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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
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 | $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 |
|
| 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. |
Salads |
|
| 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. |
| 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. |
Small Plates |
|
| 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 |
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. |