“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.”
- Prince Don Fabrizio Salina, Il Gattopardo by Giuseppe Tomasi di Lampedusa, 1958
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
The Rockefeller Townhouses
13-15 West 54th Street
New York NY 10019
This pair of townhouses were built in 1896-97 for William
Murray, a New York businessman. Designed in a Renaissance-inspired style by Henry J. Hardenbergh (of Plaza Hotel
fame and many other magnificent structures around the
city) the houses are a fine example of the elegant residential
architecture that once characterized the West Fifties between
Fifth and Sixth Avenues — a neighborhood that developed in
style and popularity after the completion of Central Park and
during the post-Civil War building boom.
Over the course of the 20th century, members of the Rockefeller family occupied and owned five town houses on this
street, including this distinguished pair. John D. Rockefeller
Jr. moved here in 1901, across the street from his father; he
moved next door to his dad in 1908, shortly after the birth of
his son Nelson Rockefeller. The son, a New York governor
(remembered for the Rockefeller drug laws) and the U.S. vice
president under Gerald Ford, later owned the house; he died
here of a heart attack on January 26, 1979, accompanied by
26-year-old aide Megan Marshack. No. 15 was the address
of Nelson Rockefeller’s Museum of Primitive Art from 1953
until the mid-1970s.
Constructed on a 50 feet wide parcel, the properties are
a dominating presence with their twin limestone facades,
ornamental engravings and curved sloops. So distinctive are
the buildings that the facade and lobby interiors of the Rockefeller Townhouses have been designated a city landmark,
listed along with Nos. 11, 9, 7 and 5 on the National Register
of Historic Places in 1990.
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
benvenuti
Named after the 1963 classic Italian film, “The Leopard,”
starring Burt Lancaster, Claudia Cardinale, and Alain Delon,
and directed by the legendary filmmaker Luchino Visconti,
IL GATTOPARDO serves traditional Southern Italian comfort
food that has been adapted for the contemporary palate
without compromising the authenticity of the cuisine.
IL GATTOPARDO family is committed to producing top
quality gastronomy, to the use of fresh and well-researched
ingredients, and to keeping the tradition of Italian culture and
hospitality vibrant and passionate.
Opened in September 18, 2001, one of the most turbulent
times in the history of our city, IL GATTOPARDO was born on
West 54th Street, just across the street from the Museum of
Modern Art. Originally from Naples, Italy, owner Gianfranco
Sorrentino has over 40 years of experience in the restaurant
industry all over the world. Prior to the opening of
IL GATTOPARDO with his wife Paula Bolla-Sorrentino
and Executive Chef Vito Gnazzo, Gianfranco ran the food
and catering operations inside the MoMa, including the
groundbreaking Sette MoMA Restaurant, one of the first fine
dining restaurants to ever operate in such an institution. It
was at Sette MoMA where the team behind IL GATTOPARDO
all met. Born and raised in the town of Salerno on the Amalfi
Coast of Italy, Vito Gnazzo began his culinary career at the
three Michelin Star Restaurant Antica Osteria del Ponte, in
Milan, and worked as Head Chef at the esteemed Il Rex in
California before moving to NY to become Executive Chef at
Sette MoMA.
The next big step for IL GATTOPARDO is the move from
its current location at 33 West 54th Street to the historic
Rockefeller Townhouses, just down the block at
13-15 West 54th Street. The move and restoration
project to the space, formerly housed Aquavit for many
years, is well under way, and the transition - with no gap in
public service - is set to happen by the end of Summer 2013.
Built in 1897 on “Millionaire’s Row,” the house is a National
Register Historic Place, designed in the Beaux Arts Renaissance style by architect Henry Hardenbergh, and was called
home by John D. Rockefeller and his family for nearly 40
years. The restaurant renovation has been done under the
care of John Keenen of K/R Architects, the same architectural firm that created the original IL GATTOPARDO in 2001,
and whose founder Terrence Riley is former MoMA’s Chief
Curator of the Architecture & Design Department.
The project is a natural extension of the Sorrentino’s
longstanding patronage to architecture and art restoration –
Paula, a former runway model, possesses a BFA in Graphic
Design from F.I.T. and oversees the aesthetic, communication
and organizational aspects of the Sorrentino’s two restaurants,
IL GATTOPARDO and the Upper West Side THE LEOPARD.
