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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
Brunch Saturday - Sunday: 11:30am - 3:00 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
Phone: 203.324.7000
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.
View Larger Map
Events
To Book Events Call: 203-259-7417. Click for our Event menu.
DINNER LUNCH EVENTS BRUNCH
APPETIZERS |
|
| VEGETARIAN PASTA E FAGIOLI: Bowl of Papa's savory pasta | $7.5 |
| RISOTTO CAKES: Portobello mushroom served with Fontina cheese fondue | $8.5 |
| AVOCADO CROSTINI: Butternut squash, kale, tomatoes, onions, balsamic | $9.5 |
| FRIED MONTAUK CALAMARI: Served with spicy marinara | $12. |
| BURRATA & PROSCIUTTO : Roasted red peppers, extra virgin oil | $17. |
| EGGPLANT TOWER: Topped with mozzarella & tomato sauce | $9. |
| GRILLED CALAMARI: Tuscan bean salad, lemon oil | $13. |
| FRIED MOZZA BALL: Stuffed with prosciutto, marinara sauce | $9. |
| SPICY SHRIMP: zesty garlic, butter wine sauce | $13. |
| POLENTA WITH MUSHROOMS: Parmesan cheese, topped with truffle oil | $9. |
SALADS |
|
| CAESAR SALAD: Romaine heart tossed in a Caesar dressing | $10. |
| CHOPPED SALAD: Cucumber, romaine, onions, tomatoes, Olives, peppers, beans shallot vinaigrette | $12. |
| ARUGULA & ROMAINE: gorgonzola, pistacchio, grapes, cranberries, balsamic vinaigrette | $13. |
| KALE WINTER SALAD: Quinoa, tomatoes, onions, feta cheese, chick pea, lemon & ginger tahini | $13. |
| AVOCADO & SHRIMP SALAD: Tomatoes, onions, Endive, Lemon-lime | $13. |
| RED BEET & BUTTERNUT SQUASH: kale, pumpkin seeds, french lentils, goat cheese puffs, shallot vinaigrette | $13. |
| ENDIVE & WALNUTS: Arugula, Candied walnuts, apples. Gorgonzola, avocado & Basil vinaigrette | $13. |
GLUTE FREE PASTA |
|
| CAVATELLI WITH BROCCOLI: Garlic and oil, chili, Parmesan | $19. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms in cream sauce | $20. |
| RIGATONI WITH CHICKEN: Asparagus, sun dried tomatoes, pink sauce | $22. |
ARTISAN PASTA |
|
| PENNE VODKA: in creamy tomato sauce | $18. |
| ORECCHIETTE WITH TINY MEATBALLS: Tossed in tomato sauce. | $19. |
| CAPELLINI PEAS & PROSCIUTTO: peas, prosciutto. in a pink tomato sauce | $19. |
| RIGATONI BUTERA: Hot sausage, Peas, pink sauce, topped with ricotta | $20. |
| FARFALLE WITH SHRIMP: Sun dried in Pink tomato sauce | $23. |
FRESH PASTA |
|
| CHITARRA PUTTANESCA: Olives, onions, basil spicy tomato sauce | $19. |
| WHOLE WHEAT LINGUINI WITH BUTTERNUT SQUASH: Butternut squash, kale, in a brown butter sauce | $20. |
| HOUSE MADE GNOCCHI BOLOGNESE: Meat & Veal ragu, touch of cream | $20. |
| CAVATELLI TOSCANA : sweet sausage, beans, arugula, in fresh tomato sauce | $21. |
| LINGUINI PESCATORE: Shrimp, scallops, mussels & clams spicy marinara | $25. |
| PORCINI PAPPARDELLE: Mushrooms, sun dried, gorgonzola cream, white truffle oil | $22. |
| FETTUCCINE MITTY: scallops, shrimp, lump crab meat in a pink cognac sauce | $23. |
| CAVATELLI MARCO POLO: Chicken, sun dried tomatoes, broccoli, garlic oil | $22. |
VEAL & CHICKEN |
|
| CHICKEN SOFIA LOREN: Bell & Evans Chicken breast, spinach,fontina cheese, white wine | $24. |
