wine Dinner

A Taste of Italy

Chef's Food and Wine Dinner

Thursday, April 24th - 7 p.m.

Course One

Marinated Beef Carpaccio

Rosemary, juniper, salt and sage are used to marinate the beef which is then topped with Parmesan cheese and fresh arugula

Paired with San Giuseppe Lambrusco del Emilia 2005

Course Two

Seafood Lasagna

House-made spinach noodles layered with assorted seafood, Parmesan and provolone cheeses
Paired with San Guiseppe Pinot Grigio Rose 2006

Course Three

Roasted Pork

Pork loin roasted with apricots and plums
Paired with Pere Alessandro Nebbiolo D’ Alba 2005

Course Four

Apple Strudel
Paired with Pere Alessandro Moscato D’ Asti 2005

Cost per person: $55.00

(tax and gratuity are included in the price)

Call Shanna at 410 962 1212 for reservations. Guaranteed reservations are required.

Cancellation Policy: Reservations can be cancelled up to 24 hours prior to the dinner without being charged.

Salt-Encrusted Branzino Recipe

Branzini, which are also known as spigole in Italy, are among the most popular Mediterranean fish, and always have been. Sea bass is a very tasty fish, with relatively few, easy-to-remove bones and firm flesh that holds its shape when cooked.

SALT-ENCRUSTED BRANZINO
Serves 2

1 Whole Branzino – cleaned and gutted (approximately 10-12 ounces)
Olive Oil
2-3 sprigs Fresh Rosemary
1 Egg White
½ cup Orange Juice
2 Cups Kosher Salt


1. Preheat your oven to 350 degrees
2. Coat your baking pan with olive oil.
3. Place the branzino in the middle of the pan and put the sprigs on fresh rosemary inside the fish.
4. In a medium bowl mix the egg white with the orange juice and then mix in the kosher salt.
5. Cover the fish with the salt mixture patting it on to encase it.
6. Place the fish in the oven for 25 minutes.
7. The salt will have harden so will crack it and remove all the salt mixture. Do not eat the salt. Your Branzino is ready to eat.

Gianfranco's Basic Polenta Recipe

Basic Polenta
4 cups and 4 cups water
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 1/2 cups coarse yellow corn meal

In a medium pot, bring 4 cups of water, 1 tablespoon olive oil and 1 tablespoon of salt to a boil. Lower flame to medium and SLOWLY add cornmeal to pot, stirring constantly (do not let lumps form) Take all the time you need to add cornmeal. Keep stirring and start to add from the remaining 4 cups of water slowly a little at a time. It should take 15 min to cook polenta. Be sure to add water slowly to last through out the 15 mins. Once cooked it should be smooth and lump free.The polenta is done when it peels easily off the sides of the pot.

Our Valentines Day Menu

Thursday, February 14th, 2008

INSALATE E ANTIPASTI

Asparagus soup 7

Fried oysters served with arugula salad and lemon butter sauce 11

Duck breast marinated with honey and pepper served with port reduction and pomegranate 13

Pazza Luna Salad - mixed greens with red onion, orange segments, beets, walnuts, raisins and goat cheese with white wine vinaigrette 9

PRIMI

Lobster ravioli in brandy and bisque sauce 20

Heart-shaped ravioli with fresh tomato sauce 18

House-made fettuccine tossed with shrimp, sun-dried tomato and pesto finished with crumbled goat cheese 19

Strawberry risotto served with grilled lamb chops 23

SECONDI

Beef Napoleon with portobello mushrooms and zucchini in red wine reduction 29

Grilled halibut in cream sauce with crab 28

Roasted Branzino stuffed with clams, mussels, and shrimp served with vegetables 28

DOLCI

Passion fruit soup with passion fruit ice cream 7

Chocolate cake with a mix berry sauce 6

Strawberry chocolate tart 7

Please call for Reservations

410-962-1212 or Open Table

One Year Anniversary

Join us for our
Our 1 Year Anniversary Celebration Dinner

Thursday, February 28th at 7 p.m.
The Wines of Italy Dinner

Opening Toast
Ca’Montini Prosecco

Course One
Cauliflower Soup

Paired with CA'MONTINI PINOT GRIGIO TRENTO D.O.C.G.

Course Two
Homemade Manicotti stuffed with spinach, butternut squash, and ricotta with butter and sage sauce topped with Parmigiano

Paired with VALIANO CHIANTI CLASSICO D.O.C.G. 2004

Course Three
Roast Beef stuffed with eggs, asparagus, prosciutto served with soft polenta

Paired with CA'MONTINI CABERNET UMBRIA D.O.C. 2003

Course Four
Mix Fruit Tart

Paired with UMBERTO FIORE BRACHETTO PIEMONTE D.O.C.

Cost per person:

$59 per person includes taxes and gratuity.

(10% of the proceeds go to Susan G Koman Foundation)

Please call 410-962-1212 or use Open Table for your reservations

We've Extend our Winter Restaurant Week to February 10th

We Have Extended Restaurant Week at Pazza Luna

We hope you can join us for Baltimore's Winter Restaurant Week starting Monday, January 28th and ending Sunday, February 10th. We will be serving lunch and dinner.

RESERVATIONS ARE HIGHLY SUGGESTED

Prix Fixe $30.08 Dinner

Dinner Appetizer

choice of
Butternut Squash Soup

or
Octopus Salad with Potato and Canellini beans

Dinner Entrée
choice of

ScaloppineVeal in a Port Pomegranate Sauce
or

Casoncelli alla Bergamasca
house-made filled pasta with pork, beef and lamb tossed with
Taleggio cheese and asparagus with truffle oil
or

Pappardelle with Shrimp, Tomato and Arugula

Dinner Dessert

choice of
Goat Cheese Cake
or

Cannoli

Prix Fixe $20.08 Lunch

Lunch Appetizer
choice of

Butternut Squash Soup
or

Pazza Luna Salad

Lunch Entrée
choice of

Garganelli Pazzi
garganelli pasta served with gorgonzola cheese, pears and amaretti crumbs
or

Pollo Caprese
chicken breast topped with tomato,
mozzarella cheese and basil with marinara sauce
or

Roasted Branzino with capers, fresh tomato and olives

Lunch Dessert
choice of

Cannoli
or

Panna Cotta

Call 410 962 1212 or use open table for reservations