When opening their second restaurant, THE LEOPARD AT
DES ARTISTES, at the landmarked Hotel des Artistes, the
classic space was in desperate need of a gut structural renovation and restoration of the 1920s mural series of “Fantasy
Scenes with Naked Beauties”, by Howard Chandler Christy,
whcih was fully completed and open to the public in the
Spring of 2011.
In its new house, IL GATTOPARDO gains an intimate bar
space and a marvelous private event room with capacity for
up to 120 seats, including an exquisite planted Atrium The
main dining room has been designed to translate the Sorrentino’s vision of comfort, modernity, but above all, simplicity, and to keep alive the understated elegance of IL GATTOPARDO.
In addition to the restaurant, IL GATTOPARDO also runs a
busy Catering Department, which offers highly personalized
full - on or off-site - event services for businesses and private
customers. Regular customers include: Cucinelli, Kiton,
Cooper Hewitt National Design Museum, The Italian
Chamber of Commerce and Italian Consulate in NY,
the Italian Cultural Institute, the Accademia Italiana della
Cucina, FIAT USA, Rolex, The Museum of Modern Art,
The Museum of Art & Design, Manolo Blahnik, Fendi, Cartier,
Marian Goodman Gallery, and many more.
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
buon appetito
Parmigiana of zucchini with smoked mozzarella
APPETIZERS & SALADS
PASTAS & RISOTTO
Parmigiana of zucchini with smoked mozzarella, fresh tomato sauce and herbs
12
Vitello tonnato, thin sliced roasted veal with tuna sauce,
garnished with fried Pantelleria cappers
20
Braised escarole with pinoli, raisins, anchovies
and Gaeta olives
16
Beef and veal meatballs wrapped in savory cabbage leaves
with thyme sauce
12
Combination of oysters, scallops and octopus salad, with extra
virgin olive oil and lemon, over arugula frisée and garnished
with oven-dried cherry tomatoes
22
Crispy salad with radicchio, frisée, fennel, carrots
and young red wine vinaigrette
9
Eggplant and buffalo ricotta cakes with spicy tomato sauce
12
Frisée with pancetta, extra virgin olive oil, lemon,
crushed red pepper and gorgonzola croutons
11
Tomato and cucumber salad with aged ricotta cheese,
red onions and basil vinaigrette
10
Buffalo Mozzarella “in carrozza” with a light anchovy sauce
18
Soup & Appetizer of the Day
P/A
Manfredi pasta in a fresh tomato sauce
and buffalo ricotta cheese
20
Paccheri pasta with “Genovese” sauce
20
Rigatoni with a very spicy anduja sausage
and sweet onion sauce scented with rosemary
22
Homemade spaghetti with white veal ragout
21
Spaghetti with bottarga of dry Grey Mullet eggs, garlic,
parsley and extra virgin olive oil
23
Lasagna “di Carnevale” with mini meatballs, ricotta cheese
and smoked mozzarella
21
Scialatielli pasta with shellfish ragout
22
Linguette with Manila clams and cherry tomato
21
Pasta & Risotto of the day
P/A
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
MAIN COURSE
Fish and shellfish stew with garlic croutons
29
Grilled yellowfin tuna with bottarga sprinkles served with
French beans and potato salad in extra virgin olive oil
40
Poached thin sliced wild bass over crispy salad
26
Codfish “in casserola” with black olives, capers,
