212.772.8800info@petalumarestaurant.comDELIVERY AVAILABLE

RESERVATIONS

EVENTS

HOURS

Open Daily

Lunch

Monday to Friday

11:30am to 3:30pm

Dinner

Monday to Thursday

5:00pm to 10:00pm

Friday and Saturday

5:00pm to 11:00pm

Sunday

5:00pm to 9:00pm

Weekend Brunch

Saturday and Sunday

11:00am to 3:00pm

ABOUT

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.

DINNER

CAESAR SALAD    12
chopped romaine, house croutons, white anchovies

CHOPPED SALAD    13
romaine hearts, mixed greens, toasted walnuts, olives,
dried cherries, house balsamic vinaigrette

GRILLED ENDIVE SALAD     14
grilled endive, pickled strawberries, basil ricotta, balsamic

GRILLED OCTOPUS SALAD    17
heirloom tomato carpaccio, baby cucumbers,
bitter greens & citrus

SHAVED BRUSSEL SALAD    15
pecorino, red onion, hazelnut, lemon vinaigrette

PENNE ALLA VODKA GF   18
prosciutto di parma, fresh peas

ORECCHIETTE CLASSICO   18
house made sausage, broccoli rabe, crushed red pepper

CRAB TAGLIATELLE    23
house made tagliatelle, jumbo lump crab, meyer lemon

SWEET PEA & PESTO RISOTTO    21
pesto infused risotto, sweet peas, togarashi

BAKED LASAGNA    21
house rolled pasta sheets, choice of roasted vegetable or meatball bolognese

UDON CARBONARA    21
not your average italian

WHOLE WHEAT PASTA PRIMAVERA    18
roasted squash, zucchini & mushroom in a light sunday gravy

LINGUINI VONGOLE    22
fresh clams, rapini, garlic, lemon, white wine, crushed pepper

SHRIMP SCAMPI    23
pan seared shrimp, hand rolled fettuccine, lemon, garlic & white wine

EGGPLANT RAVIOLI   22
sundried tomato, goat cheese, cream sauce

CICCHETTI

Bruschetta       4

White Bean Humus      4

Focaccia del Giorno    6

Shishito Peppers     6

Chicken Meatballs      6

Beets & Cheese    5

Fontina Arancini     5

MARGHERITA    15
mozzarella, pizza sauce, fresh herbs

MELANZANA    17
fried eggplant, fresh mozzarella, ricotta, basil

BIANCO     15
ricotta, confit garlic, parmesan

CARNIVORO    19
salumi, meatballs, housemade sausage

VERDURE ARROSTO    17
roasted seasonal vegetables, aged balsamic

RUCOLA E PROSCIUTTO    17
lemon dressed arugula, prosciutto, fresh tomato

PAN SEARED SALMON    28
pan seared salmon, roasted fingerlings, leek & onion soubise

POACHED HALIBUT    29
beet puree, grilled asparagus, bitter greens, citrus-almond gremolata

WHOLE MEDITERRANEAN BRANZINO   32
stewed peppers, bitter greens, charred lemon

SWORDFISH A LA PLANCHA    31
crab’d cream corn, corn relish

SEABASS “ACQUA PAZZA”    29
crispy sea bass in “crazy water,” peppers, onions, saffron, garlic

NONNA’S SLIDERS   12
trio of bite sized meatballs, crispy angel hair pasta

CRISPY CALAMARI    13
calamari, italian peppers, marinara sauce

BURRATA & TOMATO    15
burrata, confit tomato, grilled bread

SHRIMP COCKTAIL   16
jumbo shrimp & house cocktail sauce

EGGPLANT PARMESAN    12
crispy eggplant, marinara, house blend of cheeses

CHICKEN or VEAL PARMIGIANA    24
wood fired cutlet, sunday gravy, house cheese blend

PORK TENDERLOIN     27
pan seared, served with a trio of carrots; crispy, pureed, roasted

LAMB CHOPS     34
mint crusted chops, leek and pea puree, roasted potatoes & pea shoots

PARMESAN CRUSTED VEAL MILANESE      27
served with a cool salad of confit potato, haricot vert, frisee & baby carrots

TUSCAN GAME HEN     25
served with a balsamic dressed panzanella salad

SIDES     7

Spring Vegetable

Grilled Asparagus

Charred Corn & Chili Butter

Broccolini

9

Linguini Aglio e Olio

Spaghetti Pomodoro

DESSERTS     9

RICOTTA CHEESECAKE
homemade ricotta & candied apple

MOLTEN CHOCOLATE CAKE
chocolate ganache, raspberry sauce, vanilla gelato

TIRAMISU
amaretto cream, dallis bros. espresso, fresh berries

CANNOLI SICILIANO
chocolate shell, candied orange, vanilla gelato

BRUNCH

PETALUMA SCRAMBLER       14

braised short rib, mushrooms, swiss cheese

EGG WHITE FRITTATA     14

market vegetables, potato, goat cheese

CAST IRON EGGS BENEDICT     13

gnocchi alla romana, baked hollandaise, poached eggs

        add bacon +4 add smoked salmon +6

*TUSCAN BAKED EGGS   15

braised tomato, soft baked egg, parmesan cheese

STEAK & EGGS   22

grilled hanger steak, 2 eggs your way, bacon or sausage, crispy potatoes, hollandaise

THE CLASSIC   11

2 eggs your way, choice of bacon or sausage, crispy potatoes

SHAVED BRUSSEL SALAD    14

pecorino, red onion, hazelnut, lemon vinaigrette

*BLUEBERRY & BOURBON MAPLE PANCAKES    14

homemade buttermilk pancakes with fresh blueberries & house bourbon maple

*FRENCH TOAST BREAD PUDDING    14

nutella creme anglaise, banana

THE PETALUMA BURGER    16

8oz. patty, pickled red onion, lettuce, tomato jam, potato roll, served with tots

CHICKEN PAILLARD    19

baby arugula, confit cherry tomatoes

SHRIMP & POLENTA     21

shrimp scampi, creamy polenta, bacon lardons

NY BAGEL     12

smoked salmon, red onion, cream cheese

FRUIT & YOGURT     11

greek yogurt, fresh assorted berries

*BREAKFAST PIZZA     19

bacon, sausage, cheddar, farm egg cream

*HOUSE MADE STICKY BUNS    11

cream cheese icing

DO’NUTELLA    9

fried dough served with Nutella chocolate sauce

NONNA’S FRIED DOUGH

nutella chocolate sauce

BAGEL    3

ENGLISH MUFFIN     3

LUNCH

DELIVERY

FOR DELIVERY PLEASE CALL 212.772.8800

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