Fall Menu
ANTIPASTI CALDI E FREDDI
All the flavors of bread, olive oil and the sun
Passata di zucca saporita 22
Mashed pumpkin with braised radicchio and burrata cheese
Polpette di carne in umido 32
Veal and beef meatballs with plum tomato sauce and beans
Carpaccio di manzo classico 38
Classic beef carpaccio with arugula, parmesan, lemon juice and truffled extra virgin olive oil
Salsiccione delizioso 32
Homemade fresh, large sausage with cauliflowers and mustard
Polpo e seppie mediterraneo 36
Tenderized octopus and cuttle fish with strained chick peas, rosemary and spicy vinaigrette
Calamari e carciofini fritti in padella 32
Pan fried tenderized calamari and baby artichokes
Cozze e vongole al profumo di mare 28
Mussels and clams in a fresh herbs broth, barley and asparagus
Ostriche antipasto perfetto 38
Dozen oysters on the half shell with lemon juice and salmon caviar
LE ZUPPE DI SAN PIETRO
Zuppa di pastinaca e broccoli 24
Soup of strained parsnip, broccoli, herbs and extra virgin olive oil
Zuppa contadina 24
Soup of cabbage, pumpkin, leeks, herbs and extra virgin olive oil
Zuppa di carne deliziosa 24
Soup of veal and beef with chickpea, baby kale and extra virgin olive oil
INSALATISSIME
Salads and vegetables are the protagonists of any food discussion
Insalata di piacere 20
Arugula, fennel pear and parmesan cheese with lemon juice and extra virgin olive oil
Insalata sfiziosa 20
Baby greens, watercress, spinach, hazelnuts, raisins, pecorino cheese with lemon juice and EVOO
Insalata di barbabietole rosse e gialle 20
Red and yellow beets, candy walnuts, goat cheese with a beets vinaigrette
Insalata di cavoletti 20
Baby black kale, radicchio, mushrooms and drunken pecorino cheese with red wine vinegar and EVOO
LA PASTA
Pasta cannot be left out of any important menu
Spaghetti alla chitarra come casa 32
The classic salerno style spaghetti with cherry tomatoes and basil
Rotelle deliziose al forno 32
Baked wheel shaped pasta with cherry tomatoes, fresh buffalo ricotta and basil
Conchiglie saporite 32
Sea shells shaped pasta with speck, cauliflowers and aged ricotta cheese
Tagliolini cacio e pepe dei 7 re 35
Pecorino cheese and black pepper homemade pasta with golden onion, smoked pork cheek and egg yolk
Paccheri della domenica 35
Traditional neapolitan rigatoni Sunday dinner with sausage, lamb, veal, tomatoes and basil
Scialatielli sciue sciue 38
Homemade pasta with garlic EVOO, hot pepper, clams and broccoli rabe
Bavette dei pescatori salernitani 39
Salerno-style linguini with garlic EVOO, capers, anchovies, shrimp and breadcrumbs
Ravioli San Pietro 38
Ravioli filled with buffalo mozzarella and porcini mushrooms, sauce of plum tomatoes, basil and EVOO
RISOTTI
The adaptable risotto speaks many dialects
Risotto filante 34
Risotto with mushrooms, tomato and mozzarella
Risotto terra e mare 36
Risotto with bay scallops, leeks and prosecco
Risotto al giallo di zafferano 35
Risotto with saffron, Parmesan cheese and truffle flavor
IL POLLO
Chicken is a versatile and delicious part of the Salerno culture
Suprema di pollo in crosta di parmigiano 46
Chicken breast seared in a parmesan crust with peas and lemon juice
Pollo e salsiccia al peperoncino 48
Half chicken and sausage roasted with broccoli rabe, herbs and spicy cherry peppers
LE CARNI
Beef, veal & lamb are always highly prized & lend themselves to a variety of preparations
Carrello d'agnello prezzemolato 60
Rack of lamb crusted with parsley, roasted, served with red cabbage and parsnip
Nodino di vitello giovane
Roasted rack of veal with mashed pumpkin, pearl onions, mushrooms in a barolo wine sauce
Battute di vitello all'agro 58
Veal scaloppine with lemon juice, capers and spinach
Costata di manzo dello chef
Prime dry aged rib eye steak with mashed cauliflowers, roasted shallots, baby carrots and truffle flavor
Osso buco antico 60
Veal shank with saffron risotto
IL PESCE
Fish makes an increasing appearance in everyday meals
Branzino in crosta di sale marino 54
San Pietro signature sea bass baked in sea salt and fresh herb crust, served with steamed vegetables
Baccala nordico in cassuola 54
Nordic cod with herbs, garlic, hot pepper broth, potatoes, string beans, olives and EVOO
Salmone in crosta verde di pistacchio 52
Pistachio crusted wild Alaskan salmon, served with baby onion confit, endive, pureed apples and saffron
Capesante alla piastra 52
Dry sea scallops seared with fennel, snow peas with grapefruit juice and mustard dressing
CONTORNI
Side dishes
Cavoletti bruxelles in padella 20
Brussel sprouts, pearl onions, smoked bacon braised with EVOO and balsamic vinegar
Spinaci saltati 20
Spinach sautéed with EVOO, garlic, walnuts and parmesan cheese
Broccoli di rape affogati 20
Broccoli rabe sautéed with EVOO, garlic, raisins and hot pepper
Legumi all'uccelletto 20
Dry legumes sautéed with EVOO, garlic, rosemary and tomato
Formaggi italiani e domestici con pera, noci e miele tartufato
Italian and domestic cheeses with fresh pear, walnuts and truffled honey
Zabaglione hot or cold with fresh berries 20
_JPG.jpg)