cherry tomatoes and potatoes
32
Traditional Neapolitan meat loaf with chive mashed potatoes
and sauteéd spinach
24
Grilled and sliced dry aged strip loin with
Italian wild baby arugula
48
Lemon and rosemary marinated and grilled baby chicken
with roasted potatoes
22
Veal Scaloppine with grilled eggplant and smoked mozzarella
served with escarole sautéed with black olives
42
Colorado rack of lamb in herb crust with potato croquette and
sautéed spinach, served with fruit mustard sauce
46
Chef’s selection of fresh seasonal sautéed vegetables
28
Grilled and sliced dry aged strip loin with Italian wild baby arugula
FOR THE TABLE
Eggplant “funghetti”
Sautéed rainbow Swiss chard
Spinach in olive oil and garlic
Roasted or mashed potatoes
Broccoli rabe sautéed with crushed red pepper
8
Paccheri pasta with “Genovese” sauce
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
Rum “Babbá del Re”
I DOLCI
Cassata Sicilian style
10
“Granita di caffé” with homemade whipped cream
12
Traditional warm “Zabaione” with fresh mix berries
18
Rum “Babbá del Re” with light vanilla custard
and strawberries
12
Orange semifreddo served with white chocolate sauce
12
Warm soft chocolate soufflé with vanilla gelato
10
Gianduia ricotta pie with basil gelato and red wine reduction
13
Pastiera, the traditional Neapolitan cheese cake
10
Warm walnut tart with pistachio gelato
and espresso fudge sauce
12
Chef’s assortment of five Italian cheeses
served with fresh fruit and sweet mustard
20
Selection of artisanal Italian gelati
10
Il Gattopardo’s Sorbetti
10
Seasonal Chef’s fruit plate
18
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
BRUNCH ITALIANO
STUZZICHINI AL BAR
weekend brunch menu in addition to
menu available at the bar in addition to
regular a la carte menu
regular a la carte menu
/ SAT & SUN 11 AM – 3 PM
Selection of homemade muffins, sconces, Danish
and pound cake served with soft butter and apricot jam
16
Ricotta pancakes served with maple syrup
and fresh berries
13
Classic French toast scented with vanilla beans
served with caramelized apple
14
Frittatina with Italian sweet sausage, potato and provola
15
Omelet with prosciutto cotto and fontina cheese
15
Classic eggs benedict with Hollandaise sauce served with
San Daniele prosciutto and oven roasted fingerling potatoes
15
Uova alla purgatorio, poached eggs in cherry tomato
sauce, red crashed pepper and basil served with
toasted country bread
14
All natural beef burger topped with smoked buffalo
mozzarella on artisan bread, served with rosemary
French fries or green zucchini chips
16
Smoked Scottish salmon on a salad of potatoes,
tomatoes, peas and Dijon mustard
16
“Baccalá mantecato” over grilled polenta
10
Codfish fritter with bottarga, lemon and aioli
11
Fried zucchini chips
8
Rice arancini with veal, peas and smoked mozzarella
10
Potato croquette with prosciutto and buffalo mozzarella
10
Selection of imported marinated spicy olives
8
Bruschetta with stracciatella cheese scented with basil
9
Fried calamari with spicy tomato sauce
10
“Culatello” with bites of aged Parmigiano Reggiano
18
Chef selection of Italian cheeses served with fresh fruits,
nuts and artisanal fruit mustard
18
* all brunch eggs and omelets are made with local eggs
