The Leopard at des Artistes menu

Pasta & Risotto Of The Day

Fregola Sarda

with mussels in a light tomato brodetto

Rigatoni "Alla Norma"

in tomato sauce with sautéed eggplant and aged ricotta cheese

Maltagliati

with fresh buffalo ricotta, arugula, lemon zest and cracked black pepper with extra virgin olive oil

Bucatini

with sardines, onions, wild fennel, pine nuts and raisins

Busiate Trapanesi

with shellfish ragout, pepperoncini and fresh tomatoes

Farro Spaghetti

with grilled zucchini, roasted plum tomatoes and organic basil

Ravioli

filled with eggplant and mozzarella in light tomato sauce

Spaghetti "Alla Carbonara" Style

with pancetta, egg yolk, pecorino romano, parmigiano reggiano and black pepper

Homemade Ricotta Cavatelli

with roasted lamb ragout and marjoram sauce

"Panzanella" Organic Farro Salad

with cucumber, celery, tomatoes, ciliegine buffalo mozzarella and basil

Vitello Tonnato

layers of thin sliced poached veal, tuna sauce, roasted peppers and caper leaves

The Leopard’s Soup

Gnudi

asparagus naked ravioli with organic spinach and parmigiano, in butter and sage sauce

Homemade Spaghetti Chitarra

in cherry tomato basil sauce

Vegetarian Platter Of Sicilian Chickpea Fritters

"panella," grilled endive and asparagus, marinated zucchini and sautéed spinach

Lightly Breaded Grilled Swordfish

with salmoriglio sauce and caponata ghiotta

Meatloaf "Il Gattopardo"

served with mashed potatoes and sautéed spinach

Mascarpone Panna Cotta

with seasonal citrus fruit, on homemade cookie and candied citrus zest

Warm Tortino Di Cioccolato

with vanilla gelato and dry fruit compote

Artisanal Gelati Or Sorbetti

Frittatina Of The Day

Stracciatella

roman style egg-drop soup, parmigiano reggiano, sautéed spinach and nutmeg in a guinea fowl stock

Des Artistes Eggs Benedict

with hollandaise sauce served with san daniele prosciutto and roasted fingerling potatoes

Frittatina Filante

organic eggs, spinach and buffalo mozzarella

Traditional Scrambled Eggs

with italian sweet sausage served with roasted fingerling potatoes

Uova All’ Amatriciana

poached organic eggs in italian bacon, onion and cherry tomato sauce served in a skillet

Omelet Of Winter Mushrooms

black truffle and asiago cheese

Spaghetti Alla Carbonara Style

with pancetta, egg yolk, pecorino romano, parmigiano reggiano and black pepper

Sicilian Caponata

Sautéed Spinach

Roasted, Mashed, Or French Fries Potatoes

Sautéed Broccoli Rabe

Grilled Asparagus

Fried Zucchini Strings

Chef’s Assortment Of Seasonal Fresh Fruit

Homemade Granola

with yogurt and fresh fruit

Large Dutch Pancake

with new york apples, nutella mousse and side of bourbon syrup

Homemade Brioche French Toast

served with organic maple syrup and caramelized banana

Selection Of Homemade Muffins

scones, danish, and coffee cake served with butter and homemade jam

Soup Of The Day

Organic Mixed Field Greens Salad

on extra virgin olive oil

Pollo Al Limone, Pulled Roasted Free-Range Chicken Salad

with cherry tomato, frisée, fennel, celery, and green olives

Organic Beef Burger

topped with smoked buffalo mozzarella and caramelized red onions on brioche bread, served with french fries

Ravioli

filled with braised artichoke and burrata cheese in a light tomato and marjoram sauce

Homemade Spaghetti Chitarra

in tomato and basil sauce

Smoked Scottish Salmon, And Asparagus Tomato Salad

on toasted country bread

Toasted Rustic Bread Panino

with san daniele prosciutto and taleggio cheese

Traditional Neapolitan Meatloaf

over mashed potatoes

Italian Fish & Chips

beer battered mediterranean branzino fillet with crispy zucchini and caper aioli

Organic Mixed Greens Salad

with grape tomatoes, cucumber, extra virgin olive oil and muscat vinegar

Fennel And Orange Salad

with extra virgin olive oil, white wine vinegar and nocellara olives

Roasted Red And Yellow Beets

with watercress salad, spicy gorgonzola and almonds

Gnudi

asparagus naked ravioli with organic spinach and parmigiano, in butter and sage sauce

