Pete’s sauces are prepared with imported Italian plum tomatoes.
Stuffed Meatballs 11.
Two fried meatballs filled with ricotta, served with our house
Shrimp Oreganata 12.
Shrimp sautéed with garlic, oil & oregano, baked with herb-flavored breadcrumbs & served with citrus sauce
Fried Calamari 12.
Tender squid, lightly fried, served with a side of garlic basil aioli or house marinara
Mussels Bianca 12.
P.E.I. Mussels simmered in a white wine, fresh tomato & caper garlic butter sauce
Pasta Fagioli Bowl 6. Cup 4.
White tuscan beans, prosciutto, bacon & onions
Mozzarella & Peppers 10. GF
Fresh mozzarella & fire roasted peppers, with pepperoncini peppers, olives, oregano & a honey-balsamic drizzle add prosciutto 3.
Clams Oreganata 10.
8 Little neck clams baked with a garlic & herb flavored bread crumb, with lemon sauce
Potato Croquette 3 for 7. or 3. ea.
Potato, ham, mozzarella & parmesan, panko breaded then fried
Rice Balls 3 for 7. 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
Burrata Bruschetta 11.
Fresh mozzarella wrapped around a creamy mozzarella, served with diced tomato, onion & eggplant tapenade with a honey balsamic drizzle on ciabatta toast
Antipasto alla Pete (for 2) 18. GF
Salami, capicola, soprosatta, mozzarella, provolone, gorgonzola, with marinated artichokes, sun dried tomato, roasted peppers & olives, served over romaine, drizzled with EVOO & balsamic
House 7. split 9. GF
Mixed greens, tomato, cucumber, red onion, chickpeas & 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.
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 11. split 13. GF
Tossed with roasted peppers, artichoke hearts, sun dried tomato, gorgonzola & pan seared shrimp, with a tarragon-lemon vinaigrette
Burrata & Kale Salad 12. split 14. GF
Kale & romaine blend with pancetta, strawberries & apples, topped with burrata cheese and a lite creamy onion dressing
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
Add side house salad 3.
Choice of Pasta with House Gravy 15.
Thin spaghetti, linguini, or penne with meatball, sausage or meat sauce
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 23. Shrimp only 27.
Shrimp, clams & mussels in a spicy marinara sauce
Pasta alla Pete 18. GF
Fresh fettuccini, 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
Large tortellini filled with braised veal & beef in a fresh sage wild mushroom & roasted pepper parmesan cheese sauce
Pappardelle & Sea Scallops 25.
Extra wide fettuccini tossed in a porcini mushroom cream sauce with sweet peas, served with pan seared sea scallops
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, shiitake 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 demi-glaze
Veal Parmesan 23.
Breaded cutlet topped with tomato sauce & mozzarella
10 oz. Sirloin 21. 12 oz. NY Strip 29. Grilled, sliced & served with a spicy mushroom marinara sauce with fried polenta & steamed beans
Red Grouper 22.
Pan seared with with wild mushroom, fresh rosemary, garlic & lemon sauce, served over broccoli rabe
Shrimp Parmesan 20.
Butterflied breaded shrimp topped with house gravy & mozzarella
Traditional Veal Scallopini Entrées Available 24.
Grilled Chicken Paillard 20. GF
Thinly pounded chicken breast, topped with mixed greens, grape tomato, onion with a lemon vinaigrette
Veal & Shrimp Porcini 25.
Veal scallopini seared with a porcini mushroom brandy demi-glace 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
Fileto De Manzo 27.
2-grilled 4 oz. petite filets, grilled, topped with gorgonzola cheese, served over a saute of fresh kale & shiitake mushroom finished with a pink peppercorn sherry demo-glaze
Blackened Sea Scallops 25.
Served with a wild mushroom, sun dried tomato & fresh spinach saute with a light citrus sauce
Salmon Livornese 19.
Salmon filet baked with onions, capers, olives & garlic with white wine plum tomato sauce; served over grilled polenta & asparagus
Meatball or Sausage 3.5 ea.
Sautéed Broccoli di Rabe 6.
Sautéed Kale & Shiitake Mushrooms in Garlic & Oil 7.
Sautéed Mushrooms 6.
Sautéed Spinach 6.
Peas, Prosciutto & Onions 7.
Side House Salad 4.5
Linguini Garlic & Oil 6.
Pasta with House Gravy 5.
Green Beans Marinara 6.
Add Chicken 4.
Add Shrimp 4. ea.
Add Scallop 4. ea.
Gluten free & whole-wheat pasta available, full orders only
A gratuity will be added to checks with parties of six or more
Sharing & plate charge 7. Cork Fee 20.
Consuming raw or uncooked 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.
Visa/MC only $15. min