Fall Menu

ANTIPASTI CALDI E FREDDI

 All the flavors of bread, olive oil and the sun

*Tortino di carciofi e porri con pecorino 28

Oven baked strained artichokes and leeks with pecorino, sauteed cherry tomatoes and cauliflower,

capers, spicy anchovies and olives.

*Quaglie del cacciatore 38

Semi deboned quail with roasted herbs and bacon on beans with tomato garlic, rosemary and aged balsamic vinegar.

*Polpette di pollo con salsa di peperoni 32

Chicken breast meatballs with sweet pepper sauce.

*Salsiccia dolce e picante con salsa di pomodorini e cipolla rossa 32

Homemade sweet and spicy Italian sausage with yellow and red cherry tomatoes and sweet red onions.

*Filetto di Manzo al crudo 46

Filet mignon carpaccio with mushrooms, baby kale, shavings of parmigiano cheese, evoo and lemon.

*Frittura di calamari e carciofini 32

Pan fried calamari and artichokes.

*Ostriche in bella vista 42

A dozen oysters on the half shell with salmon caviar.

*Polipo arrosto con Patate bollite 36

Roasted octopus with poached potatoes, capers, black olives, garlic and anchovies’ juice and bottarga.

*Quaglia arrosto con Asparagi e Uova di quaglia 38

Roasted Jumbo Quail with asparagus and quail eggs 

L E ZUPPE 

*Zuppa di Cappuccio, Porcini e Guanciale di Maiale 24

Winter soup with cabbage porcini mushrooms, pork cheek, laurel and wild fennel.

Zuppa di Legumi e Spinaci 24

Winter soup with legumes and spinach.

Zuppa di pomodoro giallo con Vegetali invernali 24

Yellow tomato soup with winter vegetables (vegetarian)

 

INSALATISSIME 

 Salads and vegetables are the protagonists of any food discussion

*Insalata di Salmone calda agli Agrumi 28

Citrus marinated wild salmon lightly seared with braised radicchio and aged balsamic vinegar.

*Insalata di Carciofini arrostiti e marinate 24

Warm artichokes salad with celery, bottarga, evoo and lemon juice.

Insalata di Spinaci, Zucca, Noci e Mozzarella 23

Spinach salad with pumpkin, walnuts, mozzarella evoo and lemon juice.

Insalata di Lattuga romana con Peperoni e melanzane 23

Romaine lettuce, marinated peppers, eggplant, sun dried tomatoes, pecorino cheese, vinegar and evoo.

*Insalata di rinforzo invernale 26

Winter greens, Italian salami with poached duck egg, evoo, lemon and robiola cheese.

 

 LA PASTA

 Pasta cannot be left out of any important menu

 

Spaghettoni con Pomodorini del Piennolo 38

The classic Salerno style spaghettoni with Neapolitan hills cherry tomatoes and basil.

Ravioli San Pietro 39

Ravioli filled with buffalo mozzarella and porcini mushrooms, San Marzano tomato sauce and basil.

*Paccheri della Domenica 39

A traditional Sunday dinner. Rigatoni with sausage, lamb, beef, tomato ragu topped with dry sheep milk ricotta cheese.

*Tagliolini Cacio e Pepe dei 7 Re di Roma 38

Homemade tagliolini pasta with pecorino cheese, black pepper, golden onion, smoked pork cheek and egg yolk.

*Fidanzati con Ragù di Vitello e Parmigiano 39

Intertwined shaped pasta with veal ragu and parmesan cheese.

*Pasta mista della nonna con fagioli 38

Mixed shaped pasta, beans and smoked pork cheek in garlic and evoo.

*Bavette al Peperoncino con Pomodorino giallo del Piennolo, Golfo di Salerno 46

Spicy linguine with clams, mussels, shrimp, parsley, garlic and breadcrumbs.

 

I RISOTTI

The adaptable risotto speaks many dialects

 

*Risotto al giallo con Zucca e Salsiccia 38

Risotto with saffron, pumpkin and Italian sausage

Risotto con Radicchio, Fagioli e Taleggio 38

Risotto with radicchio, beans and taleggio cheese.

*Riso Venere con Polipo, Seppie e Pomodoro giallo 46

Black rice risotto with octopus, cattle fish and yellow cherry tomato.

 

IL POLLO

Chicken is a versatile and delicious part of the Salerno culture

 

*Suprema di Pollo in Crosta di Parmigiano   48

Chicken Breast seared in Parmesan Crust with Peas and Lemon Juice 

*Pollo incazzato   48

Roasted half Chicken and Sausage with Broccoli Rabe, Herbs and Spicy Cherry Peppers

 

LE CARNI

Beef, veal & lamb are always highly prized & lend themselves to a variety of preparations

 

*Battute di Vitello all’agro con spinaci 60

Thin veal scaloppini with lemon juice, capers and spinach.

*Nodino di Vitello al forno con Indivia e Radicchio al Pepe rosa MP

Roasted veal chop with endive, radicchio, herbs and pink peppercorn.

*Costata d’Agnello al forno con Cavoletti 60

Oven baked rack of lamb with herbs, mixed peppercorn, brussels sprouts and turnip.

*Costata di Manzo invecchiata arrosto ai tre Pepi con Patate, Cipolle e pomodorini MP

Dry aged ribeye steak roasted with herbs, three different types of peppercorn with roasted potatoes,

onions and marinated cherry tomatoes.

*Veal Ossobuco con Risotto MP

Braised veal shank with risotto alla Milanese.

 

IL PESCE

Fish makes an increasing appearance in everyday meals

 

Patate arrosto al Rosmarino e Pepe nero 20

Roasted potatoes with rosmary and black pepper

Broccoli di Rape con Aglio, EVOO and Peperoncino 22

Broccoli rabe with garlic, evoo and hot chili pepper.

Spinaci al forno con Parmigiano e Robiola 22

Oven baked spinach with parmesan and robiola cheese.

Cavolfiori tre colori al Pomodoro e Pecorino 22

Braised three color cauliflower with tomatoes, garlic, oregano and pecorino cheese.

 

CONTORNI

Side dishes

 

Patate arrosto al Rosmarino e Pepe nero 20

Roasted potatoes with rosmary and black pepper

Broccoli di Rape con Aglio, EVOO and Peperoncino 22

Broccoli rabe with garlic, evoo and hot chili pepper.

Spinaci al forno con Parmigiano e Robiola 22

Oven baked spinach with parmesan and robiola cheese.

Cavolfiori tre colori al Pomodoro e Pecorino 22

Braised three color cauliflower with tomatoes, garlic, oregano and pecorino cheese.

CHEESE

Formaggi italiani e domestici con Pere, Noci e Miele tartufato   

Italian and domestic cheeses with fresh pear, walnuts and truffled honey             

ZABAGLIONE HOT OR COLD WITH MIXED BERRIES

HOMEMADE ICE CREAM AND SORBET

         

                              

                                                                

* All recipes are prepared with our own Extra Virgin DOP Olive Oil La  Fenicia

*Sapori Campani produces all tomatoes used on our menu, exclusively from the region of Naples.

Thank you and Buon Appetito!

CONTACT

18 East 54th Street

New York, NY 10022

Sanpietroristorante@yahoo.com

(212)  753 - 9015

To Reserve: OPEN TABLE

HOURS

OUTDOOR DINING

Monday - Friday

 Lunch 12:00PM - 3:00PM 

Dinner: 5:00PM - 10:30PM

Saturday

12:00PM to 10:00PM

Sunday Closed

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