Menu
ANTIPASTI CALDI E FREDDI
*Gamberoni rossi all’Amalfitana MP
Roasted Red Prawns with White Beans, Garlic and Rosemary.
*Seppioline e Peperoni in umido con Patate é Olive 38
Baby Cuttlefish and Sweet Peppers with Sweet Potato and Olives.
*Frittura di Calamari e Carciofini 38
Pan fried Calamari and Baby Artichokes.
*Ostriche ché Meraviglia 48
A dozen Oysters on the half shell with Salmon Caviar.
*Polpettine di Pollo in umido 36
Chicken Breast Meatballs with Tomatoes and Cannellini Beans.
*Carpaccio di Manzo con Rucola, Parmigiano e Tartufo estivo 48
Thin sliced Beef Carpaccio with Wild Arugula, Hazelnut, Parmesan and Summer Truffles.
LE ZUPPE ESTIVE
Zuppa di Piselli e Fave 24
Peas, Fave Pecorino Cheese and Summer Truffles. Served hot.
Zuppa di Granturco e Pomodoro 24
Yellow Corn and Tomato Soup with Stracciatella Cheese and EVOO. Served cold.
INSALATE
Insalata di Peperoni e Melenzane 26
Sweet Peppers, Eggplant and Buffalo Mozzarella with Basil Pesto and Pignoli Nuts.
Insalata di carciofini e rucola con parmigiano 26
Baby Artichokes, Arugula, Cherry Tomatoes and Parmesan Cheese.
*Insalata di spinaci, avocado e gamberetti 26
Spinach, Avocado and Baby Prawns with Lemon Vinaigrette.
Insalata di Fagiolini, Bietole, Cipolla e Caprino fresco 26
String Beans, Beets, Red Onion and Cherry Tomatoes with fresh Goat Cheese.
Insalata di Patate dolci, Indivia Riccia e al Pomodorino 26
Sweet Potato, Curly Endive, Cherry Tomatoes and Capers with Spicy Anchovy Dressing.
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 46
Ravioli filled with Buffalo Mozzarella and Porcini Mushrooms with San Marzano Tomato Sauce, Basil and topped with fresh Burrata Cheese.
*Paccheri della Domenica con Ricotta Bufalina 48
Rigatoni with Sausage, Lamb, Beef, Tomato Ragù 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.
*Penne al Marsala con Polpa di Vitello 48
Penne with Ground Veal, Tomato, Dry Marsala Wine, Herbs and Pecorino Cheese.
*Ziti saporiti 46
Oven baked Ziti with Eggplant, Sausage, Ricotta and Parmesan Cheese.
*Farfalle Macchia 46
Bow tie-shaped pasta with Spring Onion, Fava Beans, Smoked Pork Cheek and Pecorino Cheese.
*Bavette di via Lungomare Salerno 48
Linguini with Clams, Mussels, Calamari, Artichokes Garlic, EVOO and Cherry Tomatoes.
RISOTTI
Risotto di Via Mercanti Salerno 48
Risotto with Zucchini Flowers, Sweet Peppers, Smoked Mozzarella and Roasted Cherry Tomatoes.
*Risotto San Pietro-Roma 46
Risotto with Ground Beef, Peas, Tomato and Parmesan Cheese.
*Risotto del Golfo
Risotto with Wild Baby Seafood. Availability TBD.
IL POLLO
*Pollo Presidenziale 48
Presidential Chicken, roasted White and Dark Meat with Sausage, Summer Chicory, and Spicy Cherry Peppers. *Galletto biologico al forno con Carciofi fave e pancetta 56
Organic Chicken roasted on the bone with Braised Artichokes, fresh Fava, White Onion and Italian Bacon.
*Suprema di Pollo in crosta di Parmigiano 52
Organic Chicken Breast seared with Lemon, White Wine, Peas, and Parmigiano Cheese.
LE CARNI
*Battute di Vitello all’Agro con Spinaci 60
Thin Veal Scaloppine with Lemon Juice, Capers, and Spinach.
*Nodino di vitello con melanzane in tortiera MP
Grilled Veal Chop with Baked Baby Eggplant, Sweet Peppers, fresh Plum Tomatoes, Olives, Garlic, Pecorino Cheese and Oregano.
*Costolette d’Agnello con Piselli, Cipolle e Guanciale MP
Roasted Rack of Lamb with Peas, White Onion and Smoked Pork Cheek.
*Costata di Manzo alla Griglia con Arrosto di Vegetali MP
Grilled Dry Aged Ribeye Steak with Roasted Zucchini, Sweet Peppers, Eggplant and Mushrooms.
IL PESCE
*Branzino in crosta di Sale Marino 60
San Pietro’s signature dish: Branzino baked in Sea Salt and Fresh Herbs served with Summer Vegetables.
*Orata al forno con Pomodoro, Patate, Olive e Peperoni 60
Oven baked Sea Bream with Tomato, Potatoes, Capers, Olives, Sweet Peppers and Herbs.
*Ippoglosso mare, sole e terra 60
Roasted Halibut with Cherry Tomatoes, Zucchini, Carrots, Basil, Red Wine Vinegar and Mustard Vinaigrette.
CONTORNI
Patate Arrosto con Rosmarino e Salvia 24
Roasted Potatoes with Rosemary and Sage.
Zucchine Capricciose 24
Zucchini with Red Wine Vinaigrette and EVOO. Served cold.
Fagiolini al Pomodoro, Guanciale, Cipolla e Pecorino 24
String Beans with Smoked Pork Cheek, Tomato, Onion and Pecorino Cheese.
*Scarola sfiziosa con Acciughe, Capperi e Olive 24
Escarole with Garlic, Spicy Anchovies, Capers and Olives.
All recipes are prepared with our own extra virgin DOP olive oil from Tenuta Pezze
All tomatoes used on our menu are exclusively from the region of Salerno
*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
Thank you and Buon Appetito, Gerardo and Cosimo Bruno