San Pietro
ANTIPASTI
*Baccala’ Salato di Mamma 38
Pan-Fried Aged Cod with Lettuce Lemon, and Lime.
*Ostriche del Golfo Salernitano MP
A dozen Oysters dressed with a Radish and Plain Yogurt dressing, topped with Imperial Ossetra Caviar.
*Frittura di Calamari e Carciofini 38
Pan-Fried tenderized Calamari, and Artichokes.
*Frittata di Uova e Tartufo MP
Organic Egg Omelette with Truffles, and Arugula drizzled with Lemon.
*Polpettine di Pollo al Pomodoro con Fagioli 36
Organic Chicken Breast Meatballs with Tomato, and Cannelloni Beans.
*Carpaccio di Manzo Autunno, Inverno 52
Beef Carpaccio with Baby Kale, Quail Eggs, Parmesan Cheese shavings, and Lemon.
LE ZUPPE ESTIVE
Zuppa di Zucca e Funghi 26
Pumpkin, and Mushroom Soup.
*Zuppa Salernitana 26
Soup with Beef, and Chicories.
Tortellini in Brodo con Piselli 26
Soup with Spinach and Ricotta Dumplings, and Peas.
INSALATE
Insalata di Scarola alla Contadina 26
Italian Escarole, Pumpkin, Champignon, Lemon, and Cinnamon.
*Insalata di Arancie Rosse, Finocchi e Gamberi 32
Blood Orange, Fennel, and Shrimp with Lemon.
*Indivia Riccia con Alici, Capperi e Olive 26
Italian Curly Endive with Anchovies, Capers, Olives, and Red Wine Vinegar.
Insalata Mista con Pere, Gorgonzola e Noci 26
Winter Greens with Pear, Gorgonzola Cheese, and Walnuts with Vinegar.
LA PASTA ESTIVA DI SALERNO
Spaghetti alla Chitarra con Pomodorino Salernitano 39
The classic Salerno-style Spaghettoni with Salerno hills Cherry Tomatoes, and Basil.
Ravioli San Pietro con Burrata Pugliese 48
Ravioli filled with Buffalo Milk Mozzarella and Porcini Mushrooms in a San Marzano Tomato Sauce with Basil, topped with fresh Burrata Cheese.
*Paccheri della Domenica con Ricotta Salata 48
Neapolitan Rigatoni with Sausage, Lamb, Beef, and Tomato, with Dry Sheep Milk Ricotta Cheese.
*Tagliolini Cacio e Pepe dei 7 Re di Roma 46
Homemade Tagliolini Pasta made with Black Pepper, Flour, and Pecorino Cheese, with Golden Onions,
Smoked Pork Cheek, and Egg Yolk.
*Ziti di Macchia al Forno 48
Oven-baked Ziti with Spicy Sausage, Poached Eggs, Tomato, and Scamorza Cheese.
*Fusilli con Ragú D’Anatra e Radicchio 48
Homemade Fusilli Pasta with Duck, and Radicchio.
*Bavette tutto Mare MP
Linguine with Clams, Mussels, Calamari, Artichokes, Cherry Tomatoes Confit, Garlic, and EVOO.
*Capelli D’Angelo alla Panna e Caviale Italiano MP
Angel Hair Pasta with Italian Caviar, and Cream Sauce.
RISOTTI
Risotto al Gorgonzola, Radicchio e Noci 48
Risotto with Gorgonzola Cheese, Radicchio, and Walnuts.
*Risotto con Verza, Pancetta e Fontina 48
Risotto with Savoy Cabbage, Smoked Italian Bacon, toasted Hazelnuts, and Fontina Cheese.
*Risotto con Gamberi, Peperoni e Zafferano MP
Risotto with Prawns, Sweet Peppers, and Saffron.
IL PESCE
*Branzino in crosta di Sale Marino 60
San Pietro’s Signature Dish: Branzino baked in Sea Salt, and Fresh Herbs, served with Winter Vegetables.
*Baccala’ all Meridionale 60
Aged Cod roasted with Herbs, Pink and Black Peppercorn with Escarole, and Black Lentils.
*Tegame di Mare MP
Monk Fish, Octopus, Cuttlefish, Clams and Mussels with Tomato, Garlic, Hot Pepper, Olives, and Fennel.
IL POLLO
*Pollo Presidenziale 48
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 56
Organic Poussin roasted under a brick with Herbs, mixed Peppercorn, Garlic, Lemon, Lime, and braised Winter Vegetables.
LE CARNI
*Battute di Vitello all’Agro con Spinaci 60
Thin Veal Scaloppine with Lemon Juice, Capers, and Spinach.
*Nodino di Vitello alla Brace MP
Grilled Veal Chop with Herbs, braised Brussel Sprouts, Carrots, Onion, and Beets.
*Costata di Manzo con Rape MP
Grilled Dry Aged Ribeye Steak with Herbs, and Peppercorn, with a Broccoli Rabe, Lemon, Garlic, and EVOO.
*Costolette d’Agnello speziato al Pepe Rosa e Rosmarino MP
Grilled Rack of Lamb spiced with Pink Peppercorn, and Rosemary. Served with Italian Puntarelle Chicory, Garlic, and EVOO.
*Veal Ossobuco MP
Veal Ossobuco with Risotto, and Saffron.
CONTORNI
*Cavoli affogati 24
Sautéed Kale with EVOO, Garlic, Italian Pancetta Bacon, and Fontina Cheese.
Patate al Forno con Salvia e Rosmarino 24
Oven-baked Potatoes with Sage, and Rosemary.
Broccoli Rape Aglio Olio e Peperoncino 24
Broccoli Rabe with Garlic, EVOO, and Hot Pepper.
*Radicchio e Indivia al Forno 24
Italian Radicchio, and Belgian Endives oven-baked with Italian Pancetta Bacon, and Red Wine Reduction.