Dinner Menu
Antipasti
Frittura di Calamaretti con Rughetta
Pan Fried Calamari with Peperoncini Aioli ● 19
Scampi alla Brace
Grilled Madagascar U3 Head-On Prawn ● 20
Pâté Rustica
Our House-Made Pâté ● 15
Le Classiche Lumache
Roasted Snails in Garlic, Parsley, Butter, and Parmesan ● 18
Vitello Tonnato
Thinly Sliced Veal, with Favignana
Tuna Sauce and Caper Berries ● 19
Foie Gras della Casa
Foie Gras; Chef‘s Seasonal Inspiration ● MP
Manzo Tartara
Raw Chopped USDA Aged Prime Beef
topped with Truffled Poached Quail Egg ● 26
Tonno Tartara
Sushi Grade Raw Chopped Ahi Tuna Tartare ● 20
Pizzoccheria
Prosciutto con Frutta di Stagione
Twenty-Four Month Aged Prosciutto di Parma
with Seasonal Fruit ● 19
Selezione di Affettati Regionali Tipici
Italiani e Sottaceti
Our House Selection of Imported Cured Meats ● 20
Itinerario di Formaggi Italiani con le Nostre Mostarde
Imported Italian Cheeses with Sweet and Spicy Jams ● 20
Soffice Burrata Fresca in Foglia con Olio Verde
Burrata Cheese, Imported from Puglia, Prosciutto di Parma with Cracked
Black Pepper and Extra Virgin Olive Oil ● 29
Caprese con Mozzarella di Bufala e Foglie di Basilico
Tomato and Buffalo Mozzarella with Fresh Torn Basil and Extra Virgin Olive Oil ● 19
Carpaccio
Carpaccio di Manzo con Arugola e Scaglie di
Parmigiano Reggiano
Thinly Sliced Raw USDA Prime Aged Filet with Porcini Mushrooms and Imported White Truffle Oil ● 20
Carpaccio di Tonno Mediterraneo con Capperi
Thinly Sliced Raw Sushi Grade Ahi Tuna with Caviar and a Blood Orange Reduction ● 19
Carpaccio di Salmone
Thinly Sliced House-Made Gravlax
with Caviar and Crème Fraîche ● 19
Insalata
Insalata Mista Apicius
Mixed Field Greens, Cherry Tomatoes, Pearl Onions, Roasted Pine Nuts, Cucumber, and House Made Vinaigrette ● 13
Insalatina di Pomodoro con Cipolla e Gorgonzola
Tomato, Gorgonzola Dolce, Red Onion, and a Balsamic Reduction and Olive Oil ● 13
Lattuga Romana Alla Cesare
Romaine Hearts, Shaved Parmigiano Reggiano, a Ciabatta Crostini, and Caesar Dressing ● 13
Rughetta con Fighi e Formaggio di Capra
Rochette, a Goat Cheese Crostini, Poached Figs, Toasted Pine Nuts,
and Balsamic Vinaigrette ● 15
Primi Piatti
Pasta Fresca
All Pastas are Made In-House
Spaghetti di Chitarra Tradizionali alle Vongole Veraci
Clams, Garlic, Parsley, and Extra Virgin Olive Oil ● 28
Spaghetti di Chitarra ai Frutti di Mare
Madascar U3 Head-On Prawn, Mussels, Clams, Calamari, Cherry Tomatoes,
and Garlic in a Fennel Pernod Sauce ● 39
Spaghetti di Chitarra al Pomodoro
Fresh Tomatoes, Garlic, Extra Virgin Olive Oil, and Basil ● 20
Pappardelle all’Aragosta
Papperdelle Pasta, Maine Lobster, Imported Italian
Olive Oil, Garlic, Parsley, Basil, Cherry Tomatoes,
Hot Chilies in a Rosé Sauce ● 39
Pappardelle al Ragu’di Bologna
Papperdelle Pasta and Braised Beef in a Chianti Sauce ● 26
Papperdelle con funghi Selvaggi
A Selection of Imported Wild Forest Mushroom ● 28
Spaghetti di Chiatarra con Scampi
Madagascar U3 Head-On Prawns ● 29
Pasta Fresca Farcita
Ravioli
Medaglioni all’Aragosta
Maine Lobster Medaglioni Topped with Lobster, Caviar and a Crème Fraîche
in a Rosé Lobster Demi Glace ● 35
Fagottini al Tartufo Bianco e Nero
Whipped Butter Cream Filled Purses
