Otto By Polpo Menu

SHORT RIB COOKED WITH CARROT'S, CELERY AND ONION'S AND SERVED WITH A SIDE OF SAFRON RISOTTO

FISH FILE DIPPED IN FLOUR AND EGG, TOPPED WITH CRAB MEAT, CAPER'S, CHERRY TOMATOES AND ARUGOLA FINISHED IN A LEMON WHITE WINE SOUCE

SAUTÉED WITH CHALETS, BAY LEAF, THYME IN WHITE WINE SAUCE

SLICES OF TOMATO, LONG HOT PEPPERS, AVOCADO AND FRESH MOZZARELLA TOPPED WITH BASIL AND EXTRA VIRGIN OLIVE OIL

FRESH FRIED CALAMARI, CHERRY PEPPERS, GOAT CHEESE, AND SHRIMP SERVED WITH A SIDE OF MARINARA SAUCE

CLAMS SAUTÉED IN A GARLIC WHITE OR MARINARA SAUCE

ROMAN ARTICHOKES WRAPPED WITH SPECK SERVED WITH A SIDE OF HORSERADISH DIPPING SAUCE

BURRATA CHEESE WITH PROSCIUTTO, ROASTED PEPPERS AND MIXED OLIVES

GRILLED SHRIMP WITH MARINATED CANNELLINI BEANS FINISHED IN A BASIL OIL DRIZZEL

ASK YOUR SERVER FOR BRUSCHETTA OF THE DAY

HOMEMADE POLENTA TOPPED WITH CREAMY MUSHROOM SAUCE

GRILLED ITALIAN SAUSAGE, CANNELLONI, BEANS, BROCCOLI RABE, SHAVED PARMESAN

HEIRLOOM MIXDED CHEERY TOMATOES, FETA CHEESE, OLIVES, RED ONION AND SWEET PEPPERS

Baby arugula, shaved parmigiana, and cherry tomatoes in e.v.o.o dressing

BABY KALE W/ PEARS,POMOGRANATE, CANDY WALNUT AND GOAT CHEESE IN A RASPBERRY VINAIGRETTE DRESSING

CHEFS SELECTION OF CHEESE WITH CROSTINI AND TRADITIONAL ACCOUTREMENTS

OCTOPUS, MIXED PEPPERS, OLIVES, FINGERLING PATATOES, CAPERS WITH A DRESSING OF LEMON JUICE AND OLIVE OIL

ARUGULA, PARMIGIANA ROMANO, OLIVE OIL, AGED BALSAMIC

HOMEMADE POTATO PASTA W/ PANCETTA, BLACK PEPER, GRATED PECERINO ROMANO CHEESE AND EGG

HOMEMADE POTATO PASTA IN A CREAMY GORGONZOLA SAUCE

HOMEMADE POTATO PASTA IN A LIGHT BLUSH SAUCE GARNISHED WITH FRESH MOZZARELLA CHEESE

PENNE PASTA WITH PANCETTA & PEAS IN A VODKA ROSE CREAM SAUCE

CHEESE RAVIOLI WITH PANCETTA, CHERRY TOMATOES, SAGE PINOT GRIGIO SAUCE

SPAGHETTI PASTA WITH PANCETTA, RED ONION, ROMANO-PECORINO IN A SPICY MARINARA SAUCE

SPAGHETTI PASTA IN A MARINARA SAUCE

FETTUCCINI PASTA SAUTÉED WITH SHRIMP, BABY SPINACH AND DICED TOMATOES IN A WHITE WINE SAUCE

HOMEMADE GNOCCHI WITH CRAB MEANT AND PEAS IN LIGHT CREAMY SACUE

LINGUINI PASTA TOSSED WITH SHRIMP, CALAMARI, MUSSELS, & CLAMS IN A MARINARA OR GARLIC WHITE WINE SAUCE

LINGUINI PASTA SAUTÉED WITH CLAMS & FINISHED IN A GARLIC WHITE WINE SAUCE

LINGUINI PASTA SAUTÉED WITH SHRIMP, IN A SPICY MARINARA SAUCE

I PENNE PASTA SAUTÉED WITH JUMBO SHRIMP IN A BASIL-ROSE COGNAC CREAM SAUCE

CHICKEN BREAST DIPPED IN EGG, SAUTÉED WITH CAPERS IN SERVED LEMON WHITE WINE

CHICKEN BREAST SAUTÉED CRIMINI MUSHROOM IN A MARSALA DEMI- GLAZE SAUCE

LIGHTLY BREADED PAN-SEARED CHICKEN CUTLET TOPPED WITH ARUGULA DRIZZLED IN LEMON OLIVE OIL

LIGHTLY BREADED CHICKEN CUTLET BAKED WITH FRESH MOZZARELLA CHEESE TOPPED WITH MARINARA SAUCE

CHICKEN BREAST SAUTÉED WITH MUSHROOMS & CAPERS IN LEMON WHITE WINE SERVED

