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About
The Quattro Restaurant Group consists of fine Italian / Mediterranean restaurants throughout Fairfield County Connecticut. Spearheaded by acclaimed chef Biagio “Gino” Riccio, Quattro Restaurant Group first introduced their fresh, seasonal, vibrant Italian food in 1997 with their casual eatery and bar, Quattro Pazzi, located in the charming beachside community of Fairfield. In 2006 Chef Riccio introduced his Mediterranean inspired taverna, Osianna, located around the corner from its sister restaurant. Stamford became the newest home for a second Quattro Pazzi in 2010. The bi-level space brought another element to the Quattro Restaurant Group in the form of catering and special events.
Chef Riccio, whose family is from Calabria, Italy, trained under world-renowned chefs throughout Europe and the United States. While his cuisine is rooted in tradition, Chef Riccio builds upon his strong culinary foundation and infuses more contemporary preparations, ingredients and influences into his dishes.
The Quattro Restaurant Group creates sleek and spirited neighborhood restaurants, bars and sidewalk cafés with a whimsical style all their own.
Contact
Fairfield
1599 Post Road
Fairfield, CT 06824
Tel 203.259.7417
Fax 203.259.8619
Stamford
269 Bedford St
Stamford, CT 06901
Tel 203.324.7000
Fax 203.831.8110
Events
The Quattro Restaurant Group offers a variety of stunning spaces for all of your special events and catering needs. From intimate dinner parties to corporate meetings and milestone celebrations, we offer a variety of menus to choose from and exceptional service is always a priority.
QUATTRO PAZZI, Stamford
- 2nd Floor Private Dining Room: 30
- Banquet Room: 90
- 2nd Floor Dining Room and Bar: 60(Available for lunch only)
Sample event menus are available: Lunch and Dinner. Call Quattro Pazzi with any questions or for more information: 203.324.7000, or email events@quattropazzi.com.
Hours
Hours of Operation
Lunch Monday - Friday: 11:30 am - 3:00 pm
Dinner Monday- Sunday: 4:30 pm - 10:00 pm
Hours
Hours of Operation
Monday - Thursday: 11:30 am - 10:00 pm
Friday - Saturday: 11:30 am - 11:00 pm
Sunday: 11:30 am - 9:00 pm
Quattro Pazzi (70591), New York / Tri-State Area Reservations
Directions
Quattro Pazzi is located at 1599 Post Road in Fairfield, CT, between I-95 exits 21 and 22.
Directions
Quattro Pazzi is located at 269 Bedford Street in downtown Stamford, CT.
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Events
To Book Events Call: 203-259-7417. Click on menu tab to see Catering / Events Menus...
DINNER LUNCH EVENTS CATERING
Small Plates |
|
| PASTA E FAGIOLI: Bowl of Papa's savory pasta | $6. |
| LOCAL FRESH FRIED CALAMARI: Served with spicy marinara | $9. |
| CROSTONE WITH BURRATA : Tuscan bread, butternut Squash Kale, mozzarella, balsamic | $14. |
| RISOTTO CAKE: rice cake with portobello, fontina cheese | $9. |
| EGGPLANT TOWER: Topped with mozzarella & tomato sauce | $9.5 |
| FRIED MOZZA BALL: Stuffed with prosciutto, marinara sauce | $9. |
| SPICY SHRIMP: zesty garlic, butter wine sauce | $14. |
| BRUSCHETTA: tomato, onions, extra virgin oil on toasted tuscan bread | $7. |
| TUSCAN SAUSAGE: grilled thin sausage, stuffed with parsley & provolone, Tuscan white beans | $12. |
