San Pietro
ANTIPASTI
*Cozze Estive 36
Mussels sauteed with Sweet Peppers, Red Onion, Garlic, Thyme, and EVOO.
*Polpo Arrosto con Guazzetto di Pomodorini 38
Roasted Octopus with sauteed Campari Tomatoes, Capers, Garlic, and EVOO.
*Frittura di Calamari e Carciofini 38
Pan-fried tenderized Calamari, and Baby Artichokes.
Antipasto di Vegetali Estivi 36
A medley of summer Vegetables roasted with Buffalo Mozzarella topped with Anchovy Dressing.
*Polpettine di Pollo al Pomodoro con Fagioli 38
Organic Chicken Breast Meatballs with Tomato, and Cannelloni Beans.
*Carpaccio di Manzo alla San Pietro 52
Beef Carpaccio with Stracchino Cheese, Spring Onion, Mustard, Arugula, and EVOO.
LE ZUPPE ESTIVE
Zuppa di Pomodoro alla Pizzaiola 24
Fresh Tomatoes, Garlic, Oregano, Basil, and Goat Cheese. Served cold.
Zuppa di Zucchine 15 Augosto 24
Zucchini Soup with fresh Herbs. Served cold.
Zuppa di Verdure al Basilico 26
Minestrone Soup with Basil Pesto. Served hot.
INSALATE
Insalata di Peperoni 24
Sweet Peppers with Pine Nuts, Raisins, Olives, Anchovies, Capers, Lemon, and EVOO.
Insalata di Fagiolini e Patate, Pomodoro e Burrata 24
String Beans, Potatoes, Cherry Tomatoes, and Burrata Cheese dressed in Aged Balsamic, and EVOO.
Insalata di Rucola, Gran Turco e Provola 24
Arugula, fresh Corn, smoked Provola Cheese, and EVOO.
Insalata Verde con Anguria e Feta 24
Baby Green Salad with Watermelon, Feta Cheese, Lemon, and EVOO.
LA PASTA ESTIVA DI SALERNO
Spaghetti alla Chitarra con Pomodorino Salernitano 39
The classic Salerno-style Spaghettoni with Salerno Hills Cherry Tomatoes, and Basil.
*Pasta Mista con Vongole e Fagioli 46
Classic Pasta medley with Clams, fresh Beans, Garlic, fresh Hot Pepper, and EVOO.
*Farfalle Saporite 46
Bow tie-shaped Pasta with spicy Sausage, Peppers, and Provolone Cheese.
Ravioli San Pietro con Burrata Pugliese 48
Ravioli filled with Buffalo Mozzarella, Porcini Mushrooms, Tomato, and Burrata Cheese.
*Tagliolini Cacio e Pepe ai Tredi Roma 46
Homemade Tagliolini Pasta with 00 Flour, Semolina, Pecorino Cheese, Black Pepper, Garden Onion, Egg Yolk, and smoked Pork Cheek.
*Paccheri della Domenica 48
Neapolitan-style Rigatoni with Sausage, Lamb, Beef, Tomatoes, and dried Stracciatella Cheese.
*Scialatielli di Mare 48
Homemade Pasta with Seafood, Zucchini, Tomatoes, Garlic, and EVOO.
RISOTTI
Risotto al Pomodoro Piselli e Parmigiano 46
Risotto with strained Tomatoes, Spring Onion, Peas, Speck, and Parmesan Cheese.
*Risotto con Fave Passate 48
Risotto with Fava Beans, velvet sweet Onion, Italian Pancetta, and Pecorino Cheese.
*Risotto del Golfo MP
Risotto with Prawns, Cherry Tomatoes, and Squid Ink.
IL PESCE
*Branzino in crosta di Sale Marino 60
San Pietro’s Signature Dish: Branzino baked in Sea Salt, and Fresh Herbs, served with grilled Vegetables.
*Orata al Forno 60
Oven-baked Seam Bream with Tomatoes, Fennel, Capers, Olives, and fresh Hot Peppers.
*Ricciola Salernitana 65
Roasted Amberjack with Tomatoes, Red Onion, Cucumber, Basil. Oregano served with Lettuce in EVOO.
IL POLLO
*Pollo Presidenziale 49
Presidential Chicken, sautéed White and Dark Meat with Sausage, Winter Chicory, and Spicy Cherry Peppers.
*Suprema di Pollo al Forno 56
Organic Chicken Breast dipped in Herbs, Breadcrumbs, Parmesan Cheese, and Almonds, baked with Winter Greens, and Lemon.
*Galletto al Mattone 58
Organic Poussin roasted under a brick with Herbs, mixed Peppercorn, Garlic with braised fresh Figs, Spring Onion, Cherry Tomatoes, and White Balsamic Vinegar.
LE CARNI
*Battute di Vitello all’Agro con Zucchine 60
Thin Veal Scaloppine with Lemon Juice, Zucchini, and Capers.
*Nodino di Vitello Grigliato MP
Grilled Veal Chop with fresh Peas, White Onion, and Italian Pancetta.
*Costata di Manzo al Pepe Rosa MP
Grilled Dry-Aged Ribeye Steak with Sea Salt, Pink Peppercorns, Arugula, Cherry Tomatoes topped with melted Parmesan Cheese.
*Costolette d’Agnello Aromatiche MP
Grilled Rack of Lamb with grilled fresh Pear, Apple, Peach and aged Balsamic.
*Veal Ossobuco MP
Veal Ossobuco with Risotto, and Saffron.
CONTORNI
Carote e Piselli Saltati 24
Fresh Carrots and Peas served with Onions, and EVOO.
Zucchine al Pomodoro e Pecorino 24
Zucchini cooked with Garlic, Tomatoes, Pecorino Cheese, and EVOO, topped with Basil.
Fagiolini alle Mandorle 24
String Beans with Shallots, and toasted Almonds.