Taranta

Array of house made southern Italian antipasto.

A trio of mini calzoni stuffed with leeks and mozzarella, beef tenderloin and baccala.

Pan-roasted fresh cultivated Pei mussels with Sicilian marsala and tossed with pancetta Abruzzese and balsamic roasted shallots.

Baby octopus, cuttlefish, clams and chickpeas in a spicy tomato sauce.

Peruvian inspired spicy meatballs, seasoned with aji amarillo and huacatay, with a panca pepper pomodoro sauce.

Simply dressed salad of field greens with a citrus vinaigrette.

Fresh housemade mozzarella, vine ripe tomatoes, extra virgin olive oil, vincotto and basil.

Amazonian paiche, aji amarillo risotto and anticucho sauce.

Saffron butter brushed grilled trout served with Pallares, yellow Peruvian potatoes and wilted greens.

Pan roasted all natural chicken breast stuffed with mozzarella cheese and spinach, botija olive compound butter, crispy polenta and slow roasted tomatoes.

Brined double-cut pork chop with a sugar cane-rocoto pepper glaze served with a yucca patella and a sauté of giant Peruvian corn, spinach, and caramelized onions.

Macadamia crusted Atlantic salmon fillet over an herbed risotto cake, Peruvian asparagus and a pisco-sicilian blood orange-incan golden berry sauce.

Cancha corn breaded all natural chicken breast topped with a panca pomodoro sauce and huacatay mozzarella, served with artisan fusilli pasta.

Potato gnocchi with a San Marzano tomato sauce topped with mozzarella and fresh basil.

Penne pasta with eggplant, basil, garlic, plum tomatoes and mozzarella.

Pasta with a San Marzano tomato sauce in the style of our grandmother.

Fusilli with homemade sausage, broccoli di rabe, parmesan cheese with garlic & extra virgin olive oil.

Maine lobster and crab ravioli with a mascarpone cherry tomato sauce.

Orecchiette pasta with aji amarillo spicy abruzzese sausage, broccoli raab, cherry tomatoes.

Cassava root gnocchi with a slow-braised "chicha de Jora" green lamb ragu and shaved spicy Parmesan.

Penne pasta with Peruvian meatballs.

New York style cheesecake topped with a chicha morada glaze, and "q's" chirimoya maras salt roasted pecans.

Warm chocolate souffle cake.

Guava and ricotta mini cannolis with pistachio brittle.

Array of house-made southern Italian antipasto.

Pan roasted freshly cultivated P.E.I. mussels with Sicilian marsala, tossed with pancetta Abruzzese, and balsamic roasted shallots.

Fresh crab meat, yellow Peruvian potatoes, avocado, botija olives, and aji Amarillo aioli.

Gulf shrimp sauteed with garlic, EVOO, and broccoli rapini over a crostini.

Pasta of your choice with a San Marzano tomato sauce

Artisan made fusilli from Campania, baked in parchment paper with a sauce of onions, pancetta Abruzzese, roasted tomatoes, and smoked sweet peppers.

Maine lobster and crab ravioli with a mascarpone cherry tomato sauce

Orecchiette pasta with aji Amarillo spicy Abruzzese sausage, broccoli raab, and cherry tomatoes.

Cassava root gnocchi with a slow-braised “Chicha de Jora” green lamb ragu, and shaved parmesan (spicy).

Fusilli with homemade sausage, broccoli di rabe, parmesan cheese with garlic & extra virgin olive oil

Penne pasta with Peruvian Meatballs

Fettuccine pasta in a hearty meat sauce Trattoria San Pietro Style

Grilled Peruvian Amazone Paiche, served over Aji Amarillo Risotto with Anticucho Style sauce

Saffron butter brushed grilled trout served with pallares, yellow Peruvian potatoes, and wilted greens.

Grass fed espresso coffee crusted beef tenderloin over a sweet potato puree and sauteed escarole with algarrobina-vincotto sauce.

Pan roasted all-natural chicken breast stuffed with mozzarella cheese and spinach, botija olive compound butter, crispy polenta, and slow-roasted tomatoes.

Brined double-cut pork chop with a sugar cane – rocoto pepper glaze. Served with a yucca patella, a saute of giant Peruvian corn, spinach, and caramelized onions.

Macadamia crusted Atlantic salmon fillet over an herbed risotto cake, Peruvian asparagus and a pisco-Sicilian blood orange-inca golden berry sauce.

Cancha corn breaded all-natural chicken breast topped with a panca pomodoro sauce, huacatay, and mozzarella. Served with artisan fusilli pasta.

Simply dressed salad of field greens with a citrus vinaigrette.

Fresh housemade mozzarella, vine ripe tomatoes, EVOO, vincotto, and basil.

A trio of mini calzoni stuffed with leeks and mozzarella, beef tenderloin, and baccala.

Baby octopus, cuttlefish, clams, and chickpeas in a spicy tomato sauce.

Peruvian inspired spicy meatballs, seasoned with aji amarillo and huacatay, with a panca pepper pomodoro sauce