Il Gattopardo

Italian chicories with anchovy, lemon, evoo and garlic dressing

Crab meat and shaved baby artichoke, evoo and Dijon mustard dressing

White beans and escarole soup

Artisanal pasta filled with organic butternut squash and sheep's milk ricotta, walnut and cinnamon sauce

With braised Treviso radicchio and taleggio cheese

Homemade pasta layered with veal porcini ragout and smoked buffalo mozzarella

Turkey filled with Italian sweet sausage and chestnuts, served with mashed sweet potatoes and baby Brussels sprout sauteed with guanciale

with grilled local farm vegetables

with garlic and olive oil

with crushed red pepper, garlic and olive oil

with whipped sweet potatoes

homemade pasta with butter and Parmigiano Reggiano

Classic pumpkin pie with lemongrass whipped cream

Apple and walnut tart with caramel sauce and limoncello wild berries

with smoked mozzarella di bufala, finished with basil olive oil

poached baccalá, Cetara anchovies, julienne of fennel and Taggiasca olives

roasted fingerling potatoes, celery hearts and Castelvetrano olives, lemon olive oil and parsley dressing

wrapped with escarole leaves over crispy salad and cherry tomato sauce

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

from Cilento in a light cherry tomato sauce and basil

topped with aged sheep ricotta and fresh oregano

with asparagus tips and scallops

with Corbara cherry tomatoes, basil and ricotta di bufala

with "Genovese" sauce

with shellfish ragout

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

filled with braised pheasant and porcini mushroom on marjoram sauce

with spicy nduja sausage and red onions

poached with artichokes, fingerling potatoes, white wine, olive oil and thyme

with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

marinated with lemon zest and fresh thyme served with sautéed fagiolini

with Corbarino cherry tomatoes, capers, Gaeta olives and oregano served with vegetables caponata

with rosemary Himalayan salt, served with roasted fingerling potatoes

with red wine, pearl onions and potatoes

with organic arugula salad, olive oil and balsamic dressing

Chefs' selection of organic seasonal grilled vegetables

with grilled local farm vegetables

with garlic and olive oil

with crashed red pepper, garlic and olive oil

with cream custard served with almond ice cream

with Aglianico wine heart

soaked in Limoncello Amalfitano with white chocolate curls

with mixed berries

the traditional Neapolitan cheesecake

crunchy shell filled with sheep ricotta, chocolate chips and Bronte pistachio

with frutti di bosco, scented with limoncello

served with dried fruits, nuts and sweet mustard

with maple syrup and fresh berries

scented with vanilla beans, served with caramelized apples

Spicy poached eggs in a cherry tomato sauce, pancetta and red onions

With provola and Parmigiano Reggiano, served with organic greens

Hollandaise sauce, prosciutto San Daniele and sautéed spinach

Egg yolk, pecorino cheese guanciale and black-pepper corn

with smoked mozzarella di bufala on artisan bread, served with rosemary French fries

Italian chicories with anchovy, lemon, evoo and garlic dressing

Crab meat and shaved baby artichoke, evoo and Dijon mustard dressing

White beans and escarole soup

Artisanal pasta filled with organic butternut squash and sheep's milk ricotta, walnut and cinnamon sauce

With braised Treviso radicchio and taleggio cheese

Homemade pasta layered with veal porcini ragout and smoked buffalo mozzarella

Turkey filled with Italian sweet sausage and chestnuts, served with mashed sweet potatoes and baby Brussels sprout sauteed with guanciale

with grilled local farm vegetables

with garlic and olive oil

with crushed red pepper, garlic and olive oil

with whipped sweet potatoes

homemade pasta with butter and Parmigiano Reggiano

Classic pumpkin pie with lemongrass whipped cream

Apple and walnut tart with caramel sauce and limoncello wild berries

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

Marinated Mediterranean anchovies’ salad with spring vegetables, alici di Menaica and balsamic dressing

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

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

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

Polpettine of veal and porcini mushrooms wrapped in savoy cabbage with light tomato sauce

Fregola Sarda with Mazara del Vallo shrimp and asparagus tips

Casoncelli ripieni with spring vegetables and burrata, on yellow cherry tomato sauce

Potato gnocchi with Corbara cherry tomatoes, stracciatella cheese and fresh basil

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

Orecchiette with swordfish ragout, red onions and capers in light tomato sauce

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

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

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

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

Broiled striped bass with lemon and fennel pollen, over grilled yellow squash and mint zucchini

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 corn salad

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

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

Chef’s selection of seasonal grilled and sautéed vegetables, with buckwheat and porcini ragout

