ANTIPASTI InsalatE e zuppE BevandE DELLA CASA Vino

BIRRA
beer
Budweiser, USA 3.5
Bud Light, USA 3.5
Michelob Ultra, USA 3.5
Miller Light, USA 3.5
Sierra Nevada Pale Ale, USA 4.25
Bell's Two Hearted Ale 4.5
Big Boss Bad Penny Brown Ale 4.5
Magic Hat #9, Wheat 4.25
New Belgium Fat Tire Ale, Blonde 4.25
Terrapin Rye, Pale Ale 4.25
Foothills Hoppyum IPA 4.5
Corona, Mexico 4.25
Guiness, Ireland 4.5
Peroni, Italy 4.25
Stella, Belgium 4.25
Buckler, Amsterdam N/A 3.5
GHIACCIATO
Caravella Cocktail 9
Stoli Vanil, Limoncello,
Pomegranate, Fresh lime
Margarita Italiano 8.5
Cuervo gold, Orancello, sour mix, soda, oj
BevandE
beverages
Pepsi 2
Diet Pepsi 2
Mountain Dew 2
Schwepps Ginger Ale 2
Sierra Mist 2
Sunkist 2
Rootbeer Bottle 2.5
Rootbeer Float 3.5
Aranci Orange Soda 3
San Pelligrino 3
Panna Still 3
Sweet Tea 2
Unsweetened Tea 2
Flavored Tea 2
Hot Tea 2.5
Coffee 2.5
Decaffeinated Coffee 2.5
Espresso 2.5
Double Espresso 3.5
Cappuccino 3.5
Executive Chef—Nunzio Scordo
Sous Chef—Jason Malone
paparazziraleigh.com
Pasta
Spaghetti & Vongole 17
spaghetti served with baby clams, toasted garlic, parsley and red or white sauce
Fettuccine alla Carbonara 16
fettucine with guanciale (imported cured italian bacon), parmesan, onion, and
pasteurized egg yolk
Rigatoni al Sugo di Cinghiale 17
rigatoni in braised beef short rib tomato sauce, Sicilian sheep’s milk ricotta and
topped with fried hot peppers
Orecchiette con Broccoli Rabe 15
small ear pasta tossed with broccoli rabe, fennel sausage,
pecorino and white beans
Bucatini all’ Amatriciana 14
homemade San Marzano tomato sauce with red onions, slab bacon, and basil
Offering Two Homemade Pastas Daily
ask your server for preparation details
Secondi
Pollo Arrosto 17
roasted half chicken served over winter panzanella with sherry maple vinaigrette
Pesce del Giorno Market Price
fresh fish of the day accompanied by smashed white beans, roasted tomatoes,
salsa verde. please ask your server for preparation details.
Bistecca al Griglia 22
grilled delmonico 10oz rib-eye steak with roasted potatoes, garlic broccoli rabe,
parmesan and drizzled with truffle oil.
*also available in 24oz size, suitable for sharing 48
Cioppino 24
shrimp, clams, mussels, calamari, lobster garnish in fennel-tomato broth finished
with saffron aioli
Braciola di Maiale Arrosto 17
roasted pork chop served with mashed Yukon potatoes, green beans and
mushroom ragu
Vitello alla Paparazzi 24
delicate veal loin cutlet, pounded thin and grilled ~ topped with arugula and
prosciutto in a lemon oil dressing, served with roasted potatoes
Cotoletta di Pollo 17
parmesan breaded chicken cutlet topped with San Marzano tomato sauce,
fresh mozzarella, and roasted red peppers, served over penne pasta
PizzE
10” Artisan Style Wood Oven Pizzas Cooked with a Crisp Charred Crust
Napoletana 10
San Marzano sauce, fresh mozzarella, basil, first pressed olive oil
Carne 13
sweet italian sausage, prosciutto, pepperoni, mozzarella,
San Marzano tomato Sauce
Patate 12
sliced potatoes, rosemary, fontina, gaeta olives
Funghi 12
wild mushrooms, taleggio (sweet, soft cheese), arugula
Vongole 13
roasted garlic, baby clams, lemon olive oil, parsley, pancetta
Guanciale 12
imported cured italian bacon, onion, gorgonzola, pear, saba (balsamic reduction)
CONTORNI Side dishes — 6
Sautéed Broccoli Rabe with toasted garlic and evoo
Yukon Mashed Potatoes with parmesan and truffle oil
Sautéed Green Beans with butter, hazelnuts and shallots
Roasted Brussels Sprouts with tupelo honey, saba and bacon
Roasted Winter Vegetables with thyme and garlic