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

Italian Lobster Mac N Cheese  15.

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

Clams/Shrimp Oreganata  10./13.

Baked with a garlic & herb flavored bread crumb, with lemon 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

Long Stemmed Artichoke Hearts  13.

Parmesan crusted, roasted & served with a balsamic aioli & peppadew peppers  GF

Grilled Octopus  13.

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

Pasta Fagioli  Bowl 6.  Cup 4.

White tuscan beans, prosciutto, bacon & onions

Rice Ball  3. 

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)  20.  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

Chopped Salad 12.   split  14.  GF

Tomato, onion, sharp provolone, pepperoncini peppers, olives, grilled chicken, garlic & EVOO


Add side house salad  3.5

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.  

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 19.

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  20.

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  22.

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  25.

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  28. 

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

Milanese. Veal  27.   Chicken  20.

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

Filetto di Manzo  29.

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  4. 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  7.

Sautéed Kale & Shiitake Mushrooms 7.

Sautéed Spinach  8.

Peas, Prosciutto & Onions  7.

Parmesan cheese not recommended for all dishes

Gluten free pasta  4.  full orders only

Whole-wheat pasta 2.  full orders only

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

Sharing & plate charge 7.  Cork Fee $20 7.5ML/$35 1.5L   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.

We are not a certified gluten free kitchen.  Gluten free meals are prepared and cooked in a shared area where cross-contact can occur.  We do not assume any responsibility for guests with food sensitivities or allergies.