Otto By Polpo Menu

Short rib cooked with carrots, celery, and onions and served with a side of safron risotto.

Homemade potato pasta with pancetta, black pepper, grated pecorino 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, and 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 sauce.

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.

Penne pasta sautéed with jumbo shrimp in a basil-rose cognac cream sauce.

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 drizzle.

Homemade polenta topped with creamy mushroom sauce.

Grilled Italian sausage, cannelloni, beans, broccoli rabe, shaved parmesan.

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.

Heirloom mixed 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, pomegranate, candy walnut, and goat cheese in a raspberry vinaigrette dressing.

Chefs selection of cheese with crostini and traditional accouterments.

Italian arborio rice sautéed with jumbo shrimp in a basil-rose cognac cream sauce.

Risotto in a tomato sauce topped with 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.

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.

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 in lemon and extra virgin olive oil.

Caramelized onions, olives and capets in light marinara sauce.

Octopus, mixed peppers, olives, fingerling potatoes, and capers with a dressing of lemon juice and olive oil.

Arugula, parmigiana romano, olive oil, aged balsamic.

Cream puffs surrounded by vanilla and chocolate cream.

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 sprinkles.

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 mussels, clams, jumbo shrimp, and calamari in a garlic white wine or marinara.

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

Burrata cheese with prosciutto, roasted peppers, and green olives.

Tomato, long hots, avocado, fresh mozzarella, basil, and E.V.O.O.

Breaded tomatoes topped with stracciatella cheese in a light marinara.

Romaine lettuce with ceasar dressing and shaved parmigiana.

Baby arugula, beets, stracciatella cheese, mix of fruits, prosciutto with e.v.o.o.

Heirloom cherry tomatoes, feta cheese, olives, red onions, and sweet peppers.

Homemade lobster bisque soup.

Homemade lobster ravioli, crab meat, scallops, baby spinach, cognac-brandy blush sauce.

Homemade sacchetti stuffed with ricotta and truffle oil, served with crab meat, shrimp, mushroom, and truffle creamy sauce.

Homemade gnocchi served with jumbo crab meat, peas, and alfredo sauce.

Linguini sauteed with lobster meat, shrimp, in a spicy marinara.

Braised osso bucco with a side of risotto in a marsala demi-glaze.

Wood-fired braised short rib served over homemade fettuccine.

Veal medallions with porcini mushroom and prosciutto, mozzarella in a cognac demi-glaze.

Breaded veal chop topped with mozzarella cheese and served in marinara sauce with a side of spaghetti.

Chicken breast sautéed with jumbo crab meat, and mushrooms in a marsala demi-glaze.

Jumbo crab meat, capers, cherry tomatoes, light marinara sauce.

Fillet branzino, artichokes, capers, lemon sauce with a side of broccoli rabe.

Fish of the day.

Brussels sprouts with bread crumbs, pine nuts, truffle oil and stracciatella.

Sautéed in garlic olive sauce.

Broccoli rabe cooked with garlic and caciocavallo cheese.

Layers of espresso-drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder.

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

A heart of caramel surrounded by peanut butter gelato, coated in milk chocolate and decoratef with peanut butter drizzle.

Refreshing lemon gelato made with lemon from Sicily, swirled together with limoncello sauce.

Cannoli shell filled with traditional Sicilian cannoli cream.