Salads |
|
| CAESAR SALAD: Romaine heart tossed in a Caesar dressing | $9. |
| CHOPPED SALAD: Cucumber, romaine, onions, tomatoes, Olives, peppers, vinaigrette | $12. |
| ENDIVE & WALNUTS: Arugula, Candied walnuts, apples. Gorgonzola, shallot vinaigrette | $13. |
| RED BEET WITH GOAT CHEESE: Arugula, roasted red beets, Goat cheese croquette, | $12. |
| ARUGULA WINTER SALAD: butternut squash, dried cranberries, walnuts, balsamic | $13. |
| KALE SALAD: red peppers, red onions, white beans, mozzarella, balsamic | $13. |
Fresh Made Pasta |
|
| WHOLE WHEAT LINGUINI WITH BROCCOLI: garlic and oil, touch of peperoncino | $18. |
| FETTUCCINE MITTY: scallops, shrimp, lump crab meat in a pink cognac sauce | $23. |
| GNOCCHI BOLOGNESE: Meat & Veal ragu, touch of cream | $19. |
| PORCINI PAPPARDELLE: Mushrooms, sun dried, gorgonzola cream, white truffle oil | $19. |
| CAVATELLI MARCO POLO: Chicken, sun dried tomatoes, broccoli, garlic oil | $21. |
| CHITARRA WITH SHRIMP: pear tomatoes, arugula, beans, garlic & oil | $22. |
| CAVATELLI WITH EGGPLANT (GLUTEN FREE): roasted red peppers tomato sauce, mozzarella | $20. |
| FOUR CHEESE TORTELLONI (GLUTEN FREE): peas, prosciutto, mushrooms, in a cream sauce | $20. |
Artisan Pasta |
|
| PENNE WITH BUTTERNUT SQUASH: kale. peas, ricotta in a cream sauce | $19. |
| RIGATONI BUTERA: Hot sausage, Peas, pink sauce, topped with ricotta | $19. |
| CAPELLINI PEAS & PROSCIUTTO: peas, prosciutto. in a pink tomato sauce | $19. |
| ORECCHIETTE WITH TINY MEATBALLS: Tossed in tomato sauce. | $19. |
Italian Classic Entrees |
|
| CHICKEN PARMIGGIANA: served with linguini in tomato sauce | $23. |
| EGGPLANT PARMIGGIANA: served with linguini in tomato sauce | $22. |
| VEAL PARMIGGIANA: served with linguini in tomato sauce | $25. |
Kids Menu |
|
| GRILLED CHICKEN: with Broccoli | $12. |
| ORECCHIETTE MEATBALLS: | $10. |
| BREADED CHICKEN: with Fries | $13. |
| PENNE: with Butter or Tomato | $8. |
Entrees |
|
| GRILLED SALMON: Sautéed Spinach with garlic & oil | $27. |
| CHICKEN WITH SQUASH: butternut squash, peas, sweet sausage, sage, cream | $24. |
| CHICKEN SOFIA LOREN: Topped with spinach & Fontina, white wine | $24. |
| VEAL SORRENTINA: eggplant, prosciutto, mozzarella, sherry wine sauce | $27. |
| MEDALLIONS FLIET MIGNON: Mushrooms, peas, gnocchi in cream sauce | $30. |
| PARMIGIANO ENCRUSTED SOLE: Sauteed spinach in lemon emulsion | $28. |
| SEAFOOD PESCATORE STYLE: shrimp, scallops, clams, mussels, linguini fra diavolo sauce | $25. |
| SHRIMP FRANCESE: Over sautéed portobello risotto cake in lemon wine sauce | $26. |
Small Plates |
|
| PASTA E FAGIOLI: Bowl of Papa’s savory pasta | $6. |
| FRIED CALAMARI: spicy marinara sauce | $8. |
| BURATTA CROSTONE: Kale, butternut squash, balsamic, tuscan bread | $14. |
| RISOTTO CAKE: portobello, fontina sauce | $9. |
| EGGPLANT TOWER: Topped with mozzarella & tomato sauce | $9. |
| FRIED MOZZARELLA: Stuffed with prosciutto in a marinara sauce | $9. |
| SPICY SHRIMP: Sautéed in zesty garlic, in a butter sauc | $14. |
| BRUSCHETTA: Fresh tomato, basil, onions, e.v.o.o | $7. |
| TUSCAN THIN SAUSAGE : Cheese and parsley sausage, Garlic & oil | $12. |
Salads |
|
| MIXED GREENS: Cucumber & tomatoes in balsamic vinaigrette | $8. |
