Zero Otto Nove Tuckahoe - Menu complet

Pierde De Alma la puretita Verdad Mezcal, Fresh lime juice, agave necatar

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

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

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

Fresh aromas of red cherries and raspberries. Earthy hints of 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

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

tar and rose aroma, with additional flavors of truffles, chocolate, dried fruit, eucalyptus, and leather

Makers Mark bourbon, Ramazotti amaro , Bitters

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

Mortadella, soppressata, finocchione, capicollo, culatello, marinated eggplant

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

Polpetine, Polenta Carpino Small meat balls, spicy tomato sauce, polenta goat cheese

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

Sautéed fava beans, artichoke cacio cheese

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

Short ribs, sundried peppers, arugula and shaved parmigiana cheese

Sautéed with yellow cherry tomatoes, olives, capers and vongole

tossed with a lemon infused olive oil with shaved parmigiana

lightly battered fried squid Fra diavolo sauce

Egg drop soup and spinach

Homemade rigatoni with broccoli rabe, toasted almonds and spicy pecorino

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

Romaine, parmigiana, croutons, anchovy dressing

baked littleneck clams with parsley, garlic breadcrumbs

Grilled salmon served with sliced potatoes, asparagus and lentils

Short pasta, cannellini beans, prosciutto and parsley

Home Made Pasta with calamari, cuttlefish, shrimp, scallops, clams a touch of tomato sauce

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

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

Veal chop parmigiana breaded and pan fried with tomato sauce melted mozzarella

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

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

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

Braised duck legs on port wine served with wild mushrooms risotto

Breaded pan-fried chicken cutlet, with marinated tomatoes, mozzarella, pesto and arugula

Bucatini pasta sauteed with pecorino romano and black pepper with artichokes hearts

Spicy chicken on the bone (dark meat) sautéed with sausage, peppers white wine

Absolut Pear vodka, Pear Nectar and St Germaine

Eggplant and zucchini parmigiana with mozzarella tomato sauce

Baked rigatoni with meatballs, soppresata, ricotta, mozzarella, sliced egg tomato sauce

Orecchiette served with grilled marinated octopus, peas and vongole

Mafalde pasta sautéed with cauliflower, guanciale sundried peppers, spicy ricotta, bread crumbs

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

Sautéed in garlic olive oil

Sautéed cauliflower with breadcrumbs

Fire roasted potatoes with olive oil and rosemary

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

Sautéed Veal medallions with zucchini, Sun dried peppers, speck prosciutto, fontina and white wine sauce

Medium-bodied with a fresh palate, tangy tropical fruit

Bright and crisp with fragrant passion fruit and fresh floral aromas

Lemon flavors, with a pleasant acidity and freshness

notes, refreshingly acidity with an elegant creamy finish

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

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

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

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

Chicken cutlet dipped in egg, sautéed with white wine lemon and slice red potatoes

Sautéed shishito peppers in garlic sea salt

Bulleit Bourbon, Carpano Antica, and Campari

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