seasonal menu
ANTIPASTI appetizers Parmigiana of zucchini with smoked mozzarella, fresh tomato sauce and basil Crispy salad with radicchio, frisée, fennel, carrots and young red wine vinaigrette 14 Tomato and cucumber salad with red onions and aged ricotta cheese, garnished with Felitto s oregano Timballo of eggplant and provola in light tomato sauce and stracciatella cheese 18 Frisée with pancetta, extra virgin olive oil, lemon, crushed red pepper and gorgonzola croutons Beef and veal meatballs wrapped in savoy cabbage leaves with thyme sauce, served over mixed greens 17 Crudo di Branzino Fresh Mediterranean sea bass marinated with lemon and extra virgin olive oil from Cilento, over fennel and mâche salad 24 Grilled octopus with oven-baked fingerling potatoes, celery hearts and Castelvetrano olives 20 Buffalo Mozzarella in carrozza with a light anchovy sauce 19 Brodetto of mussels and Cilento s white beans 18 PRIMI pasta & risotto Traditional scialatielli pasta with shellfish ragout Spaghetti with grey mullet bottarga, garlic, parsley and extra virgin olive oil Linguette with Manila clams and cherry tomatoes Potato and farro gnocchi with Piennolo del Vesuvio tomatoes and scamorza cheese 25 Fagottini filled with spring vegetables and ricotta, in fresh San Marzano tomatoes crushed and scented with basil Paccheri pasta with Genovese sauce Mezze maniche pasta with spicy nduja sausage ragout and sweet onions, scented with rosemary 28 Lasagna di Carnevale with mini meatballs, ricotta and smoked mozzarella 25 Risotto and Pasta del giorno MP
* Gluten free pasta available SECONDI main course Fish and shellfish stew with garlic croutons 38 Gently poached wild red snapper with clams and mussels, in spring vegetables brodetto 48 Codfish in casseruola with Gaeta olives, capers, cherry tomatoes and organic potatoes 39 Broiled thinly sliced wild bass served over a salad of radicchio and frisée 38 Lemon and rosemary grilled baby chicken with roasted potatoes 32 Traditional Neapolitan meatloaf with mashed potatoes and sautéed spinach 29 Grilled dry aged rib eye steak served with rosemary French fries (serves two people) 106 Pan seared venison loin, in a juniper and red wine sauce, served with sautéed yellow and red beets with pancetta 43 Veal braciola scented with fennel pollen, filled with baby artichoke and provola, served with celery root purée and sautéed spinach 46 Herb crusted Colorado rack of lamb served with potato croquettes and sautéed spinach, garnished with spicy fruit mustard 50 Verdure grigliate Chef s selection of organic seasonal grilled vegetables 28 CONTORNI side dishes 12 Green beans with julienne plum tomatoes Spinach in olive oil and garlic Roasted or mashed potatoes Sautéed broccoli rabe Eggplant funghetti
IL GATTOPARDO BRUNCH ITALIANO SAT & SUN 11:30 AM 3 PM Brunch Italiano - offered in addition to Il Gattopardo s a la carte menu - is served in The Atrium (unless stated otherwise), a truly unique space in the heart of Manhattan! Ricotta pancakes served with maple syrup and fresh berries 13 Classic French toast scented with vanilla beans, and served with caramelized apples 14 Uova all Amatriciana, spicy poached eggs in a cherry tomato sauce, pancetta and red onions Omelet of wild mushrooms and fontina cheese Il Gattopardo eggs Benedict with Hollandaise sauce served with San Daniele prosciutto and sautéed spinach Chef s frittatina del giorno Spaghetti alla Carbonara, with egg yolk, pecorino cheese and black-pepper corn 22 All natural beef burger topped with smoked buffalo mozzarella on artisan bread, served with rosemary French fries or green zucchini fries * all Brunch eggs and omelets are made with local eggs ** fresh-squeezed organic orange juice available
Eggplant and buffalo ricotta cakes Paccheri pasta with Genovese sauce Veal braciola scented with fennel pollen Linguette pasta