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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: Up to 30 Guests
- Banquet Room: Up to 90 Guests
- 2nd Floor Dining Room and Bar: Up to 50 Guests (Available for lunch only)
Contact Quattro Pazzi Stamford with any questions, menu requets, 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 CATERING
APPETIZERS |
|
| VEGETARIAN PASTA E FAGIOLI: Bowl of Papa's savory pasta | $0. |
| AVOCADO CROSTINI: arugula,radish, pickled red onions on Italian ciabata bread | $0. |
| FRIED MONTAUK CALAMARI: Served with spicy marinara | $0. |
| BURRATA FOR TWO : prosciutto, Roasted red peppers, extra virgin oil | $0. |
| EGGPLANT TOWER: Topped with mozzarella & tomato sauce | $0. |
| GRILLED CALAMARI: Tuscan bean salad, lemon oil | $0. |
| FRIED MOZZA BALL: served with marinara sauce | $0. |
| SPICY SHRIMP: zesty garlic, butter wine sauce | $0. |
| YELLOWFIN TUNA CARPACCIO: on a flat bread topped with mascarpone, wasabi, pickled ginger, sesame seeds, scallions | $0. |
| ARANCINI: rice balls served with tomato sauce | $0. |
| BLISTERED SHISHITO PEPPERS: just sea salt | $0. |
SALADS |
|
| CAESAR SALAD: Romaine heart tossed in a Caesar dressing | $0. |
| QUATTRO SALAD: arugula, radicchio, endive, frisee, shaved fennel gorgonzola, white balsamic vinaigrette | $0. |
| BABY BEETS: arugula, goat cheese croquette, shallot vinaigrette | $0. |
| AVOCADO SALAD: Tomatoes, onions, Endive, Lemon-lime, shaved parmesan | $0. |
GLUTE FREE PASTA |
|
| CAVATELLI WITH BROCCOLI PESTO: Garlic and oil, chili, Pecorino cheese | $0. |
| FOUR CHEESE TORTELLONI: Peas, prosciutto, mushrooms in cream sauce | $0. |
| RIGATONI FORESTALE: sweet sausage, mushrooms in lite tomato sauce | $0. |
ARTISANAL PASTA |
|
| PENNE VODKA: in creamy tomato sauce | $0. |
| ORECCHIETTE WITH TINY MEATBALLS: Tossed in tomato sauce. | $0. |
| CAPELLINI PEAS & PROSCIUTTO: peas, prosciutto. in a pink tomato sauce | $0. |
| RIGATONI BUTERA: Hot sausage, Peas, pink sauce, topped with ricotta | $0. |
HAND CUT PASTA |
|
| CHITARRA WITH FRESH POMODORO: square spaghetti, with fresh Campari tomatoes, basil | $0. |
| POTATO GNOCCHI WITH PESTO: burrata cheese, toasted pignoli, parmiggiano | $0. |
| SPAGHETTI WITH CLAMS: Manilla Clams, fresh tomatoes, parsley & garlic, peperoncino | $0. |
| BASIL SPAGHETTI WITH SHRIMP: fresh tomatoes, basil, parsley, peperoncino & garlic | $0. |
| HOUSE MADE GNOCCHI BOLOGNESE: Meat & Veal ragu, touch of cream | $0. |
| WHOLE WHEAT TAGLIOLINI VEGETABLES: broccoli pesto, peas, fava beans, fresh tomatoes, mint in a garlic and oil | $0. |
| BURRATTA CHEESE RAVIOLI: Campari tomato sauce, basil | $0. |
| CAVATELLI TOSCANA : sweet sausage, beans, arugula, in fresh tomato sauce | $0. |
| LINGUINI PESCATORE: Shrimp, scallops, mussels & clams spicy marinara | $0. |
| PORCINI PAPPARDELLE: Mushrooms, sun dried, gorgonzola cream, white truffle oil | $0. |
| FETTUCCINE MITTY: scallops, shrimp, lump crab meat in a pink cognac sauce | $0. |
| CAVATELLI MARCO POLO: Chicken, sun dried tomatoes, broccoli, garlic oil | $0. |
VEAL & CHICKEN |
|
| CHICKEN SOFIA LOREN: Bell & Evans Chicken breast, spinach,fontina cheese, white wine | $0. |
| CHICKEN PARMIGIANA: Bell & Evans breaded Chicken breast, served with linguini in tomato sauce | $0. |
| HALF ROASTED CHICKEN SCARPARIELLO: sweet sausage, Calabrian chillies, fried potatoes in rosemary white wine sauce, haricots verts | $0. |
| CHICKEN FRANCESE: Bell & Evans Chicken breast, spinach, lemon butter wine sauce | $0. |