| CAESAR SALAD: Homemade croutons with parmiggiano | $8. |
| CHOPPED SALAD: Cucumbers, tomatoes, onions, olives & roasted peppers in a shallot vinaigrette | $10. |
| ENDIVE & WALNUTS SALAD: Arugula, candied walnuts, apples & gorgonzola in an apple cider vinaigrette | $13. |
| RED BEET WITH GOAT CHEESE: Arugula, roasted red beets with a goat cheese croquette in E.V.O.O. | $12. |
| ARUGULA WINTER SALAD: butternut squash. cranberries, walnuts, balsamic | $13. |
| KALE SALAD: red pepper, red onions, beans, fresh mozzarella, aged balsamic | $13. |
| : Add Grilled Chicken | $4. |
| : Add Grilled Shrimp | $5. |
| : Add Grilled Salmon | $7. |
Sandwiches / BurgerChoice of Salad Or Fries |
|
| GRILLED CHICKEN WRAP: Caesar romaine salad, parmiggiano | $12. |
| EGGPLANT PARMIGGIANA: eggplant with tomato sauce & topped with mozzarella | $12. |
| FONTINA BURGER: 8oz Burger, caramelized onion, lettuce & tomato | $13. |
| PEPPERS & EGGS: on french baguette | $12. |
Artisan PastaChoice Soup Or Salad |
|
| PENNE VODKA: creamy tomato sauce | $14. |
| RIGATONI BUTTERA: Hot Sausage & peas in a pink sauce topped with ricotta | $15. |
| ORCCHIETTE TINY MEATBALLS: Tossed with marinara | $15. |
| CAPELLINI WITH PEAS & PROSCIUTTO: in a creamy tomato sauce | $14. |
Fresh Made PastaChoice Soup Or Salad |
|
| FETTUCINI MITTY: Shrimp & scallops, lump crab meat in a cognac pink sauce | $18. |
| WHOLE WHEAT LINGUINI WITH BROCCOLI: garlic & oil and peperoncino | $15. |
| GNOCCHI BOLOGNESE: veal, pork and beef ragu, and a touch of cream | $16. |
| PORCINI PARPADELLE WITH MUSHROOMS: sun dried tomatoes, in a gorgonzola cream sauce | $16. |
| CAVATELLI MARCO POLO: Chicken, broccoli sun dried tomatoes garlic & E.V.O.O. | $17. |
| 4 CHEESE TORTELLONI GLUTEN FREE: mushrooms, peas, prosciutto in a cream sauce | $17. |
| CAVATELLI EGGPLANT GLUTEN FREE: roasted red pepper tomato sauce topped with mozzarella | $17. |
EntreesChoice Soup Or Salad |
|
| GRILLED SALMON: Over sautéed spinach | $16. |
| CHICKEN FRANCESE: Over sautéed organic spinach | $14. |
| CHICKEN CAPRICCIOSA: prosciutto, tomato, fresh mozzarella, white wine sauce | $15. |
| VEAL SORRENTINA: Veal, eggplant, prosciutto & mozzarella in sherry wine with a touch of marinara | $18. |
Italian Classic EntreesChoice Soup Or Salad |
|
| CHICKEN PARMIGGIANA: With pasta, mozzarella & tomato sauce | $16. |
| EGGPLANT PARMIGGIANA : With pasta, mozzarella & tomato sauce | $15. |
| VEAL PARMIGGIANA: With pasta, mozzarella & tomato sauce | $18. |
| SHRIMP PARMIGGIANA : With pasta, mozzarella & tomato sauce | $18. |
Events |
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Catering |
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DINNER LUNCH
Small Plates |
|
| VEGETARIAN PASTA E FAGIOLI: Bowl of Papa’s savory pasta or Gluten Freev | $6. |
| LOCAL FRESH FRIED CALAMARI: Spicy marinara | $8. |
| BURATTA CAPRESE: Vine ripe tomatoes, pesto | $14. |
| EGGPLANT TOWER: Tomato sauce, topped with mozzarellav | $8. |
| BEEF CROSTINI: Grilled Tuscan bread, topped with carmelized onions, fontina cheesev | $9. |
| FRIED MOZZARELLA: Prosciutto, marinara, pesto | $8.5 |
| SPICY SHRIMP: Zesty garlic, extra virgin olive oil | $13. |
| BRUSCHETTA: Fresh tomato, basil, onions, e.v.o.ov | $6. |
