APPETIZERS and SALADS
Parmigiana of zucchini with smoked mozzarella, fresh tomato and herbs
12
Buffalo Mozzarella “in carrozza” with anchovies sauce
18
Beef and veal meatballs wrapped in savory cabbage leaves with thyme sauce and crispy salad
12
“Baccala’” salad with olives, celery and oven dried cherry tomatoes
18
Eggplant and buffalo ricotta cakes with spicy tomato sauce
12
Italian “Rughetta” salad with cherry tomatoes and extra virgin olive oil from Campania
12
Crispy salad with radicchio, friseé, fennel, carrots and young red wine vinaigrette
9
Friseé with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons
11
Tomato and cucumber salad with aged ricotta cheese, red onions and basil vinaigrette
10
Farro salad with grilled vegetables and San Daniele prosciutto
16
PASTAS and RISOTTO
Rigatoni with a very spicy Anduja sausage and sweet onions sauce scented with rosemary
22
Pappardelle with rabbit and porcini mushroom
22
Artichoke and burrata ravioli in a fresh tomato sauce and marjoram
22
Lasagna "di Carnevale" with meatballs, ricotta and smoked mozzarella
21
Paccheri pasta with "Genovese" sauce
20
Scialatielli pasta with shellfish ragú
22
Linguette with baby clams and cherry tomato
21
Pasta of the day
P/A
Risotto of the day
P/A
MAIN COURSE
Lemon and rosemary grilled baby chicken with roasted potatoes
22
Fish and shellfish stew with garlic croutons
28
Grilled and sliced Piedmontese strip loin with Italian arugula
44
Grilled Sicilian Shrimp, salmoriglio sauce with chickpeas pure
42
Neapolitan meat loaf with chive mashed potatoes and spinach
24
Poached thin sliced wild bass over crispy salad
25
Codfish “in casseruola” with black olives, capers, cherry tomatoes and potatoes
32
Veal scaloppine pizzaiola style with oregano and capers
served with sautéed rainbow swiss chard
36
Colorado rack of lamb in herb crust with potato croquette and sautéed spinach,
served with fruit mustard sauce
38
FOR THE TABLE
8
“Caponata” of summer vegetables
Spinach in olive oil and garlic
Roasted or mashed potatoes
Broccoli rabe sautéed with crushed red pepper
Sautéed of rainbow Swiss chard
DESSERTS
Assortment of Italian cheeses served with fresh fruit and sweet mustard
20
Fresh mix berries “zabaione”
18
Lemon and limoncello semifreddo
10
Warm soft chocolate cake with vanilla ice-cream
10
Cassata Sicilian style
10
Fresh berries soup scented with star anise
10
Pastiera, the traditional Neapolitan cheese cake
10
“Granita” of espresso’ with wiped cream
10
Fresh fruit
14
Ice-cream
10
Sorbet
10
IL GATTOPARDO Restaurant & Catering
33 West 54th Street / New York New York 10019 / Tel 212 246 0412 / Fax 212 246 3332
Reservations are recomended, please contact us at 212 246 0412
Lunch / Mon - Sun, 12 noon to 3 pm /// Dinner / Mon - Sat, 5 pm to 11:30 pm /// Sunday Dinner / 5 pm to 10 pm