IL GATTOPARDO A LA CARTE MENU

APPETIZERS and SALADS

Parmigiana of zucchini with smoked mozzarella, fresh tomato and herbs
12
Braised escarole with pine nuts, raisins, anchovies and gaeta olives
16
Beef and veal meatballs wrapped in savory cabbage leaves
with thyme sauce and crispy salad
12
Sautéed Adriatic cuttlefish and baby artichoke with fresh lemon
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
Frisée 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
18

PASTAS and RISOTTO

Rigatoni with a very spicy Anduja sausage and sweet onions sauce scented with rosemary
22
Homemade Spaghetti “chitarra” with grilled eggplant and tomato sauce
22
Spaghetti with “Bottarga” of dry Grey Mullet eggs, garlic, parsley and extra virgin olive oil
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
Oven roasted rabbit scented with thyme and served with roasted potatoes and fennel
38
Neapolitan meat loaf with chive mashed potatoes and spinach
24
Poached thin sliced wild bass over crispy salad
25
Codfish “in casserola” with black olives, capers, cherry tomatoes and potatoes
32
Veal "Braciola" filled with zucchini and pecorino in a fresh tomato and oregano sauce
36
Colorado rack of lamb in herb crust with potato croquette
and sautéed spinach, served with fruit mustard sauce
44

FOR THE TABLE

“Caponata” of seasonal vegetables
Spinach in olive oil and garlic
Roasted or mashed potatoes
Broccoli rabe sautéed with crushed red pepper
Sautéed rainbow swiss chard
8

DESSERTS

Assortment of Italian cheeses served with fresh fruit and sweet mustard
20
Fresh mix berries “zabaione”
18
Tart of Pistachio from Bronte served with vanilla cream
10
Warm soft chocolate cake with vanilla ice-cream
10
Cassata Sicilian style
10
Ricotta and wild cherry tart served with “sanguinaccio” sauce
10
Pastiera, the traditional Neapolitan cheese cake
10
“Granita” of espresso with whipped cream
10
Fresh fruit plate
14
Selection of artisanal Ice-cream
10
Il Gattopardo’s 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