Il Gattopardo

Frisée with Pancetta$28.00

Frisée salad with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons

Sformato di Carciofi$30.00

Artichoke sformato with sautéed wild shrimp and sunchoke chips

Timballo Di Melanzane$28.00

Smoked buffalo mozzarella in carozza style wrapped in roasted eggplant on a light tomato sauce

Crispy Salad$27.00

Crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots, and radishes, with red wine vinegar and olive oil

Parmigiana of zucchini$27.00

Parmigiana of zucchini with fior di latte, finished with basil olive oil

Baccalá mantecato$28.00

Whipped codfish served with grilled polenta and pickled shallots

Grilled octopus$34.00

Grilled octopus, over garbanzo beans purée, celery julienne and sundried tomatoes

Fregola Sarda$40.00

Sardinian fregola with porcini mushrooms, potatoes, chestnuts and saffron

Fettuccine al cinghiale$38.00

Organic durum flour fettuccine with wild boar and fungi ragout

Paccheri Genovese$37.00

Paccheri pasta with "Genovese" sauce (slow-cook pork ribs, white wine, white onions)

Ravioli di funghi e patate$37.00

Ravioli filled with porcini mushrooms, fingerling potatoes and fiore Sardo with tomato marjoram sauce

Cavatelli shellfish$38.00

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

Calamarata con moscardini$38.00

Handmade fusilli with moscardini octopus, onions, cappers and cherry tomatoes

Linguine alle Vongole$38.00

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

HALF Fusilli$23.00

Handmade fusilli with moscardini octopus, onions, cappers and cherry tomatoes

Spaghetti Bottarga$38.00

Spaghetti with grey mullet bottarga, garlic, parsley, extra virgin olive oil and a hint of crushed Calabrian red pepper

Couscous alla Trapanese$57.00

Sicilian couscous alla Trapanese of fish and shellfish ragout with sea bass, scallops, lobster and mussels

Capesante$55.00

Pan seared scallops on delicate garlic and leek sauce, with fried oyster fungi

Codfish in casseruola$53.00

Codfish “in casseruola” with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

Chicken breast$52.00

Grilled free-range chicken breast with fresh thyme, served with fagiolini and plum tomatoes

Veal chop Milanese$70.00

Veal chop “Milanese” style with arugula salad, olive oil and balsamic dressing

Venison ossobuco$57.00

Slow braised venison osso buco in Barolo wine over celery root and potato purée

Black Angus Ribeye x 2$160.00

Grilled Double R Ranch Angus grass-fed ribeye for two, served with roasted fingerling potatoes (serves two)

• Rare$0.00
• Medium Rare$0.00
• Medium$0.00
• Medium Well$0.00
• Well Done$0.00

Verdure Grigliate$40.00

Chefs’ selection of organic seasonal grilled and/or sautéed vegetables

Mushrooms$20.00

Sautéed mixed mushrooms

Beans and Escarole$20.00

Controne beans and escarole

Celery root and potato purée$20.00

Celery root and potato purée prepared with a bit of cream, parmesan cheese and butter

Roasted potatoes$20.00

Herb-roasted fingerling potatoes

Sautéed Spinach$20.00

Sautéed spinach in extra virgin olive oil and garlic

Sautéed broccoli rabe$20.00

Sautéed broccoli rabe with crushed red pepper, garlic and olive oil

Celery root caponata$20.00

Sautéed Celery root caponata

Crostatina di Mele$23.00

Warm apple tart of custard, caramelized apples and cinnamon, served with vanilla sauce

Pistacchio Bavarese$23.00

Pistacchio Bavarese covered with a white chocolate dome on biscotto

Torta di Zucca$23.00

Pumpkin cake with mascarpone cream, caramelized kabocha squash and fall spices

Chocolate Mousse$23.00

Chocolate mousse with citrus center and shortbread crumbs

Delizia al Limone$23.00

Artisanal sponge cake filled with lemon custard soaked with Limoncello

Pastiera$23.00

The traditional Neapolitan cheesecake

Fresh Fruit$22.00

Selection of seasonal fresh fruit