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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 Dining Room and Bar: 60
- 2nd Floor Private Dining Room: 30
- Banquet Room: 90
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 Tuesday - Friday: 11:30 am - 3:00 pm
Dinner Tuesday - Sunday: 5:00 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
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
Call Quattro Pazzi to book events: 203-259-7417.
DINNER LUNCH PRIX FIXE
Appetizers |
|
| PASTA E FAGIOLI: Bowl of Papa's savory pastav | $7. |
| CROSTONE WITH PROSCIUTTO : Tuscan bread, prosciutto, mozzarella, tomato and basil v | $12. |
| BURRATA PUGLIESE & THIN SAUSAGE: Cheese and parsley sausage, Garlic & oilv | $14. |
| FLAT BREAD PIZZETTA: Tomato, mozzarella and basilv | $8. |
| ARTICHOKES FRITTI: Breaded long stem artichokes, garlic & lemon aioliv | $10. |
| LOCAL FRESH FRIED CALAMARI: Served with spicy marinara | $11. |
| BROCCOLI RABE: Sautéed with garlic and oil | $8. |
| EGGPLANT TOWER: Topped with mozzarella & tomato saucev | $9.5 |
| TRUFFLED FRIES: Drizzled white truffle oil & sea salt | $7.5 |
| GRILLED LEMON SHRIMP: Over Tuscan beans in garlic and oil | $13. |
| MEATBALLS: in a tomato sauce, mint, crostini | $8. |
| CROSTINI WITH FILET MIGNON: Taleggio, Caramelized onions, mushrooms & truffle oilv | $12. |
Fresh Made Pasta |
|
| WHOLE WHEAT LINGUINI ARRABIATA: artichokes, kalamata olives, spicy tomato saucev | $19. |
| GNOCCHI BOLOGNESE: Meat & Veal ragu, touch of cream | $19. |
| FETTUCCINE MITTY: scallops, shrimp, chopped lump crab meat in a pink sauce | $21. |
| PORCINI PAPPARDELLE: Mushrooms, sun dried, gorgonzola cream, white truffle oilv | $19. |
| CHITARRA SAN MARZANO TOMATOES: Square spaghetti with our tomato sauce, basil | $18. |
| CAVATELLI MARCO POLO: Chicken, sun dried tomatoes, broccoli, garlic oil | $20. |
| TAGLIATELLE WITH SHRIMP: pear tomatoes, arugula, beans, garlic & oilv | $20. |
| LINGUINI PESCATORE: Shrimp, scallops, mussels, clams, spicy marinara | $24. |
| GARGANELLI WITH EGGPLANT: roasted red peppers tomato sauce, smoked mozzarella | $19. |
Artisan Pasta |
|
| PACCHERI WITH BROCCOLI RABE PESTO: with thin cheese & parsley sausage v | $19. |
| RIGATONI BUTERA: Hot sausage, Peas, pink sauce, topped with ricotta | $19. |
| ORECCHIETTE WITH TINY MEATBALLS: Tossed in tomato sauce. | $19. |
| CAPELLINI PEAS & PROSCIUTTO: Red pepper marinara topped with mozzarella | $19. |
| PENNE WITH SPECK & TALEGGIO: asparagus tips in a cream sauce | $19. |
Entrees |
|
| CHICKEN SOFIA LOREN: Topped with spinach & Fontina, white wine | $24. |
| CHICKEN WITH SPECK: topped with smoked mozzarella, white wine | $24. |
| QUATTRO FONTINA ANGUS BURGER: caramelized onions, mushrooms, pancetta aioli, truffle fries | $16. |
| MEDALLIONS FLIET MIGNON: Mushrooms, peas, gnocchi in cream sauce | $29. |