| CHICKEN PARMIGIANA: Bell & Evans breaded Chicken breast, served with linguini in tomato sauce | $24. |
| CHICKEN FRANCESE: Bell & Evans Chicken breast, spinach, lemon butter wine sauce | $24. |
| VEAL SORRENTINA: all Natural Veal topped with eggplant, prosciutto, mozzarella | $27. |
| VEAL MARSALA: all Natural Veal with mushrooms, marsala wine sauce | $27. |
Entrees |
|
| BRAISED BEEF WITH POLENTA: Short Ribs cooked for 4 hours over cheese polenta, light tomato sauce | $29. |
| MEDALLIONS FLIET MIGNON: Mushrooms, peas, gnocchi in cream sauce | $34. |
| ORGANIC GRILLED SALMON: Quinoa, french lentil, kale, tomato | $27. |
| PARMIGIANO ENCRUSTED SOLE: Sauteed spinach in lemon emulsion | $28. |
| EGGPLANT PARMIGIANA: Served with linguini in tomato sauce | $24. |
KIDS MENU |
|
| GRILLED CHICKEN: with Broccoli | $13. |
| ORECCHIETTE MEATBALLS: tomato sauce | $10. |
| BREADED CHICKEN: with Fries | $13. |
| PENNE: with Butter or Tomato | $8. |
| RAVIOLI & MEATBALLS: 3 large cheese Ravioli with tiny meatball in tomato sauce | $13. |
SIDES |
|
| SIDE OF PASTA: tomato sauce or pink sauce | $6. |
| SIDE OF FRESH PASTA: tomato sauce or pink sauce | $7. |
| SIDE OF SALAD: Mixed Greens, tomato, onions, balsamic vinaigrette | $6. |
| SAUTéED SPINACH: garlic and oil | $5. |
| SAUTéED BROCCOLI: garlic and Oil | $5. |
| FRENCH FRIES: skinny fries | $4. |
APPETIZERS |
|
| PASTA E FAGIOLI: Bowl of Papa’s savory pasta | $7.5 |
| AVOCADO CROSTINI: Butternut squash, kale, tomatoes, onions | $9.5 |
| FRIED MONTAUK CALAMARI: spicy marinara sauce | $12. |
| BURATTA & PROSCIUTTO: Roasted red peppers, extra virgin oil | $17. |
| EGGPLANT TOWER: Topped with mozzarella & tomato sauce | $9. |
| GRILLED CALAMARI: Tuscan bean salad, lemon oil | $13. |
| PANKO FRIED MOZZARELLA: Stuffed with prosciutto in a marinara sauce | $8.5 |
| SPICY SHRIMP: Sautéed in zesty garlic, in a butter sauc | $13. |
| P.E.I. MUSSELS: Chorizo, beans, tomatoes, scallions, capers, garlic broth | $12. |
SALADS |
|
| ARTISAN MIXED GREENS: Cucumber & tomatoes in balsamic vinaigrette | $9. |
| CAESAR SALAD: Homemade croutons with parmiggiano | $9. |
| CHOPPED SALAD: Cucumbers, tomatoes, onions, beans, olives & roasted peppers in a shallot vinaigrette | $12. |
| ARUGULA & ROMAINE: Gorgonzola, pistachio, grapes, cranberries, balsamic vinaigrette | $12. |
| KALE WINTER SALAD: Quinoa, tomatoes, onions, feta cheese, chick pea lemon & ginger tahini | $13. |
| AVOCADO & SHRIMP SALAD: Tomatoes, onions, Endive, Lemon-lime | $13. |
| RED BEET WITH BUTTERNUT SQUASH: Kale, pumpkin seeds, French lentils, goat cheese puffs, shallot vinaigrette | $13. |
| ENDIVE & WALNUTS SALAD: Arugula, candied walnuts, apples & gorgonzola in an apple cider vinaigrette | $13. |
| ON ANY SALAD: Add Grilled Chicken | $4. |
| : Add Grilled Shrimp | $5. |
| : Add Grilled Salmon | $7. |
| CHEESE EACH: Goat Cheese, Shaved Parmesan, Gorgonzola | $1.5 |
SANDWICHESChoice of Salad Or Fries |
|
| GRILLED LEMON HERBED CHICKEN: Fontina cheese, red peppers, arugula | $9. |
| AVOCADO GRILLED CHEESE: Mozzarella, tomato, basil, arugula | $9. |
