Chef Sean Collins shares with Pazzo a dedication to showcasing the bounty of the region with simple and delicious food. This is Sean’s first season as the head chef at Pazzo Ristorante, where he will be working alongside a formidable crew of fellow graduates of the Stratford Chefs School. We are very happy to have him with us this season.

Field to Chef Menu

• Beet Carpaccio with pickled eggplant and warm phyllo wrapped goat’s cheese $12
• House made fettuccini with heirloom tomatoes, basil, garlic and cream $18
• Braised Rabbit with peas, lentils and caramelized onion broth $28