18 East 54th Street, Ny New York, 10022

(between Madison and Fifth Avenue

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                                        

 This menu is prepared using our Extra Virgin Olive Oil produced by our   sister, Nicolina Bruno, on our farm in the hills of Salerno . Also for sale at the restaurant for $45 a bottle