212.772.8800info@petalumarestaurant.comDELIVERY AVAILABLE

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

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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.

BRUNCH

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

RUCOLA E PROSCIUTTO     13

baby arugula, asiago, candied pine nuts, prosciutto

CAESAR SALAD   15

romaine hearts, croutons, anchovies, parmesan

PROSCIUTTO E MELON     17

elon, basil seed caviar, pickled onion, creme fraiche

BURRATA & POLENTA     18

fried egg, bacon lardons

FRUIT PLATE    12

seasonal fruits & whipped mascarpone

CLASSICO     16

mozzarella, pizza sauce, fresh herbs

MELANZANA      21

fried eggplant, fresh mozzarella, ricotta, basil

BIANCO     19

housemade ricotta, confit garlic, parmesan

CARNIVORO      22

salumi, meatballs, housemade sausage

SIDES

4

Bacon

Italian Sausage

5

Potato Hash Cake

BREAD BASKET     10

ENGLISH MUFFIN     3

TOASTED BAGEL      3

+ smoked salmon, confit tomato & red onion +9

BOMBOLONI     10

lemon cream & chocolate sauce

CHOCOLATE PIZZA     11

homemade brownie, cream cheese, coconut, raspberry sorbet

PEACH PIZZA      12

napoleon cream, walnuts, dried cranberry, chocolate ice cream

STEEL CUT OATMEAL    M/P

changes daily

PB’s UDON CARBONARA     22

bacon & egg pasta

CAST IRON BENEDICT      15

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

LUNCH / DELIVERY