| VEAL SORRENTINA: all Natural Veal topped with eggplant, prosciutto, mozzarella | $0. |
Entrees |
|
| BRAISED SHORT RIB WITH POLENTA: Short Ribs cooked for 4 hours over cheese polenta, light tomato sauce | $0. |
| MEDALLIONS FLIET MIGNON: Mushrooms, peas, gnocchi in cream sauce | $0. |
| SEARED BRANZINO: Italian cous cous with pesto topped with eggplant caponata | $0. |
| GRILLED SALMON: haricots vets, lemon & capers | $0. |
| PARMIGIANO ENCRUSTED SOLE: Sauteed spinach in lemon emulsion | $0. |
| EGGPLANT PARMIGIANA: Served with linguini in tomato sauce | $0. |
| GRILLED YELLOWFIN TUNA : served rare with summer vegetable succotash | $0. |
| SHRIMP SCAMPI: garlic, butter lemon sauce over capellini pasta | $0. |
KIDS MENU |
|
| GRILLED CHICKEN: with Broccoli | $0. |
| ORECCHIETTE MEATBALLS: tomato sauce | $0. |
| BREADED CHICKEN: with Fries | $0. |
| PENNE: with Butter or Tomato | $0. |
| RAVIOLI & MEATBALLS: 3 large cheese Ravioli with tiny meatball in tomato sauce | $0. |
SIDES |
|
| SIDE OF PASTA: tomato sauce or pink sauce | $0. |
| SIDE OF FRESH PASTA: tomato sauce or pink sauce | $0. |
| SIDE OF SALAD: Mixed Greens, tomato, onions, balsamic vinaigrette | $0. |
| SAUTéED SPINACH: garlic and oil | $0. |
| SAUTéED BROCCOLI: garlic and Oil | $0. |
| FRENCH FRIES: skinny fries | $0. |
APPETIZERS |
|
| PASTA E FAGIOLI: Bowl of Papa’s savory pasta | $0.0 |
| AVOCADO CROSTINI: arugula,radish, pickled red onions on Italian ciabata bread | $0.0 |
| FRIED MONTAUK CALAMARI: spicy marinara sauce | $0.0 |
| BURATTA FOR TWO: prosciutto, Roasted red peppers, extra virgin oil | $0.0 |
| EGGPLANT TOWER: Topped with mozzarella & tomato sauce | $0.0 |
| GRILLED CALAMARI: Tuscan bean salad, lemon oil | $0.0 |
| PANKO FRIED MOZZARELLA: in a marinara sauce | $0.0 |
| SPICY SHRIMP: Sautéed in zesty garlic, in a butter sauc | $0.0 |
| YELLOWFIN TUNA CARPACCIO: on a flat bread topped with mascarpone, wasabi, pickled ginger, sesame seeds, scallions | $0.0 |
| ARANCINI: rice balls served with tomato sauce | $0.0 |
| BLISTERED SHISHITO PEPPERS: just sea salt | $0.0 |
SALADS |
|
| ARTISAN MIXED GREENS: Cucumber & tomatoes in balsamic vinaigrette | $0.0 |
| CAESAR SALAD: Homemade croutons with parmiggiano | $0.0 |
| QUATTRO SALAD: arugula, radicchio, endive, frisee, shaved fennel gorgonzola, white balsamic vinaigrette | $0.0 |
| AVOCADO SALAD: Tomatoes, onions, Endive, Lemon-lime, shaved parmesan | $0.0 |
| BABY BEET : arugula, goat cheese croquette, shallot vinaigrette | $0.0 |
| ON ANY SALAD: Add Grilled Chicken | $0.0 |
| : Add Grilled Shrimp | $0.0 |
| : Add Grilled Salmon | $0.0 |
| CHEESE EACH: Goat Cheese, Shaved Parmesan, Gorgonzola | $0.0 |
| NICOISE SALAD WITH SEARED TUNA: Grilled rare yellowfin Tuna with mixed greens, haricots verts, olives, tomatoes, boiled egg, potatoes in a lemon Dijon vinaigrette | $0.0 |
SANDWICHESChoice of Salad Or Fries |
|
| CHICKEN CAESAR WRAP: Romaine, parmesan, wheat wrap | $0.0 |
| CHICKEN WITH AVOCADO: Arugula, mozzarella, red peppers, brioche | $0.0 |
| SHORT RIB SANDWICH: Caramelized onion, fontina cheese, brioche bun | $0.0 |
| GRILLED VEGETABLE : Arugula, olive hummus on Italian sesame semolina bread | $0.0 |
Artisan Pasta / Fresh PastaChoice Soup Or Salad |
|
| CHEESE RAVIOLI: tomato sauce, basil | $0.0 |
| PENNE VODKA: creamy tomato sauce | $0.0 |
| ORCCHIETTE TINY MEATBALLS: Tossed with marinara | $0.0 |
| CAPELLINI WITH PEAS & PROSCIUTTO: in a creamy tomato sauce | $0.0 |
| CAVATELLI TOSCANA : sweet sausage, beans, arugula, fresh tomato | $0.0 |
