COME CELEBRATE THE NEW YEAR
WITH US AT DES ARTISTES ...
ITALIAN STYLE!
NEW YEAR’S EVE SPECIALS / SATURDAY 12/31
IN ADDITION TO OUR A LA CARTE MENU
(available for reservations until 8 PM only)
ANTIPASTI
THE LEOPARD WILL SERVE OUR FULL A LA CARTE
MENU PLUS NEW YEAR’S SPECIALS FOR 5-8PM
RESERVATIONS.
appetizers
Selection of West Coast oysters in a mignonette sauce 26
Fried artichoke Giudea style and natural aged Parma prosciutto 26
ZUPPA
soup
Organic farro and porcini mushroom soup 18
FOR THE 10-10:30PM RESERVATIONS, WE ARE
PRIMI
PREPARING A VERY SPECIAL SELECTION OF OUR
Ravioli all’aragosta with lobster and tomato sauce 28
Risotto with prosecco, winter radicchio and stracchino cheese 28
FAVORITE ITALIAN NEW YEAR’S RECIPES.
pasta & risotto
PLEASE NOTE THAT ONLY THE PRE-SET NEW YEAR’S EVE
SECONDI
MENU WILL BE AVAILABLE FOR THE LAST SEATING
Sautéed veal medallion scented with wild fennel pollen, served with
roasted fingerling potatoes and Brussels sprouts 52
Traditional “Cotechino con Lenticchie”. Fresh Italian sweet pork sausage,
slow cooked with organic lentils and herbs 38
Gently roasted Mediterranean Branzino, olive oil and lemon dressing,
served with vegetable caponata 54
(10-11PM), AT $ 160 (BEFORE TAX AND GRATUITY).
(Pre-Set menu details on the following page)
SPECIAL DECORATIONS AND COUNTDOWN
CELEBRATIONS! RESERVATIONS ARE REQUIRED.
ON YOUR MARK ... GET SET ...
BUON APPETITO 2017!
main course
DOLCI DI CAPODANNO desserts
Nougat and buffalo ricotta parfait in a chocolate sauce 18
Warm Chocolate Lava cake with caramel gelato 18
NEW YEAR’S EVE SET MENU - LAST SEATINGS 10-10:30PM
*** Please note that only New Year’s Eve Set Menu will be available for 10PM and 10:30PM reservations
at $ 160.00 per person (plus tax and gratuity) - a la carte menu not available.
Special decorations and countdown celebrations! Happy New Year!
Welcome
Flute of Italian Spumante served as aperitif
To begin with…
Selection of West Coast oysters in a mignonette sauce
í
Fried artichoke Giudea style and natural aged Parma prosciutto
í
Organic farro and porcini mushroom soup
Followed by pasta or risotto
Ravioli all’aragosta with lobster and tomato sauce
í
Risotto with prosecco, winter radicchio and stracchino cheese
Choice of Main Course
Sautéed veal medallion scented with wild fennel pollen, served with roasted fingerling potatoes and Brussels sprouts
í
Traditional “Cotechino con Lenticchie”. Fresh Italian sweet pork sausage slow cooked with organic lentils and herbs
í
Gently roasted Mediterranean Branzino, olive oil and lemon dressing, served with vegetable caponata
New Years Temptations
Nougat and buffalo ricotta parfait in a chocolate sauce
í
Warm Chocolate Lava cake with caramel gelato
BUON CAPODANNO!