Seasonal menu - Il Gattopardo

[Pages:5]ANTIPASTI appetizers

Parmigiana of zucchini with smoked mozzarella di bufala, finished with basil olive oil 24

Timballo of eggplant and caciocavallo Silano served with heirloom cherry tomatoes 25

Oven roasted organic beet and robiola cheese over baby kale, finished with toasted walnuts 24

Crispy salad with seasonal radicchio, fris?e, fennel, rainbow carrots, and radishes, with red wine vinegar and olive oil 22

Breaded smoked bufala mozzarella in carrozza scented with anchovy, served with roasted peppers 24

"Npepata di cozze" Prince Edward Island black mussels in white wine and fresh grounded black pepper 27

Grilled octopus, roasted fingerling potatoes, celery hearts and Castelvetrano olives, lemon olive oil and parsley dressing 26

Veal meatballs wrapped with escarole leaves over crispy salad and cherry tomato sauce 25

PRIMI pasta & risotto

Sardinian fregola risotto-style with asparagus tips and scallops 35

Mezze maniche with broccoletti, Italian sweet sausage and pecorino cheese 33

Agnolotti filled with honey squash and bufala ricotta, in walnut and Parmigiano Reggiano sauce 34

Lobster ravioli filled with braised artichokes, in its own sauce with leeks 37

Artisanal cavatelli (ancient Senatore Cappelli flour) with shellfish ragout 35

Spaghetti with grey mullet bottarga, garlic, parsley, extra virgin olive oil and a hint of crushed Calabrian red pepper 32

Organic durum flour lasagnette with three-meat ragout on a light veal sauce 35

Paccheri pasta with "Genovese" sauce of slow-cooked pork and onions 34

Gluten free pasta available

SECONDI main course

Lightly breaded swordfish with saut?ed broccoli rabe and cherry tomatoes 56

Seared Maine scallops with sweet garlic sauce and fried leeks 58

Codfish "in casseruola" with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes 52

Grilled free-range chicken breast, marinated with lemon zest and fresh thyme served with Brussel sprouts saut?ed with guanciale 45

Roasted rabbit leg scented with Uncinato black truffle, served with saut?ed mixed mushrooms 58

Veal chop Milanese-style with organic arugula salad, olive oil and balsamic dressing 60

Pan-seared venison loin on red wine and juniper sauce, served with celery root timballo 56

Grilled Double R Ranch Angus grass-fed ribeye for two, served with roasted fingerling potatoes 140 (serves two)

CONTORNI side dishes 18 Celery root timballo / Saut?ed mixed mushrooms / Brussel sprouts saut?ed with guanciale Saut?ed spinach in extra virgin olive oil and garlic / Herb-roasted fingerling potatoes Saut?ed broccoli rabe crushed red pepper, garlic and olive oil

I DOLCI DEL GATTOPARDO

Honey apple tart with walnuts served with hazelnut gelato 20

Chocolate mousse orange citrus and shortbread crumbs 19

"Delizia al limone" Delicate sponge cake soaked in Limoncello Amalfitano with white chocolate curls 19

Zabaione al Ramandolo with mixed berries 22

Pastiera, the traditional Easter Neapolitan cake 18

Selection of seasonal fresh fruit 19

Artisanal Italian gelati and sorbetti 18

Chef's assortment of Italian cheeses served with dried fruits, nuts and sweet mustard Three cheeses, 21 / Five cheeses, 30

WEEKEND CLASSICS

Brunch favorites offered in addition to seasonal menu / Saturday + Sunday 11:30AM - 3PM

Ricotta pancakes With organic maple syrup and fresh berries 21

Classic French toast Scented with vanilla beans, served with caramelized apples 20

Uova all'Amatriciana Spicy poached eggs in a cherry tomato sauce, pancetta and red onions 24

Omelette agli asparagi With provola and Parmigiano Reggiano, served with organic greens 24

Il Gattopardo eggs Benedict Hollandaise sauce, prosciutto San Daniele and saut?ed spinach 26

Chef's frittatina del giorno 24

Spaghetti alla "carbonara" Egg yolk, pecorino cheese guanciale and black-pepper corn 28

All-natural Colorado wagyu beef burger With smoked mozzarella di bufala on artisan bread, served with rosemary French fries 29

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