| RIGATONI BUTTERA: Hot Sausage & peas in a pink sauce topped with ricotta | $0.0 |
| HOUSE MADE GNOCCHI BOLOGNESE: Beef, veal, pork ragu with a touch of cream | $0.0 |
| CAVATELLI WITH BROCCOLI GLUTEN FREE: garlic oil and hot chili | $0.0 |
| FOUR CHEESE TORTELLONI GLUTEN FREE: mushrooms, peas, prosciutto in a cream sauce | $0.0 |
| LINGUINI PESCATORE: Shrimp, scallops, mussels & clams spicy marinara | $0.0 |
| PORCINI PARPADELLE WITH MUSHROOMS: sun dried tomatoes, in a gorgonzola cream sauce | $0.0 |
| FETTUCINI MITTY: Shrimp & scallops, lump crab meat in a cognac pink sauce | $0.0 |
| CAVATELLI MARCO POLO: Chicken, broccoli sun dried tomatoes garlic & E.V.O.O. | $0.0 |
| TRI COLOR CHEESE TORTELLINI: gorgonzola cream sauce | $0.0 |
| RIGATONI SORRENTINA: topped with fresh mozzarella in a tomato sauce | $0.0 |
Chicken & VealChoice Soup Or Salad |
|
| CHICKEN SOFIA LOREN: Bell & Evans Chicken, topped with Spinach, Fontina cheese, white wine sauce | $0.0 |
| CHICKEN PARMIGIANA: Bell & Evans Chicken, breaded, served with linguini in tomato sauce | $0.0 |
| CHICKEN FRANCESE: Bell & Evans Chicken, sautéed organic spinach, lemon wine sauce | $0.0 |
| VEAL SCALLOPINE SORRENTINA: All Natural Veal, eggplant, prosciutto & mozzarella in sherry wine with a touch of marinara | $0.0 |
| VEAL MARSALA: All Natural Veal Mushrooms, marsala wine | $0.0 |
| VEAL PARMIGGIANA: All Nserved atural Veal Breaded pasta, mozzarella & tomato sauce | $0.0 |
ENTREESChoice Soup Or Salad |
|
| GRILLED SALMON: Over sautéed Spinach, garlic & oil | $0.0 |
| EGGPLANT PARMIGGIANA : With pasta, mozzarella & tomato sauce | $0.0 |
| BRAISED BEEF WITH POLENTA: Short Ribs cooked for 4 hours over cheese polenta, light tomato sauce | $0.0 |
| PAN SEARED BRANZINO: mixed Green salad, apples, lemon vinaigrette | $0.0 |
|
Choice Soup Or Salad |
|
DINNER LUNCH
Appetizers |
|
| FRIED MONTAUK CALAMARI: Spicy marinara, sirach aioli | $0.0 |
| BURATTA CAPRESE: Vine ripe tomatoes, prosciutto v | $17. |
| VEGETARIAN PASTA E FAGIOLI: Our signature beans and pasta soup. gf vv | $6. |
| ROASTED CAULIFLOWER: Fresh herbs, parmesan, olive oil gf vv | $9. |
| CRISPY BRUSSELS SPROUTS: Toasted almonds, honey-hot pepper glaze v | $11. |
| 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. |
| TOMATO BRUSCHETTA: Onions, basil, balsamic glaze vv | $6. |
Salads |
|
| CAESAR SALAD: Shaved parmesan, Caesar dressing, croutons vv | $10. |
| BELGIUM ENDIVE & WALNUTS: Arugula, apples, shallot vinaigrette, gorgonzola gf vv | $12. |
| ROASTED BEET ROOT: Arugula, goat cheese croquet, citrus vinaigrette 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. |
Flatbreads |
|
| MARGARITA: Marinara, mozzarella, basil | $7. |
| PESTO: Prosciutto, radicchio | $7. |
| ARTICHOKE: Spinach, mozzarella | $7. |
| AVOCADO: Tomatoes, onions, ricotta salata, sesame seeds | $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. |
| LEMON TAGLIATELLE WITH ROASTED ARTICHOKES: Broccoli rabe, garlic olive oil, toasted bread crumbs | $19. |
| 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. |
| FARRO GARGANELLI WITH SHRIMP: Tomatoes, asparagus, mushrooms, white wine saucev | $22. |
| BURRATA CHEESE RAVIOLI: Campari tomato sauce | $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. |
| PENNE VODKA: Pink vodka Sauce v | $16. |
| LINGUINI PESCATORE: Shrimp, scallops, mussels, clams, spicy tomato sauce | $26. |
Entrees |
|
| HALF ROASTED CHICKEN SCARPIELLO: Peppers, hot sausage, onions, mushrooms, rosemary-wine sauce | $25. |
| CHICKEN PROVINZIANO: Roasted red peppers, onions, marinara-wine | $24. |
