San Pietro

Oven baked strained artichokes and leeks with pecorino, sauteed cherry tomatoes and cauliflower; capers, spicy anchovies and olives.

Filet mignon carpaccio with mushrooms, baby kale, shavings of parmigiano cheese, evoo and lemon

Roasted jumbo quail stuffed with prosciutto, spinach and mozzarella, with braised figs and white truffle sauce.

Roasted octopus with poached potatoes, capers, black olives, garlic and anchovies’ juice and bottarga.

Pan fried calamari and artichokes.

Homemade sweet and spicy Italian sausage with yellow and red cherry tomatoes and sweet red onions.

A dozen oysters on the half shell with salmon caviar.

Chicken breast meatballs with sweet pepper sauce.

Winter soup with legumes and spinach

Winter soup with cabbage porcini mushrooms, pork cheek, laurel and wild fennel.

Yellow tomato soup with winter vegetables.

Citrus marinated wild salmon lightly seared with braised radicchio and aged balsamic vinegar.

Warm artichokes salad with celery, bottarga, evoo and lemon juice.

Spinach salad with pumpkin, walnuts, mozzarella evoo and lemon juice.

Romaine lettuce, marinated peppers, eggplant, sun dried tomatos, pecorino cheese, vinegar and evoo.

Winter greens, Italian salami with poached duck egg, evoo, lemon and robiola cheese.

The classic Salerno style spaghettoni with Neapolitan hills cherry tomatoes and basil.

Homemade tagliolini pasta with pecorino cheese, black pepper, golden onion, smoked pork cheek and egg yolk.

A traditional Sunday dinner. Rigatoni with sausage, lamb, beef, tomato ragu topped with dry sheep milk ricotta cheese.

Ravioli filled with buffalo mozzarella and porcini mushrooms, San Marzano tomato sauce and basil.

Intertwined shaped pasta with veal ragu and parmegiano cheese.

Mixed shaped pasta, beans and smoked pork cheek in garlic and evoo.

Spicy linguini with clams, mussels, shrimp, parsley, garlic and breadcrumbs.

Riosotto with saffron, pumpkin and Italian sausage

Risotto with radicchio, beans and taleggio cheese.

Black rice risotto with octopus, cattle fish and yellow cherry tomato.

Chicken breast seared in parmigiano cheese with artichokes and lemon juice.

Presidential chicken- Roasted white and dark meat with sausage, rape and spicy cherry peppers

Capri style chicken breast, baked with sundried tomatoes, olive, basil and primo sale cheese.

Veal scaloppine with lemon juice, capers and spinach.

Braised veal shank with risotto alla Milanese.

Roasted veal chop with endive, radicchio, herbs and pink peppercorn.

Dry aged ribeye steak roasted with herbs, three different types of peppercorn with roasted potatos, onions and marinated cherry tomatoes.

Oven baked rack of lamb with herbs, mixed peppercorn, brussels sprouts and turnip.

San Pietro’s signature dish. Branzino baked in sea salt and fresh herbs crust. Served with warm salad of savory cabbage, broccoli and cauliflowers, with evoo and lemon juice.

Oven baked sea bream with black olives, capers, anchovies, red and yellow cherry tomatoes, potatos, garlic and parsley.

Roasted Halibut with puntarelle, chicory, chickpeas and hot peppers.

Roasted potatoes with rosmary and black pepper

Broccoli rabe with garlic, evoo and hot chili pepper.

Oven baked spinach with parmesan and robiola cheese.

Braised three color cauliflower with tomatoes, garlic, oregano and pecorino cheese.