San Pietro
Menu
ANTIPASTI CALDI E FREDDI
All the flavors of bread, olive oil and the sun
*Capesante arrosto con fagioli rossi 38
Roasted dry sea scallops on red beans.
*Polipetti arrosto con salsa di pomodorino giallo 38
Roasted baby octopus with yellow cherry tomatoes, capers, olives and a spicy vinaigrette.
*Carpaccio di Manzo con rucola, Parmigiano uova di quaglia e tartufo 48
Thin sliced beef carpaccio with arugula, quail eggs and burgundy truffle.
*Frittura di calamari e carciofini 36
Pan fried calamari and artichokes.
*Ostriche in bella vista 48
A dozen oysters on the half shell with salmon caviar.
*Polpettine di pollo in umido 36
Chicken breast meatballs with tomatoes and dry cannellini beans.
LE ZUPPE
Zuppa invernale di cicorie selvatiche 24
Winter wild chicory soup and tomato.
Zuppa di rape e patate 24
Broccoli rabe and potatoes soup.
INSALATE
Salads and vegetables are the protagonists of any food discussion
*Insalata di rucola, radicchio, indivia e caprino 24
Arugula salad with radicchio, endive and goat cheese.
Insalata di fagioli, secchi con peperoni piccanti e cipolla rossa 24
A dry beans salad with spicy cherry peppers, red onion and fresh herbs.
Insalata di spinaci funghi e parmigiano 26
Spinach, mushrooms and parmesan cheese.
*Insalata riccia con peperoni, olive e acciughe salate 24
Italian curly endive with roasted peppers, olives and salty anchovies.
LA PASTA
Pasta cannot be left out of any important menu
Spaghetti alla Chitarra al pomodorino 39
The classic Salerno style spaghettoni with Neapolitan hills cherry tomatoes and basil.
Ravioli San Pietro 46
Ravioli filled with buffalo mozzarella and porcini mushrooms, San Marzano tomato sauce and basil.
*Paccheri della Domenica 46
Rigatoni with sausage, lamb, beef, tomato ragu topped with dry sheep milk ricotta cheese.
*Tagliolini cacio e pepe dei 7 Re di Roma 39
Homemade tagliolini pasta with pecorino cheese, black pepper, golden onion, smoked pork cheek and egg yolk.
*Orecchiette Cremolate 39
Ear shaped pasta with ham, peas, parmesan cheese and tomato.
*Ziti di mamma Artemisia 39
Oven baked ziti with tomato, sausage, mozzarella and poached eggs.
*Bavette salernitane ai frutti mare 48
Spicy linguini with seafood and yellow cherry tomatoes.
I RISOTTI
The adaptable risotto speaks many dialects
Risotto filante con provola affumicata, pomodorini arrostiti e zafferano 39
Risotto with smoked provola cheese, roasted cherry tomatoes, and saffron.
Risotto con sugo di vitello, funghi, piselli e tartufo invernale MP
Risotto with veal reduction, mushrooms, peas, and truffles.
*Risotto con aragosta, peperoni e caviale di trota 56
Risotto with lobster, peppers and trout caviar.
IL POLLO
Chicken is a versatile and delicious part of the Salerno culture
*Pollo presidenziale 48
Presidential chicken- Roasted white and dark meat with sausage, rape, and spicy cherry peppers.
*Galletto organico al forno con Carciofi arrosto aglio rosmarino e limone 56
Organic chicken roasted on the bone with herbs, artichokes and lemon.
*Suprema di pollo in crosta di parmigiano 52
Organic chicken breast seared with lemon, white wine and peas
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 arrosto di indiva e radicchio MP
Grilled veal chop with roasted endive, radicchio and spicy mustard.
*Costata d’agnello al forno con passata di cardi e pomodorini confit MP
Roasted rack of lamb with mashed cardoons, cherry tomato confit and Italian mustard.
*Costata di manzo ai ferri cicoriette e aceto invecchiato MP
Dry aged ribeye steak with braised wild baby chicory and aged vinegar.
IL PESCE
Fish makes an increasing appearance in everyday meals
*Branzino in crosta di sale marino 60
San Pietro’s signature dish. Branzino baked in sea salt and fresh herbs served with steamed vegetables.
*Baccala alla moda salernitana 60
Dry aged cod with celery, carrots, golden onion, potatoes, tomatoes and hot pepper.
*Ippoglosso arrosto con guazzetto di romanesco e vongole 60
Halibut roasted with romanesco, cauliflower, clams, white wine tomato and herbs.
CONTORNI
Side dishes
Patate arrosto al rosmarino 22
Roasted potatoes with rosemary.
Rape al salto 24
Broccoli rabe drizzled with garlic, hot pepper and EVOO.
*Cappuccio stufato con pancetta e cipolla 24
Savoy cabbage cooked with Italian bacon and golden onion.
*Cavolfiore al forno 24
Oven baked cauliflower with Italian smoked pork cheek, tomato and pecorino cheese.
* All recipes are prepared with our own Extra Virgin DOP Olive Oil from Tenuta Pezze
*Sapori Campani produces all tomatoes used on our menu, exclusively from the region of Naples.
Thank you and Buon Appetito!
*Contains meat or fish.
*Consuming raw meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Please inform your server of any food allergies or special requests