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The Perfect Five-Course Feast At Il Gattopardo In NYC

Enjoy this refined version of Italian comfort food served in a beautiful, historic townhouse with a garden

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ANTIPASTI: BURRATA AND OCTOPUS

Rev up your appetite with this perfect duo of creamy burrata served atop radicchio with toasted baguette, prosciutto, and tomatoes and grilled octopus with oven baked fingerling potatoes, frisée, celery hearts, and Castelvetrano olives

Rev up your appetite with this perfect duo of creamy burrata served atop radicchio with toasted baguette, prosciutto, and tomatoes and grilled octopus with oven baked fingerling potatoes, frisée, celery hearts, and Castelvetrano olives

PRIMI: CAVATELLI PASTA

Chewy, doughy cavatelli pasta homemade with grani antichi is tossed in savory ragout made with generous servings of shellfish like scallop, lobster, mussels, and clams

Chewy, doughy cavatelli pasta homemade with grani antichi is tossed in savory ragout made with generous servings of shellfish like scallop, lobster, mussels, and clams

SECONDI: BRANZINO

Light and healthy sliced filet of broiled wild bass is served over a salad of radicchio and frisee with a drizzle of olive oil

Light and healthy sliced filet of broiled wild bass is served over a salad of radicchio and frisee with a drizzle of olive oil

SECONDI: VEAL LOIN

A lean, tender piece of pan-seared veal loin scented with wild fennel pollen from Felitto and served with fingerling potatoes, porcini mushrooms, and spinach in olive oil and garlic

A lean, tender piece of pan-seared veal loin scented with wild fennel pollen from Felitto and served with fingerling potatoes, porcini mushrooms, and spinach in olive oil and garlic

DOLCI: FRUIT TART

The almond "frangipane" tart with seasonal fruits (strawberries, blueberries, blackberries, and raspberries) and vanilla custard is the perfect way to top off the feast

The almond "frangipane" tart with seasonal fruits (strawberries, blueberries, blackberries, and raspberries) and vanilla custard is the perfect way to top off the feast

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