San Pietro Ristorante

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.