CHICKEN BREAST WITH ASPARAGUS & MOZZARELLA CHEESE, LEMON SAUCE

LIGHTLY BREADED PAN-SEARED PORK CHOP WITH ARUGULA AND CHERRY TOMATOES

VEAL MEDALLIONS DIPPED IN EGG, SAUTÉED WITH CAPERS IN LEMON WHITE WINE SERVED

GRILLED VEAL CHOP STUFFED WITH PROSCIUTTO AND MOZZARELLA CHEESE IN A COGNAC DEMI-GLAZE

PARMIGIANA LIGHTLY BREADED VEAL MEDALLIONS BAKED WITH FRESH MOZZARELLA CHEESE & MARINARA SAUCE SERVED OVER A SIDE OF SPAGHETTI

VEAL MEDALLIONS WITH MUSHROOMS & CAPERS IN LEMON WHITE WINE SERVED

GRILLED LARGE MEDITERRANEAN SHRIMP DRESSED WITH LEMON AND EXTRA VIRGIN OLIVE OIL

CARMALIZED ONIONS, OLIVES AND CAPETS LIGHT MARINARA SAUCE

WHOLE FISH BRANZINO

ITALIAN ARBORIO RICE SAUTÉED WITH JUMBO SHRIMP IN A BASIL-ROSE COGNAC CREAM SAUCE

RISOTTO IN A TOMATO SAUCE TOPPED WOTH BURRATA AND OLIVE OIL

ITALIAN ARBORIO RICE WITH SHRIMP, CALAMARI, MUSSELS, & CLAMS IN A MARINARA OR GARLIC WHITE WINE SAUCE

ITALIAN ARBORIO RICE SAUTÉED WITH SHIITAKE, PORCINI, & REGULAR MUSHROOMS IN A LIGHT TRUFFLE CREAM SAUCE

SAUTEED IN GARLIC OIL SAUCE

PLEASE CHOOSE PASTA AND SAUCE

HOMEMADE FRIES WITH TRUFFLE OIL AND PARMIGIANA

BROCCOLI RABE COOKED WITH GARLIC AND CACIOCAVALLO CHEESE

CANNOLI SHELL FILLED WITH A TRADITIONAL SICILIAN CANNOLI CREAM

CREAM PUFFS SURROUNDED BY VANILLA AND CHOCOLATE CREAM

CHOCOLATE SHORTCRUST PASTRY FILLED WITH HAZELNUT CREAM MADE WITH HAZELNUTS FROM PIEDMONT, DECORATED WITH PRALINE HAZELNUTS

A CREAMY, RICH NEW YORK CHEESECAKE SITS ON A GRAHAM CRACKER BASE

MOIST CHOCOLATE CAKE FILLED WITH DARK CHOCOLATE FROSTING AND DECORATED WITH CHOCOLATE FLAKES

A FLOURLESS CHOCOLATE ALMOND CAKE STUDDED WITH CRUNCHY CHOPPED HAZELNUTS, TOPPED WITH CREAMY CARAMEL AND HAZELNUTS DRIZZLED WITH CHOCOLATE

CAPPUCCINO GELATO WITH A HEART OF ESPRESSO, COVERED WITH COFFEE FLAVORED MERINGUE SPRNKLES

A HEART OF CARAMEL SURROUNDED BY PEANUT BUTTER GELATO, COATED IN MILK CHOCOLATE AND DECORATED WITH PEANUT BUTTER DRIZZLE

REFRESHING LEMON GELATO MADE WITH LEMONS FROM SICILY, SWIRLED TOGETHER WITH LIMONCELLO SAUCE

A DELICATE SPONGE CAKE HOLDS A LAYER OF RASPBERRIES TOPPED WITH MASCARPONE CREAM AND DECORATED WITH CRUSHED PISTACHIOS

Roman artichokes wrapped with speck served with a side of horseradish dipping sauce

Sauteed mussles, clams, jumpo shrimp, calamari in a garlic white wine or marinara

Calamari, vegetables and shrimp served with a side of marinara sauce

SAUTÉED WITH CHALETS, BAY LEAF, THYME IN WHITE WINE SAUCE

A creammy, rich new York cheesecake sits on a graham cracker base

Cannoli shell filled with a traditional Sicilian cannoli cream

MOIST CHOCOLATE CAKE FILLED WITH DARK CHOCOLATE FROSTING AND DECORATED WITH CHOCOLATE FLAKES

CAPPUCCINO GELATO WITH A HEART OF ESPRESSO, COVERED WITH COFFEE FLAVORED MERINGUE SPRNKLES