seasonal menu
ANTIPASTI appetizers Thinly sliced baby artichokes marinated with olive oil and lemon, over frisée salad, finished with shaved Parmigiano Reggiano and micro greens Oven roasted red and yellow beets, with robiola cheese and baby kale, in extra virgin olive oil and lemon dressing 17 Farro salad with sautéed porcini, winter radicchio and puntarelle garnished with oven dried cherry tomatoes Gnudi Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce, with sage and organic asparagus Cruddo di branzino with fennel and orange segments 24 Grilled octopus with celery heart, Castelvetrano olives, pickled onions, extra virgin olive oil and lemon dressing 19 Board of Italian salumi and cheeses, chicken liver crostini and organic vegetables giardiniera 28 PRIMI pasta & risotto Artisanal tortelloni of pumpkin and buffalo ricotta in butter and walnut sauce Grano Saraceno (wild buckwheat) fettucine with cherry tomatoes and basil sauce 28 Rigatoni alla Norma in tomato sauce, with sautéed eggplant and aged ricotta cheese Manfredi pasta in Piennolo tomatoes and buffalo ricotta sauce Bucatini alle Sarde with sardines, wild fennel, red pepper, garlic, pine nuts and raisins Busiate Trapanesi with shellfish ragout and cherry tomatoes Il Gattopardo paccheri pasta with Genovese sauce Spaghetti carbonara style with guanciale, egg yolk, Pecorino Romano and black pepper Gluten free pasta available
SECONDI main course Traditional Sicilian couscous with shellfish ragout, served in a skillet 36 Lightly breaded grilled swordfish with salmoriglio sauce and caponata ghiotta 38 Poached halibut with clams and mussels brodetto and squash 42 Grilled organic chicken marinated in fresh herbs, served with sautéed winter vegetables and roasted plum tomatoes 33 Venison loin with juniper and red wine reduction served with braised fennel 48 Veal chop alla Milanese with organic arugula salad, oven dried cherry tomatoes and pearl onions 54 Grilled lamb chops scottadito flavored with tarragon, served with vegetable caponata 49 All natural beef burger topped with smoked buffalo mozzarella on artisanal bread, served with rosemary French fries 27 Grilled dry-aged rib eye served with rosemary French fries and tomato and basil tart 104 (serves two people) Chef s assortment of fresh seasonal vegetables, grilled and sautéed 24 Poached halibut with clams and mussels brodetto and squash CONTORNI side dishes Sicilian caponata, 12 Sautéed broccoli rabe with red pepper, 11 Sautéed spinach, 11 French fries, 11 Rosemary roasted potatoes, 11 Sautéed mixed wild mushrooms, 12 Brussels sprouts sautéed with pancetta, 12
A TRIBUTE TO CUOCO GUALTIERO MARCHESI / Three-course dining experience $50 In December 2017, Italian Cuoco Gualtiero Marchesi, who is considered to be the founder of modern Italian cuisine, passed away in his native Milan. His work has inspired generations of Italian chefs, in Italy and elsewhere. As a tribute to his life s work and immense culinary legacy, The Leopard at des Artistes Executive Chef Vito Gnazzo has created a tasting menu that Gualtiero himself would be proud of. A TRIBUTE TO CUOCO GUALTIERO MARCHESI MENU choice of ANTIPASTI Frittura Tempura-style with cauliflower, celery, artichokes, shrimp and fennel, served with a spicy tomato sauce, or Rabbit terrine, scented with black winter truffles, wrapped in lardo di Colonnata, or Cuoco Gualtiero s chicken broth with mixed winter vegetables choice of SECONDI Open raviolo filled with shellfish ragout and lobster bisque, or Risotto with pumpkin cream and taleggio cheese from Lombardia, or Polpette of veal and pork, with mortadella and tomato sauce choice of DOLCI Crostata of amarena cherries and sheep s milk ricotta, or Italian rice pudding with walnuts and cinnamon A Tribute to Cuoco Gualtiero Marchesi three-course menu experience at $50 per guest is available seven nights a week form February 12th to March 31st (except on Valentine s Day 2/14) and is served in addition to our seasonal a la carte menu. Tax and gratuity are not included. Please note that BYOB cannot be combined with this very special menu.
the leopard s temptations DOLCI the leopard s temptations Walnut pear tart served with Italian gelato alla vaniglia Tropical symphony Crumbled praline alle mandorle layered with cream of fresh mango and lime, topped with passion fruit mousseline 16 Chestnut and buffalo ricotta Bavarese with chocolate sauce Lemon and limoncello semifreddo Traditional torta di mascarpone tiramisu style 14 Nutella chocolate mousse served on hazelnut crunch and banana gelato 14 Traditional zabaione with fresh mixed berries Artisanal Italian gelati and sorbetti 12 Chef s assortment of seasonal fresh fruits Daily selection of Italian cheeses served with fresh fruits, nuts and fruit mustard Three cheeses, Five cheeses, 20