| VEAL SORRENTINA: eggplant, prosciutto, mozzarella, sherry wine sauce | $27. |
| LEMON JUMBO SHRIMP: Over sautéed spinach & beans | $28. |
| PARMIGIANO ENCRUSTED SOLE: Sauteed spinach in lemon emulsion | $28. |
| GRILLED SALMON: Sautéed kale with cherry tomato sauce | $27. |
Gluten Free Pasta |
|
| CAVATELLI WITH BROCCOLI RABE PESTO: Cheese & parsley sausage in garlic and oil | $22. |
| SPINACH & CHEESE RAVIOLI: Organic tomato sauce, parmiggiano shavingsv | $19. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms in cream sauce | $20. |
Salads |
|
| ORGANIC MIXED GREENS: Tomatoes, onions, cucumbers in balsamicv | $9. |
| AVOCADO & WHITE ENDIVE: Shaved parmigiano, tomatoes, lemon & lime oil | $12. |
| RED BEET WITH GOAT CHEESE: Arugula, roasted red beets, Goat cheese croquette, v | $12. |
| ORGANIC CAESAR SALAD: Romaine heart tossed in a Caesar dressingv | $10. |
| CHOPPED SALAD: Cucumber, romaine, onions, tomatoes, Olives, peppers, vinaigrettev | $12. |
| ENDIVE & WALNUTS: Arugula, Candied walnuts, apples. Gorgonzola, shallot vinaigrettev | $12. |
Kids Menu |
|
| GRILLED CHICKEN: with Broccoli | $12. |
| BREADED CHICKEN: with Fries | $13. |
| ORECCHIETTE MEATBALLS: | $10. |
| PENNE: with Butter or Tomato | $8. |
| vegetarian | |
Appetizers |
|
| PASTA E FAGIOLI: Bowl of Papa’s savory pastav | $6. |
| GRILLED BABY SQUID: Grilled Fresh calamari, bean salad, tomatoes, oilv | $10. |
| BRUSCHETTA: Fresh tomato, basil, onions, e.v.o.ov | $8. |
| GRILLED THIN SAUSAGE & BROCCOLI RABE: Cheese and parsley sausage, Garlic & oil | $11. |
| LOCAL FRESH FRIED CALAMARI: Served with spicy marinara | $10. |
| BURATTA FOR TWO: Prosciutto San Daniele roasted tomatoes | $16. |
| EGGPLANT TOWER: Topped with mozzarella & tomato saucev | $9.5 |
| WILD MUSHROOMS CROSTINI: Grilled Tuscan bread, topped with Fontina cheese and Caramelized onions and truffle oilv | $9.5 |
| GRILLED LEMON SHRIMP: Sautéed spinach in garlic & oil | $13. |
| BAKED POLENTA: Gorgonzola, mushrooms, truffle oil | $9. |
| FLAT BREAD PIZZETTA: Mozzarella and tomato sauce | $7. |
SaladsAdd to Any Salad: Grilled Organic Salmon $6 • Grilled Chicken $5 • Italian Tuna $5 • Wild Shrimp $7 |
|
| MIXED GREENS: Cucumber & tomatoes in balsamic vinaigrettev | $7. |
| CAESAR SALAD: Homemade croutons with parmiggianov | $7. |
| ENDIVE & WALNUTS SALAD: Arugula, candied walnuts, apples & gorgonzola in an apple cider vinaigrettev | $8. |
| RED BEET WITH GOAT CHEESE: Arugula, roasted red beets with a goat cheese croquette in E.V.O.O.v | $11. |
| CHOPPED SALAD: Cucumbers, tomatoes, onions, olives & roasted peppers in a shallot vinaigrettev | $10. |
| AVOCADO & ENDIVE: Tomatoes, onions, shaved parmiggiano, lemon, lime & E.V.O.O.v | $12. |
PaniniAll PANINI, PASTA OR ENTREES are served with CHOICE of Soup or House Salad |
|
| CAPRESE PANINO: Fresh mozzarella, plum tomatoes, basil & E.V.O.O.v | $8. |
