THE LEOPARD SEASONAL MENUS

Mixed chicory, red endive and crunchy hazelnuts in acacia honey

$28

Baby arugula, orange segments, pomegranate, shaved Parmigiano Reggiano and caramelized pecans

$27

Artichoke custard, 24-month Parmigiano Reggiano emulsion and crispy guanciale

$28

Red tuna and grapefruit tartare, with green apple and basil emulsion and flake sea salt

$33

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

$32

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

$30

Escarole and sausage meatballs in fresh ricotta and herbs sauce, served with toasted bread

$29

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

Artisanal Neapolitan candele pasta with roasted swordfish, zucchini vellutata, Corbarino cherry tomatoes and basil

$38

Homemade agnolotti with braised veal, porcini mushrooms and Parmigiano Reggiano sauce

$37

Bufalo ricotta gnocchi in cacio e pepe sauce topped with fresh seasonal black truffles

$38

Homemade mafalde pasta with braised duck leg and Parmigiano Reggiano

$37

Traditional Amalfi Coast handmade pasta of mixed seafood in lobster reduction sauce

$42

Chef’s risotto of the day

MP

Sautéed sea scallops with cauliflower vellutata and crispy guanciale in vinaigrette

$59

Neapolitan seafood soup of clams, mussels, scallops, octopus, shrimp and the catch of the day, in a light tomato sauce, chilly oil, fish broth and crostone

$67

Sautéed halibut, grilled endive, caramelized baby carrots, cherry tomatoes, thyme sauce

$59

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

$68

Roasted free-range chicken breast, in white wine, saffron and majorana sauce, served with sautéed seasonal vegetables

$52

8oz filet mignon with red wine and beef juice reduction, served with sautéed wild mushrooms and winter truffles

$72

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

$169

Sautéed mix mushrooms with parsley and garlic

$20

Grilled endive and roasted baby carrots with honey hint

$20

Sautéed spinach with garlic and lemon

$18

Roasted potatoes with fresh herbs

$16

Chefs’ selection of sautéed mix vegetables

$18

Cream puff filled with pistachio cream, praline and whipped cream

$20

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

$20

Lemon custard tart topped with Italian meringue and fresh lemon curd

$20

Zabaione al Ramandolo with seasonal fruits

$20

Delicate puff pastry layered with white chocolate, vanilla crema pasticcera and mixed berries

$20

Sponge cake soaked in espresso coffee filled with mascarpone cream and flavored with cocoa powder

$21

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