Il Gattopardo

Name: Il Gattopardo
Address: 13-15 W 54th St, New York, NY

Southern Italian restaurant, 13-15 W 54th St, New York, NY

VeganScore 40

Ravioli with Winter Squash — 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 Senatore Cappelli Cavatelli — With shellfish ragout
Neapolitan Linguine Alle Vongole — With a touch of anchovy pesto
Artisanal Spaghetti — With grey mullet bottarga, garlic, parsley and spicy pepper flakes
Homemade Lasagnette — With wild boar and dried porcini mushroom ragout
Paccheri Pasta — With "Genovese" sauce of slow cooked Ibérico pork ribs and cheeks with onions
Risotto of the Day
Pan-Seared Swordfish Steak — With Julienne of asparagus, celery, Pantelleria capers 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 seasonal vegetables relish
Veal Chop Milanese-Style — With organic arugula salad, olive oil and balsamic dressing
Snake River Farms American Wagyu Ribeye Steak — Served with herb roasted fingerling potatoes (serves two)

Ricotta Pancakes — Blueberries and sheep ricotta pancakes served with Vermont maple syrup
Belgium Waffle — With gianduja chocolate sauce, hazelnuts praline and whipped cream
Avocado Toast with Smoked Scottish Salmon — With capers and dill on toasted county bread and mixed greens
Chefs' Special Frittatina Del Giorno
Uova in Purgatorio — Sunny side up eggs in rich spicy cherry tomato sauce, served with toasted bread
Il Gattopardo Eggs Benedict — Hollandaise sauce, prosciutto San Daniele and sautéed spinach
Chitarra con Polpettine — Homemade spaghetti alla chitarra with veal meatballs and tomato sauce
Spaghetti alla Carbonara — Egg yolk, pecorino cheese guanciale and black-pepper corn
All-Natural American Wagyu Beef Burger — With taleggio cheese, roasted pancetta and grilled zucchini, served with rosemary French fries

Crispy Salad — With seasonal radicchio, frisée, fennel, rainbow carrots and radishes, with red wine vinegar and olive oil Vegan
Oven Roasted Beets — 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

Coconut Sorbet in Chocolate Shell — With tropical compote Vegan
Selection of Seasonal Fresh Fruits Vegan
Granita al Caffè — With whipped white chocolate
Chocolate Mousse Dome — With fior di latte gelato and raspberry sauce
Pastiera — The traditional Neapolitan cake of cooked wheat berries, ricotta and orange flower water
Zabaione Al Ramandolo — With Mixed Berries
Artisanal Italian Gelati and Sorbetti
Chef's Assortment of Italian Cheeses — Served with Dried Fruits, Nuts and sweet mustard (Three cheeses)

Menu