THE LEOPARD SEASONAL MENUS

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

$27

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

$28

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

$33

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

$28

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

Gnocchi stuffed with bufalo ricotta and mozzarella, with Corbarino cherry tomato sauce, parmigiano Reggiano and basil

$37

Mixed pasta from Torre Annunziata with fava beans, baby green peas, roasted scallops and herbs

$38

Artisanal raviolo stuffed with ricotta and pecorino Campano in porcini mushroom and thyme ragout

$36

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 light potato purée, herbed bread croutons and lemon vinaigrette

$59

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

$59

Pan seared fillet of Mediterranean branzino with cherry tomatoes, caperberries and taggiasca olives, in light fish reduction, served with sautéed spinach

$66

Slow cooked veal shank in seasonal vegetable sauce, served with saffron risotto

$69

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

$52

9oz ribeye-steak with red wine and rosemary reduction, served with asparagus tips and marble potatoes

$70

8oz grilled organic lamb loin with sautéed fava beans and peas, with extra virgin olive oil and smoked sea salt flakes

$69

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