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San Pietro

ANTIPASTI

 *Cozze Estive 36

Mussels sauteed with Sweet Peppers, Red Onion, Garlic, Thyme, and EVOO.

*Polpo Arrosto con Guazzetto di Pomodorini 38 

Roasted Octopus with sauteed Campari Tomatoes, Capers, Garlic, and EVOO.

*Frittura di Calamari e Carciofini 38

Pan-fried tenderized Calamari, and Baby Artichokes.

Antipasto di Vegetali Estivi 36

A medley of summer Vegetables roasted with Buffalo Mozzarella topped with Anchovy Dressing.

*Polpettine di Pollo al Pomodoro con Fagioli 38

Organic Chicken Breast Meatballs with Tomato, and Cannelloni Beans.

*Carpaccio di Manzo alla San Pietro 52

Beef Carpaccio with Stracchino Cheese, Spring Onion, Mustard, Arugula, and EVOO.

LE ZUPPE ESTIVE

Zuppa di Pomodoro alla Pizzaiola 24

Fresh Tomatoes, Garlic, Oregano, Basil, and Goat Cheese. Served cold.

Zuppa di Zucchine 15 Augosto 24

Zucchini Soup with fresh Herbs. Served cold. 

Zuppa di Verdure al Basilico 26

Minestrone Soup with Basil Pesto. Served hot.

 

INSALATE

Insalata di Peperoni 24

Sweet Peppers with Pine Nuts, Raisins, Olives, Anchovies, Capers, Lemon, and EVOO. 

Insalata di Fagiolini e Patate, Pomodoro e Burrata 24

String Beans, Potatoes, Cherry Tomatoes, and Burrata Cheese dressed in Aged Balsamic, and EVOO. 

Insalata di Rucola, Gran Turco e Provola 24

Arugula, fresh Corn, smoked Provola Cheese, and EVOO.

Insalata Verde con Anguria e Feta 24

Baby Green Salad with Watermelon, Feta Cheese, Lemon, and EVOO.

 

LA PASTA ESTIVA DI SALERNO

Spaghetti alla Chitarra con Pomodorino Salernitano 39

The classic Salerno-style Spaghettoni with Salerno Hills Cherry Tomatoes, and Basil.

*Pasta Mista con Vongole e Fagioli 46

Classic Pasta medley with Clams, fresh Beans, Garlic, fresh Hot Pepper, and EVOO.

*Farfalle Saporite 46

Bow tie-shaped Pasta with spicy Sausage, Peppers, and Provolone Cheese.

Ravioli San Pietro con Burrata Pugliese 48

Ravioli filled with Buffalo Mozzarella, Porcini Mushrooms, Tomato, and Burrata Cheese.

*Tagliolini Cacio e Pepe ai Tredi Roma 46

Homemade Tagliolini Pasta with 00 Flour, Semolina, Pecorino Cheese, Black Pepper, Garden Onion, Egg Yolk, and smoked Pork Cheek.

*Paccheri della Domenica 48

Neapolitan-style Rigatoni with Sausage, Lamb, Beef, Tomatoes, and dried Stracciatella Cheese.

*Scialatielli di Mare 48

Homemade Pasta with Seafood, Zucchini, Tomatoes, Garlic, and EVOO.

RISOTTI

Risotto al Pomodoro Piselli e Parmigiano 46

Risotto with strained Tomatoes, Spring Onion, Peas, Speck, and Parmesan Cheese.

*Risotto con Fave Passate 48

Risotto with Fava Beans, velvet sweet Onion, Italian Pancetta, and Pecorino Cheese. 

*Risotto del Golfo MP

Risotto with Prawns, Cherry Tomatoes, and Squid Ink.

 

IL PESCE

*Branzino in crosta di Sale Marino 60

San Pietro’s Signature Dish: Branzino baked in Sea Salt, and Fresh Herbs, served with grilled Vegetables.

*Orata al Forno 60

Oven-baked Seam Bream with Tomatoes, Fennel, Capers, Olives, and fresh Hot Peppers.

*Ricciola Salernitana 65

Roasted Amberjack with Tomatoes, Red Onion, Cucumber, Basil. Oregano served with Lettuce in EVOO.

 

IL POLLO

*Pollo Presidenziale 49

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 58

Organic Poussin roasted under a brick with Herbs, mixed Peppercorn, Garlic with braised fresh Figs, Spring Onion, Cherry Tomatoes, and White Balsamic Vinegar.

 

LE CARNI

*Battute di Vitello all’Agro con Zucchine 60

Thin Veal Scaloppine with Lemon Juice, Zucchini, and Capers.

*Nodino di Vitello Grigliato MP

Grilled Veal Chop with fresh Peas, White Onion, and Italian Pancetta.

*Costata di Manzo al Pepe Rosa MP

Grilled Dry-Aged Ribeye Steak with Sea Salt, Pink Peppercorns, Arugula, Cherry Tomatoes topped with melted Parmesan Cheese.

*Costolette d’Agnello Aromatiche MP

Grilled Rack of Lamb with grilled fresh Pear, Apple, Peach and aged Balsamic.

*Veal Ossobuco MP

Veal Ossobuco with Risotto, and Saffron.

 

CONTORNI

Carote e Piselli Saltati 24

Fresh Carrots and Peas served with Onions, and EVOO.

Zucchine al Pomodoro e Pecorino 24

Zucchini cooked with Garlic, Tomatoes, Pecorino Cheese, and EVOO, topped with Basil.

Fagiolini alle Mandorle 24

String Beans with Shallots, and toasted Almonds.

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