The Leopard at Des Artistes

Sauteed Spinach with garlic and lemon.

Artisanal raviolo stuffed with ricotta, pecorino Campano In porcini ragu’ and thyme

Handmade pasta from Amalfi Coast with mix seafood in lobster reduction

Baby arugula, orange segment, pomegranate, shaved Parmigiano Reggiano, caramelized pecans

Artichoke custard, 24 months Parmigiano Reggiano emulsion, crispy guanciale

Sliced fry eggplant with tomato sauce reduction, buffalo mozzarella, Parmigiano cheese and basil

Red tuna tartar, grapefruit & green apple gel, basil emulsion, and flake sea salt

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

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

Selection of imported cured Italian meats, cheeses, sundried tomatoes, olives, Italian bread.

Artisanal mixed pasta from Torre Annunziata with fava beans,baby green peas, roastead scallops and herbs.

Artisanal raviolo stuffed with ricotta, pecorino Campano In porcini ragu’ and thyme

Homemade mafalde pasta, braised duck leg, Parmigiano Reggiano

Handmade pasta from Amalfi Coast with mix seafood in lobster reduction

Stuffed gnocchi with Bufalo ricotta and mozzarella topped with Corbarino cherry tomato, Parmiggiano and fresh basil

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.

Sauteed sea scallops with potatoes puree, topped with aromatic crunchy bread in light lemon vinaigrette.

Roasted free-range chicken breast in white wine saffron and majorana sauce. Served with sauteed seasonal vegetables

Sautéed halibut, grilled endive, caramelized baby carrots, cherry tomato and thyme sauce

Pan seared filet of meditterenean branzino with cherry tomatoes,caperberries and taggiasca olives,in light fish reduction,served with sautèed spinach

9oz ribeye-steak served with asparagus tips, marble potatoes, Red wine reduction, rosemary infusion

8 oz grill organic lamb loin, sauteed fava beans and peas, extra virgin olive oil, smoked sea salt flakes.

Slow cook veal shank in a light winter vegetable sauce and potatoes puree

Sautée Wild Mushrooms

Sauteed Spinach with garlic and lemon.

Roasted marble potato with fresh herbs

Chef selections of sauutéed Mixed vegetables

Grilled endive 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,Parmigiano,Provolone Del Monaco)

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

Cream puff filled with pistachio cream, praline and whipped cream

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

Lemon custard tart topped with Italian meringue and fresh lemon curd

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

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