| AVOCADO BLT: Bacon, lettuce and tomato | $12. |
| GRILLED CHICKEN PANINO: Topped with mozzarella, tomatoes & basil pesto | $8. |
| HOT SAUSAGE & PEPPERS PANINO: Served with French fries | $9. |
| QUATTRO 8OZ FONTINA BURGER: Bacon, lettuce and tomato served with French fries | $12. |
PastaAll PANINI, PASTA OR ENTREES are served with CHOICE of Soup or House Salad |
|
| PENNE VODKA: creamy tomato saucev | $8. |
| LINGUINE WITH MARINARA: Tomato sauce with basilv | $8. |
| RIGATONI WITH BROCCOLI: In garlic & oilv | $10. |
| ORCCHIETTE TINY MEATBALLS: Tossed with marinara | $14. |
| GNOCCHI BOLOGNESE: With a veal and beef ragu, and a touch of cream | $15. |
| RIGATONI BUTTERA: Hot Sausage & peas in a pink sauce topped with ricotta | $13. |
| LINGUINI WITH SEAFOOD: Clams & mussels in a fra diavolo tomato sauce | $13. |
| CAVATELLI MARCO POLO: Chicken, broccoli sundried tomatoes garlic & E.V.O.O. | $15. |
| FETTUCINI MITTY: Shrimp & scallops in a cognac pink sauce | $15. |
EntreesAll PANINI, PASTA OR ENTREES are served with CHOICE of Soup or House Salad |
|
| EGGPLANT PARMIGIANA: With pasta, mozzarella & tomato saucev | $13. |
| CHICKEN FRANCESE: Over sautéed organic spinach | $13. |
| CHICKEN WITH MUSHROOMS: Sautéed mushrooms in a Marsala wine sauce | $13. |
| VEAL PARMIGGIANA: Served with pasta | $18. |
| VEAL SORRENTINA: Veal, eggplant, prosciutto & mozzarella in sherry wine with a touch of marinara | $18. |
| GRILLED SALMON: Over sautéed organic spinach | $16. |
| LEMON JUMBO SHRIMP: Over sautéed spinach & white beans | $19. |
| vegetarian | |
Appetizers |
|
| COMING SOON: | $0. |
Entrees |
|
| vegetarian | |
DINNER LUNCH
Small Plates |
|
| VEGETARIAN PASTA E FAGIOLI: Bowl of Papa’s savory pasta or Gluten Freev | $5.5 |
| BRUSCHETTA: Fresh tomato, basil, onions, e.v.o.ov | $5. |
| LOCAL FRESH FRIED CALAMARI: Spicy marinara | $7. |
| BURATTA FOR TWO: Prosciutto San Daniele, roasted tomatoes | $16. |
| EGGPLANT TOWER: Tomato sauce, topped with mozzarellav | $7.5 |
| PORTABELLO NAPOLEON: Fresh mozzarella, tomato, zucchini, roasted pepper coulis | $8. |
| FLAT BREAD PIZZETTA MARGHERITA: Tomato sauce, mozzarella, basilv | $7. |
| PRINCE EDWARD MUSSELS: Fresh tomato, basil, garlic, oil, white wine sauce | $8.5 |
| SPICY GARLIC SHRIMP: Fresh tomato, butter, garlic, oil | $9.5 |
| BAKED CLAMS (4PCS): Lemon white wine sauce | $7. |
| WILD MUSHROOMS CROSTINI: Grilled Tuscan bread, topped with Fontina cheese and Caramelized onions and truffle oilv | $8. |
Fresh PastaAll pasta dishes can be made with gluten free pasta upon request. |
|
| WHOLE WHEAT LINGUINI WITH VEGETABLES: Peas, corn, asparagus, white beans, tomatoes, white wine, touch of marinarav | $18. |
| GNOCCHI BOLOGNESE: Beef & veal ragu, touch of cream | $19. |
| CAVATELLI TOSCANA: Sweet sausage, white beans, tomato, arugula, garlic | $19. |
| LINGUINI PESCATORE: Shrimp, scallops, mussels, clams, spicy marinara | $24. |
