The Leopard at Des Artistes

Insalata di Lattuga

Mixed lettuces, Prosciutto di Parma, pickled onions, Primo sale cheese, red wine vinaigrette

Carciofi

White wine braidsed artichoke hearts, spring onions, Raschera cheese, Malvasia vinegar

Bietole

Red and yellow beets, robiola cheese, baby kale, hazelnuts, lemon dressing

Cauliflower Salad

Served with crispy pancetta, sunflower seeds and aged modena balsamic reduction.

"Gnudi"

Ricotta di Bufala and potato gnocchi with Parmigiano Reggiano and sauteed winter mushrooms.

Polpo

Grilled Octopus, Lampascioni onions, celery, crispy Riso Venere

Gnocchi alla Romana

Semolina Gnocchi, Pecorino cheese, cherry tomatoes

Board of Italian Salumi and Cheeses

Served with chicken liver crostini and organic vegetable giardiniera.

"Vitello Tonnato"

Thin sliced roasted veal round topped with a creamy sauce of Sicilian tuna, anchovies and capers, over a bed of crispy salad.

Crab Cakes

Served with winter squash, served with tartar sauce.

Eggplant "In Tegamino"

With caciocavallo ragusano and stracciatella heart.

Eggplant and Smoked Buffalo Mozzarella

Eggplant and smoked buffalo mozzarella timballo with spicy tomato sauce and crispy eggplant.

Farro Salad

Farro salad with sautéed porcini, winter radicchio and puntarelle garnished with oven dried cherry tomatoes

Fresh Fava Beans

Microgreens and goat cheese salad with shaved pecorino Romano.

Gnudi

Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce with sage and wild mushroom ragout.

Grilled Butternut Squash

With Winter wild radicchio salad.

Grilled Octopus and Fennel Salad

Grilled octopus and fennel salad with Castelvetrano olives, pickled onions, extra virgin olive oil and lemon dressing.

Homemade Friselle

Homemade friselle with burrata, anchovies and oven-dried tomatoes.

Honeydew, Celery and Cucumber Salad

Honeydew, celery and cucumber salad with "Caesare Giaccone" moscato vinegar dressing.

Insalata di Rinforzo

With pickled eggplant, broccoli, cauliflower, and sauteed sweet shrimp.

Marinated Artichokes

Thinly sliced baby artichokes marinated with olive oil and lemon, over frisee salad, finished with shaved Parmigiano and micro greens.

Panzanella

Country bread salad with Campari tomatoes, roasted peppers and stracciatella Fiocco di Neve.

Poached sturgeon salad

with organic chickpeas in extra virgin olive oil and lemon dressing

Roasted and Pickled Red and Yellow Beets

Roasted and pickled red and yellow beets with artisanal soft cheese, watercress and vino cotto dressing.

Shrimp Salad

Panzanella style, with tomato soaked breadcrumbs, onions and basil, in extra virgin olive oil and vinegar dressing.

Smoked Tuna Carpaccio

Over fennel and frisee salad with citrus segments.

Thinly sliced baby artichokes marinated with olive oil and lemon, over frisée salad, finished with shaved Parmigiano Reggiano and micro greens

Rigatoni

Cacio e Pepe

Raviolo Schiaffo

Ricotta, seasonal vegetables, lemon and butter sauce

Rigatoni all Norma

Sauteed eggplant, tomato, aged ricotta cheese.

Cavatelli

Lobster, artichoke and bottarga.

Lasagna Ennese

Pork ragu', Marsala wine, piacentinu cheese.

Artisanal Agnolotti

Served with braised veal and ricotta in its own sauce scented with marjoram.

Il Gattopardo Paccheri Genovese

Slow cocked pork and onions.

"Grano Saraceno"

Wild buckwheat. Straccetti pasta with veal and porcini mushrooms.

Artisanal Fagottini

Filled with ricotta organic spring greens and Buffalo ricotta, in a fresh tomato and marjoram sauce.

Artisanal Ravioli

Served with eggplant and Buffalo ricotta with fresh tomatoes and basil sauce.

Artisanal Tortelloni

Filled with fresh seasonal vegetables in a San Marzano tomato sauce.

Artisanal tortelloni of pumpkin

Artisanal tortelloni of pumpkin and buffalo ricotta in butter and walnut sauce

Conchiglie pasta

with broccoli Romanesco, Gaeta olives and pecorino cheese, scented with Cetara anchovies

Fagottini pasta

filled with porcini mushrooms and robiola cheese, in its own sauce

Grano Saraceno

Wild buckwheat fettuccine with cherry tomatoes and basil sauce.

Homemade Spaghetti Chitarra

With rabbit ragout, Taggiasche olives and rucola.

Maltaggliati with Wild Game

And porcini mushroom ragu.

Manfredi pasta in Piennolo tomatoes

Manfredi pasta in Piennolo tomatoes and buffalo ricotta sauce

Orecchiette with Broccoli Romanesco

and Cetara anchovy sauce.