| SHORT RIB SANDWICH: Caramelized onions, mozzarella cheese, arugula | $10. |
| BURATTA & PROSCIUTTO: roasted red peppers, arugula, extra virgin oil | $10. |
Artisan Pasta / Fresh PastaChoice Soup Or Salad |
|
| CHEESE RAVIOLI: tomato sauce, basil | $13. |
| PENNE VODKA: creamy tomato sauce | $13. |
| ORCCHIETTE TINY MEATBALLS: Tossed with marinara | $15. |
| CAPELLINI WITH PEAS & PROSCIUTTO: in a creamy tomato sauce | $14. |
| CAVATELLI TOSCANA : sweet sausage, beans, arugula, fresh tomato | $15. |
| RIGATONI BUTTERA: Hot Sausage & peas in a pink sauce topped with ricotta | $15. |
| HOUSE MADE GNOCCHI BOLOGNESE: Beef, veal, pork ragu with a touch of cream | $16. |
| CAVATELLI WITH BROCCOLI GLUTEN FREE: garlic oil and hot chili | $16. |
| FOUR CHEESE TORTELLONI GLUTEN FREE: mushrooms, peas, prosciutto in a cream sauce | $17. |
| FARFALLE WITH SHRIMP: Basil, spicy Campari tomatoes, arugula | $17. |
| LINGUINI PESCATORE: Shrimp, scallops, mussels & clams spicy marinara | $20. |
| PORCINI PARPADELLE WITH MUSHROOMS: sun dried tomatoes, in a gorgonzola cream sauce | $16. |
| FETTUCINI MITTY: Shrimp & scallops, lump crab meat in a cognac pink sauce | $18. |
| CAVATELLI MARCO POLO: Chicken, broccoli sun dried tomatoes garlic & E.V.O.O. | $17. |
Chicken & VealChoice Soup Or Salad |
|
| CHICKEN SOFIA LOREN: Bell & Evans Chicken, topped with Spinach, Fontina cheese, white wine sauce | $16. |
| CHICKEN PARMIGIANA: Bell & Evans Chicken, breaded, served with linguini in tomato sauce | $16. |
| CHICKEN FRANCESE: Bell & Evans Chicken, sautéed organic spinach, lemon wine sauce | $16. |
| VEAL SCALLOPINE SORRENTINA: All Natural Veal, eggplant, prosciutto & mozzarella in sherry wine with a touch of marinara | $19. |
| VEAL MARSALA: All Natural Veal Mushrooms, marsala wine | $19. |
| VEAL PARMIGGIANA: All Nserved atural Veal Breaded pasta, mozzarella & tomato sauce | $18. |
ENTREESChoice Soup Or Salad |
|
| ORGANIC SCOTTISH SALMON: Over sautéed Spinach, garlic & oil | $18. |
| EGGPLANT PARMIGGIANA : With pasta, mozzarella & tomato sauce | $15. |
| BRAISED BEEF WITH POLENTA: Short Ribs cooked for 4 hours over cheese polenta, light tomato sauce | $18. |
|
Choice Soup Or Salad |
|
Events |
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| Download PDF |
DINNER LUNCH
Appetizers |
|
| LOCAL FRESH FRIED CALAMARI: Spicy marinara, sirach aioli | $11. |
| BURATTA CAPRESE: Vine ripe tomatoes, prosciutto v | $17. |
| VEGETARIAN PASTA E FAGIOLI: Our signature beans and pasta soup. gf vv | $6. |
| MUSHROOM CROSTINI: Grilled Tuscan bread, baby mushrooms, carmelized onions, fontina cheese, truffle oilv | $9. |
| BROCCOLI RABE AND TUSCAN BEANS: Pepperoncino, garlic, olive oil gf v | $9. |
| EGGPLANT TOWER: Layered with tomato sauce, melted mozzarella vv | $9. |
| PANKO MOZZARELLA: Fried Cellingine mozzarella, tomato dipping sauce v | $11. |
| SPICY SHRIMP: Zesty garlic, arugula, wine broth gf | $14. |
| BRUSCHETTA CAPONATA: Eggplant, fresh tomato, pignoli nuts, basil, onions, olive oil vv | $7. |
| WINTER POLENTA: Mixed mushrooms, gorgonzola cheese, truffle oil gf v | $8.5 |
