A Big Bite of Brooklyn’s Ultimate Italian Cuisine

Pete’s sauces are prepared with imported Italian plum tomatoes.


Oysters Della Rocca  13.

Blue points baked with pancetta, spinach & parmesan cheese

Stuffed Meatballs  11.

Two fried meatballs filled with ricotta, served with our house gravy

Warm Ricotta  10.

Topped with an eggplant and olive caponata, sweet teardrop peppers, shredded reggiano  & EVOO

Fried Calamari  12.

Tender squid, lightly fried, served with a side of garlic basil aioli
or house marinara

Shrimp Oreganata  12.

Shrimp sautéed with garlic, oil & oregano, baked with herb-flavored breadcrumbs & served with citrus sauce

Mussels Bianca  12.

P.E.I. Mussels simmered in a white wine, fresh tomato & caper garlic butter sauce

Burrata Bruschetta  12.

Fresh mozzarella wrapped around a creamy mozzarella, served
with diced tomato, onion & eggplant tapenade with a honey balsamic drizzle on ciabatta toast

Mozzarella & Peppers  10.  GF

Fresh mozzarella & fire roasted peppers, with pepperoncini peppers, olives, oregano & a honey-balsamic drizzle
add prosciutto 3.

Grilled Octopus  13.

Served with roasted corn, white beans, sweet peas & sundried tomato, balsamic drizzle

Clams Oreganata  10.

8 Little neck clams baked with a garlic & herb flavored bread crumb,
with lemon sauce

Pasta Fagioli  Bowl 6.  Cup 4.

White tuscan beans, prosciutto, bacon & onions

Rice Balls  3 for 9. or 3. ea.

Prepared with rice, meat sauce & parmesan, panko breaded
then fried, served with side of house marinara

Ciabatta Cheese Breads  7.

Choice of: garlic or balsamic or sun dried tomato, topped
with mozzarella, parmesan & oregano, then baked


Antipasto alla Pete (for 2)  19.  GF

Salami, capicola, soprosatta, mozzarella, provolone, gorgonzola,
marinated artichokes, sun dried tomato, roasted peppers, olives, hard boiled egg, sweet teardrop peppers, onions & oregano, served over romaine, drizzled with EVOO & balsamic

House  7.   split  9.  GF

Mixed greens, tomato, cucumber, red onion, chi chi beans & sun dried cranberries with a balsamic vinaigrette

Goat Cheese & Beets  11.  GF

Served with arugula, sweet tear drop peppers, walnuts, prosciutto crisps & dijon vidalia onion dressing

Caesar  9.   split  10.  GF

Romaine hearts, croutons & parmesan, with traditional dressing

The Wedge  9.   split  11.  GF

Iceberg lettuce topped with tomatoes, blue cheese crumbles,
bacon & blue cheese dressing

Spinach  12.   split  14.  GF

Tossed with roasted peppers, olives, artichoke hearts, sun dried tomato, gorgonzola & pan seared shrimp, with a tarragon-lemon vinaigrette

Arugula & Fried Egg Salad 12.   split  14.  GF

Served with grilled chicken, sweet tear drop peppers, toasted pignoli nuts, cannellini beans, white balsamic dressing topped with a fried egg & parmigiano reggiano

Burrata & Kale Salad 12.   split  14.  GF

Kale & romaine blend with pancetta, strawberries & apples, topped with burrata cheese and a lite creamy onion dressing


Add side house salad  3.

Rigatoni Basil & Tomato  19.

Simple rigatoni pasta tossed with a basil tomato sauce, finished with shredded reggiano

Linguini Clam Sauce  17.

Shelled baby clams simmered with garlic, oil & fresh garden italian parsley, Choice of:  Red, white or marechiara

Rigatoni Broccoli di Rabe  17.

Broccoli di rabe & sausage sautéed in garlic & olive oil

Linguini Fra Diavolo  25.  Shrimp only  29.

Shrimp, clams & mussels in a spicy marinara sauce

Pasta alla Pete  18.  GF

Fresh fettucini tossed with shrimp, fresh tomatoes, spinach,
garlic & oil

Classic Manicotti  16.

