
MOTHER'S DAY MENU
Take Out and Delivery
Orders plated individually or family style
Wine, champagne, and Prosecco AVAILABLE
Order must be placed by 6:00pm, on Saturday May 9th
by email or by phone
212 753 9015
American Express, Visa and Mastercard accepted
ANTIPASTI CALDI E FREDDI
All the flavors of bread, olive oil and the sun
Polpette di carne in umido 28
Veal and beef meatballs with plum tomato sauce and beans
Carpaccio di manzo classico 36
Classic beef carpaccio with arugula, parmesan, lemon juice and truffled extra virgin olive oil
Homemade Italians sausage style with Broccoli di Rape 26
Salsiccia with Broccoli Rabe 26
Polpo e seppie mediterraneo 35
Tenderized octopus and cuttle fish with strained chick peas, rosemary and spicy vinaigrette
Sea food salad 36
Mediterranean Amalfi Style cold Sea food
Parmigiana di melanzane 32
Eggplant with mozzarella cheese, tomatoes and basil
Ostriche antipasto perfetto 38
Dozen oysters on the half shell with lemon juice and salmon caviar
LE ZUPPE DI SAN PIETRO
Zuppa di lenticchie 22
Lentils soup
Zuppa di vegetali con pomodoro e passata di basilico 22
Vegetable Soup with tomatoes and Basil sauce
INSALATISSIME
Salads and vegetables are the protagonists of any food discussion
Insalata di piacere 18
Arugula, fennel pear and parmesan cheese with lemon juice and extra virgin olive oil
Insalata sfiziosa 18
Baby greens, watercress, spinach, hazelnuts, raisins, pecorino cheese with lemon juice and EVOO
Insalata di barbabietole rosse e gialle 18
Red and yellow beets, candy walnuts, goat cheese with a beets vinaigrette
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
Lasagna alla Bolognese 38
Lasagna with veal, mozzarella, tomatoes and parmigiano 38
Lasagna Vegetariana 36
Lasagna with Vegetables
Tagliolini cacio e pepe dei 7 re 32
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
Ravioli San Pietro 38
Ravioli filled with buffalo mozzarella and porcini mushrooms, sauce of plum tomatoes, basil and EVOO
Linguine alle vongole con bottarga e rucola 38
Linguine with clams and sun-dried eggs of yellow Fish Tuna, with rucola, garlic, and olive oil
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 44
Chicken breast seared in a parmesan crust with peas and lemon juice
Pollo e salsiccia al peperoncino 46
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 58
Rack of lamb crusted with parsley, roasted, served with red cabbage and parsnip
Nodino di vitello giovane 72
Roasted rack of veal with mashed pumpkin, pearl onions, mushrooms in a barolo wine sauce
Battuta di vitello all'agro 56
Veal scaloppine with lemon juice, capers and spinach
Costata di manzo dello chef 90
Prime dry aged rib eye steak with mashed cauliflowers, roasted shallots, baby carrots and truffle flavor
IL PESCE
Fish makes an increasing appearance in everyday meals
Branzino in crosta di sale marino 52
San Pietro signature sea bass baked in sea salt and fresh herb crust, served with steamed vegetables
Baccala nordico in cassuola 52
Nordic cod with herbs, garlic, hot pepper broth, potatoes, string beans, olives and EVOO
Salmone in crosta verde di pistacchio 50
Pistachio crusted wild Alaskan salmon, served with baby onion confit, endive, pureed apples and saffron
CONTORNI
Side dishes
Cavoletti Bruxelles in padella 18
Brussel sprouts, pearl onions, smoked bacon braised with EVOO and balsamic vinegar
Spinaci saltati 18
Spinach sautéed with EVOO, garlic, walnuts and parmesan cheese
Broccoli di rape affogati 18
Broccoli rabe sautéed with EVOO, garlic, raisins and hot pepper
Legumi all'uccelletto 18
Dry legumes sautéed with EVOO, garlic, rosemary and tomato
DESSERT
Torta caprese 12
Profiteroles 12
Tiramisu 12
Cannoli 12
Neapolitan Sfogliatelle 12
Shell-shaped filled Italian pastry native to Campania
filled citrus ricotta filling, traditionally lemon or candied orange
Please send us an email for all inquiries
12127539015
The Bruno Brothers
Gerardo and Cosimo
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