Antipasti Caldi e Freddi
All the flavors of bread, olive oil and the sun.

Fiori di zucchine ripiene di mozzarella, capperi e alici
Zucchini flowers filled with mozzarella, capers and anchovies.

Fave e cicoria con aglio, olio e peperoncino
Fresh chicory and fava beans, sautéed in olive oil and garlic with peperoncino.

Burrata con sedano, pomodora e bottarga
Creamy cow's milk mozzarella with tomatoes, celery, the sun-dried eggs of tuna and olive oil.

Carpaccio di manzo con Asiago e zucchini alla griglia
Beef carpaccio with asiago cheese and grilled zucchini, served with lemon and extra virgin olive oil.

Formaggio di capra alle erbe e pepe con spinaci
Fresh goat cheese marinated with fresh herbs, peppercorn and spinach, and served with a lemon, honey and black truffle dressing.

Bresaola con carciofini e soncino
Air-dried beef with mache and artichokes with lemon and extra virgin olive oil.

Caponata con mozzarella di bufala al balsamico
A combination of eggplant, celery, onion, olives, capers and mozzarella with a balsamic dressing (served at room temperature).

Polipo alle erbe con purée di ceci
Pan-seared octopus with fresh herbs and a purée of chickpeas.

Capesante e gamberetti con pomodoro, rosmarino e cannellini
Bay scallops and shrimp sautéed with fresh tomato, rosemary and cannellini beans.

Fritturella di calamari e carciofini
Pan-fried calamari and artichokes.

Zuppa San Pietro
San Pietro's luscious summer soup, with cabbage, fennel, chicory, frisée, tomatoes and wild fennel seeds.

La Pasta
Pasta cannot be left out of an important menu.

Garganelli al profumo di tartufo nero
Fresh penne with anchovies and garlic, and a hint of black truffles.

Spaghetti alla chitarra con pomodorini e basilico
San Pietro's classic pasta dish - spaghetti with fresh cherry tomatoes and basil.

Orecchiette piccanti e spinaci
Orecchiette with spinach, and the piquant flavors of yellow peppers, garlic, onion, peperoncino and pecorino cheese.

Paccheri con vitello, agnello e salsiccia
Neopolitan rigatoni with veal, lamb and sausage.

Scialatielli con melenzane, pomodoro, basilico e ricotta salata
Salerno-style (arugula and basil) homemade pasta with eggplant, tomatoes, dry ricotta and basil.

Gnocchetti al sugo di salsiccia
Dry gnocchetti with ground fresh sausage, tomato, fennel seeds, pecorino cheese, peperoncino and basil.

Taglierini con petto di pollo e funghi
Green and white homemade spaghetti with diced chicken breast, tomatoes, mushrooms and shallots.

Ravioli di bufala e porcini con pepe nero e basilico
Ravioli filled with buffalo mozzarella, dry porcini mushrooms, black pepper and basil with fresh tomatoes and ground fresh herbs.

Ravioli di ricotta di capra e maggiorano
Ravioli filled with goat cheese and marjoram with tomatoes, basil and a dry goat cheese topping.

Lingue di passero con colatura di alici
San Pietro introduced this historic dish to America: linguini, served with the juice of anchovies, lemon, garlic and extra virgin olive oil.

Bucatini con gamberetti rossi e olive taggiasche
Shell spaghetti with baby red shrimp, taggiasche olives, dry white wine, garlic and fresh ground herbs.

Risotti
The adaptable risotto speaks many dialects.

Risotto con dentice calamaretti e fiori di zucchine
With red snapper, calamaretti and zucchini flowers.

Risotto all'Aglianico gorgonzola e radicchio trevisano
With Aglianico wine, gorgonzola cheese and radicchio trevisano.

Risotto con asparagi e gamberi
With asparagus and shrimp.

Risotto con salsiccia e peperoni
With Salerno-style sausage and sweet peppers.

Risotto con provola affumicata e trito di noci e pistacchio
With smoked mozzarella, ground fresh herbs, walnuts and pistachio.

Il Pesce
Fish makes an increasing appearance in everyday meals.

Pesce San Pietro alle nocciole con salsa di timo e aglio
Filet of John Dory fish is braised in a garlic sauce with fresh thyme, and served with baked fennel and toasted hazelnuts.

Dentice con melenzane e bottarga
A filet of snapper is baked with eggplant, sun-dried eggs of tuna and white wine, then served on a bed of sautéed zucchini.

Coda di rospo al forno con insalatina estiva
Monk fish is oven-baked and served with a salad of fresh herbs, tomatoes, capers, anchovies and olives.

Branzino in crosta di sale con panache di vegetali
San Pietro's signature sea bass, baked in a crust of sea salt and fresh herbs, and served with steamed vegetables.

Il Pollo
Chicken is a versatile and delicious part of the Salerno culture.

Petti di pollo con peperoni, pinoli e uva passa
Chicken breast is sautéed with sweet peppers, pine nuts and raisins.

Petti di pollo con carciofi e mostarda italiana
Chicken breast is sautéed with artichokes and homemade Italian sweet-and-sour mustard.

Galletto al mattone con tricolore di pepe
Grilled baby chicken with rosemary and mixed peppercorns.

Agnello, Vitello e Manzo
Beef, veal and lamb are always highly prized, and lend themselves to a variety of preparations.

Scaloppine di vitello con pomodoro, origano, basilico e scamorza
Veal scaloppine with tomato, oregano, basil and smoked mozzarella.

Scaloppine di vitello al mascarpone
Veal scaloppine with mascarpone cheese, diced vegetables, sage and scallions.

Battuta di vitello al balsamico con frisée e radicchio
Pounded pan-seared rack of veal with balsamic vinegar, and a salad topping of radicchio and frisée.

Nodino di vitello alla griglia con rosmarino e scarola
Classic veal chop with rosemary dressing and braised escarole.

Fiorentina di manzo con grigliata di verdure
Grilled and dry-aged T-bone steak with grilled endive and radicchio.

Costolette d'agnello arrosto con rosmarino, alio e granelli di pepe
Roast rack of lamb with rosemary, garlic and peppercorns.

Insalatissime e Contorni
Vegetables and salads are the protagonists in every discussion about food, and in every dish.

Insalata estiva con orzo
Radicchio, carrots, fennel, barley and olives with a dressing of lemon and extra virgin olive oil.

Insalata di fave fresche con pecorino tartufato
Poached fresh fava beans and pecorino cheese, flavored with black truffles.

Insalata di bietole con salsa di senape
Beets with a dressing of white wine vinegar, mustard and extra virgin olive oil.

Insalata mista con gorgonzola e pepe
Mesclun, fresh pears and gorgonzola cheese, with a dressing of lemon and extra virgin olive oil.

Insalata di soncino, carciofi e funghi
Mache, artichokes, mushrooms and grilled bacon in a lemon, thyme and olive oil dressing.

Fagiolini al burro e mandorle
Haricots verts sautéed with butter and toasted almonds.

Broccoli di rape saltati
Classic broccoli rabe with olive oil and garlic.

Piselli di stagione saltati con scalogno e pancetta
Fresh peas, sautéed with shallots and smoked bacon.

Formaggi misti con frutta secca e miele tartufo
A fine selection of cheeses with dried fruit and honey.