** fresh-squeezed organic orange juice
enjoy it!
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
i vini
SPUMANTI AND PROSECCO
Vino Spumante Brut “Il Sogno” n/v
14 gl
Cesarini Sforza “Aquila Reale” Riserva 2007
Billecart “Salmon” n/v
28 gl
Moet et Chandon “Dom Perignon” 2003
Louis Roederer “Cristal” Brut 2005
WHITE WINE
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135
450
600
WHITE WINE BY THE GLASS
Pinot Grigio delle Venezie “Salvalai” 2011
Pecorino “Ciavolich” 2012
Riesling “Pacherhof” 2011
Ribolla/Verduzzo/Picolit “Ronchi di Cialla” 2011
Pallagrello Bianco “Le Serole” Terre del Principe 2011
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18
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22
27
ROSE BY THE GLASS
Nebbiolo “BaRose” Virna 2012 15
RED WINE BY THE GLASS
Barbera d`Asti “Bric Dei Banditii” Martinetti 2010
Sangiovese “Marine” Fontezoppa 2008
Pinot Nero “Masut da Rive” 2010
Gaglioppo/Nerello Cappuccio “Odoardi” 2004
Barbaresco “Valeirano” Ada Nada 2008
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27
28
Pinot Grigio delle Venezie “Salvalai” 2011
30
Friulano “Guerra Albano” 2012
36
Soave Campo le Calle “Latium” 2012
38
Carricante Etna Bianco “Firriato” 2010
40
Falanghina “Bonnea” Masseria Frattasi 2011
40
Vermentino di Sardegna “Vigne Deriu” 2012
42
Roero Arneis “Cornarea” 2011
45
Gavi di Gavi “Broglia” La Meirana 2012
45
Biancolella/Forastera/Uva Rilla/Ischia Bianco “Brox” 201145
Collio Friulano “La Ponca” 2010
46
Greco di Tufo “Donnachiara” 2011
48
Nebbiolo “BaRose” Virna 2011 Rose
50
Sauvignon Ferro di Cavallo “La Giribaldina” 2011
50
Kerner Suditroler “Eisacktaler” Taschlerhof 2011
52
Pigato “Cynus” Poggio dei Gorleri 2011
54
Kerner “Pacherhof” 2010
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Moscato Giallo “Moser” 2011
56
Friulano/Malvasia Istriana/Ribolla Gialla “Keber” 2012 60
Cataratto Bianco “Porta del Vento” 2011
60
Gewurztraminer “Brunnenhof” 2011
60
Verdicchio dei “Castelli di Jesi” Riserva San Paolo 2009 64
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
Pinot Grigio “Dessimis” Vie di Romans 2011
Pecorino “Ciavolich” 2012
Riesling “Pacherhof” 2011
Ribolla/Verduzzo/Picolit “Ronchi di Cialla” 2011
Pallagrello Bianco “Le Serole” Terre del Principe 2011
Malvasia Sol “Ronco del Gnemiz” 2009
Sauvignon “Meroi” 2010
Chardonnay Sol “Ronco del Gnemiz” 2010
Gavi di Gavi “Minaia” Martinetti 2011
Pigato “Riviera dei Fiore” Poggio dei Gorleri 2010
Vermentino “Carlaz” Primaterra 2010
Sauvignon “Ronco Del Gnemiz” 2011
Pinot B./Chard./Sauv. “Nova Domus” Terlano 2010
Gewurztraminer “Hofstatter” 2010
Chardonnay “Meroi” 2011
Chardonnay “Bussiador Conterno” 2009
Vitoska Classica “Vodopivec” 2005
Chardonnay “Batar” Querciabella 2010
Ribolla Gialla “Anfora” Gravner 2001
Carricante Pietramarina Etna Bianco “Benanti” 2006
Sauvignon Blanc Langhe “Alteni di Brassica” 2010
Sauvignon Blanc Langhe “Alteni di Brassica” 2008
Carricante Pietramarina Etna Bianco “Benanti” 2001
Picolit Sol “Ronchi di Cialla” 2005
Gaia & Rey “Langhe” Gaja 2010
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RED WINE
Nero D’Avola “Roccaperciata” 2010
Cannonau di Sardegna “Crabioni” 2011
Montepulciano/Sangiovese “Brecciarolo” 2010
