MENU
ANTIPASTI CALDI E FREDDI
All the flavors of bread, olive oil and the sun
Passata di zucca saporita 22
Fava beans and chicory, hot pepper and goat cheese
Passata di melanzane con pomodori, burrata e basilico 25
Strained roasted eggplant with tomatoes, burrata cheese, balsamic vinegar and basil
Crudo di manzo con rucola e parmigiano 39
Thin sliced beef carpaccio with arugula, shavings of parmesan, lemon and extra virgin olive oil
Polpettine di carne con piselli al limone 32
Veal and beef meatballs with peas and lemon
Polipetti, seppioline e peperoni affogati 32
Octopus, cuttle fish and sweet peppers drowned with dry sherry, lemon, ginger and garlic
Frittura di calamari e carciofi 30
Pan fried calamari and baby artichokes
Cozze e vongole con fagioli e cavolo 30
Mussels and clams in vegetable broth, beans, baby kale and garlic
LE ZUPPE DI SAN PIETRO
Zuppa fredda di pomodoro, con mozzarella e basilico 25
Cold tomato soup with mozzarella, oregano and basil
Zuppa di carciofi, e asparagi con pancetta 25
Artichoke and asparagus soup with crispy, smoked bacon
Zuppa casareccia di farro e vegetali 25
Legumes and summer vegetables soup with herbs and cherry tomatoes
INSALATISSIME
Salads and vegetables are the protagonists of any food discussion
Insalata San Pietro 24
Steamed wild salmon, yukon potatoes, string beans, red onion, sweet pepper, anchovies,
poached egg, lettuce and black olives
Insalata riccia, peperoni, olive, capperi e alici bianche 20
Curly endive, sweet peppers, olives, capers and white anchovies
Insalata di riso selvatico 20
Wild rice, watercress, cherry tomatoes and mozzarella with
white balsamic vinegar and extra virgin olive oil
Insalata mista con zucchine, noci, mandorle e feta 20
Spring greens, zucchini, walnut, almond and feta cheese, lemon and extra virgin olive oil
LA PASTA
Pasta cannot be left out of any important menu
Spaghetti alla chitarra con pomodorini e basilico 32
The classic San Pietro pasta dish – spaghetti with a sauce of fresh cherry tomatoes and basil
*Tagliolini cacio e pepe al pesto di zucchine e guanciale 32
Tagliolini with sheep's cheese, black pepper, pesto of zucchini and smoked pork cheek
*Paccheri di gragnano con tre carni 35
Neapolitan rigatoni with fresh sausage, lamb, veal, tomatoes and basil
*Conchiglie con piselli, cipolla, pancetta e ricotta 32
Shell pasta with fresh peas, white onion, smoked bacon and buffalo ricotta cheese
*Rotelle con melanzane, pomodoro, uova e mozzarella 32
Wheel shaped pasta with eggplant, poached eggs, tomato, mozzarella and basil
Ravioli di bufala 38
Ravioli filled with buffalo mozzarella and porcini mushrooms, sauce of fresh tomatoes and basil
*Bavette del golfo 38
Linguine with anchovies, capers, garlic, shrimp and breadcrumbs
*Scialatielli alle vongole e bottarga 38
Scialatielli - fresh homemade pasta with garlic, oil, clams and sundried tuna eggs
Buon appetito!
*We carry whole wheat and gluten free pasta
RISOTTI
The adaptable risotto speaks many dialects
Risotto filante con funghi, mozzarella e pomodoro 32
Risotto with tomato, mushrooms and mozzarella
Risotto con melanzane e caprino 32
Risotto with braised eggplant, cherry tomatoes, goat cheese and scallions
Risotto con aragosta e peperoni
Risotto with lobster and sweet peppers
IL POLLO
Chicken is a versatile and delicious part of the Salerno culture
Suprema di pollo in crosta di parmigiano con carciofi e limone 46
Chicken breast seared in parmesan cheese crust, artichokes and lemon
Spezzatino di pollo incazzato 46
White and dark chunks of chicken with sausage, spicy cherry peppers and escarole
LE CARNI
Beef, veal & lamb are always highly prized & lend themselves to a variety of preparations
Carrello d'agnello con crocchette di piselli e salsa all'aglio 60
Rack of lamb dusted with herbs, roasted, served with pea croquettes and garlic sauce
Nodino di vitello alla griglia con salsa di scalogno
Roasted veal chop with shallots sauce and asparagus
Battutine di vitello all'agro 58
Pounded veal tenderloin with lemon, capers and spinach
Battutine di vitello in umido con rucola e mozzarella 58
Pounded veal tenderloin with cherry tomatoes, onion, nutmeg and buffalo mozzarella
Costata di manzo con insalata estiva
Prime dry aged ribeye steak with string beans, endive and tomato salad
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
Filetto di sogliola con sughetto di fagioli e dadini di pomodoro e basilico 52
Lemon sole in a crust of fresh herbs and breadcrumbs, seared, on a bed of beans and tomatoes, garlic, basil
Salmone arrosto con ceci e avocado 52
Roasted salmon with a salad of sweet pepper, chick pea, avocado, lime and extra virgin olive oil dressing
Orata e gamberoni al forno con orzo pomodori e spinaci 54
Sea bream and prawns oven baked with spinaci, barley, garlic, rosemary and extra virgin olive oil
CONTORNI
Side dishes
Carcioffini alla menta, aglio e balsamico 22
Roasted artichokes with mint, garlic and balsamic vinegar
Spinaci all'aglio, olio e pinoli 22
Spinach sauteed in garlic, oil and pinoli nuts
Fagiolini al pomodoro, origano, pecorino e basilico 20
Green beans with tomatoes, garlic, oregano, basil and pecorino cheese
Zucchine al salto con pomodorini, aglio e basilico 20
Zucchini wheels in garlic, oil, cherry tomato, basil and parmesan cheese
Veal osso buco alla milanese available on Thursday, Friday and Saturday
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
Private parties and catering available
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness.
~
Fratelli Gerardo, Giuseppe e Cosimo Bruno