Stuzzichino

of chef’s selected toppings served with grilled pane carasau and endive

Eggplant And Smoked Buffalo Mozzarella

timbale with spicy tomato sauce

Marinated Sardines

with pine nuts, raisins and crushed red peppers, served with arugula and sardinian flat bread

Panzanella

organic farro salad with cucumber, celery, tomatoes, ciliegine buffalo mozzarella and basil

Grilled Octopus And Celery Potato Salad

with green olives, extra virgin olive oil and lemon dressing

Vitello Tonnato

layers of thin sliced poached veal, tuna sauce, roasted peppers and caper leaves

Burrata Pugliese

with fiocco di prosciutto di parma and "casatiello," rustic italian bread

Tavola Rustica

board of italian cured meats and cheeses, garnished with fruits, nuts and fruit mustard

Profitteroli Al Cioccolato

served with vanilla gelato and decadent chocolate sauce

Gianduja Chocolate Mousse

served with passion fruit creamy sauce

Citrus Cheese Cake

with strawberries served with frutti di bosco sorbet

Traditional Sicilian Cannoli

filled with sheep’s milk ricotta and chocolate chips

Artisanal Gelati

sorbetti and refreshing granita of the day

Warm Blueberry And Almond Crostata

with lemon sauce and fresh mint gelato

Mascarpone Panna Cotta

with peaches and nectarine compote served with peach sorbet

Lemon Semifreddo

with crispy meringues and raspberries

Warm Tortino Di Cioccolato

with pistachio gelato and italian amarena cherries

Chef’s Seasonal Fruit Plate

Traditional Zabaione

with fresh mixed berries

Daily Selection Of Italian Cheeses

served with fresh fruits, nuts and fruit mustard

Fried Zucchini Strings

Marinated Mediterranean Anchovies

with pine nuts, raisins and crushed red peppers costini

Stuzzichino, Eggplant Caponata And Green Peas

with mint puree, served with grilled pane carasau and endive

Burrata Pugliese

with fiocco di prosciutto di parma and "casatiello," rustic italian bread

Tavola Rustica, Board Of Italian Cured Meats And Cheeses

garnished with nuts and fruit mustard (daily chef’s selection of three cheeses and three cured meats)

Malvasia / Trebbiano / Verdello 2011 "Dicalla"

Manzoni Bianco 2012 "Villa Brunesca"

Pecorino "Ciavolich" 2012 Colline Pescaresi

Pallagrello Bianco 2012 "Alois"

Trebbiano D'Abruzzo 2010 "Altare" Marramiero

Riesling 2011 "Pacher Hof"

Sauvignon 2010 "Meroi"

Piedirosso 2012 D.O.C. "Vesuvio" Sorrentino

Negroamaro "Marangi" 2010 Tenute Mater Domini

Salice Salentino Riserva "Casili" 2008 Tenute Mater Domini

Merlot "Sebastiano" 2009 Sardi Giustiniani

Supertuscan 2008 "Poggiassai" Poggio Bonelli

Taurasi 2006 "Tenuta Ponte" DOCG

Spumante "Il Sogno Di Nuschese" N.V.

Rose Franciacorta "Lantieri" N.V.

Billecart Salmon "Brut Reserve" N.V.

All Natural Beef Burger

topped with smoked buffalo mozzarella on artisan bread, served with rosemary french fries or green zucchini strings

Meatloaf "Il Gattopardo"

served with mashed potatoes and sautéed spinach

Vegetarian Platter Of Sicilian Chickpea Fritters

"panella," grilled endive and asparagus, marinated zucchini and sautéed spinach

Grilled Organic Chicken

with roasted peppers, rosemary potatoes, red onions and gaeta olives

Shellfish Ragout

served with corn couscous

Lightly Breaded Grilled Swordfish

with salmoriglio sauce and caponata ghiotta

Grilled Berkshire Pork Chop

with fruit mustard, grilled endive and roasted potatoes

Halibut In "Salsa Verde"

poached with clams and grape tomatoes

Grilled Colorado Lamb Chops

with lemon mint zucchini salad and rosemary potatoes

Pan Seared Sea Scallops

with sweet garlic sauce, topped with crispy zucchini and yellow squash

Veal Loin Milanese Style

with organic arugula and cherry tomato salad

Grilled Dry Aged Rib Eye

served with rosemary french fries