ANTIPASTI CALDI E FREDDI

 All the flavors of bread, olive oil and the sun

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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

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LE ZUPPE DI SAN PIETRO

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Zuppa di lenticchie 22

Lentils soup 

Zuppa di vegetali con pomodoro e passata di basilico 22

Vegetable Soup with tomatoes and Basil sauce

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INSALATISSIME 

 Salads and vegetables are the protagonists of any food discussion

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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

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 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 

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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

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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

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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

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Please send us an email for all inquiries

sanpietroristorante@yahoo.com

12127539015

 

The Bruno Brothers

Gerardo and Cosimo