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