THE LEOPARD SEASONAL MENUS

Baby arugula salad with grilled butternut squash, pomegranate and olive oil vinaigrette dressing

$27

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

$28

Oven roasted yellow and red beets, with toasted hazelnuts and goat cheese

$29

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

$35

Tender sliced roasted veal with tuna and anchovies’ sauce, caperberries and 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

$42

Rigatoni with roasted eggplant, tomato sauce and aged sheep ricotta cheese

$36

Gnocchetti Sardi with braised lamb ragout and fiore Sardo

$38

Homemade ravioli filled with braised veal and ricotta, with marjoram and tomato sauce

$36

Fresh fettucine pasta with yellow squash, green zucchini and light tomato sauce

$38

Neapolitan linguine pasta with clams and grey mullet bottarga

$38

Chef’s risotto of the day

MP

Pan seared swordfish with cherry tomatoes, capers and Gaeta olives

$62

Broiled halibut with olive oil, lemon and thyme, topped with pickled vegetables

$61

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

$59

Grilled organic free-range chicken breast, marinated with fresh thyme, served with roasted marble potatoes and rainbow carrots

$50

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

$69

Veal chop Milanese style, with arugula and cherry tomatoes

$72

Grilled angus strip loin steak, sliced and served with oven roasted marble potatoes

$68

Sautéed mix mushrooms with parsley and garlic

$20

Sautéed broccoli rabe with garlic and crushed red peppers

$20

Sautéed spinach with garlic and lemon

$20

Roasted potatoes with fresh herbs

$20

Sautéed escarole with garlic and anchovies

$20

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