FOR RESERVATIONS

Coco Pazzo Trattoria New Menu!
 

RAW BAR

East coast oyster selection    MP

Shrimp cocktail   20

Tuna tartare   20          

 

SOUP

Ribollita

Tuscan soup with black kale  13

                         

                                               

INSALATE

Caesar

Classic caesar salad   18

Ceci e Quinoa

Chick Peas quinoa, cherry tomato   18

Cavoletti

Crispy brussel sprouts, fresh fennel, arugula, crumbled feta cheese  18

‘Pazzeria’

Chopped arugula, romaine, radicchio, tomato, red onions, cucumber and avocado   18

Carciofi Crudi

Thinly sliced raw artichokes, arugula, parmigiano shavings   18

ANTIPASTI

Calamari Fritti

Fried calamari   22

Polpettine al Sugo

Wood-fired meatballs, tomato sauce  16

 

Polpo

Charred octopus, crushed potatoes, olives, capers, salsa verde   22

                               

 

OUR PIZZA

(GF option add $2)

Margherita

Tomato sauce, fiordilatte, fresh basil   20

Formaggi e Funghi

Gruyere, gorgonzola, fiordilatte, wild mushrooms and black truffle ragú   24

Comma Picca

Tomato sauce, fiordilatte, ’nduja, raw mushrooms, fresh tomatoes, salame calabrese,

shavings of pecorino romano   22

Burrata

Grape tomato sauce, burrata and basil pesto   24

Salsiccia e Rapini pizza  24

Sausage and broccoli rabe

 

Bianca con Prosciutto

Mozzarella, fontina, arugula, fresh tomatoes, and prosciutto 22

 

“PAZZERIA”

(Choose up to three options from above to create meter size pizza) serves 3 people   42

            

Extra Toppings

Bomba calabrese  3, anchovies  3, salame calabrese (spicy) 4,
’nduja (spicy) 4, Prosciutto di Parma 7, wild mushroom 4

 

FOCACCIA

House Specialty

Focaccia con Robiola

Thin focaccia bread filled with robiola cheese then topped with a drizzle of white truffle oil    22

Focaccia Vestita

Focaccia filled with robiola cheese, arugula, oven-dried tomatoes & prosciutto  24

PANOZZO

Stracotto With Fontina Cheese

Wood-fired sandwich, braised brisket in wine, fontina cheese     18

                

 

PASTA

(GF option available)

Pappardelle ai Cinghiale

Home made pasta with wild boar ragout  26

Pappardelle allo Stracotto

Brisket braised with  mushrooms barolo wine  26

 

Spaghetti Vongole

Manila clams, white wine, garlic, parsley, crushed peperoncino, zucchini   26

 

Bucatini ‘Cacio e Pepe’

Tellicherry black pepper corns, pecorino romano sauce   24 

        

Spaghetti alla Rustica

Tomato sauce, caramelized onions, parmigiano   22

Trofiette al Limone

Lemon zest & juice, pecorino, parmigiano, touch of cream   22

Rigatoni alla Buttera

Sweet & spicy sausage, tomato, touch of cream, parmigiano   24

SECONDI

Tagliata

16 oz Ribeye thinly sliced seasoned with EVVO and herbs  48

Anatra 

Roasted Duck with pears and brussel sprouts  32  

 

Berkshire Pork Chop “Milanese”

Arugula, fries   38

Pollo Martini

Sautéed parmigiano coated chicken breast, carrots, string beans, butter lemon sauce   26

                                                                       

Branzino all’Isolana 

Large roasted sea bass, over potatoes, cherry tomatoes, white wine   48

Salmone

Roasted Faroe salmon, honey mustard, grilled asparagus    29

Sogliola alla Mugnaia

Filet of sole, butter, lemon, capers and white wine, sautéed zucchine   26

SIDES: Broccoli rabe, steamed spinach, sauteed string beans, grilled asparagus, Tuscan Fries - all $10

DOLCI

Tiramisú  10

Focaccia con Nutella 

Focaccia filled with Nutella and ricotta 10

Assorted Gelati & Sorbetti

(2 scoops) 10


 

Consuming raw or undercooked seafood or shellfish may increase your risk of food borne illness.