Leola by Scott Conant
“Dining in The Bahamas”
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About
Experience soulful Italian cuisine by Chef Scott Conant at Leola, an elegant fine dining restaurant at Baha Mar in Nassau, The Bahamas.
Menu
Breads
Focaccia Barese
baby tomato, broccoli rabe pesto, garden herbs
Stromboli
genoa salami, smoked mozzarella, confit tomato
Spuntini
Leola Antipasto
imported charcuterie and cheeses served with olive oil crackers, olives, almonds & traditional accompaniments
OSSETRA CAVIAR CANNOLI
crème fraîche, shallots, lemon zest
Mom’s Stuffed Peppers
pappa al pomodoro
Arancini
mozzarella, tomato, fontina fonduta
Roasted Shrimp
stewed tomatoes & calabrian chili butter
Antipasti
Local Lettuces
bluefields farms lettuces, balsamic vinaigrette, crispy parmigiano
Endive Caesar
little gem, radicchio, garlic mollica, black truffle dressing
Tuna Crudo
pistachio, green olive, mint & olio nuovo
Burrata
calabrian chili pesto, basil, pea shoots
Lobster Fritto Misto
local snapper, shrimp, calamari, zucchini, lemon aioli
"100 LAYER" EGGPLANT PARMIGIANA
pomodoro, basil
Polenta Cremosa
truffled shiitake mushrooms
Octopus Spedini
smoked potato crema & caper salmoriglio
Pasta & Grains
Pasta Al Pomodoro
chef’s signature sauce
Jumbo Lump Crab Rigatoni
calabrian chili, bottarga pangratatto
DUCK & FOIE GRAS TORTELLI
aged balsamic vinegar
Potato Gnocchi Al Forno
baked shrimp, ‘nduja pork sausage, mint mollica
FARRO & VEGETABLE RISOTTO
'genovese style' braised short rib ragu & horseradish agliata
Secondi
ROSEMARY-STEWED LENTILS
broccolini, concentrated tomatoes
Local Fish
livornese-caponata
Black Sea Bass
seafood fregola ragu, parsnip purée
Roasted Half Chicken
semolina pudding, fegato sauce
Osso Bucco
saffron polenta, soft herb-bone marrow gremolata
SPICED BEEF SHORT RIB STEAK
potato purée, broccolini, pickled mustard seed sugo
Bone-In New York Strip
30 oz, truffled patate anna, salsa verde
VEAL ALLA PARMIGIANA
baby tomato sauce, four cheese fonduta, burrata, basil salad, carved tableside for four to six guests
Make a Reservation
No cover fees — free to book