| PORCINI PAPPARDELLE: Mushrooms, sundried tomatoes, gorgonzola cream sauce, white truffle oilv | $19. |
| FETTUCCINE MITTY: Chopped scallops, shrimp, lump crab meat, pink cognac saucev | $22. |
| CAVATELLI MARCO POLO: Chicken, sundried tomatoes, broccoli, garlic, oil | $19. |
| SPINACH & CHEESE RAVIOLI: Tomato sauce, parmiggiano shavings. Gluten free. | $19. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms, cream sauce. Gluten free. | $19. |
Artisan Pasta |
|
| PENNE VODKA: Creamy tomato saucev | $17. |
| RIGATONI BUTERA: Hot sausage, peas, pink sauce, topped with ricotta | $19. |
| ORECCHIETTE WITH TINY MEATBALLS: Tomato sauce. | $19. |
| CAPELLINI WITH SCALLOPS: Arugula, tomatoes, pistachios, lemon zest, caper herb sauce | $22. |
| FARFALLE WITH SHRIMP: Sundried tomatoes, creamy pesto sauce | $20. |
Entrees |
|
| CHICKEN SOFIA LOREN: Topped with spinach, fontina cheese, white wine sauce | $24. |
| CHICKEN SCARPARIELLO: Mushrooms, hot peppers, onions, potatoes, rosemary, lemon, white wine | $24. |
| VEAL SORRENTINA: Medallions of Veal, eggplant, prosciutto, mozzarella, sherry wine sauce, touch of marinara | $27. |
| ANGUS BURGER: Caramelized onions, sautéed mushrooms, arugula, fontina cheese, pancetta aioli, truffle fries | $15. |
| BRAISED BEEF IN BAROLO WITH GNOCCHI: Mushrooms, peas, cream sauce | $28. |
| PARMIGIANO ENCRUSTED SOLE: Sautéed spinach, lemon emulsion | $27. |
| DIVER SCALLOPS: Vegetable couscous, mushroom au jus | $27. |
| JUMBO STUFFED SHRIMP: Stuffed with crab meat and spinach, heirloom tomatoes, chickpeas, spinach-roasted pepper cream sauce | $27. |
| PAN SEARED ORGANIC SCOTTISH SALMON: Sautéed asparagus, with garlic & oil | $26. |
Salads |
|
| SUMMER SALAD: Spinach, fennel, onion, dried cranberries, orange, pecans, citrus vinaigrette, crumbled goat cheesev | $12. |
| AVOCADO & WHITE ENDIVE: Tomatoes, onions, shaved parmiggiano, lemon, lime, e.v.o.ov | $12. |
| ORGANIC CAESAR SALAD: Romaine heart, Caesar dressingv | $10. |
| CHOPPED SALAD: Cucumber, romaine, onions, tomatoes, olives, roasted red peppers, shallot vinaigrettev | $10. |
| ENDIVE & WALNUTS SALAD: Arugula, candied walnuts, apples, gorgonzola, shallot vinaigrettev | $12. |
| RED BEET WITH GOAT CHEESE: Arugula, roasted red beets, goat cheese croquette, e.v.o.ov | $11. |
| vegetarian | |
Small Plates |
|
| VEGETARIAN PASTA E FAGIOLI: Bowl of Papa's savory pasta or Gluten Freev | $5.5 |
| BRUSCHETTA: Fresh tomato, basil, onions, E.V.O.O.v | $5. |
| FLATBREAD PIZZA MARGHERITA: Tomato sauce, mozzarella and basilv | $7. |
| LOCAL FRESH FRIED CALAMARI: Served with spicy marinara | $7. |
| FRIED BUFFALO MOZZARELLA: Prosciutto stuffed, pesto and marinara | $8. |
| EGGPLANT TOWER: Topped with mozzarella & tomato saucev | $7.5 |
| WILD MUSHROOMS CROSTINI: Grilled Tuscan bread, wild mushrooms, caramelized onions, fontina & truffle oilv | $8. |
