Experience Stratford’s premier Italian restaurant - modern, innovative Italian cuisine, local and organic, main corner bar and patio, martinis and cocktails done to perfection and one of Stratford’s most extensive wine cellars.

Chef Sean Collins shares with Pazzo a dedication to showcasing the bounty of the region with simple and delicious food. This will be Sean’s first season as the head chef at Pazzo Ristorante, where he will be working alongside a formidable crew of fellow graduates of the Stratford Chefs School.

Opening May 22.

Menus will chage daily

Sample Menus:

• Arugula salad with balsamic vinaigrette and walnuts
• Cold poached salmon with summer grilled vegetables
• Lemon mousse with wild Quebec blueberries

• Gazpacho. Chilled tomato soup with onion, cucumber and green peppers
• Orecchiette with braised veal ragu and cherry tomatoes
• Dark Chocolate Mousse with vanilla whipped cream

Tuesday through Saturday — no restrictions apply to availability. Prix Fixe menu includes choice of one item per category. The following is a sample menu, not all items will be offered each day.

Appetizer

• Sweet Pea Soup with Truffle Oil and Goat Cheese
• Tasting of Crostini with Seasonal Toppings
• Pan Seared Foie Gras with Rhubarb Composta (a $6 supplementary charge applies)
• Ricotta Fritta with Beets and Arugula
• Grilled Asparagus Salad with a Poached Egg, Crispy Pancetta and Pickled Eggplant
• Spring Garden Salad with House Vinaigrette

Main Course

• Braised Oxtail Pappardelle
• Linguine with Mussels, Tomato and Fennel
• Duck Confit Ravioli with Brown Butter, Thyme and Arugula
  Wild Mushroom Risotto
• Loin of Lamb with Potato Fennel Gratin and Onion Agro Dolce
• Braised Pork Shoulder with Polenta, Tomato and Olives
• Fresh Fish with Seasonal Accompaniments
• Eggplant Involtini with Ricotta and Herb Salad
• Breast of Guinea Hen with White Beans, Wild Mushrooms and Asparagus
• Avalon Farms Duck Breast Potato Eggplant Cianfotta

Dessert

• Milk chocolate and hazelnut giandoja squares with dark chocolate sorbet
• Iced tiramisu gateaux with espresso coffee sauce and almond macaroons
• Lombary’s cornmeal sponge cake with basil and orange ice cream
• Lemon cardamom ice cream with apple cinnamon bread
• Ricotta and strawberry semifreddo in a Florentine sugar basket
• Pistachio and honey nougat torte with warm roasted pear compote