Zero Otto Nove Tuckahoe Menu

Mortadella, soppressata, finocchione, marinated eggplant, ricotta salata, green olives & spicy Sicilian pecorino

Roasted peppers, house made mozzarella, tomatoes, basil & zucchini scapece

Burrata Served with cream of corn, sauteed shrimps and spicy oil

Grilled octopus with roasted sliced tomato, capers, cannellini beans, & olive oil

Lightly battered calamari with & Fra diavola sauce

Sautéed fava beans and artichokes topped with spicy Pecorino cheese

Breaded eggplant and zucchini layered with tomato sauce & mozzarella

Small meatballs with a spicy tomato sauce and baked polenta topped with goat cheese

baked littleneck clams with parsley, garlic & breadcrumbs

Short ribs, sundried peppers, arugula and shaved parmigiana cheese

House-made mozzarella, sliced prosciutto di parma and cherry tomatoes salad

Shrimp, scallops, octopus, squid, clams, mussels & Calamari

Romaine, parmigiana, croutons, anchovy dressing

Arugula tossed with a lemon infused olive oil with shaved parmigiano

Mixed greens with a balsamic vinaigrette, grilled pears and crumbled goat cheese

Arugula, Fennel, Radicchio all tossed with a blood orange vinaigrette. Pistachio

Red and yellow beets with burrata cheese in a light balsamic drizzle and arugula

Short pasta, cannellini beans, prosciutto & parsley.

Puree of butternut squash with angel hair pasta and parmigiana reggiano.

Radiatori shaped pasta cooked in tinfoil with porcini mushrooms, cherry tomatoes, bread crumbs & shaved parmigiano reggiano

Baked rigatoni with meatballs, soppressata, ricotta, mozzarella, sliced egg & tomato sauce

Homemade penne pasta sauteed with cauliflower, sundried peppers, spicy ricotta and toasted bread crumbs.

Bucatini sautéed with pecorino romano cheese, fresh ground black pepper

Little ear shaped pasta with broccoli rabe, toasted almonds and spicy pecorino

Linguini served in a white wine sauce with garlic, parsley and Mediterranean clams

Arborio rice with calamari, shrimp, scallops, clams, mussels & a touch of tomato sauce

Rigatoni pasta sauteed with sweet sausage, butternut squash, green peas topped with pecorino.

Sautéed in garlic & olive oil

Sautéed cauliflower with bread crumbs

Fire roasted potatoes with olive oil and rosemary

Fire roasted Brussel sprouts with olive oil

Sauteed shishito peppers in garlic and sea salt

Organic Chicken on the bone (dark meat) sautéed with sausage and pepepers, white wine.

Chicken Cutlet served with marinated tomatoes, Mozzarella, pesto over arugula.

Chicken breast sautéed with marsala wine, mushrooms, speck prosciutto and fontina cheese.

Organic Berkshire pork chop butterflied and sautéed with white wine, cherry peppers

Veal medallions with zucchini, Sun dried peppers, fontina cheese and light white wine sauce.

Veal chop breaded and pan fried with tomato sauce & melted mozzarella.

Short ribs braised in a Peroni lager beer sauce and topped with cherry peppers and gorganzola

Grilled skirt steak served with marinated eggplant, sweet cherry peppers, Arugula & shaved pecorino

Lobster tail, shrimp, scallops .squid, clams mussels cooked in tomato sauce

Grilled king salmon served with Sautéed Brussel sprouts and spinach

a filet of Mediterranean Branzino sautéed with shrimp, cherry tomatoes and white wine.