Salads |
|
| ROMAINE HEARTS: Shaved parmesan, Caesar dressing, croutons vv | $10. |
| ENDIVE & WALNUTS: Arugula, apples, shallot vinaigrette, gorgonzola gf vv | $12. |
| ROASTED BEET ROOT: Arugula, goat cheese, citrus vinaigrette gf vv | $12. |
| CHOPPED SALAD: Cucumber, romaine, onions, tomatoes, olives, roasted red peppers, balsamic vinaigrette gf vv | $12. |
| SHAVED BRUSSELS SPROUTS: Buratta, kale, radicchio, cranberries, butternut squash, carrots, beets, shallot vinaigrette gf v | $14. |
| ADD CHICKEN: | $5. |
| ADD SALMON: | $8. |
| ADD SHRIMP: | $8. |
Fresh PastaAll pasta dishes can be made with gluten free pasta upon request. |
|
| PAPPARDELLE WITH BUTTERNUT SQUASH: Kale, pignoli nuts, buratta, sage cream sauce v | $20. |
| FETTUCCINE MITTY: Chopped scallops, shrimp, lump crab meat, pink cognac saucev | $23. |
| TAGLIATELLE WITH SHRIMP: Broccoli rabe, sun-dried tomatoes, garlic olive oil | $23. |
| GNOCCHI BOLOGNESE: Ricotta gnocci, beef & veal ragu, touch of cream | $20. |
| PORCINI PAPPARDELLE: Mushrooms, sundried tomatoes, gorgonzola cream sauce, white truffle oil vv | $19. |
| CAVATELLI MARCO POLO: Chicken, sundried tomatoes, broccoli, garlic and oil broth | $21. |
| WHOLE WHEAT LINGUINI WITH VEGETABLE RAGU: Seasonal vegetable sauce vv | $19. |
| PENNE PUTANESCA: Tomatoes, kalamata olives, capers, pepperoncino, garlic, fresh tomato sauce v | $19. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms, cream sauce. Gluten free. | $19. |
| RIGATONI BUTTERA: Hot sausage peas, creamy tomato sauce, ricotta salata | $20. |
| ORECCHIETTE BARRESI: Tiny meatballs, basil, shaved parmesan, fresh tomato sauce | $19. |
Entrees |
|
| CALABRESE BRAISED FREE RANGE CHICKEN: Mashed potatoes, spicy peppers, mushrooms, rosemary-wine sauce | $23. |
| CHICKEN SORRENTINA: Boneless chicken breast, eggplant, prosciutto, mozzarella, sherry wine sauce, touch of marinara | $23. |
| VEAL SORRENTINA: Medallions of Veal, eggplant, prosciutto, mozzarella, sherry wine sauce, touch of marinara | $27. |
| CHICKEN PICATTA: Spinach, capers, lemon, butter white wine sauce | $22. |
| VEAL PICATTA: Spinach, capers, lemon, butter white wine sauce | $27. |
| BRAISED BEEF IN BAROLO WITH GNOCCHI: Ricotta gnocci, mushrooms, peas, parmesan cream sauce | $28. |
| GRILLED ATLANTIC SALMON: Seasonal vegetables, olives, tomatoes, basil, garlic & oil | $26. |
| LEMON SOLE MILANESE: Sautéed kale, potatoes, lemon emulsion | $27. |
| SEAFOOD PESCATORE: Shrimp, clams, mussels, scallops, fresh linguini, spicy tomato sauce | $26. |
| DIVER SCALLOPS: Quinoa, sautéed mixed vegetables, lemon emulsion | $28. |
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. |
| ASPARAGUS: | $9. |
| MIXED VEGETABLES: | $7. |
| BRUSSELS SPROUTS: | $9. |
gf=Gluton Free v=Vegetarian |
Salads |
|
| ROMAINE HEARTS: Shaved parmesan, homemade croutons, caesar dressing vv | $10. |
| SHAVED BRUSSELS SPROUTS: Buratta, kale, radicchio, butternut squash, carrots, beets, shallot vinaigrette gf vv | $14. |
| ENDIVE & WALNUT: Arugula, apples, gorgonzola, shallot vinaigrette gf vv | $12. |
