San Pietro Ristorante
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
Refined Italian Dining in Midtown
Auswertung
Rezensionen
Foto
Speisekarte
Octopus with Mussels and Cannellini Beans, sauteed with Cherry Tomatoes, Garlic and Herbs.
Pan-fried tenderized Calamari, and Baby Artichokes.
Organic Chicken Breast Meatballs with Tomato, and Cannellini Beans.
Seared Veal Carpaccio with Mushrooms, Spinach, Basil Flavored Primo Sale Cheese, and toasted Hazelnuts.
Beef Carpaccio with Arugula, Capers, Pine Nuts, and EVOO.
Soup of Butternut Squash with Mushrooms, and Parmigiano
Spelt and Winter Vegetable Soup.
Beef and Veal Soup with Baby Kale.
Italian Greens with Apples, Hazelnuts, Goat Cheese, and EVOO.
Arugula with Speck, Pear, Gorgonzola Cheese, Candied Walnuts, and EVOO.
Radicchio, Endive, Oranges, Almonds, Semi-Soft Pecorino Cheese, and EVOO.
The classic Salerno-style Spaghettoni with Salerno Hills Cherry Tomatoes, and Basil.
Bucatini Pasta with home-smoked Swordfish, Tomato, Garlic, Olives, and EVOO.
Potato Gnocchi with Leeks, Sun-dried Tomatoes, Rabe, Capers, and Parmigiano Cheese.
Ravioli filled with Buffalo Mozzarella, Porcini Mushrooms, Tomato, and Burrata Cheese
Homemade Tagliolini Pasta with 00 Flour, Semolina, Pecorino Cheese, Black Pepper, Garden Onion, Egg Yolk, and smoked Pork Cheek.
Neapolitan-style Rigatoni with Sausage, Lamb, Beef, and Tomatoes.
Homemade Pappardelle with Beans, Roman Cauliflower, Italian Pancetta Bacon, Garlic, Parsley, Hot Pepper, and EVOO.
Risotto with Chestnuts and Saffron, with Veal Reduction, and Parmigiano.
Risotto with Wild Branzino, Zucchini, and sun-dried Yellowfin Tuna Eggs.
San Pietro’s Signature Dish: Mediterranean Wild Branzino baked in Sea Salt and Fresh Herbs, served with Grilled Seasonal Vegetables. **MP
Roasted Wild Chilean Sea Bass with Escarole, and Chickpeas. **MP
Roasted Wild King Red Salmon with Chopped Olives, Capers, Hot Pepper, Asparagus, and EVOO. **MP
Roasted Amish Baby Chicken, with Herbs, Peppercorns and Baby Chicory Medley, Garlic, Hot Pepper, and EVOO.
Braised Amish Chicken Breast with a Parsnip Velvet.
Thin Veal Scaloppine with Lemon Juice, Spinach, and Capers.
Grilled Veal Chop with Braised Mushrooms, Herbs, and Veal Reduction.
Grilled Dry-Aged Ribeye Steak with Sea Salt, Pink Peppercorns, Arugula, and Cherry Tomatoes topped with melted Parmesan Cheese. **MP
Grilled Rack of Lamb with a Velvet of Pecorino Cheese, Black Pepper, Herbs, Grilled Leeks, Carrots, and Potatoes.
Veal Shank with Couscous, and melted Parmigiano. **MP
Escarole with Garlic, Pinoli Nuts, Raisins, and EVOO.
Broccoli Rabe with Garlic, Hot Pepper, and EVOO.
Brussels Sprouts with Hot Pepper, White Onion, Pancetta Bacon, and EVOO.
Soup with vegetables and small veal meatballs.
Organic Burrata Cheese, Oregano, Basil and EVOO
Yellowfin tuna carpaccio with burrata and arugula.
Filet mignon carpaccio with quail eggs, mushrooms and parmesan dressing.
Eggplant rollatini with ricotta, spinach, fresh tomato, mozzarella and basil.
Homemade fettuccine with winter truffles.
Classic spaghetti with cherry tomatoes and basil.
Homemade tagliolini with pecorino cheese, black pepper, egg yolk and smoked pork cheek.
Risotto with squid ink cuttlefish and roasted cherry tomatoes.
Large neapolitan rigatoni with red prawns, bottarga and peas.
Wild branzino baked in sea salt, herbs, citrus, and roasted vegetables.
Roasted rack of lamb with peppers, herbs, sweet potatoes, tomato confit and a red wine reduction.
Grilled veal loin chop with mashed potatoes, mushrooms and a veal reduction.
Amish chicken breast dipped in parmesan cheese, seared with lemon and spinach.
Wild salmon with artichokes, pink pepper, corn and mustard.
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