The Leopard at Des Artistes

Baby arugula salad with griled butternut squash,pomegranate and olive oil vinagrette dressig.

Oven roasted yellow and red beet, with toasted hazelnuts and goat cheese

Sliced fry eggplant layerd with, buffalo mozzarella, Parmigiano Reggiano,tomato sauce and basil

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.

Pan seared swordfish with cherry tomatoes ,capers and Gaeta olives

Broied halibut with olive oil, lemon and thyme ,topped with pickled vegetable.

Grilled free-range chicken breast marinated with fresh thyme, Served with roasted marble potatoes. and rainbow carrots.

Slow cook veal shank in a light seasonal vegetable sauce served with potato purée.

Veal chop Milanese style ,with arugula and cherry tomatoes.

Sauteed Spinach with garlic and lemon.

Roasted marble potato with fresh herbs

Sauteed broccoli rabe with garlic and crushed red peppers.

Sauteed escarole with garlic, anchovies, pinenuts

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

Delicate ricotta cream with caramelized pear with soft hazelnut cookies finish with powder sugar

Neapolitan cake, soaked in citrusy rum syrup served with mascarpone cream and mix berries