It’s with great joy that we welcome you to BENVENUTI TO IL GATTOPARDO IL GATTOPARDO at The Rockefeller Townhouses! There is no doubt that this time has been incredibly tough, but we are getting through it together! Built in 1896 for William Murray by architect Henry Still, we want to reassure you that our restaurants are Hardenbergh (Dakota Building, Waldorf and the following all preventative measures given by CDC, Astoria Hotels, The Plaza Hotel among many others) WHO and local government agencies to keep our on “Millionaire’s Row” in the heart of Midtown Manhattan, the buildings are now a Nationally staff and every guest safe. We ask you to adhere to Registered Historic Place. Known by their most our safety procedures. famous owners, the Rockefeller Family, who called it their home and office on and off for nearly forty Please note that according to local government years, the Renaissance-inspired style houses were ALL GUESTS are required to show proof of later renovated by Nelson,the son of John D. Rock- vaccination upon arrival. Our staff is 100% efeller, Jr. to host the Museum of Primitive Art which vaccinated and wear masks at all times. open in 1957. A passageway was carved into the rear of No. 13, connecting it to No. 22 West 55th Street where Nelson, at this point Governor of New Let’s all do our part, together! York, maintained offices. It was in No. 13, in 1979, that Nelson Rockefeller died of a heart attack. Shortly IL GATTOPARDO after Rockefeller’s death, both houses were sold, 13-15 WEST 54TH STREET T (212) 246-0412 Rockefeller’s Museum of Primitive art was closed in www.ilgattopardonyc.com 1976 and its collection transferred to the Metropoli- tan Museum of Art. Today the homes house offices LUNCH MON - FRI 12 - 3 PM and Il Gattopardo Restaurant, their charming out- LUNCH & BRUNCH SAT + SUN 11:30 AM to 3 PM wardappearances essentially unchanged since their DINNER MON - FRI 5 -11 PM SUN 5 -10 PM completion in 1897. passion is our main ingredient ANTIPASTI appetizers PRIMI pasta & risotto Parmigiana of zucchini with smoked mozzarella Sardinian fregola risotto-style with asparagus tips di bufala, finished with basil olive oil and scallops 23 34 Timballo of eggplant and caciocavallo Silano Homemade “Manfredi” fettuccine with Corbara served with heirloom cherry tomatoes cherry tomatoes, basil and ricotta di bufala 25 32 “Panzanella” Classic pomodorino and Bucatini with Menaica anchovy, wild fennel, soaked bread salad with roasted peppers, saffron and breadcrumbs fresh spring onions, anchovy, Taggiasca olives 34 and a touch of stracciatella di bufala Lobster ravioli filled with braised artichokes, 24 in its own sauce with leeks Crudo di Branzino over fennel and citrus segments, 37 with extra virgin olive oil, lemon and dill Homemade spaghettoni with cuttlefish, yellow 27 squash and crushed sweet pepper Crispy salad with seasonal radicchio, frisée, fennel, 33 rainbow carrots, and radishes, red wine vinegar Artisanal cavatelli (ancient Senatore Cappelli and olive oil durum flour) with shellfish ragout 21 35 Grilled octopus, roasted fingerling potatoes, Spaghetti with grey mullet bottarga, garlic, celery hearts and Castelvetrano olives, parsley, extra virgin olive oil and a hint of lemon olive oil and parsley dressing crushed Calabrian red pepper 26 32 Veal meatballs wrapped with escarole leaves over Paccheri pasta with “Genovese” sauce crispy salad and cherry tomato sauce of slow-cooked pork and onions 25 32 Pan seared smoked buffalo mozzarella from Cilento in a light tomato sauce and basil CONTORNI side dishes 17 25 Organic farro salad with grilled vegetables Sautéed French beans Sautéed spinach in extra virgin olive oil and garlic Warm salad of corn and summer vegetables Sautéed broccoli rabe with crushed red pepper Herb-roasted fingerling potatoes SECONDI main course I DOLCI DEL GATTOPARDO Traditional Sicilian couscous with fish “Tropical symphony” and shellfish ragout Layered mango and passion fruit cream 58 over biscuit Seared Maine scallops with sweet garlic sauce 20 and fried leeks Marzipan tart with blueberry, topped with glazed 58 peach with blood orange sorbet Broiled red snapper, on olive oil and lemon, 18 with asparagus tips, Castelvetrano olives Mousse di cioccolato with Aglianico wine heart and caper berries 18 59 “Delizia al limone” Codfish “in casseruola” with Gaeta olives, pantelle- Delicate sponge cake soaked in Limoncello ria capers, cherry tomatoes and organic potatoes Amalfitano with white chocolate curls 52 18 Grilled free-range chicken breast, marinated with Zabaione al Ramandolo with mixed berries lemon zest and fresh thyme, served with warm 22 salad of corn and summer vegetables Traditional Sicilian cassata with sheep’s ricotta, 43 candied fruit and crunchy chocolate Pan-seared veal tenderloin, in white wine, 20 fresh thyme and veal both, served with Pastiera, the traditional Neapolitan cheesecake fava beans and artichokes 18 58 Rhum Babbá del Re with frutti di bosco Veal chop Milanese-style with organic arugula 19 salad, olive oil and balsamic dressing Selection of seasonal fresh fruit 60 18 Grilled Double R Ranch Angus grass-fed ribeye for Artisanal Italian gelati and sorbetti two, served with roasted fingerling potatoes 18 140 (serves two) Chef’s assortment of Italian cheeses served with dried fruits, nuts and sweet mustard Three cheeses, 21 / Five cheeses, 30 IL GATTOPARDO + OUTDOOR A CASA and INDOOR DELIVERY DINING and TAKEOUT “SE VOGLIAMO CHE TUTTO RIMANGA COM’È BISOGNA CHE TUTTO CAMBI.” “If we want things to stay as they are, things will have to change.” - Tancredi Falconeri, Il Gattopardo by Giuseppe Tomasi di Lampedusa, 1958 We also hope to have the pleasure of your company at THE LEOPARD AT DES ARTISTES - our Upper West Side location - in one of the most iconic landmark spaces in New York City, the Hotel des Artistes, 1 W 67th Street (at Central Park West) www.the leopardnyc.com Il Gattopardo offers a highly personalizedCATERING AND PRIVATE EVENTS DEPARTMENT. We’ve created special menus to meet the unique profile of each event. We can assist you with rentals, staff, special decor, florals and printed needs. Please visit our website for additional information at www.ilgattopardonyc.com IL GATTOPARDO BRUNCH ITALIANO SAT & SUN / 11:30 AM – 3 PM Brunch menu is offered in addition to our a la carte menu Ricotta pancakes with maple syrup and fresh Il Gattopardo eggs Benedict berries Hollandaise sauce, prosciutto San Daniele 21 and sautéed spinach Classic French toast scented with vanilla beans, 26 served with caramelized apples Chef’s frittatina del giorno 20 24 Uova all’Amatriciana Spaghetti alla “carbonara” Spicy poached eggs in a cherry tomato sauce, Egg yolk, pecorino cheese guanciale pancetta and red onions and black-pepper corn 24 28 Omelette agli asparagi All-natural Colorado wagyu beef burger With provola and Parmigiano Reggiano, with smoked mozzarella di bufala served with organic greens on artisan bread, with rosemary French fries 24 29.