Spaghetti Carbonara

With guanciale, egg yolk, Pecorino Romano and black pepper.

Strozzapreti

Toasted ancient grains with a white ragout of octopus and Gaeta olives.

Trofie

Trofie pasta in bronte pistachip and basil pesto.

Trofie al Pesto

Pistacchio di Bronte, basil and pecorino Romano.

Lightly Breaded Grilled Swordfish

Served with salmoriglio sauce and caponata ghiotta.

Pan Seared Turbot

Served with lemon, capers and served with sauteed broccoli Romanesco.

Traditional Sicilian Couscous

Served with shelfish ragout and served in a skillet.

Grilled Organic Hudson Valley chicken

Marinated in fresh herbs, served with sauteed shiitake mushrooms and roasted potatoes.

Oven Roasted Duck Breast in Vincotto

Served with mashed potatoes and caramelized cipollini onions.

Veal Chop alla Milanese

Served with organic arugula salad, oven dried cherry tomatoes and pearl onions.

Lamb Chop Scottadito

Served with sauteed mixed mushrooms and roasted potatoes.

All Natural Colorado Wagyu Beef Burger

Topped with smoked mozzarella di Bufala on artisanal bread and served with rosemary french fries.

Grilled Dry Aged Ribeye

Serves 2 people. Served with rosemary french fries.

Rabbit Leg

Scented with summer truffles, served with sauteed mushrooms and potatoes.

Fresh Seasonal Vegetables

Chef's assortment of fresh seasonal vegetables, grilled and sauteed.

Grilled Tuna Steak

Served with a mosaic of summer vegetables.

Halibut "In Brodetto"

With baby artichoke and fingerling potatoes.

Pan-Seared Duck Breast

Porchetta with fennel pollen, cipollini with aged balsamic vinegar, pickled raisins and vegetable caponata.

Pan-Seared Red Snapper

Pan-seared red snapper with fennel, capers and lemon sauce.

Swordfish Steak

Sautéed swordfish steak with cherry tomatoes, capers and black olives

Venison loin in a red wine and juniper sauce

served with black whole grain “riso Venere”

Venison loin with juniper and red wine reduction

Venison loin with juniper and red wine reduction served with braised fenne

Caponata of Seasonal Vegetables

Sauteed Spinach

Rosemary Roasted Potatoes

French Fries

Sauteed Mixed Mushrooms

Sauteed Broccoli Rabe

Served with red pepper.

Black whole grain riso Venere with sun dried tomatoes

Brussels sprouts sautéed with pancetta

Brussels sprouts sautéed with pancetta

Fennel

Sauteed with red onions, pinole nuts, and raisins.

Sauteed Baby Brussels Sprouts

Sauteed French Beans

Sautéed brussels sprouts on pancetta

Delizia al Limone

Delicate sponge cake soaked in limoncello amalfitano with white chocolate curls.

Chestnut Semifreddo

Served with vanilla sauce and marron glace.

Classic Marscarpone Tiramisu

Ricotta Dome with Candied Fruit

Covered with dark chocolate.

Flourless Torta Caprese al Limoncello

Nutella Chocolate Mousse

Served on hazelnut crunch.

Selection of Seasonal Fresh Fruits

Chef’s Assortment of Italian Cheeses

Served with dried fruits, nuts and sweet mustard.

Traditional Zabaione with Fresh Mixed Berries

Artisanal Italian Gelato and Sorbet

Almond Frangipane Tart

Seasonal fresh fruits on vanilla custard.

Apple Bavarsese

Covered with fresh strawberry gelatina.

Bignet Filled with Piedmontese Hazelnut Custard Cream

Carrot and Stracchino Cake with Caramelized Carrots

Chestnut Bavarese

Chestnut and buffalo ricotta Bavarese with chocolate sauce

Chestnut and Buffalo Ricotta Semifreddo

Covered with dark chocolate.

Chestnut and Ricotta Semifreddo with Chocolate Sauce

Layers of coconut mousse and passion fruit cream, topped with fruit macedonia

Lemon and Limoncello Semifreddo

Lemon-Verbena "Panna Cotta"

Served with blueberry compote.

Passion Fruit Custard Tart

Semifreddo of Ricotta di Bufala

Served with pear with hazelnut biscotto.

Traditional Sicillian Cannoli

Filled with sheep's milk ricotta and chocolate chips.

Traditional Torta di Mascarpone

"Tiramisu" style.

Tropical Symphony

Crumbled praline alle mandorle layered with cream of fresh mango and lime, topped with passion fruit mousseline.

Walnut pear tart

Walnut pear tart served with Italian gelato alla vaniglia

Warm Apple Tart

Served with hazelnut and vanilla sauce.

Can Soda

Natural Water

33.8 oz. bottle.

Sparkling Water

33.8 oz. bottle.

House Brewed Iced Tea