Fresh pasta filled with ricotta topped with house gravy & mozzarella
then baked

Pappardelle Carbonara  17. Add Fried Egg 1.

Extra wide pasta tossed with bacon, onions in a parmesan
cheese broth

Tortellini alla Pete  17.

Prepared with prosciutto, mushrooms & peas in a cheesy cream sauce

Cavatelli & Sausage  19.

Thin chivalini sausage prepared with provolone & parsley, sautéed with kale, grape tomato & imported olives, garlic & oil

Traditional Lasagna  16.

Prepared with ricotta, root vegetable meat sauce, topped
with mozzarella

Tortellacci  Porcini  23.

Large tortellini filled with braised veal & beef, tossed in a porcini mushroom butter & topped with peppadew peppers, served

over crisp arugula

Pappardelle & Sea Scallops  26.

Extra wide fettucini tossed in a porcini mushroom cream sauce
with sweet peas, served with pan seared sea scallops

Potato Gnocchi  21.

Served in a mascarpone cream sauce tossed with fresh spinach


Add side house salad  3.

Eggplant Parmesan  17.

Layers of breaded eggplant, mozzarella & house gravy

Chicken Parmesan  17.

Breaded cutlet topped with house gravy & mozzarella

Chicken Giambotta  19.

Chicken breast sautéed with hot cherry peppers, potatoes, sausage, shittake mushroom & grape tomato with a lemon, garlic white wine sauce

Chicken alla Pete  19.

Chicken breast pan seared, topped with ham, breaded eggplant
& mozzarella, finished with a shiitake mushroom plum tomato

Veal Parmesan  24.

Breaded cutlet topped with house gravy & mozzarella

Steak Pizzaiola   12oz. NY Strip   29.

Grilled, sliced & served with a spicy mushroom marinara sauce with fried polenta & steamed beans

Traditional Veal Scallopini Entrées Available   24.

Chicken Porcini  20.

Pan seared breast topped with goat cheese served over a sun-dried tomato & tuscan white bean sauté, finished with a porcini mushroom sauce & asparagus

Red Grouper Oreganata  24.

Topped with a garlic & herbed breadcrumb, sautéed spinach,

chi chi beans, sweet teardrop peppers & a citrus sauce

Grilled Chicken Paillard  20.  GF

Thinly pounded chicken breast, topped with mixed greens, grape tomato, onion with a lemon vinaigrette

Veal & Shrimp Porcini  27. 

Veal scallopini seared with a porcini mushroom brandy demi-glaze
with grilled shrimp, served over risotto Milanese & asparagus

Milanese. Veal  26.   Chicken  20.

Breaded cutlet pan seared, topped with arugula, diced tomato,
onion & lemon with a balsamic drizzle

Filetto di Manzo  28.

2 – 4oz petite filets grilled, topped with a wild mushroom, pink peppercorn marsala demi-glaze & garnished with fried polenta & broccolini

Blackened Sea Scallops  27.

Served with a wild mushroom, sun dried tomato & fresh spinach sauté with a light citrus sauce

Potato Encrusted Salmon  21.

Served over sautéed kale & roasted beets with a gorgonzola sherry demi-glaze

Pete's Sides

Meatball or Sausage  3.5 ea.

Add Chicken, Shrimp or Scallop  4. ea.

Linguini Garlic & Oil  6.

Pasta with House Gravy  5.

Caesar  5.

Side House Salad  4.5

Sautéed Broccoli di Rabe  6.

Sautéed Kale & Shiitake Mushrooms 7.

Sautéed Spinach  7.

Peas, Prosciutto & Onions  7.

Parmesan cheese not recommended for all dishes

Gluten free pasta available 4. (penne,gnocchi & fresh fettuccini) full orders only

Whole-wheat pasta available 2. (spaghetti) full orders only

A gratuity will be added to checks with parties of six or more

Sharing & plate charge 7.  Cork Fee 20.    Visa/MC only  $15. min

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs which may contain harmful bacteria may increase your risk of food borne illness, especially if you have a medical condition.