The Leopard at des Artistes Menu

Black truffle custard, pumpkin purée, crispy Parmigiano Reggiano 24 months

Marinated baby rainbow beets, goat cheese, crispy frisée, red endive, crunchy hazelnuts

Red Sicilian Shrimp Carpaccio, seasonal citrus, basil emulsion,flake sea salt

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

Sicilian rice ball, eggplant, ricotta salata, Piennolo del Vesuvio tomato reduction

Grilled octopus, pistachio pesto, roasted marble potatoes, rosemary infusion

Selection of cured Italian meats and cheeses, sun-dry tomatoes, olives, and Italian bread.

Bufalo ricotta stuffed gnocchi, cacio e pepe sauce, fresh seasonal black truffle

Neapolitan candle pasta, roasted pumpkin, Italian sausage, Parmigiano Reggiano 24 months

Artisanal Mafalde pasta, slow braised rabbit legs, porcini mushroom, thyme, pecorino

Amalfi Coast scialatteli pasta, mix seafood, lobster reduction

Home made ravioli of baccala' with branzino and clams in light Corbarino sauce

Pastificio Dei Campi Paccheri pasta di Gragnano IGP, slowed-cooked Neopolitan ragú of tomato sauce, pork ribs, short ribs, Italian sweet sausage pecorino cheese basil.

Sautéed sea scallops, carrots and leeks emulsion, crispy guanciale, light vinaigrette

Slow-cooked free-range chicken breast stuffed with sausage and fennel pollen, sautéed mixed wild mushrooms, fresh black truffles

Sautée halibut,grilled endive, caramelized baby carrots, cherry tomato, thyme sauce.

Oven baked sea bream, seasonal mix vegetables, light saffron sauce

8oz filet mignon, sautéed asparagus, potato millefoglierosemary red wine reduction

48 oz Prime Tomahawk steak, roasted marble potatoes,sautée spinach, aromatic extra virgin olive oil, smoked sea salt flakes.

Roasted 9oz veal loin, porcini and Marsala wine reduction, butternut squash, toasted hazelnuts

Sautée Wild Mushrooms

Sauteed Spinach with garlic and lemon.

Roasted potato with fresh herbs

Mixed vegetables with pine nuts and red wine vinegar.

Grilled and roasted baby carrots with a hint of honey.

Chef’s assortment of Italian cheeses served with Acacia Honey, fresh Figs (Goat Purple,Blu Mugello,Gran Toscano,Triple Cream,Provolone Del Monaco,)

Chef’s assortment of Italian cheeses served with fresh figs and Acacia honey Blu Mugello, Goat purple , Gran Toscano, Triple cream, Provolone Del Monaco

Caramelized hazelnuts praline, covered with white chocolate and salty caramel.

Italian flourless cake with fior di latte gelato and crunchy,almonds

Sponge cake soaked with expresso coffee layered with mascarpone cream.

Ricotta di Bufala and Italian cheesecake style with seasonal fruit.

Sponge cake soaked in expresso coffee filed with mascarpone cream and flavored with cocoa powder