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.