An Italian American Grill, Petaluma has been serving the Upper East Side of Manhattan for over 28 years, with the friendliness and comfortable hospitality signature only to a quintessential neighborhood restaurant.

Our guests have been coming back since 1984 for its wood oven thin crust pizza, homemade pastas and signature desserts. Petaluma also features an outdoor café for 33 seats, and a 70 person private Yorkville dining room. The York Avenue Room is designed to accommodate a variety of events. Whether it be an intimate business luncheon or a balloon-filled birthday party, our event team will work with you to design a unique experience and ensure a successful event.

 

  • Charles J. Bivona, III
    Charles J. Bivona, IIIExecutive Chef

    CJ  was born in the winter of 1984 way up North in New Hampshire, and then moved to New York’s Hudson Valley at the age of 2. By the age of 7, he could be found in his mother and father’s pasta shop after school, helping to roll fresh pasta, make sauce and assemble meatballs. During his college years he ran the gamut of industry jobs, working in Italian restaurants and pizzerias – plus a French bistro – in upstate New York.

    CJ moved down to Myrtle Beach, South Carolina to finish his degree in Marketing, and worked at an Italian bistro.  Not long after, he was entrusted with taking over kitchen operations at the owner’s other establishment, Junior’s New York Pizza. Cooking had become CJ’s career, so he moved back to New York City to attend the Institute of Culinary Education on 23rd street, and then headed South again, but this time to Miami where he cooked at an Irish pub. After, he spent a year under Chef John Suley at the Miami extension of the NYC Institution, Gotham Bar and Grill.

    After being introduced to Jeff McInnis, he was brought on as Executive Sous Chef at his restaurant, YardBird Southern Table and Bar. For two years, CJ worked hard and was rewarded with multiple James Beard nominations and the honor of the local rag calling Yardbird “Best New Restaurant.” CJ now returns to New York City to further his career and immerse himself in the NYC lifestyle.

VERDURE MISTE     10

seasonal greens, heirloom veggies, shallot vinaigrette

RUCOLA E PROSCIUTTO     13

baby arugula, asiago, candied pine nuts, prosciutto

CAESAR SALAD   13

romaine hearts, filone croutons, white anchovies, shaved parmesan

add chicken breast +6   add shrimp +8   add churrasco  +10

BREAKFAST PIZZA     22

bacon, sausage, ricotta, cheddar, confit tomato, sunny side up egg

CLASSICO      15

mozzarella, pizza sauce, fresh herbs

MELANZANA      20

fried eggplant, fresh mozzarella, basil

BIANCO       18

housemade ricotta, confit garlic, parmesan

BRUNCH

BREAD BASKET     10

PANE E NUTELLA     6

GARLIC KNOTS     3

ENGLISH MUFFIN     3

TOASTED BAGEL      3

+ smoked salmon, confit tomato & red onion +9

CROSTINO DEL GIORNO     M/P

PROSCIUTTO E MELON      17

compressed melon, basil seed caviar, pickled red onion, crème fraiche

BURRATA & POLENTA      18

fried egg, bacon lardons

SELEZIONE DI FORMAGGI      19

chef’s selection of cheeses and seasonal accompaniments

CAST IRON BENEDICT      14

gnocchi alla romana, baked hollandaise, poached eggs

add bacon +4 add smoked salmon +6

EGG WHITE FRITATA    14

roasted market veggies, potato, goat cheese

PETALUMA SCRAMBLE     14

braised short rib, roasted mushrooms, swiss cheese

VEGGIE SCRAMBLER      14

seasonal roasted vegetable amd goat cheese

STEAK & EGGS     24

churrasco steak, italian hash cake

SIDES

4

Bacon

Italian Sausage

5

Potato Hash Cake

6

Seasonal Fruit

STEEL CUT OATMEAL    M/P

changes daily

PB’s UDON CARBONARA     22

bacon & egg pasta

PORCHETTA MONTE CRISTO     21

slow roasted porchetta, turkey, strawberry preserves

PETALUMA BURGER     16

tomato jam, pickled red onions

add cheddar, swiss, mozzarella, tallegio, bacon, fried egg +2

UNCLE PHIL’S PHILLY     16

choice of porchetta or braised short rib, broccoli rabe, amoroso roll

ROASTED VEGETABLE PANINI      13

roasted red pepper, grilled eggplant, confit tomato, asiago cheese, fresh pesto

add prosciutto +4

CHICKEN PAILLARD     19

herb marinated chicken breast, arugula, confit tomatoes

SHRIMP & POLENTA     26

shrimp scampi, creamy grits, bacon lardons

BELGIAN WAFFLE     15

nutella cream & banana

RICOTTA PANCAKE     15

sweet mascarpone & seasonal berries

GRANOLA & YOGURT     12

greek yogurt, housemade granola, seasonal fruit

CHOCOLATE PIZZA     11

homemade brownie, cream cheese, coconut, raspberry sorbet

PEACH PIZZA     12

napoleon cream, walnuts, dried cranberry, chocolate ice cream

BOMBOLONI     10

bomboloni filling, lemon & chocolate sauce

TIRAMISU AFFOGATO     12

lady finger, choclate and vanilla ice cream, whipped cream, espresso

BERRIES & ZABAGLIONE     13

seasonal berries & raspberry sorbet