Zero Otto Nove Menu

Tomato sauce, oregano, basil, capers, garlic, anchovies & olives (no cheese).

Tomato sauce, garlic, basil & oregano (no cheese).

Tomato sauce, fresh mozzarella & spicy soppressata.

Fresh mozzarella, goat cheese, pecorino, fontina & cream of black truffle.

Smoked mozzarella, gorgonzola, fontina & fresh mozzarella.

Fresh mozzarella, gorgonzola, cherry tomato, porcini & basil.

Tomato sauce, pancetta, grated cheese, basil & spices.

Fresh mozzarella, sausage & broccoli rabe.

Butternut squash purée, smoked mozzarella, spicy pancetta & basil.

Butternut squash puree, cream of truffle, mushrooms & fresh mozzarella.

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

Goat cheese & sliced pear served with mixed greens.

Mixed greens in a honey vinaigrette with dried cherry, roasted tomato, walnuts, and crumbled goat cheese.

Arugula, radicchio, and fennel in a blood orange vinaigrette with candied pistachio

Grilled octopus over a puree of cannellini beans, with capers, olive oil, and roasted tomatoes

Eggplant and zucchini parmigiana with fresh mozzarella & tomatoes.

Roasted peppers, fresh mozzarella, tomatoes, basil & marinated mushrooms.

Sautéed fava beans, artichoke, and cacio cheese.

Small meatballs, spicy tomato sauce, polenta & goat cheese.

Sauteed short ribs, sun dried peppers, arugula, parmigiano reggiano, spicy olive oil

Warmed burrata with sliced red and yellow beets & arugula in a light balsamic drizzle.

Burrata over sweet cream of corn with sauteed shrimps and spicy olive oil

Grilled calamari and shrimps over mesclun with capers, extra virgin olive oil and squeezed lemon

Linguini pasta with Mediterranean clams & parsley, in a garlic & olive oil sauce.

Linguine with cuttlefish sautéed with garlic, oil, & black squid ink.

Arborio rice with shrimp, mussels, clams, scallops, & tomato sauce.

Long tube pasta in a black pepper & pecorino Romano cheese sauce, with artichoke.

Spaghetti with tiny meatballs, tomato sauce, & goat cheese.

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

Orecchiette with Broccoli rabe, toasted almonds, pecorino cheese

Fettucine cooked in tinfoil with fresh pressed marinated tomato, burrata, parmigiana and basil

Rigatoni sauteed with 6 hour braised beef brisket, sweet onion, peppercorn, parmigiana, served with bone marrow

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

(Grilled or breaded) chicken breast with marinated tomatoes, basil, and melted mozzarella cheese.

Organic pork chops sautéed with sweet cherry peppers & white wine.

Veal chop parmigiana, breaded and pan-fried with tomato sauce and melted mozzarella -or- Grilled with broccoli rabe and sweet cherry peppers.

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

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

Duck legs braised in tomato sauce and port wine, served over a mushroom risotto, with shaved parmesan cheese

Breaded chicken breast in tomato sauce with melted mozzarella.

Filet branzino sautéed with red and yellow cherry tomatoes and vongole

Broccoli di rabe sautéed in garlic & olive oil.

Sauteed in garlic and sea salt

Roasted potatoes with olive oil and rosemary

Roasted Brussel sprouts and guanciale (pork jowl)

Chocolate soufflé with a warm chocolate core, severed with a scoop of vanilla gelato.

Cream puffs stuffed with pastry cream and topped with chocolate sauce.

Traditional Neapolitan ricotta cheesecake with dry fruit and whole grain.