Il Gattopardo Menu

Artichoke sformato with sautéed wild shrimp and sunchoke chips

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

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

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

Whipped codfish served with grilled polenta and pickled shallots

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

Organic durum flour fettuccine with wild boar and fungi ragout

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

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

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

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

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

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

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

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

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

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

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

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

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

Controne beans and escarole

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

Herb-roasted fingerling potatoes

Sautéed spinach in extra virgin olive oil and garlic

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

Sautéed Celery root caponata

Pistacchio Bavarese covered with a white chocolate dome on biscotto

Chocolate mousse with citrus center and shortbread crumbs

Artisanal sponge cake filled with lemon custard soaked with Limoncello

The traditional Neapolitan cheesecake

Selection of seasonal fresh fruit

Chef's assortment of Italian Cheeses served with dried fruits, nuts and sweet mustard

Tortellini filled with veal and prosciutto in chicken broth

Ricotta and potatoes gnocchi in sausage and black winter truffles sauce

Risotto with Sautéed scallops, leeks and saffron

Grilled prawns with salmoriglio dressing served with winter vegetables caponata

Warm dark chocolate cake with melted heart served with Madagascar vanilla beans gelato

0.92L Smeraldina water from Sardina, Italy

Fresh Organic Black Berries, Mint, Sour Mix, Honey, Fever-Tree Premium Ginger Beer

Fresh Squeezed Lemon Juice, Simple Syrup, Pineapple Juice, Grenadine Syrup, Sprite

Muddled fresh strawberries with fresh mint, cane sugar, lime, topped with ginger ale