Il Gattopardo

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

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

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