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.
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.