| CHICKEN PICATTA: Spinach, capers, lemon, butter white wine sauce | $22. |
| VEAL SORRENTINA: Medallions of Veal, eggplant, prosciutto, mozzarella, sherry wine sauce, touch of marinara | $27. |
| VEAL MILANESE: Arugula, cherry tomatoes, shaved parmesan, red onions | $27. |
| BRAISED BEEF IN BAROLO WITH GNOCCHI: Ricotta gnocci, mushrooms, peas, parmesan cream sauce | $27. |
| GRILLED ATLANTIC SALMON: Seasonal vegetables, olives, tomatoes, basil, garlic & oil | $26. |
| PARMIGIANO ENCRUSTED SOLE: Sautéed kale, potatoes, lemon emulsion | $27. |
| PAN SEARED BRANZINO: Tuscan beans, broccoli rabe, capers, white wine | $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. |
gf=Gluton Free v=Vegetarian |
Salads |
|
| CAESAR SALAD: 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 croquet, 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. |
| FRESH MONTAUK CALAMARI: Spicy marinara sauce, sriracha aioli | $11. |
| EGGPLANT TOWER: Layered with tomato sauce, melted mozzarella vv | $9. |
| ROASTED CAULIFLOWER: Fresh herbs, parmesan, olive oil gf vv | $9. |
| PANKO MOZZARELLA: Fried cellingine mozzarella, tomato dipping sauce v | $10. |
| SPICY SHRIMP: Zesty garlic, arugula, wine broth gf | $12. |
| CRISPY BRUSSELS SPROUTS: Toasted almonds, honey-hot pepper glaze vv | $11. |
| TOMATO BRUSCHETTA: Onions, basil, balsamic glaze v | $6. |
| BURATTA CAPRESE: Vine ripe tomatoes, prosciutto gf | $16. |
Flatbreads |
|
| MARGARITA: Marinara, mozzarella, basil | $7. |
| PESTO: Prosciutto, radicchio | $7. |
| ARTICHOKE: Spinach, mozzarella | $7. |
| AVOCADO: Tomatoes, onions, ricotta salata, sesame seeds | $8. |
PaninisWith soup or house salad. |
|
| PROSCIUTTO DI PARMA: Roasted red peppers, fresh mozzarella, basil pesto | $11. |
| GRILLED CHICKEN: Lettuce, tomato, onion, avocado mayo | $12. |
| PEPPERCORN STEAK: Caramelized onions, melted fontina, spicy aioli | $13. |
| GRILLED VEGETABLES: Fontina cheese, lettuce, balsamic dressing vv | $9. |
PastaGluten-free pastas are available. |
|
| FETTUCINI MITTY: Shrimp, scallops, lump crab meat, pink cognac sauce | $17. |
| FARRO GARGANELLI WITH SHRIMP: Tomatoes, asparagus, mushrooms, white wine saucev | $17. |
| GNOCCHI BOLOGNESE: Ricotta gnocchi, veal and beef ragu | $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. |
| LINGUINI PESCATORE: Shrimp, scallops, mussels, clams, spicy tomato sauce | $19. |
| LEMON TAGLIATELLE WITH ROASTED ARTICHOKES: Broccoli rabe, garlic and oil, toasted bread crumbs | $14. |
| 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 | $15. |
| BURRATA CHEESE RAVIOLI: Campari tomato sauce | $16. |
| PENNE VODKA: Pink vodka sauce v | $11. |
Entrees |
|
| CHICKEN MARSALA: Mashed potatoes, sautéed mushrooms, marsala wine sauce | $13. |
| HALF ROASTED CHICKEN SCARPIELLO: Peppers, hot sausage, onions, mushrooms, rosemary-wine sauce | $20. |
| CHICKEN PICATTA: Spinach, capers, garlic, lemon, butter white wine sauce | $13. |
| CHICKEN PROVINZIANO: Roasted red peppers, onions, marinara-wine | $13. |
| VEAL SORRENTINA: Eggplant, prosciutto, mozzarella, tomato sherry wine sauce | $20. |
| VEAL MILANESE: Arugula, cherry tomatoes, shaved parmesan, red onions | $20. |
| BRAISED BEEF IN BAROLO: Ricotta gnocci, mushrooms, peas, parmesan cream sauce | $20. |
| GRILLED ATLANTIC SALMON: Seasonal vegetables, olives, tomatoes, basil, garlic, olive oil | $16. |
| PARMIGIANO ENCRUSTED SOLE: Sautéed kale, potatoes, lemon emulsion | $23. |
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. |