New Haven Restaurant Week / Sunday, April 15th - Friday April 20th, 2012

First Course
Pane Cotto
“often imitated but never duplicated” – sautéed greens/ beans/ rustic bread – only at leon’s

Jumbo Stuffed Clams

jumbo rhode island clams/ sweet spanish onions/ breadcrumbs and herbs/ compound butter – white wine

Eggplant Rollatini
golden fried eggplant/ ricotta cheese/ pecorino-romano/ marinara sauce/ smothered in mozzarella

Soup of the Day - Bowl

market selection/ chef choice

Insalata
baby mixed greens/ radicchio/ shaved fennel/ red wine vinegar/ lemon and extra virgin olive oil

Second Course
Veal Fontina
tender veal scallopine/ sautéed wild mushrooms/ baby spinach/ fontina cheese/ demi-glace reduction

Gypsy Chicken
semi-boneless chicken/ fennel sausage/ caramelized onions/ hot cherry peppers/ fried potatoes/
red wine vinegar and natural demi-glace reduction

Pork Sweet & Hot

sautéed boneless pork loin/ tri-colored sweet peppers/ local HOT cherry peppers/
sautéed spanish onions/ fried potatoes/ demi reduction

Penne alla Vodka & Meatballs

traditional vodka sauce/ house made meatballs/ ricotta cheese/ grated parmesan

Tilapia Florentine
tender white fish/ light egg batter sautéed golden/ sautéed baby spinach/ garlic herb compound butter/
white wine - lemon reduction

Scrod and Escarole Siciliano Style

pan sautéed “day boat” scrod/ slivered golden fried garlic/ chili flakes/ hearts of braised escarole/ spanish anchovies/
baby capers/ toasted pignoli nuts/ black olives - A MUST TRY!!

Third Course
Carrot Cake
toasted coconut/ walnuts/ cream cheese frosting/ caramel sauce

Chocolate - Espresso Panna Cotta

few eating pleasures are greater than a mouthful of this creamy rich eye opening dessert
(gluten free) (nut free)

Cannoli Siciliano
crispy housemade cannoli shell/ vanilla enhanced impastata/ callebaut chocolate pistols

$18 – Lunch / $32 – Dinner

*beverages, tax and gratuity not included/ no substitutions/

menu subject to change depending on market availability

*Thoroughly cooked meats, poultry, seafood, shellfish or eggs reduce the risk of food – born illness