Ciro’ “Liber Pater” Ippolito 2010
Chianti Classico Riserva “Poggio Basso” 2007
Morellino di Scansano “Vigna del Passero” 2011
Petit Verdot “Casale Del Giglio” 2010
Barbera d`Asti “Bric Dei Banditi” Martinetti 2010
Montefalco Rosso “Antonelli” 2009
Vernaccia Nera “Falcotto” 2008
Gragnano “Federiciane Monteleone” 2012 Sparkling
Cannonau Il Fiore “Pala” 2011
Valpolicella Ripasso Superiore “Villa Annaberta” 2010
Montepulciano “Torre Migliori” 2007
Dolcetto di Dogliani “Gillardi” 2011
Susumaniello “Poderi Angelini” 2012
Sangiovese “Marine” Fontezoppa 2008
Lagrein Suditrol “I Vigneti” Peter Solva 2011
Frappato “Feudi del Pisciotto” Marengo 2010
Pinot Nero “Masut da Rive” 2010
Chianti Classico Riserva “Villa Cerna” 2010
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Tintore “Monte di Grazia” 2008
65
Nebbiolo Langhe “Seghesio” 2008
68
Montefalco Rosso “Contrario” Antonelli 2009
70
Chianti Classico “Querciabella” 2009
70
Merlot Colline Lucchesi “Sebastiano” 2008
75
Magliocco “Magno Megonio” Librandi 2010
78
Perricone Ribeca “Firriato” 2010
80
Cabernet/Merlot/Sangiovese/Syrah
“Cum Laude” Banfi 2009
85
Pinot Nero “Gottardi” Sudtiroler 2009
90
Taurasi “Donnachiara” 2008
90
Sangiovese Montecucco “Santa Marta” 2006
90
Vino Nobile di Montepulciano “Briareo” Riserva 2006
90
Aglianico del Vulture “Basilisco” 2005
90
Supertuscan Poggioassai “Bonelli” 2008
95
Aglianico Colli di Salerno “Milavuolo” 2006
95
Syrah “Oglasa” Cecilia 2009
96
Amarone “Salvalai” 2008
100
Nerello Mascalese “Serre della Contessa” Benanti 2006 100
Rosso di Montalcino “Valdicava” 2010
100
Gaglioppo/Nerello Cappuccio “Odoardi” 2004
105
Merlot/Cabernet “Tempore” Olivi 2005
105
Aglianco “Terre D’Eclamo” Quintodecimo 2008
105
Merlot “Le due Terre” Colli Orientali del Friuli 2005
110
Chianti Classico Riserva “Riecine” 2009
110
Nerello Mascalese/Nerello Cappuccio “Obli” 2010
110
Cabernet/Ciliegiolo/Canaiolo “Tonos” Prima Terra 2008 110
Amistar “Rosso” Peter Solvea 2005
115
Amarone “La Formica” 2008
120
Aglianico “Naima” De Conciilis 2005
120
Carigniano Isola dei Nuraghi “Barrua” 2009
120
Barbera/Cabernet “Sul Bric” 2008
120
Brunello di Montalcino “Pietranera” 2007
125
Tintore/Piedirosso “A’Scippata” Riserva 2007
125
Barbaresco “Canova” 2008
125
Grenache/Syrah “Cerico” Prima Terra 2008
125
Sagrantino di Montefalco “Collepiano”
Arnaldo Caprai 2005
130
Sangiovese/Merlot/Pet.Verd./Cabernet
“Coevo” Cecchi 2007
130
Sfrorzato di Valtellina “Ronco del Picchio” Sandro Fay 2007 130
Brunello di Montalcino “Banfi” 2007
135
Nebbiolo/Cabernet/Merlot/Pino Nero “Quatr Nas” 2004 135
Cabernet Sauvignon “Bricco a Piani” 2006
135
Supertuscan Riecine “La Gioia” 2007
140
Brunello di Montalcino “Castello di Vicarello” 2005
140
Merlot “Ronco del Gnemiz” 2003
150
Brunello di Montalcino “Vigna Loreto” Mastrojanni 2008 153
Merlot Patrimo “Feudi di San Gregorio” 2009
160
Barbaresco Riserva Oro “Ressia” 2005
160
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
Barolo “Bricco Gattera” Cordero di Montezemolo 2006
Brunello di Montalcino “Donna Olga” 2004
Pinot Nero “Hofstatter” 2009
Vernaccia Nera Riserva “Moro” 2007
Barbera d`Asti “Bricco Dell`Uccellone” Braida 2006
Pinot Nero “Case Via” Fontodi 2008
Barolo “Marasco” Martinetti 2004
