Zero Otto Nove Tuckahoe

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

Lightly battered fried squid with fra diavola sauce

Baked littleneck clams with parsley and garlic

Burrata cheese served with cream of corn sauteed shrimps and spicy oil.

Provolone, mortadella, sopressata, prosciutto, finocchione marinated eggplant, capicollo, olives & fresh ricotta

Short ribs, sun dried peppers, arugula, shaved parmigiano reggiano, & spicy olive oil

Sauteed fava beans, artichoke and cacio cheese

Eggplant parmigiana with fresh mozzarella & tomatoes

Roasted peppers, fresh mozzarella, tomatoes & cannellini bean salad

Small meat balls, spicy tomato sauce, polenta & goat cheese

Shrimp, scallops, scungilli, octopus, squid, clams, mussels & calamari

Arugula fennel, radicchio, all tossed with a blood orange vinaigrette

Tomatoes, cucumbers, onions and mixed greens with balsamic vinaigrette

Arugula, fresh squeezed lemon, olive oil & shaved parmigiano reggiano

Goat cheese & sliced pear served with mixed greens

Buttermilk mozzarella with red and yellow beets, extra virgin olive oil, and touch of balsamic

Romaine, parmigiana, croutons, anchovy dressing

Squash and Capellini, parmigiana

Egg drop soup and spinach

Short pasta, cannellini beans prosciutto and parsley

Homemade penne pasta with vodka, cream, pancetta & a touch of tomato sauce

With garlic white wine, parsley and Mediterranean clams

Home made spaghetti, fresh tomato sauce, cherry tomatoes and basil

Bucatini pasta sauteed with pecorino Romano and black pepper

Orecchiette pasta with broccoli rabe, toasted almonds & pecorino cheese

Radiatori pasta cooked in tin foil with porcini mushrooms, cherry tomatoes, parmigiana Reggiano

Rigatoni Sauteed with sweet sausage, butternut squash, green peas, topped pecorino

Arborio rice, sauteed shrimp, scallops, baby clams, mussels touch of tomato sauce

Arborio rice, sauteed with shredded short rib, green peas, yellow beets, peppercorn & parmigiano, topped with cream of black truffle

Pork chops breaded served with arugula fennel and lemon dressing

Chicken on the bone (Dark Meat) sautéed with Sausage, Peppers, white wine

Breaded chicken cutlet baked with fresh mozzarella, marinated tomatoes & pesto

Chicken breast sautéed with marsala wine, mushrooms and fontina cheese

Veal Scallopini with grilled zucchini, sun dry peppers & fontina cheese

Grilled hanger steak served with marinated eggplant, sweet cherry peppers, arugula & shaved pecorino

Short ribs braised in Peroni beer sauce with cherry peppers, and topped with gorgonzola cheese.

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

Grilled salmon served with sauteed spinach and brussel sprouts

Sauteed with cherry tomatoes, white wine and shrimp

Broccoli di rabe sauteed in garlic & olive oil

Sauteed cauliflower with bread crumbs

Sauteed shishito peppers in garlic & oil

Fire Roasted potatoes with olive oil and rosemary

Lemon flavors, with a pleasant acidity and freshness

Medium-bodied with a fresh palate, tangy tropical fruit

Bright and crisp with fragrant passion fruit and fresh floral aromas

Notes, refreshingly acidity with an elegant creamy finish

Full yet delicate with spring flowers and fresh fruit. Elegant and creamy finish

Refreshingly dry rosé made entirely from estate grown sangiovese. Cherry and wildflower aromatics with a light dust of earth and spices

Burst of bright citrus, berry notes, clean and sweet finish

Fresh aromas of red cherries and raspberries. Earthy hints of spice.

It boasts the delicate aroma of small red berries. Plum flavors and hints of winter spice

Very well balanced and harmonious on the palate with medium structure and remarkable acid

Deep, dark and alluring with wild blackberry and tobacco notes

Full, delicate and elegant with flowers and fresh fruit, citrus notes

“Tar and rose” aroma, with additional flavors of truffles, chocolate, dried fruit, eucalyptus, and leather

A rich red wine that originates from Valpolicella in the Veneto region of north-eastern Italy

Fleshy texture with primary flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets

Bulleit Bourbon, Carpano Antica, and Campari

Makers Mark bourbon, Ramazotti amaro , Bitters

Ketel One Cucumber Mint, lime juice, Fever Tree Ginger beer splash soda

Bacardi light rum, Aperol, Pineapple juice and fresh lime

Pierde De Alma la purelita Verdad Mezcal, Fresh lime juice, agave nectar

Absolut Pear vodka, Pear Nectar and St Germaine

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

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

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

Sauteed fava beans and artichokes topped with spicy Pecorino cheese

Baked littleneck clams with parsley, garlic & breadcrumbs

Lightly battered calamari with & Fra diavola sauce

Breaded eggplant and zucchini layered with tomato sauce & mozzarella

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

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

Short Ribs, sundried peppers, arugula and shaved parmigiana cheese

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

Short pasta, cannellini beans, prosciutto

Puree of butternut squash with angel hair pasta and parmigiana reggiano

Romaine, parmigiana, croutons, anchovy dressing

Arugula tossed with a lemon-infused olive oil with shaved parmigiana

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

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

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

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

Sautéed in garlic & olive oil

Sautéed cauliflower with breadcrumbs

Fire roasted potatoes with olive oil and rosemary

Fire roasted Brussel sprouts with olive oil

Sautéed shishito peppers in garlic and sea salt

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

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

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

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

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

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

Arborio rice, sautéed with shredded short rib, green peas, yellow beets, peppercorn & parmigiano, topped with cream of black truffle.

Bucatini sautéed with pecorino romano cheese, fresh ground black pepper

Home-made pasta sautéed with 6 hour braised beef brisket, sweet onion, peppercorn & parmigiano. Finished at the table with roasted bone marrow

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

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.

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

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

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

Breaded chicken breast, baked with house-made tomato sauce, melted mozzarella, and Parmigiano Reggiano

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 Seabass sautéed with shrimp and white wine.

Lemon flavors, with a pleasant acidity and freshness

Medium-bodied with a fresh palate, tangy tropical fruit

Bright and crisp with fragrant passion fruit and fresh floral aromas

Refreshing acidity with an elegant creamy finish

Full yet delicate with spring flowers and fresh fruit. Elegant and creamy finish

Refreshingly dry rosé made entirely from estate grown sangiovese. Cherry and wildflower aromatics with a light dust of earth and spices

Burst of bright citrus, berry notes, clean and sweet finish

Fresh aromas of red cherries and raspberries. Earthy hints of spice

It boasts the delicate aroma of small red berries, plum flavors and hints of winter spice

Very well balanced and harmonious on the palate, with medium structure and remarkable acid

Deep, dark and alluring with wild blackberry and tobacco notes

Full, delicate and elegant with flowers and fresh fruit, citrus notes

"Tar and Rose" aroma, with additional flavors of truffles, chocolate, dried fruit, eucalyptus, and leather

Rich red wine that originates from Valpolicella in the Veneto region of northeastern Italy

Fleshy texture with primary flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets

Bulleit Bourbon, blood orange, fresh lime, St. Germaine

Makers Mark bourbon, Ramazzotti Amaro, bitters

Ketel One cucumber mint, lime juice, Fever Tree Ginger beer splash soda

Bacardi light rum, Aperol, pineapple juice and fresh lime

Jalapeno-infused Astral Tequila, triple sec, fresh lime juice

Absolut pear vodka, pear nectar and St. Germaine