Il Gattopardo
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22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Refined Italian Dining in Midtown Manhattan
valutazione
Recensioni
fotografia
menù
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
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