| ROASTED BEET ROOT: Arugula, goat cheese, citrus vinaigrette gf vv | $12. |
| CHOPPED: Romaine, cucumbers, tomatoes, onions, olives, roasted peppers, shallot vinaigrette gf vv | $12. |
| ADD CHICKEN: | $5. |
| ADD SHRIMP: | $8. |
| ADD SALMON: | $8. |
Appetizers |
|
| PASTA E FAGIOLI: Our signature beans and pasta soup gf vv | $6. |
| SPICY FRESH FRIED CALAMARI: Spicy marinara sauce, sriracha aioli | $10. |
| EGGPLANT TOWER: Layered with tomato sauce, melted mozzarella vv | $9. |
| MUSHROOM CROSTINI: Grilled Tuscan bread, baby mushrooms, caramelized onions, fontina cheese, truffle oil vv | $9. |
| PANKO MOZZARELLA: Fried cellingine mozzarella, tomato dipping sauce v | $9. |
| SPICY SHRIMP: Zesty garlic, arugula, wine broth gf | $11. |
| BRUSCHETTA CAPONATTA: Eggplant, fresh tomato, pignoli nuts, capers, basil, onions, olive oil vv | $7. |
| BROCCOLI RABE AND TUSCAN BEANS: Pepperoncino, garlic, olive oil gf v | $9. |
| WINTER POLENTA: Mixed mushrooms, gorgonzola, truffle oil gf v | $8.5 |
| BURATTA CAPRESE: Vine ripe tomatoes, prosciutto gf | $15. |
PaninisWith soup or house salad. |
|
| CRAB AND AVOCADO: Carrots, lettuce, mayonnaise | $16. |
| GRILLED CHICKEN: Pancetta, lettuce, tomato, onion, mayonnaise | $12. |
| PEPPERCORN STEAK: Caramelized onions, melted fontina, spicy aioli | $16. |
| GRILLED VEGETABLES: Seasonal vegetables, fontina cheese, lettuce, mayonnaise vv | $9. |
PastaGluten-free pastas are available. |
|
| FETTUCINI MITTY: Shrimp, scallops, lump crab meat, pink cognac sauce | $17. |
| PENNE PUTANESCA: Tomatoes, kalamata olives, capers, pepperoncino, garlic, fresh tomato saucev | $13. |
| 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: Seasonal vegetable ragu | $14. |
| TAGLIATELLE WITH SHRIMP: Broccoli rabe, sun-dried tomatoes, ricotta salata, garlic, olive oil | $17. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms, cream sauce - Gluten Free | $15. |
| PAPPARDELLE WITH BUTTERNUT SQUASH: Kale, pignoli nuts, buratta, sage cream sauce | $12. |
| RIGATONI BUTTERA: Hot Sausage, peas, creamy tomato sauce, ricotta salata | $13. |
| ORECCHIETTE BARESI: Tiny meatballs, basil, shaved parmesan, fresh tomato sauce | $14. |
Entrees |
|
| CHICKEN MARSALA: Mashed potatoes, sautéed mushrooms, marsala wine sauce | $13. |
| CHICKEN SORRENTINA: Eggplant, prosciutto, mozzarella, tomato sherry wine sauce | $14. |
| VEAL SORRENTINA: Eggplant, prosciutto, mozzarella, tomato sherry wine sauce | $20. |
| CHICKEN PICATTA: Spinach, capers, garlic, lemon, butter white wine sauce | $13. |
| VEAL PICATTA: Spinach, capers, garlic, lemon, butter white wine sauce | $20. |
| BRAISED BEEF IN BAROLO: Ricotta gnocci, mushrooms, peas, parmesan cream sauce | $19. |
| GRILLED ATLANTIC SALMON: Seasonal vegetables, olives, tomatoes, basil, garlic, olive oil | $15. |
| SEAFOOD PESCATORE: Shrimp, clams, mussels, scallops, fresh linguini, spicey tomato sauce | $19. |
Sides |
|
| SPINACH: | $6. |
| BROCCOLI RABE: | $8. |
| BROCCOLI: | $6. |
| FRENCH FRIES: | $5. |
| SIDE PENNE: Tomato sauce, garlic & oil, or pink sauce | $5. |
| ASPARAGUS: | $9. |
| MIXED VEGETABLES: | $7. |
| BRUSSELS SPROUTS: | $9. |