The Leopard at Des Artistes in Lincoln Square New York City

Risotto

Risotto with clams and gray mullet bottarga

Fish

Broiled Dover Sole, olive oil and lemon, served with sautéed peas and escarole

Meat

Pan-seared veal filet scented with wild fennel pollen, served with Sicilian caponata and roasted potatoes

Dolce

Gianduia semifreddo with passion fruit sauce

Classic French Toast Scented

with vanilla beans, served with caramelized apples

'Gnudi' Buffalo Ricotta Gnocchi

in butter and Parmigiano Reggiano sauce, with sage and organic asparagus

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 Frisée Salad

with citrus segments

Grilled Octopus

with heart of escarole salad, celery, Castelvetrano olives, pickled onions, extra virgin olive oil and lemon dressing

Board of Italian Salumi and Cheeses

chicken liver crostini and organic vegetables giardiniera

Strozzapreti of Toasted Ancient Grains

with white ragout of octopus and Gaeta olives

Bucatini alle Sarde

with sardines, wild fennel, red pepper, garlic, pine nuts and raisins

Busiate Trapanesi

with shellfish ragout and cherry tomatoes

Il Gattopardo Paccheri Pasta

with 'Genovese' sauce

Spaghetti Carbonara Style

with guanciale, egg yolk, Pecorino Romano and black pepper

Grilled Organic Chicken

marinated in fresh herbs, served with sautéed French beans and roasted plum tomatoes

Pan-Seared Duck Breast 'Porchetta'

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

Veal Chop alla Milanese

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

Grilled Lamb Chops 'Scottadito' Flavored

with tarragon, served with vegetable caponata

All Natural Beef Burger

topped with smoked buffalo mozzarella on artisanal bread, served with rosemary French fries

Grilled Dry-Aged Rib Eye

served with rosemary French fries and tomato and basil tart

Chef's Assortment of Fresh Seasonal Vegetables

grilled and sautéed

French Fries

Rosemary Roasted Potatoes

Sautéed Mixed Wild Mushrooms

Sautéed French Beans

Lemon and Limoncello Semifreddo

Traditional Torta di Mascarpone 'Tiramisu' Style

Nutella Chocolate Mousse

served on hazelnut crunch and banana gelato

Traditional Zabaione

with fresh mixed berries

Artisanal Italian Gelati and Sorbetti

Chef's Assortment of Seasonal Fresh Fruits

Daily Selection of Italian Cheeses

served with fresh fruits, nuts and fruit mustard

Homemade Brioche French Toast

with organic maple syrup served with strawberry and orange salad

Cream of Asparagus and Spring Onions

'Uova All'arrabbiata' Poached Organic Eggs

with spicy tomato sauce and bread croutons, served in a skillet

Des Artistes Eggs Benedict

with Hollandaise sauce served with prosciutto San Daniele and herb roasted potatoes

Frittatina

with porcini mushrooms and oven-roasted fingerling potatoes

Omelet of Spring Vegetables

provola cheese and Parmegiano Reggiano

'Uova Fritte' Sunny Side up Organic Eggs

with Italian sweet sausage and sautéed broccoli rabe

Spaghetti 'Alla Carbonara' Style

with guanciale, egg yolk, Pecorino Romano and black pepper

Grilled Chicken Breast

over French beans and plum tomatoes, extra virgin olive oil and red wine vinegar dressing

Mozzarella 'In Carozza'

with light Cetara anchovy sauce

Ricotta and Basil Ravioli in Butter

sage and Parmigiano Reggiano sauce

Homemade Spaghetti 'Chitarra'

in tomato and basil sauce

Organic Beef Burger

topped with smoked mozzarella di bufala and caramelized red onions on brioche bread, served with French fries