We've Extended Baltimore Restaurant Week Another Week!
Ends Sunday August 10th ~ Make your reservation today
Baltimore Restaurant Week has been so popular we are extending it for onemore week! As always, you will still be able to order from our regular menuand even join us for Wednesday for $10 Pasta Night.
BRW specials this week will continue with our two-course lunch special for$20.08 or our three-course dinner offering for only $30.08. ChefGianfranco Fracassetti has created a special menu that will give you awell-studied tour of delicious, authentic Italian cuisine.
Look forward to seeing you soon!
Monday, August 4, 2008
Restaurant Week Extended!
Thursday, July 24, 2008
Baltimore Restaurant Week July 26-Aug 3
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
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 $20.08Course 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
Wednesday, July 23, 2008
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.
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.
Tuesday, June 10, 2008
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.
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.
Thursday, April 10, 2008
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
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
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
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.
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.
SALT-ENCRUSTED BRANZINO
Serves 2
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.
Tuesday, February 19, 2008
Gianfranco's Basic Polenta Recipe
Basic Polenta4 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.
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