| BAKED CLAMS: 4 clams, lemon white wine sauce | $7. |
| MUSSELS: PEI mussels, tomatoes, basil, oil & garlic | $7. |
| SPICEY GARLIC SHRIMP: Fresh tomato, butter, garlic, oil | $9.5 |
Organic SaladsAdd to any salad: Grilled Organic Salmon: $6 • All Natural Chicken $5 • Italian Tuna $5 • Wild Shrimp $7 |
|
| ORGANIC MIXED GREENS: Cucumber & tomatoes in a balsamic vinaigrettev | $7. |
| CAESAR SALAD: Homemade croutons with parmiggianov | $9. |
| ENDIVE & WALNUTS SALAD: Arugula, candied walnuts, apples & gorgonzola in an apple cider vinaigrettev | $9. |
| SUMMER SALAD: Spinach, fennel, onions, dried cranberries, orange, pecans, citrus vinaigrette, crumbled goat cheesev | $12. |
| COBB SALAD: Organic mixed greens, egg, apples, walnuts, olives & gorgonzola in a balsamic vinaigrettev | $9. |
| RED BEET WITH GOAT CHEESE: Arugula, roasted red beets witha goat cheese croquette in E.V.O.O.v | $11. |
| CHOPPED SALAD: Cucumbers, tomatoes, onions, olives & roasted peppers in a shallot vinaigrettev | $10. |
| AVOCADO & ENDIVE: Tomatoes, onions, shaved parmiggiano, lemon, lime & E.V.O.O.v | $12. |
PaninoWith soup or house salad. |
|
| CAPRESE PANINO: Fresh mozzarella, plum tomatoes, basil & E.V.O.O.v | $8. |
| BRAISED BEEF PANINO: Barolo braised beef and fontina | $12. |
| GRILLED CHICKEN PANINO: Topped with mozzarella, tomatoes & basil pesto | $8. |
| PROSCIUTTO PANINO: Prosciutto, peppers, fresh mozzarella & arugula | $8. |
| ANGUS BURGER: Caramelized onions, mushrooms, arugula, fontina cheese, pancetta aioli, truffle fries | $12. |
PastaGluten-free pastas are available. |
|
| PENNE VODKA: in a creamy tomato saucev | $8. |
| LINGUINE WITH MARINARA: Tomato sauce with basilv | $8. |
| RIGATONI WITH BROCCOLI: In garlic & oilv | $10. |
| ORECCHIETTE TINY MEATBALLS: Toasted with marinara | $14. |
| GNOCCHI BOLOGNESE: Witha veal and beef ragu, and a touch of cream | $15. |
| CAPELLINI WITH PEAS & PROSCIUTTO: In a creamy tomato sauce | $12. |
| RIGATONI BUTTERA: Hot Sausage & peas in a pink sauce topped with ricotta | $13. |
| LINGUINI WITH SEAFOOD: Clams & mussels in a fra diavolo tomato sauce | $13. |
| PENNE MARCO POLO: Chicken, broccoli sundried tomatoes garlic & E.V.O.O. | $12. |
| FETTUCINI MITTY: Shrimp & scallops in a cognac pink sauce | $15. |
Entrees |
|
| EGGPLANT PARMIGIANA: With pasta, mozzarella & tomato saucev | $12. |
| CHICKEN FRANCESE: Over sautéed organic spinach | $12. |
| CHICKEN PAILLARD: With arugula, tomatoes fresh mozzarella | $14. |
| CHICKEN WITH MUSHROOMS: Sautéed mushrooms in a marsala wine sauce | $13. |
| VEAL MILANESE: Arugula salad with tomatoes and parmiggiano | $18. |
| VEAL SORRENTINA: Veal, eggplant, prosciutto & mozzarella in sherry wine with a touch of marinara | $18. |
| GRILLED ORGANIC SALMON: Over sautéed organic spinach | $15. |
| LEMON JUMBO SHRIMP: Over sautéed spinach & white beans | $20. |
| vegetarian | |