Cabernet/Merlot “Giusto Di Notri” Tua Rita 2005
Brunello di Montalcino “Col di Lamo” 2004
Brunello di Montalcino Riserva “Sasso di Sole” 2004
Barolo Vigna Merenda “Scarzello” 2005
Barolo “Marasco Martinetti” 2002
Brunello di Montalcino “Schiena d’Asino” Mastrojanni 2006
Chianti Classico Riserva “Vigna del Sorbo” Fontodi 2010
Amarone della Valpolicella “Marion” 2008
Barolo Oddero Bussia Soprana “Vigna Mondoca” 2005
Sangiovese “Petrucci” Podere Forte 2006
Barolo “Cappella di Santo Stefano” Manzoni 2005
Barbera d’Asti “Ai Suma” G. Bologna 2004
Brunello di Montalcino Riserva “La Fornace” 2004
Amarone della Valpolicella “Marion” 2007
Barolo Aldo Conterno “Cicala” 2005
Barolo Bussia Soprana “Vigna Colonnello” 1998
Barolo “Bric del Fiasc” Paolo Scavino 2006
Torbido di Barolo “Cascina Ebreo” 2000
Nerello Mascalese Serra della Contessa “Benanti” 2000
Pinot Nero “Fontezoppa” 2008
Nerello Mascalese Serra della Contessa “Benanti” 1999
Supertuscan “Sammarco” Castello Dei Rampolla 2004
Aglianico/Piedirosso “Terra Di Lavoro” 2002
Nebbiolo Cascina Ebreo “Torbido” 2004
Merlot /Aglianico “Merlanico” Barone G.Pizzini 2000
Valpolicella “Dal Forno Romano” Superiore 2006
Aglianico “Zero” De Conciliis 2003
Nebbiolo Cascina Ebreo “Torbido” 2001
Barolo “Pianpolvere Bussia Soprano” Manzoni 2004
Taurasi Vigna “Quintodecimo” 2004
Sangiovese “Suolo” Argiano 2004
Sangiovese “Flaccianello” Fontodi 2010 Organic
Brunello di Montalcino “Valdicava” 2004
Camartina “Querciabella” 2006
Supertuscan “Flaccianello” Fontodi 2004
Merlot “Dominin” Meroi 2003
Sangiovese “Flaccianello” Fontodi 1999
Brunello di Montalcino “Valdicava” 2000
Supertuscan “D’Alceo” Castello Dei Rampolla 2003
Supertuscan “D`Alceo” Castello Dei Rampolla 2004
Barbaresco “Gaja” 2006
Barbaresco “Gaja” 2005
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Sassicaia “Marchesi Incisa della Rocchetta” 2009
Merlot “Redigaffi” Tua Rita 2005
Barolo “Sperrs” Gaja 2005
Sassicaia “Marchesi Incisa della Rocchetta” 2008
Merlot “Dominin” Meroi 2001
Solaia “Antinori” 2009
Barolo Riserva “Granbussia” Aldo Conterno 2005
Tenuta di “Trinoro” Rosso Toscana 2006
Brunello di Montalcino Riserva “Madonna del Piano” 2004
Amarone della Valpolicella “Dal Forno Romano” 2006 Amarone della Valpolicella “Dal Forno Romano” 2002
Amarone della Valpolicella “Dal Forno Romano” 2001
Amarone della Valpolicella “Dal Forno Romano” 2000
Barolo Riserva “Granbussia” Aldo Conterno 2000
Brunello di Montalcino “G. Soldera” Riserva 2002
Brunello di Montalcino “G. Soldera” Riserva 1999
Barbaresco “Sori’ San Lorenzo” Gaja 2005
Barbaresco “Costa Russi” Gaja 2006 Barbaresco “Sori’ Tildin” Gaja 2005
Barbaresco “Costa Russi” Gaja 2005
Tenuta Bolgheri “Ornellaia” 1990
Solaia “Antinori” 1998
Barbaresco “Costa Russi” Gaja 2004
Sassicaia “Marchesi Incisa della Rocchetta” 1998
Barbaresco “Costa Russi” Gaja 1982
Barbaresco “Costa Russi” Gaja 1990
Barbaresco “Sori Tildin” Gaja 1982
Barbaresco “Sori Tildin” Gaja 1990
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800
900
1000
1200
850
850
950
1000
1000
1050
1100
1100
1150
1200
1250
1300
1350
1450
1650
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
MAGNUM
DESSERT WINES
1.5 liters
Rosso di Montalcino “Canalicchio di Sopra” 2009