with Fresh Shaved Black Truffles ● 33
Ravioli di Zucca
Butternut Squash Ravioli with Toasted Chestnuts, and Pecorino Toscano in a Sage Butter Sauce ● 26
Gnocchi
Gnocchi Apicius
Gnocchi with Truffles, Peas, and Chanterelle Mushrooms ● 33
Gnocchi al Ragu’ di Bologna
Gnocchi in a Classic Bolognese ● 29
Risotti
Risotto del Bosco
Chantarelle, Porcini, Shitake, and Hens of the Wood
Mushrooms, White Wine, and Parmigiano ● 29
Risotto Frutti di Mare
Madagascar U3 Head-On Prawn, Mussels, Clams, Calamari, Cherry Tomatoes, and
Garlic in a Fennel Pernod Sauce ● 39
Risotto Apicius
Duck Confit Risotto in a Truffled
Demi Glace with Foie Gras ● 45
Secondi Di Carne
Vitello
Costoletta di Vitello ai Fungi di Bosco
Nodino (Center Cut) Long Bone Veal Chop with Assorted Wild Mushrooms in a Vin Santo Sauce ● 48
Costoletta di Vitello alla Milanese
or Leopold's Vagabond Style
Nodino (Center Cut) 16oz Long Bone Veal Chop Breaded and Pan Sautéed with a Baby Arugula Salad ● 45
Costoletta di Vitello alla Fiorentina
Nodino (Center Cut) 16oz Long Bone Veal Chop with Prosciutto, Baby Spinach, Fresh Sage, in a Truffled Mornay Sauce ● 48
Carne Bovina e Selvaggina
Cinghiale Molliere
Slow Braised Wild Boar Osso Bucco in a Barolo Wine Reduction; Served with Farro and Baby Vegetables ● 36
Anatra in due Modi
Roasted Duck Breast and Duck Confit in a Grand Marnier
Demi Glace; Served with a Truffled Wild Mushroom
Polenta and Baby Vegetables ● 36
Poussin Roti Aux Jus et Pommes Rissole
Roasted Organic Baby Chicken Aus Jus Served with Roasted Potatoes and Baby Vegetables ● 28
Secondi di Pesce
Filetto di Tonno
Seared Yellowfin Tuna Loin with a Sherry Glaze; Served with a Roasted Root Vegetable Risotto ● 35
Salmone Selvatico
Roasted Wild Salmon with a Mustard Crust; Served with Butternut Squash Flan, Baby Glazed Pearl Onions, and Prosecco Caviar Beurre Blanc ● 35
Spigola Cilena con Tartufo Nero
Roasted Chilean Seabass; Served with a Wild Forest Mushroom Tart and a Truffled Demi Glace ● 39
Capesante Scottato
Seared Jumbo Sea Scallops in a Chianti Reduction; Served with Wild Forest
Mushroom Risotto and Baby Vegetables ● 39
Leopold’s Pesce
Leopold’s Bouillabaisse
Bouillabaisse for Two ● MP
Scampi alla Brace
Grilled Madagascar U3 Head-On Prawn ● MP
Branzino del Giorno
Mediterranean Whole Sea Bass Baked ● MP
Dentice Intero
Leopold’s Whole Snapper Special ● MP
Aragosta del Giorno
Leopold’s Whole Lobster Special ● MP
Bovina Apicius
All of our Meats are USDA Prime
Nine Weeks In-House Aged Beef
New York Strip
14oz. ● 45
New York Strip
20oz. ● 60
Barrel-cut Filet
8oz. ● 40
Barrel-cut Filet
14oz. ● 49
Bovina Fiorentina
(for two)
48oz. ● MP
Double Cut Lamb Chops
12oz. ● 45
Nodino Veal Chop
16oz. ● 60
Tomahawk
40oz. ● MP
Sauces
● 5
Green Peppercorn
Apicius Butter
Bordelaise
Béarnaise
Gorgonzola Cream
Sides
Truffled Mashed Potatoes
Small ● 11 Large ● 15
Truffled French Fries with Parmesan
● 11
Potatoes Au Gratin
● 15
Leo’s Peppers
● 15
Sauteed Spinach
Small ● 11 Large ● 15
Sauteed Assorted Wild Forest Mushrooms
Small ● 15 Large ● 20
Sauteed Escarole with Breadcrumbs and Parmigiano
Small ● 11 Large ● 15
Steamed Asparagus with Béarnaise
Small ● 11 Large ● 15
Broccoli Rapini
Small ● 8 Large ● 11