THE LEOPARD SEASONAL MENUS

Baby arugula salad with grilled peaches, blackberries, caramelized walnuts and honey dressing

$27

Sliced fried eggplant layered with buffalo mozzarella, parmigiano Reggiano, tomato reduction and basil

$28

Porcini custard with 24-month parmigiano Reggiano vellutata and seasonal black truffle

$29

Red tuna tartar, cherry tomatoes, croutons and basil cappers emulsion in light lemon vinaigrette

$34

Deep fried mix seafood with octopus, shrimp, calamari and scallops, served with parsley mayo and lemon caviar

$35

Tender sliced roasted veal, yellowfin tuna and anchovies’ sauce, caperberries, lemon vinaigrette

$30

Selection of cured Italian meats, cheeses, sundried tomatoes, olives and Italian bread

$42

Pastificio dei Campi paccheri pasta di Gragnano IGP, with slow cooked Neapolitan ragú of pork ribs, beef short ribs, Italian sweet sausage, pecorino cheese, tomatoes and fresh basil

$38

Homemade chitarra pasta in cacio e pepe sauce finish with fresh winter black truffles

$37

Ravioli stuffed with ricotta and parmigiano Reggiano, with roasted pumpkin squash sauce, thyme and walnuts

$36

Handmade cavatelli squid ink pasta with shrimp and clams with yellow cherry tomatoes and bottarga sauce

$39

Semola pappardelle pasta with slow braised venison, with chestnuts and herbs

$38

Mixed pasta from Torre Annunziata with sautéed swordfish, asparagus tips and saffron, in a light fish reduction

$38

Chef’s risotto of the day

MP

Grilled 10oz red tuna steak with cherry tomatoes, caperberries and Taggiasca olives, in light herbs sauce, served with sautéed spinach

$68

Pan seared fillet of branzino with sautéed escarole, anchovies, pinenuts and garlic, served with chickpeas and thyme vellutata

$66

Sautéed halibut with broccolini and caramelized baby carrots, finish in light basil and majorana sauce

$59

Roasted free-range chicken breast in white wine, herbs and citrus served with grilled seasonal vegetables and flaked salt

$53

Slow cooked veal shank in seasonal vegetable sauce, served with potato purée

$69

8oz fillet mignon served with braised potatoes, sautéed porcini mushrooms, black truffles and rosemary infusion

$72

Grilled 14oz organic veal chop, in a blueberry and Mirto liquor reduction, served with glazed baby carrots

$72

Sautéed mix mushrooms with parsley and garlic

$20

Sautéed broccolini and roasted baby carrots with acacia honey

$20

Sautéed spinach with garlic and lemon

$18

Roasted potatoes with fresh herbs

$16

Sautéed escarole with garlic, anchovies and pinenuts

$18

Neapolitan cake soaked in rum with mascarpone cream and mix berries

$20

Delicate ricotta cream with caramelized pear and soft hazelnut cookies

$20

Dome sponge cake filled with pistachio praline cover with cream glaze with a touch of chocolate

$20

Neapolitan wheat and ricotta pie served with wildflower blossom gelato

$19

Lemon custard tart topped with Italian meringue and fresh lemon gel

$20

Zabaione al Ramandolo with seasonal fruits

$20

Artisanal Italian gelati and sorbetti

$18

Chef’s assortment of Italian cheeses served with dried fruits, nuts and sweet mustard

Three cheeses $18

Five cheeses $28