Sautéed mixed mushrooms

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

Torta Caprese al limoncello Amalfitano

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

Pistacchio Bavarese covered with a white chocolate dome on biscotto

Warm molten chocolate lava cake with gelato alla vaniglia

The traditional Neapolitan cheesecake

Selection of seasonal fresh fruit

0.92L Smeraldina water from Sardina, Italy

0.92L Smeraldina water from Sardina, Italy

with smoked mozzarella di bufala, finished with basil olive oil

poached baccalá, Cetara anchovies, julienne of fennel and Taggiasca olives

roasted fingerling potatoes, celery hearts and Castelvetrano olives, lemon olive oil and parsley dressing

wrapped with escarole leaves over crispy salad and cherry tomato sauce

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

from Cilento in a light cherry tomato sauce and basil

topped with aged sheep ricotta and fresh oregano

with asparagus tips and scallops

with Corbara cherry tomatoes, basil and ricotta di bufala

with "Genovese" sauce

with shellfish ragout

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

filled with braised pheasant and porcini mushroom on marjoram sauce

with spicy nduja sausage and red onions

poached with artichokes, fingerling potatoes, white wine, olive oil and thyme

with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

marinated with lemon zest and fresh thyme served with sautéed fagiolini

with Corbarino cherry tomatoes, capers, Gaeta olives and oregano served with vegetables caponata

with rosemary Himalayan salt, served with roasted fingerling potatoes

with red wine, pearl onions and potatoes

with organic arugula salad, olive oil and balsamic dressing

Chefs' selection of organic seasonal grilled vegetables

with grilled local farm vegetables

with garlic and olive oil

with crashed red pepper, garlic and olive oil

with cream custard served with almond ice cream

with Aglianico wine heart

soaked in Limoncello Amalfitano with white chocolate curls

with mixed berries

the traditional Neapolitan cheesecake

crunchy shell filled with sheep ricotta, chocolate chips and Bronte pistachio

with frutti di bosco, scented with limoncello

served with dried fruits, nuts and sweet mustard

with maple syrup and fresh berries

scented with vanilla beans, served with caramelized apples

Spicy poached eggs in a cherry tomato sauce, pancetta and red onions

With provola and Parmigiano Reggiano, served with organic greens

Hollandaise sauce, prosciutto San Daniele and sautéed spinach

Egg yolk, pecorino cheese guanciale and black-pepper corn

with smoked mozzarella di bufala on artisan bread, served with rosemary French fries

Italian chicories with anchovy, lemon, evoo and garlic dressing

Crab meat and shaved baby artichoke, evoo and Dijon mustard dressing

White beans and escarole soup

Artisanal pasta filled with organic butternut squash and sheep's milk ricotta, walnut and cinnamon sauce

With braised Treviso radicchio and taleggio cheese

Homemade pasta layered with veal porcini ragout and smoked buffalo mozzarella

Turkey filled with Italian sweet sausage and chestnuts, served with mashed sweet potatoes and baby Brussels sprout sauteed with guanciale

with grilled local farm vegetables

with garlic and olive oil

with crushed red pepper, garlic and olive oil

with whipped sweet potatoes

homemade pasta with butter and Parmigiano Reggiano

Classic pumpkin pie with lemongrass whipped cream

Apple and walnut tart with caramel sauce and limoncello wild berries

Fior di latte “in carrozza” with roasted peppers and anchovy butter sauce

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

Lobster and artichoke salad with grapefruit and tarragon vinaigrette dressing

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

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

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

Polpettine of veal and porcini mushrooms wrapped in savoy cabbage with light tomato sauce

Fregola Sarda with Mazara del Vallo shrimp and asparagus tips

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

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

Potato gnocchi with oxtail and porcini ragout

Ravioli of pheasant and provola on its own sauce and marjoram

Homemade pappardelle with rabbit and morel mushroom ragout

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

Cacciucco di pesce with bass, shrimp, scallops, calamari and mussels, in shellfish broth over couscous

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

Broiled striped bass with lemon and fennel pollen, over grilled yellow squash and mint zucchini

Grilled free-range chicken breast with fresh thyme, served with braised Brussels sprouts with pancetta

Colorado lamb loin in red wine and juniper sauce, served with Castelluccio lentils

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

Snake River Farms American Wagyu ribeye steak served with herb roasted fingerling potatoes (serves two)

Chef’s selection of seasonal grilled and sautéed vegetables, with buckwheat and porcini ragout

