Taranta
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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
Lemon sorbet with a limoncello swirl.
Guava and ricotta mini cannolis with pistachio brittle.
Lucuma tiramisu.
NY style cheesecake topped with a chicha morada glaze, and “Q’s” roasted pecans.
Warm chocolate souffle cake.
An array of house-made southern Italian antipasto.
Pan roasted fresh cultivated P.E.I Mussels with Sicilian marsala and 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.
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.
Fresh housemade mozzarella, vine ripe tomatoes, EVOO, vincotto and basil.
Simply dressed salad of field greens with a citrus vinaigrette.
Pasta with a San Marzano tomato sauce in the style of our grandmother.
Artisan made fusilli from Campania, baked in parchment paper with a sauce of onions, pancetta Abbruzzese, roasted tomatoes and smoked sweet peppers.
Maine lobster and crab ravioli with a mascarpone cherry tomato sauce served with white gulf shrimp.
Orecchiette pasta with aji Amarillo spicy Abruzzese sausage, broccoli raab, cherry tomatoes.
Spicy. Cassava root gnocchi with a slow braised “chicha de jora” green lamb ragu and shaved parmesan.
Free form cut pappardelle pasta with wild mushrooms, porcini, and white truffle oil.
Saffron butter brushed grilled trout served with Pallares, yellow Peruvian potatoes, and wilted greens.
Macadamia crusted Atlantic salmon fillet over a herbed risotto cake, Peruvian asparagus, and a pisco-Sicilian blood orange sauce.
Brined double cut pork chop with a sugar cane – rocoto pepper glaze served with a yucca piatella and a sauté of giant Peruvian corn, spinach, and caramelized onions.
Peruvian Amazon paiche.
Grass-fed espresso coffee crusted beef tenderloin over a sweet potato puree, sautéed 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.
Panca pepper braised lamb shank, mushroom quinoa “quinotto” watercress salad.
Online Ordering Options
(See pickup options)Last updated August 10, 2023