Amarone “Campo Leon” 2006 Barbaresco Ada Nada “Valeirano” 2008
Supertuscan Do us des “Cresti” 2007
Barolo “Monvigliero” Paolo Scavino 2007
Vernaccia Nera “Robbione” 2006 Barbera D’Asti “Bricco dell’ Uccellone” 2005
Barolo “Marasco Martinetti” 2007
Syrah “Harys” Gillardi 2005
Barolo “Carobric” Paola Scavino 2000
Brunello di Montalcino “La Fornace” 2006
Merlot/Cab. Sauv./Cabernet
Franc “Ca’Marcanda” Gaja 2010
Barolo “Vignarionda” Oddero 2005
Barolo “Parafada” Massolino 2004
Barolo “Vigna Rionda” Massolino 2000
Brunello di Montalcino “Il Palazzone” 2004
Sassicaia “Marchesi Incisa Della Rocchetta” 2009 210
235
250
280
320
330
340
355
360
390
400
490
560
610
670
750
950
by the glass
Moscato d’uva El Caliá
Split Brachetto D`Acqui “Banfi” 2009 Aleatico Monte Maggiore 2009 Passito di Vernaccia “Sommo” 2007 Vin Santo “La Sala” 2003 Moscato Passito Benanti “Il Musico” 2003
Malvasia delle Lipari “Caravaglio” 2008 Passito di Pantelleria “Colosi” 2006 Vin Santo “Castello di Broglio” 2003
Passito di Pantelleria Ben Rye “Donna Fugata” 2008
Recioto della Valpolicella “Santa Sofia” 2007 Recioto della Valpolicella “Begali” 2008 Picolit “Ronchi di Cialla” 2005 Picolit “Meroi” 2009 Sciacchettra “La Polenza”2005 Passito della Valpolicella “Dal Forno Romano” 2003
14
15
20
22
25
25
30
30
30
30
30
35
40
45
45
150
GRAPPE by the glass
JEROBOAM 3 liters
Schioppettino Vos Da Vigne “Angoris” 2009 Chianti Classico “Querciabella” 2009 6 Litters Imperial
Brunello Di Montalcino “Canalicchio di Sopra” 2004
Sangiovese “Flaccianello” Fontodi 2010
Sangiovese “Flaccianello” Fontodi 2004
Brunello di Montalcino “Valdicava” 2004
Brunello di Montalcino “Madonna del Piano” 2004 300
550
975
1600
1900
2000
2600
Grappino “Bertagnoli” Grappa di Bassano “Capovilla” 2007 Grappa di Milano “Dimmi” Grappa di Moscato Giallo “Val di Rose”
Grappa Borgo “Scuro” Classica
Grappa di Barolo “Capovilla” 2004 Grappa di Moscato “Beni di Batasiolo”
Grappa di Moscato Fior d’Arancio “Capovilla” 2006 Grappa di Birra “Capovilla “
Grappa di Ciliegia “Capovilla”
Grappa Berta “Nebbiolo” 1998 Grappa Berta “Moscato D`Asti” 1998 Grappa Berta “Barbera D`Asti” 1998 15
22
25
25
28
30
30
30
32
35
35
35
35
DIGESTIVI by the glass
Amaro “Montenegro” Amaro “Cynar” Amaro “Ramazzotti” Amaro del “Capo” Amaro Averna
Amaro Sibilla “Varnelli
Caffe’ Moka “Varnelli”
L’Anice Secco “Varnelli” 16
16
16
16
16
16
16
16
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT
Claudia Cardinale and Burt Lancaster in a scene from Luchino Visconti’s 1963 film adaptation of ‘Il Gattopardo.’
We look forward to welcoming you to our new house, the New York landmark ROCKEFELLER TOWNHOUSES,
just a few yards away towards 5th Ave, at 13-15 WEST 54TH STREET. Same block, same traditional Southern Italian food,
same hospitality, same passion ..... better facility! Our very best, The Sorrentinos.
LUNCH DAILY, 12 PM ~ 3 PM
DINNER DAILY, 5 PM ~11:30 PM
Sunday Dinner until 10 PM
WEEKEND BRUNCH / LUNCH
Sat and Sun, 11 AM ~ 3 PM
Full catering department, delivery and private rooms.
Reservations highly reccomended.
IL GATTOPARDO RESTAURANT & CATERING
13-15 WEST 54TH STREET NEW YORK 10019 TEL 212 246 0412 FAX 212 246 3332 www.ilgattopardonyc.com PASSION IS OUR MAIN INGREDIENT