e Pietro’s on the River Dinner Menu

Appetizers

Eggplant Stack with Fontina Cheese, Spinach, Prosciutto & Tomato Bordelaise 15

Escargot Formaggio 12

Jumbo Shrimp Cocktail 15

Crispy Fried Calamari & Marinara Sauce 12

Maine Lobster Cocktail 19

Oysters on the Half Shell 14

Lobster Mac & Cheese 19

Beef Carpaccio 16

Seafood Bisque 8

Baked French Onion Soup Gratinee 8

Fresh Homemade Soup of the Day 7

Salads

House Salad
Fresh Greens, Cherry Tomato, Cucumber, Red Onion & Croutons with Balsamic Vinaigrette  7

Tomato & Mozzarella
Beefsteak Tomatoes & Fresh Mozzarella drizzled with Balsamic Glaze 11

Classic Caesar Salad
Romaine Lettuce, Croutons & Aged Parmesan Cheese tossed with Caesar Dressing 8

Our Famous Beet Salad
Roasted Golden & Red Beets, Goat Cheese, Maple Candied Walnuts on a bed of Greens accompanied by Raspberry Vinaigrette 9.50

The Gorgonzola Wedge
Iceberg Lettuce topped with Smoked Bacon, Sliced Onion, Tomatoes, Gorgonzola Cheese and laced with Blue Cheese Dressing 9.50

Salad Split Charge $2.00

Pasta

Chicken Penne
Sauteed Chicken Breast, Garlic, Shallots, Sundried Tomatoes & Spinach tossed with Alfredo Sauce 23

Shrimp Ala Vodka
Tomato Cream Sauce over Penne Pasta & served with Aged Parmesan 26

Penne & Crab
Lump Crab with Fresh Spinach in a Garlic Chardonnay Cream Sauce over Penne Pasta 29

Lobster Campanelle
Succulent Maine Lobster sauteed with Leeks, Garlic, Shallots & tossed in Lobster Sherry Cream over Campanelle Pasta 35

Signature Entrees

Chicken Cordon Bleu
Boneless Chicken Breast stuffed with Swiss & Fontina Cheeses, Prosciutto, Baked Golden brown with a light Mushroom Cream Sauce, Mashed Potatoes & Fresh Seasonal Vegetables  24

Treasure Island Mahi Mahi
Pan seared Mahi and sauteed Shrimp laced with Lemon Beurre Blanc served with Rice Pilaf & Fresh Seasonal Vegetables  34

Mediterranean Swordfish & Scallops
Dressed in Tomatoes, Olives, Artichokes, Roasted Garlic, White Wine & Onions, Rice Pilaf & Fresh Seasonal Vegetables  33

Chicken or Veal Marsala
Sauteed with Fresh Mushrooms & laced with in a Marsala Wine Sauce served with Mashed Potatoes & Fresh Seasonal Vegetables
Chicken 23 Veal 26

Chicken or Veal Piccata
Sautéed in Lemon Butter with Capers and Tomato Concasse served with Mashed Potatoes & Fresh Seasonal Vegetables
Chicken 23 Veal 26

Dinner Selections

Chicken or Veal Leonardo
Sautéed in White Wine & Mushrooms with a touch of Cream, Mashed Potatoes & Fresh Seasonal Vegetables
Chicken 23 Veal 26

Roasted Long Island Duckling
With a Sicilian Orange Glaze served with Rice Pilaf & Fresh Seasonal Vegetables  28

Seafood Rivera
Sautéed Scallops, Shrimp and Salmon drizzled with a light White Wine Sauce served with Rice Pilaf & Fresh Spinach  34

Sea Scallops Lagoon
Pan seared topped with Leeks & Bacon Hash then laced with Lemon Beurre Blanc Served with Rice Pilaf & Fresh Seasonal Vegetables  34

Jumbo Lump Crab Cakes
Delicately seasoned & accompanied by a Champagne Dijon Mustard Cream Served with Mashed Potatoes & Fresh Seasonal Vegetables  34

Salmon Florentine
Grilled Salmon on a bed of Spinach topped with a light White Wine Sauce with Rice Pilaf & Fresh Seasonal Vegetables 26

Snapper Portofino
Fresh Florida Snapper dredged in egg batter and sauteed with Shallots, Tomatoes & Chives Served with Rice Pilaf & Fresh Seasonal Vegetables  29

New York Strip
Grilled to perfection and served with sauteed Mushrooms then laced with a Cabernet Demi Glace, Mashed Potatoes & Fresh Seasonal Vegetables   32

Filet ala Pietro
Tenderloin of Beef with Sautéed Mushrooms in a light Demi Glace & sprinkled with Gorgonzola Cheese, Mashed Potatoes & Seasonal Vegetables  36

Roasted Rack of Lamb
Herb Crusted and laced with Red Wine Demi Glace Mashed Potatoes & Seasonal Vegetables  36 

14 oz Pork Chop
Grilled to perfection with a Red Wine Demi Glace Mashed Potatoes & Fresh Seasonal Vegetables  28

Dinner Split Charge $5.00 Prices subject to Change

The consumption of raw or undercooked meats, poultry, seafood, or eggs, may increase your risk of food born illness, especially if you have certain medical conditions.

Reservations Recommended (772) 229-7575

For Reservations, please call: (772)-229-7575