Il Gattopardo

Frisée with Pancetta28,00 $

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

Sformato di Carciofi30,00 $

Artichoke sformato with sautéed wild shrimp and sunchoke chips

Timballo Di Melanzane28,00 $

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

Crispy Salad27,00 $

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

Parmigiana of zucchini27,00 $

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

Baccalá mantecato28,00 $

Whipped codfish served with grilled polenta and pickled shallots

Grilled octopus34,00 $

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

Fregola Sarda40,00 $

Sardinian fregola with porcini mushrooms, potatoes, chestnuts and saffron

Fettuccine al cinghiale38,00 $

Organic durum flour fettuccine with wild boar and fungi ragout

Paccheri Genovese37,00 $

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

Ravioli di funghi e patate37,00 $

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

Cavatelli shellfish38,00 $

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

Calamarata con moscardini38,00 $

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

Linguine alle Vongole38,00 $

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

HALF Fusilli23,00 $

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

Spaghetti Bottarga38,00 $

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

Couscous alla Trapanese57,00 $

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

Capesante55,00 $

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

Codfish in casseruola53,00 $

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

Chicken breast52,00 $

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

Veal chop Milanese70,00 $

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

Venison ossobuco57,00 $

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

Black Angus Ribeye x 2160,00 $

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

• Rare0,00 $
• Medium Rare0,00 $
• Medium0,00 $
• Medium Well0,00 $
• Well Done0,00 $

Verdure Grigliate40,00 $

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

Mushrooms20,00 $

Sautéed mixed mushrooms

Beans and Escarole20,00 $

Controne beans and escarole

Celery root and potato purée20,00 $

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

Roasted potatoes20,00 $

Herb-roasted fingerling potatoes

Sautéed Spinach20,00 $

Sautéed spinach in extra virgin olive oil and garlic

Sautéed broccoli rabe20,00 $

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

Celery root caponata20,00 $

Sautéed Celery root caponata

Crostatina di Mele23,00 $

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

Pistacchio Bavarese23,00 $

Pistacchio Bavarese covered with a white chocolate dome on biscotto

Torta di Zucca23,00 $

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

Chocolate Mousse23,00 $

Chocolate mousse with citrus center and shortbread crumbs

Delizia al Limone23,00 $

Artisanal sponge cake filled with lemon custard soaked with Limoncello

Pastiera23,00 $

The traditional Neapolitan cheesecake

Fresh Fruit22,00 $

Selection of seasonal fresh fruit