Il Gattopardo Menu
Welcome to Il Gattopardo, an exquisite haven nestled in the heart of New York City. This upmarket Italian restaurant excels in delivering a dining experience that transcends the ordinary. From the moment you step in, the ambiance wraps you in sophistication and warmth, making it perfect for both family gatherings and romantic dinners.
Start your culinary journey with their delectable Antipasti like the Frisee With Pancetta or the Marinated Mediterranean Anchovies that tantalize your palate. The Secondi offerings are nothing short of spectacular, featuring options like Broiled Striped Bass and Pan-Seared Scallops, each dish a testament to authentic Italian craftsmanship.
Don’t miss out on the heavenly Dolci—the Warm Molten Chocolate Lava Cake is a must-try! With rave reviews highlighting not just the food, but also the stellar service, Il Gattopardo invites you to indulge in an unforgettable dining escape.
EASTERS ANTIPASTI
ZUPPA DI PASQUA
Spring soup of baby artichokes, asparagus, fava beans, peas and leeks in vegetables broth
INSALATA DI PASQUA
Seafood salad of shrimp, scallops, calamari and octopus in olive oil, lemon and parsley dressing
LASAGNA DI PASQUA
Artisanal lasagna of veal ragu, artichokes and provola
RISOTTO DI PASQUA
Carnaroli Riserva San Massimo risotto with clams and grey mullet bottarga
EASTERS PRIMI
EASTERS SECONDI
BRANZINO DI PASQUA
Broiled Mediterranean branzino served with braised fennel
AGNELLO DI PASQUA
Roasted rack of lamb with fingerling potatoes and sauteed spinach
DOLCE DI PASQUA
Cassata Siciliana with sheep ricotta, candied fruit and dark chocolate sauce
EASTERS DESSERT
ANTIPASTI Appetizers
Frisee With Pancetta
Frisee salad with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons
Anchovies Salad
Marinated Mediterranean anchovies salad with spring vegetables, alici di Menaica and balsamic dressing
Crispy Salad
Crispy salad with seasonal radicchio, frisee, fennel, rainbow carrots, and radishes, with red wine vinegar and olive oil
Parmigiana Of Zucchini
Parmigiana of zucchini with fior di latte, finished with basil olive oil
Timballo Di Melanzane
Smoked buffalo mozzarella in carozza style wrapped in roasted eggplant on a light tomato sauce
Grilled Octopus
Grilled octopus, over garbanzo beans puree, celery julienne and sundried tomatoes
Polpettine Di Vitello
Polpettine of veal and porcini mushrooms wrapped in savoy cabbage with light tomato sauce
Fregola Sarda
Fregola Sarda with Mazara del Vallo shrimp and asparagus tips
Casoncelli Di Verdure
Casoncelli ripieni with spring vegetables and burrata, on yellow cherry tomato sauce
Gnocchi Alla Sorrentina
Potato gnocchi with Corbara cherry tomatoes, stracciatella cheese and fresh basil
Linguine Alle Vongole
Neapolitan linguine alle vongole with a touch of anchovies pesto
Orecchiette Con Pesce Spada
Orecchiette with swordfish ragout, red onions and capers in light tomato sauce
Spaghetti Bottarga
Spaghetti with grey mullet bottarga, garlic, parsley, extra virgin olive oil and a hint of crushed Calabrian red pepper
Cavatelli Shellfish
Homemade cavatelli Senatore Cappelli durum flour with shellfish ragout
Paccheri Genovese
Paccheri pasta with Genovese sauce slowcook pork ribs, white wine, white onions
PRIMI Pasta Risotto
SECONDI Main courses
Striped Bass
Broiled striped bass with lemon and fennel pollen, over grilled yellow squash and mint zucchini
Capesante
Pan seared scallops on delicate garlic and leek sauce, with fried oyster fungi
Codfish In Casseruola
Codfish in casseruola with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes
Chicken Breast
Grilled freerange chicken breast with fresh thyme served with corn salad
Veal Chop Milanese
Veal chop Milanese style with arugula salad, olive oil and balsamic dressing
Black Angus Ribeye X 2
Grilled Double R Ranch Angus grassfed ribeye for two, served with roasted fingerling potatoes serves two
Verdure Grigliate
Chefs selection of seasonal grilled and sauteed vegetables, with buckwheat and porcini ragout
Mushrooms
Sauteed mixed mushrooms
Beans And Escarole
Controne beans and escarole
Grilled Corn Salad
Celery root and potato puree prepared with a bit of cream, parmesan cheese and butter
Roasted Potatoes
Herbroasted fingerling potatoes
Sauteed Spinach
Sauteed spinach in extra virgin olive oil and garlic
Sauteed Broccoli Rabe
Sauteed broccoli rabe with crushed red pepper, garlic and olive oil
CONTORNI Side dishes
DOLCI Desserts
Torta Caprese
Torta Caprese al limoncello Amalfitano
Crostatina Di Mele
Warm apple tart with caramelized apples and cinnamon, served with vanilla sauce
Pistacchio Bavarese
Pistacchio Bavarese covered with a white chocolate dome on biscotto
Tortino Al Cioccolato
Warm molten chocolate lava cake with gelato alla vaniglia
Pastiera
The traditional Neapolitan cheesecake
Fresh Fruit
Selection of seasonal fresh fruit
Italian Cheeses
Chefs assortment of Italian Cheeses served with dried fruits, nuts and sweet mustard
Natural Water
0.92L Smeraldina water from Sardina, Italy
Sparkling Water
0.92L Smeraldina water from Sardina, Italy
Chinotto Lurisia
Gassosa Lurisia
Limonata Lurisia
Arancia Rossa Lurisia
Tonic Water FeverTree
Club Soda Fever Tree
Ginger Beer Fever Tree
Fresh Squeezed Orange Juice
Home Brewed Unsweeted IcedTea
Arnold Palmer
Homemade Lemonade
GARDEN THIEF
Fresh Organic Black Berries, Mint, Sour Mix, Honey, FeverTree Premium Ginger Beer
BARRY PALMER
Fresh Squeezed Lemon Juice, Simple Syrup, Pineapple Juice, Grenadine Syrup, Sprite
VIRGIN STRAWBERRY MOJITO
Muddled fresh strawberries with fresh mint, cane sugar, lime, topped with ginger ale
SPECIAL MOCKTAIL
NA Beverage
MOCKTAILS
GARDEN THIEF
Fresh Organic Black Berries, Mint, Sour Mix, Honey, FeverTree Premium Ginger Beer
BARRY PALMER
Fresh Squeezed Lemon Juice, Simple Syrup, Pineapple Juice, Grenadine Syrup, Sprite
VIRGIN STRAWBERRY MOJITO
Muddled fresh strawberries with fresh mint, cane sugar, lime, topped with ginger ale
