Il Gattopardo

Potato gnocchi with Corbara cherry tomatoes, stracciatella cheese and fresh basil

Smoked buffalo mozzarella in carozza style wrapped in roasted eggplant on a light tomato sauce

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

Spring soup of baby artichokes, asparagus, fava beans, peas and leeks in vegetables broth

Seafood salad of shrimp, scallops, calamari and octopus in olive oil, lemon and parsley dressing

Artisanal lasagna of veal ragu', artichokes and provola

Carnaroli Riserva San Massimo risotto with clams and grey mullet bottarga

Broiled Mediterranean branzino served with braised fennel

Cassata Siciliana with sheep ricotta, candied fruit and dark chocolate sauce

Frisée salad with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons

Marinated Mediterranean anchovies’ salad with spring vegetables, alici di Menaica and balsamic dressing

Crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots, and radishes, with red wine vinegar and olive oil

Parmigiana of zucchini with fior di latte, finished with basil olive oil

Smoked buffalo mozzarella in carozza style wrapped in roasted eggplant on a light tomato sauce

Grilled octopus, over garbanzo beans purée, celery julienne and sundried tomatoes

Polpettine of veal and porcini mushrooms wrapped in savoy cabbage with light tomato sauce

Fregola Sarda with Mazara del Vallo shrimp and asparagus tips

Casoncelli ripieni with spring vegetables and burrata, on yellow cherry tomato sauce

Potato gnocchi with Corbara cherry tomatoes, stracciatella cheese and fresh basil

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

Orecchiette with swordfish ragout, red onions and capers in light tomato sauce

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

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

Paccheri pasta with "Genovese" sauce (slow-cook pork ribs, white wine, white onions)

Broiled striped bass with lemon and fennel pollen, over grilled yellow squash and mint zucchini

Pan seared scallops on delicate garlic and leek sauce, with fried oyster fungi

Codfish “in casseruola” with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

Grilled free-range chicken breast with fresh thyme served with corn salad

Veal chop “Milanese” style with arugula salad, olive oil and balsamic dressing

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

Chef’s selection of seasonal grilled and sautéed vegetables, with buckwheat and porcini ragout

Sautéed mixed mushrooms

Controne beans and escarole

Celery root and potato purée prepared with a bit of cream, parmesan cheese and butter

Herb-roasted fingerling potatoes

Sautéed spinach in extra virgin olive oil and garlic

Sautéed broccoli rabe with crushed red pepper, garlic and olive oil

Torta Caprese al limoncello Amalfitano

Warm apple tart with caramelized apples and cinnamon, served with vanilla sauce

Warm molten chocolate lava cake with gelato alla vaniglia

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