Sautéed mixed mushrooms

Controne beans and escarole

Braised Brussels sprouts with pancetta

Herb-roasted fingerling potatoes

Sautéed spinach in extra virgin olive oil and garlic

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

Poached pear on red wine with mascarpone cream

Rum Babá del Re with whipped cream and mixed berries

Warm molten chocolate lava cake with gelato alla vaniglia

The traditional Neapolitan cheesecake

Selection of seasonal fresh fruit

0.92L Smeraldina water from Sardina, Italy

0.92L Smeraldina water from Sardina, Italy

with smoked mozzarella di bufala, finished with basil olive oil

poached baccalá, Cetara anchovies, julienne of fennel and Taggiasca olives

roasted fingerling potatoes, celery hearts and Castelvetrano olives, lemon olive oil and parsley dressing

wrapped with escarole leaves over crispy salad and cherry tomato sauce

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

from Cilento in a light cherry tomato sauce and basil

topped with aged sheep ricotta and fresh oregano

with asparagus tips and scallops

with Corbara cherry tomatoes, basil and ricotta di bufala

with "Genovese" sauce

with shellfish ragout

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

filled with braised pheasant and porcini mushroom on marjoram sauce

with spicy nduja sausage and red onions

poached with artichokes, fingerling potatoes, white wine, olive oil and thyme

with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

marinated with lemon zest and fresh thyme served with sautéed fagiolini

with Corbarino cherry tomatoes, capers, Gaeta olives and oregano served with vegetables caponata

with rosemary Himalayan salt, served with roasted fingerling potatoes

with red wine, pearl onions and potatoes

with organic arugula salad, olive oil and balsamic dressing

Chefs' selection of organic seasonal grilled vegetables

with grilled local farm vegetables

with garlic and olive oil

with crashed red pepper, garlic and olive oil

with cream custard served with almond ice cream

with Aglianico wine heart

soaked in Limoncello Amalfitano with white chocolate curls

with mixed berries

the traditional Neapolitan cheesecake

crunchy shell filled with sheep ricotta, chocolate chips and Bronte pistachio

with frutti di bosco, scented with limoncello

served with dried fruits, nuts and sweet mustard

with maple syrup and fresh berries

scented with vanilla beans, served with caramelized apples

Spicy poached eggs in a cherry tomato sauce, pancetta and red onions

With provola and Parmigiano Reggiano, served with organic greens

Hollandaise sauce, prosciutto San Daniele and sautéed spinach

Egg yolk, pecorino cheese guanciale and black-pepper corn

with smoked mozzarella di bufala on artisan bread, served with rosemary French fries

Italian chicories with anchovy, lemon, evoo and garlic dressing

Crab meat and shaved baby artichoke, evoo and Dijon mustard dressing

White beans and escarole soup

Artisanal pasta filled with organic butternut squash and sheep's milk ricotta, walnut and cinnamon sauce

With braised Treviso radicchio and taleggio cheese

Homemade pasta layered with veal porcini ragout and smoked buffalo mozzarella

Turkey filled with Italian sweet sausage and chestnuts, served with mashed sweet potatoes and baby Brussels sprout sauteed with guanciale

with grilled local farm vegetables

with garlic and olive oil

with crushed red pepper, garlic and olive oil

with whipped sweet potatoes

homemade pasta with butter and Parmigiano Reggiano

Classic pumpkin pie with lemongrass whipped cream

Apple and walnut tart with caramel sauce and limoncello wild berries

Oven roasted red and yellow beets with chamomile scented pecorino cheese and toasted Giffoni valley hazelnuts

Eggplant and ricotta timbale with gorgonzola dolce

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

Braised escarole with capers, pine nuts and marinated anchovies

Yellowfin tuna tartare over cucumber with olive oil lemon and coriander

Grilled octopus over endive, celery, oven - dried cherry tomatoes and Taggiasca olives

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

Ravioli filled with winter squash, fruit mustard and ricotta cheese on sage butter sauce and toasted walnuts

Fregola sarda risotto - style with lobster and braised leeks

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

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

Homemade lasagnette with wild boar and dried porcini mushroom ragout

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

Swordfish steak with julienne of asparagus, celery, Pantelleria cap e rs and oven dried tomatoes

Codfish in casseruola with celery, capers, red onions, rainbow potatoes and cherry tomatoes

Pan seared scallops with a delicate garlic vellutata sauce and crispy oyster mushrooms

Oven roasted free - range chicken breast served with sautéed peppers and herb roasted potatoes

Seared venison loin on Barolo and morel mushroom sauce , served with celery root caponata

Oven roasted Colorado lamb chops with fresh herbs, served with summer vegetable caponata

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

Snake River Farms American Wagyu ribeye steak served with herb roasted fingerling potatoes (serves two)

Chef’s selection of seasonal grilled vegetable

Sautéed mixed mushrooms

escarole with Gaeta black olives

Herb-roasted fingerling potatoes

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

Celery root caponata with tomato and thyme

Sautéed spinach in extra virgin olive oil and garlic

Coconut sorbet in chocolate shell with tropical compote

Granita al caffè with whipped white chocolate

Chocolate mousse dome with fior di latte gelato and raspberry sauce

The traditional Neapolitan cheesecake

Selection of seasonal fresh fruit

0.92L Smeraldina water from Sardina, Italy

0.92L Smeraldina water from Sardina, Italy