| TUSCAN SAUSAGE: Thin sausage stuffed with provolone & parsley over white beans, onions, tomatoes | $12. |
Salads |
|
| CAESAR SALAD: Romaine heart, Caesar dressing, croutonsv | $10. |
| CRISPY ARTICHOKE SALAD: Endive, radicchio, red onion, grana padano cheese, lemon-olive oil vinaigrettev | $14. |
| ENDIVE & WALNUTS SALAD: Arugula, apples, cava vinaigrette, gorgonzolav | $12.5 |
| ROASTED RED BEET SALAD: Arugula, goat cheese croquette, e.v.o.ov | $12. |
| CHOPPED SALAD: Cucumber, romaine, onions, tomatoes, olives, roasted red peppers, balsamic vinaigrettev | $10. |
Fresh PastaAll pasta dishes can be made with gluten free pasta upon request. |
|
| LINGUINI WITH CRAB AND ARTICHOKES: Lemon zest, extra virgin olive oil | $20. |
| FETTUCCINE MITTY: Chopped scallops, shrimp, lump crab meat, pink cognac saucev | $23. |
| TAGLIATELLE WITH BROCCOLI RABE: Provolone and parsley sausage, peperoncino, garlic and oil | $20. |
| GNOCCHI BOLOGNESE: Ricotta gnocci, beef & veal ragu, touch of cream | $19. |
| PORCINI PAPPARDELLE: Mushrooms, sundried tomatoes, gorgonzola cream sauce, white truffle oilv | $19. |
| CAVATELLI MARCO POLO: Chicken, sundried tomatoes, broccoli, garlic, oil | $19. |
| WHOLE WHEAT LINGUINI WITH VEGETABLES: Eggplant, roasted red pepper, tomato sauce, perline mozzarellav | $19. |
| CHITARRA WITH SHRIMP: Square shaped spaghetti, arugula, beans, fresh tomatoes, garlic and oil sauce | $21. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms, cream sauce. Gluten free. | $19. |
Artisan Pasta |
|
| PACCHERI CHICKEN SCARPIELLO: Hot peppers, onion, mushrooms, lemon-rosemary sauce | $23. |
| RIGATONI BUTERA: Hot sausage, peas, pink sauce, topped with fresh ricotta | $20. |
| ORECCHIETTE WITH TINY MEATBALLS: Tomato sauce. | $19. |
| PENNE VODKA: Creamy tomato saucev | $17. |
Entrees |
|
| CHICKEN CAPRICCIOSA: Tomato, prosciutto, fresh mozzarella, white wine sauce | $24. |
| CHICKEN WITH MIXED MUSHROOMS: Marsala wine sauce | $24. |
| VEAL SORRENTINA: Medallions of Veal, eggplant, prosciutto, mozzarella, sherry wine sauce, touch of marinara | $27. |
| BRAISED BEEF IN BAROLO WITH GNOCCHI: Mushrooms, peas, cream sauce | $27. |
| GRILLED CERVELLATA: Thin sausage stuffed with parsley and provolone, broccoli rabe | $24. |
| GRILLED SALMON: Sautéed broccoli rabe, garlic & oil | $26. |
| PARMIGIANO ENCRUSTED SOLE: Sautéed spinach, lemon emulsion | $28. |
| SEAFOOD "PESCATORE STYLE": Shrimp, clams, mussels, scallops, fresh linguini, spicy tomato sauce | $25. |
| SHRIMP FRANCESE: Sauteed spinach, tuscan beans, lemon-white wine sauce | $26. |
Italian Classics |
|
| CHICKEN PARMIGIANA: Linguini in tomato sauce | $23. |
| EGGPLANT PARMIGIANA: Linguini in tomato sauce | $20. |
| VEAL PARMIGIANA: Linguini in tomato sauce | $25. |
Sides |
|
| SPINACH: | $6. |
| BROCCOLI RABE: | $8. |
| BROCCOLI: | $6. |
| SIDE MIXED GREENS SALAD: | $5. |
| SIDE PENNE PASTA: Tomato sauce, garlic & oil, or pink sauce | $5. |
| FRENCH FRIES: | $5. |
Salads |
|
| CAESAR SALAD: Homemade croutons, caesar dressingv | $9. |
| CRISPY ARTICHOKE SALAD: Endive, radiccio, red onions, grana padano cheese, lemon-olive oil vinaigrettev | $12. |
| ENDIVE & WALNUT SALAD: Arugula, apples, gorgonzola, cava vinaigrettev | $10. |
| RED BEET SALAD: Arugula, goat cheese croquette, extra virgin olive oilv | $11. |
