New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Il Gattopardo

Menus provided by Menupages

Il Gattopardo Menu

  • Takeout Available

appetizers and salads
Parmigiana of Zucchini with smoked mozzarella, fresh tomato and herbs       12
Braised Escarole with pine nuts, raisins, anchovies and gaeta olives       16
Beef and Veal Meatballs wrapped in savory cabbage leaves with thyme sauce and crispy salad       12
Sauteed Adriatic Cuttlefish and Baby Artichoke with fresh lemon       18
Eggplant and Buffalo Ricotta Cakes with spicy tomato sauce       12
Italian "rughetta" Salad with cherry tomatoes and extra virgin olive oil from campania       12
Crispy Salad with radicchio, frise, fennel, carrots and young red wine vinaigrette       9
Frisee with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons       11
Tomato and Cucumber Salad with aged ricotta cheese, red onions and basil vinaigrette       10
Farro Salad with grilled vegetables and san daniele prosciutto       18
pastas and risotto
Rigatoni with a very spicy anduja sausage and sweet onions sauce scented with rosemary       22
Homemade Spaghetti "chitarra" with grilled eggplant and tomato sauce       22
Spaghetti with "bottarga" of dry grey mullet eggs, garlic, parsley and extra virgin olive oil       22
Lasagna "di carnevale" with meatballs, ricotta and smoked mozzarella       21
Paccheri Pasta with "genovese" sauce       20
Scialatielli Pasta with shellfish rage       22
Linguette with baby clams and cherry tomato       21
Pasta of the Day      
Risotto of the Day      
main course
Lemon and Rosemary Grilled Baby Chicken with roasted potatoes       22
Fish and Shellfish Stew with garlic croutons       28
Grilled and Sliced Piedmontese Strip Loin with italian arugula       44
Oven Roasted Rabbit scented with thyme and served with roasted potatoes and fennel       38
Neapolitan Meat Loaf with chive mashed potatoes and spinach       24
Poached Thin Sliced Wild Bass over crispy salad       25
Codfish "in caserola" with black olives, capers, cherry tomatoes and potatoes       32
Veal Scaloppine topped with grilled eggplant and provola served with sauteed rainbow swiss chard       36
Colorado Rack of Lamb in Herb Crust with potato croquette and sauteed spinach, served with fruit mustard sauce       44
for the table $8
&Quot;caponata" of Seasonal Vegetables      
Spinach in Olive Oil and Garlic      
Roasted or Mashed Potatoes      
Broccoli Rabe Sauteed with crushed red pepper      
Sauteed Rainbow Swiss Chard      
desserts
Assortment of Italian Cheeses served with fresh fruit and sweet mustard       20
Fresh Mix Berries "zabaione"       18
Tart of Pistachio From Bronte served with vanilla cream       10
Warm Soft Chocolate Cake with vanilla ice-cream       10
Cassata Sicilian Style       10
Ricotta and Wild Cherry Tart served with "sanguinaccio" sauce       10
Pastiera the traditional neapolitan cheese cake       10
&Quot;granita" of Espresso with whipped cream       10
Fresh Fruit Plate       14
Selection of Artisanal Ice-cream       10
Il Gattopardo's Sorbet       10

Menus provided by Menupages

Advertising