thele pard.alacarte

seasonal
menu
A TASTE OF THE LEOPARD
WINE PAIRING
Seasonal three course dining experience, 50
Three course Italian wine
experience offered with
“A Taste of The Leopard”
Menu, 30
choice of ANTIPASTI
Octopus “alla Luciana” simmered in a fresh tomato sauce with Gaeta olives
Sliced and toasted Italian Ciabatta bread with chicken liver sautéed with Vin Santo
Ravioli filled with eggplant and buffalo ricotta in a tomato and basil sauce
choice of PRIMO or SECONDI
Wild porcini mushroom risotto mantecato with mascarpone
Il Gattopardo meatloaf, filled with prosciutto, salami, boiled egg, pecorino
and parsley, served with mashed potatoes and sautéed spinach
Wild red snapper “in brodetto” with clams, mussels and summer vegetables
choice of DOLCI
Chocolate mousse with Aglianico wine heart
Semifreddo of ricotta di bufala and pear with hazelnut biscotto
Artisanal gelati and sorbetti
Our Sommelier’s selection
regularly changes due to
constant new wine
discoveries. Salute!
A Taste of The Leopard three
course menu, and wine
pairing experience, is served
seven nights a week in
addition to our seasonal
a la carte menu. Tax and
gratuity are not included.
ANTIPASTI
appetizers
Honeydew, celery and cucumber salad with
“Cesare Giaccone” moscato vinegar dressing
16
Roasted and pickled red and yellow beets with
artisanal soft cheese, watercress and vin cotto dressing
16
Homemade friselle with burrata, anchovies
and oven-dried tomatoes
16
Eggplant and smoked buffalo mozzarella timballo
with spicy tomato sauce and crispy eggplant
15
“Gnudi” Buffalo ricotta gnocchi, in butter and Parmigiano
Reggiano sauce, with sage and wild mushroom ragout
18
Grilled octopus with heart of escarole salad, celery,
Castelvetrano olives, pickled onions, extra virgin olive oil
and lemon dressing
19
Board of Italian salumi and cheeses, chicken liver crostini
and organic vegetables giardiniera
28
PRIMI
pasta & risotto
Trofie pasta in Bronte pistachio and basil pesto
26
Rigatoni alla Norma in tomato sauce, with sautéed
eggplant and aged ricotta cheese
23
Bucatini alle Sarde with wild fennel, red pepper, garlic,
pine nuts and raisins
26
Busiate Trapanesi with shellfish ragout and
cherry tomatoes
26
Artisanal tortelloni filled with fresh seasonal vegetables
in a San Marzano tomato sauce
26
Homemade spaghetti chitarra with rabbit ragout,
Taggiasche olives and rucola
26
Spaghetti carbonara style with guanciale, egg yolk,
Pecorino Romano and black pepper
23
Il Gattopardo paccheri pasta with “Genovese” sauce
26*
Gluten free pasta available
SECONDI
main course
Sicilian couscous with shellfish ragout, served in a skillet
36
Lightly breaded grilled swordfish with salmoriglio sauce
and caponata ghiotta
38
Pan-seared red snapper with fennel, capers and lemon
sauce
38
Grilled organic chicken with carrot purée and rainbow
carrot salad
30
Pan-seared duck breast “porchetta” with fennel pollen,
cipollini with aged balsamic vinegar and raisins
41
Grilled lamb chops “scottadito” flavored with tarragon,
served with roasted potatoes and sautéed mushrooms
49
Veal chop alla Milanese with organic arugula salad,
oven-dried cherry tomatoes and pearl onions
54
All natural beef burger topped with smoked buffalo
mozzarella on artisanal bread,
served with rosemary French fries
27
Grilled dry-aged rib eye served with rosemary
French fries and tomato and basil tart
104 (serves two people)
Chef’s assortment of fresh seasonal vegetables,
grilled and sautéed
24
Il Gattopardo paccheri pasta with “Genovese” sauce
CONTORNI
side dishes
Sicilian caponata, 10
Sautéed broccoli rabe with red pepper, 10
Sautéed spinach, 10
French fries, 10
Rosemary roasted potatoes, 10 Sautéed mixed wild mushrooms, 11
dolci
the leopard’s temptations
DOLCI
the leopard’s temptations
Almond frangipane tart of seasonal fresh fruits
on vanilla custard
13
Traditional torta di mascarpone “tiramisu” style
14
Traditional Sicilian cannoli filled with sheep’s milk
ricotta and chocolate chips
13
Nutella chocolate mousse served on hazelnut crunch
and banana gelato
13
Lemon-verbena panna cotta served with
blueberry compote
13
Semifreddo of ricotta di bufala and pear
with hazelnut biscotto
14
Traditional zabaione with fresh mixed berries
18
Artisanal Italian gelati and sorbetti
12
Daily selection of Italian cheeses served with
fresh fruits, nuts and fruit mustard
Selection of three cheeses, 15
Selection of five cheeses, 20