| CHOPPED SALAD: Cucumbers, tomatoes, onions, olives & roasted peppers in a shallot vinaigrettev | $10. |
| ADD CHICKEN: | $5. |
| ADD SHRIMP: | $7. |
| ADD SALMON: | $6. |
Small Plates |
|
| PASTA E FAGIOLI: Bowl of Papa's savory pasta or Gluten Freev | $6. |
| LOCAL FRESH FRIED CALAMARI: Spicy marinara sauce | $8. |
| EGGPLANT TOWER: Topped with mozzarella & tomato saucev | $8. |
| BEEF CROSTINI: Grilled Tuscan bread, caramelized onions, fontinav | $8. |
| BURATTA CAPRESE: Vine ripe tomatoes, pestov | $14. |
| FRIED BUFFALO MOZZARELLA: Prosciutto stuffed, pesto and marinara | $8. |
| SPICEY SHRIMP: Zesty garlic, extra virgin olive oil | $9.5 |
| BRUSCHETTA: Fresh tomato, basil, onions, E.V.O.O.v | $6. |
| TUSCAN SAUSAGE: Parsley & provolone stuffed sausage, white beans, onions, tomatoes | $12. |
PaniniWith soup or house salad. |
|
| GRILLED CHICKEN PANINI: Red Peppers, mozzarella, balsamic | $8. |
| SAUSAGE & PEPPERS PANINI: Onions, peppers | $8. |
| PROSCIUTTO PANINO: Peppers, fresh mozzarella, arugula | $8. |
| MOZZARELLA & TOMATO PANINI: Fresh mozzarella, plum tomatoes, basil & E.V.O.O.v | $8. |
PastaGluten-free pastas are available. |
|
| LINGUINE CRAB & ARTICHOKES: Lemon zest, extra virgin olive oilv | $15. |
| FETTUCINI MITTY: Shrimp, scallops, lump crab meat, pink cognac sauce | $17. |
| TAGLIATELLE WITH BROCCOLI RABE: Provolone & parsley sausage, peperoncino, garlic & oilv | $15. |
| GNOCCHI BOLOGNESE: Witha veal and beef ragu, and a touch of cream | $15. |
| PORCINI PARPADELLE: Mushrooms, sun dried tomatoes, gorgonzola cream sauce, white truffle oil | $15. |
| CAVATELLI MARCO POLO: Chicken, broccoli, sun dried tomatoes, garlic & oil broth | $16. |
| WHILE WHEAT LINGUINI: Eggplant, roasted red pepper tomato sauce, perline mozzarella | $14. |
| CHITARRA WITH SHRIMP: Square shaped spaghetti, arugula, beans, fresh tomatoes, garlic & oil | $17. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms, cream sauce - Gluten Free | $15. |
| PENNE VODKA: in a creamy tomato saucev | $9. |
| PACCHERI CHICKEN SCARPIELLO: Hot peppers, onions, mushrooms, lemon-rosemary sauce | $16. |
| RIGATONI BUTTERA: Hot Sausage & peas in a pink sauce topped with ricotta | $13. |
| ORECCHIETTE TINY MEATBALLS: Toasted with marinara | $14. |
Entrees |
|
| CHICKEN CAPRICCIOSA: Tomato, prosciutto, fresh mozzarella, white wine sauce | $14. |
| CHICKEN WITH MUSHROOMS: Sautéed mushrooms in a marsala wine sauce | $14. |
| VEAL SORRENTINA: Veal, eggplant, prosciutto, mozzarella, tomato sherry wine sauce | $20. |
| GRILLED CERVELLATA: Thin sausage stuffed with parsley & provolone, broccoli rabe | $16. |
| BRAISED BEEF IN BAROLO: Over gnocci, mushrooms, peas, cream sauce | $19. |
| GRILLED SALMON: Sautéed broccoli rabe, garlic& oil | $15. |
| SHRIMP FRANCESE: Sautéed spinach, tuscan beans, lemon-white wine sauce | $18. |
| SEAFOOD "PESCATORE STYLE": Shrimp, clams, mussels, scallops, fresh linguini, spicey tomato sauce | $19. |
Italian Classics |
|
| CHICKEN PARMIGINA: With pasta or salad | $15. |
| EGGPLANT PARMIGIANA: With pasta or salad | $14. |
| VEAL PARMIGIANA: With pasta or salad | $20. |
Sides |
|
| SPINACH: | $6. |
| BROCCOLI RABE: | $8. |
| BROCCOLI: | $6. |
| FRENCH FRIES: | $5. |
| SIDE PENNE: Tomato sauce, garlic & oil, or pink sauce | $5. |