Il Gattopardo

Italian smoked burrata with marinated eggplant and sun-dried plum tomatoes

Heirloom tomato and cucumber salad with spring onions, sheep ricotta salata and oregano from Felitto

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

Yellowfin tuna tartare over cucumber with olive oil lemon and coriander

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

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

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

Ravioli filled with roasted potatoes, stracciatella and black truffles , with yellow cherry tomato sauce

Fregola Sarda risotto - style with clams and grey mullet bottarga

Calamarata pasta with octopus, San Mar z ano plum tomatoes , capers and red onions

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

Ravioli filled with roasted potatoes, stracciatella and black truffles , with yellow cherry tomato sauce

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

Homemade pappardelle with rabbit and morel mushroom ragout

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

Pan - seared swordfish steak with Julienne of asparagus, celery, Pantelleria capers and cherry tomatoes

Poached codfish in white wine , artichoke s , spring onions , olive oil and lemon

Broiled wild striped bass with pickled vegetables and Taggiasca olive s

Grilled free - range chicken breast with fresh thyme , served with grilled corn , peas and zucchini ragout

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 and sautéed vegetables, with buckwheat and porcini ragout

Sautéed mixed mushrooms

Controne beans and escarole

Corn, peas and zucchini ragout

Herb-roasted fingerling potatoes

Sautéed spinach in extra virgin olive oil and garlic

Sautéed French beans

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

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

Chef's assortment of Italian Cheeses served with dried fruits, nuts and sweet mustard

Sheep ricotta pancakes with blueberries served with Vermont maple syrup

Belgium waffle with gianduja chocolate sauce , hazelnuts praline and whipped cream

Il Gattopardo eggs Benedict with Hollandaise sauce served with prosciutto San Daniele and sautéed spinach

All-natural American wagyu beef burger with taleggio cheese, roasted pancetta and grilled zucchini, served with rosemary French fries

Insalata di mare with calamari, octopus, lobster and shrimp

“Scafata di Verdure” Baby artichokes, asparagus, fava beans, peas and leeks in vegetables broth

Lobster and atichoke ravioli in its own sauce

Risotto of wild asparagus and sweet gorgonzola cheese

Broiled Dover Sole with olive oil and lemon, served with braised escarole ands Gaeta olives

Poached pear over almond sponge cake and mascarpone, with Barolo chocolate sauce

0.92L Smeraldina water from Sardina, Italy

0.92L Smeraldina water from Sardina, Italy

Fresh Organic Black Berries, Mint, Sour Mix, Honey, Fever-Tree Premium Ginger Beer

Fresh Squeezed Lemon Juice, Simple Syrup, Pineapple Juice, Grenadine Syrup, Sprite

Muddled fresh strawberries with fresh mint, cane sugar, lime, topped with ginger ale