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
demi-glaze
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
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.
Traditional Cannoli 7.
With sweet ricotta, pistachio & fruit
New York Cheese Cake 7.
Thick pull off the fork style with a black cherry sauce
Flourless Chocolate Cake 9.
With chocolate ganache mixed fruit & walnuts
Tartufo Gelato 10.
Chocolate, strawberry & pistachio gelato covered with a rich chocolate shell
Gelato by Villa Dolce 8.
Caramel Sea Salt OR Double Chocolate with mixed fruit & guafrette cookie
Traditional Tiramisu 7.
Mascarpone, ladyfingers & cocoa
Cheese Cake Italiano 8.
Ricotta, lemon & orange zest with crème anglaise
Classic Crème Brûlée 8.
Affogato 9.
Vanilla bean ice cream topped with a shot of espresso, served with biscotti
Biscotti 3. ea
Porto
Heritage Ruby Porto Warre’s 7.
Otima Warre’s 10.
Vin Santo Chianti Classico 11.
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.