our story
Award winning chef Omar Torres brings a new concept to Orlando, The City Beautiful, with this artisanal modern kitchen and celler. A plant-seafood based restaurant that creates perfect synergy between local farmers and top worldwide winemakers. With the restaurant carrying the name of Chef Omar's beautiful daughter, Leiah promises to be on top of the local cuisine at a global level.
Leiah is an experience that elevates the senses and satisfy the palate. An expression of art, a sensation of well being, a status of royalty for everyone. A chef driven home-style kitchen that makes perfect symphony with the most luxurious elements of land and sea. A service that fulfills the unspoken wishes of our guests. A unique experience.
At Leiah’s we only use top quality produce from responsible farmers whose practices proper agriculture.​ Our farmers are strictly selected as part of an intense research and inspections to ensure all fruits and vegetables are cultivated naturally in a responsible environment.
We carefully select our seafood from the right purveyor and fisheries to make sure nature guidelines and rules are being followed to allow proper reproduction. We strongly support and encourage clean oceans.
Our high quality of plates, silverware and glassware is artistically handcrafted by regional artisans. Inspired by the sea and the land to create beautiful pieces that pairs perfectly with out edible art elaborated specifically for our guests.
A place where the farmer, the fisherman, the artisan and the chef meet to create magic. An ambiance of love for nature. An elegant and approachable touch where the predominant colors are blue and white with gold accent. Beautiful lighting creates an ambiance to the room that’s decorated with some beautiful artisanal pieces. The restaurant look is clean, fresh, and the kitchen is visible for all to enjoy the view of professionally food preparation.
first
tapas
second
salads
third
mains
CHARCUTERIE CART
MP
artisan cheese, cured meats, bread marmalade, honey, pickled vegetables
CORN CHOWDER
9
lime, cilantro, poblano, chipotle
queso fresco, avocado mousse, chili oil
CROQUETA
12
russet potato, 1855 beef, aged fontina
sourdough crust, dates-shallot confit
MUSSELS
14
lobster brodo, yellow tomato, fennel
lemon, tomato bruschetta
PIEROGIES
12
russet potato, aged cheddar
vidallia onion, lemon butter
ARUGULA - KALE
14
tomato, onion, cucumber, radish, pecan
cage-free egg, avocado-herb dressing
ANCIENT GRAIN
15
cabernet pears, Asher blue, farro
quinoa, walnuts, maple dressing
MALLORCA MEDIANOCHE
16
mojo pork, ham, gruyere
mustard, pickle, Mallorca bread
TURKEY
14
arugula-apple slaw, Swiss
mustard aioli, cranberry wheat loaf
AGNOLOTTI
17
wild mushroom, spinach, black truffle
white wine-lemon butter
LAMB RAGOUT
21
pappardelle, onion blossom
cabernet-tomato reduction
TORTELLINI
16
heirloom tomato, spinach, ricotta
Parmigiano Reggiano, herbal blend
RIBEYE
48
cage-free egg, russet potato frits
ramps, chimichurri
KOROBUTA PORK CHOP
29
cherrywood smoked, radicchio, onion
carrot, pickled watermelon rind
KING CRAB ESCABECHE
pana, espelette, avocado
lemon, manzanilla olives
16
SMOKED CRUDO
16
tuna, salmon, hamachi, grouper
radish, hackleback caviar, aji amarillo
JAMON IBERICO
cabernet infused pitaya, tarragon
shallot confit, Lil'Moo, sea salt
15
OCTOPUS - SHRIMP CEVICHE
roccoto, aji amarillo, lemon, cilantro
avocado, cilantro, plantain
14
AVOCADO-MELON
12
compressed watermelon, cuke bloom
tomato, onion flower, honey-wheat
ROMAINE - RADDICHIO
Parmigiano Reggiano, bottarga
anchovies, capers, red wine vinaigrette
BEETS
kale, radish, goat cheese, fennel
local orange, pecan, lemon vinaigrette
12
14
SHORT RIB GRILLED CHEESE
16
aged gouda, pickled onion
jalapeno-cheddar loaf, tomato bisque
M + B BURGER
16
pork belly, tomato jam, arugula
pickled onion, herb aioli, Mallorca bun
TACOS AL PASTOR
19
heirloom yellow homini tortilla
pineapple, avocado,, onion, cilantro
RED SNAPPER
28
spinach capellini, lemongrass butter
ricotta, fennel pollen, aji amarillo
CHICKEN MILANESE
22
arugula, tomato, carrots, onion, peas
lemon-caper butter, Parmigiano Reggiano
FARROTTO VERDE
16
parsnips, peas, kale, baby squash, kinome
fiddlehead fern, fennel, pickled cabbage
SWEET POTATO GNOCCHI
15
dates, butternut squash croquetes
pistachio, opal basil, aged pecorino
consumer advisory: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. --section 3-603.11, fda food code
tasting menu - JUNE 14, 2024
VIDALIA ONION BouQUETE
mustard, pistachio galantine, shallot confit, lardo
beets & pana escabeche
pea tendrils, blood orange, pickled onion, walnut
tonburi
fiddlehead fern, red ribbon sorrel, chayote, kinome, carambola
tuna otoro
kombu rice, quail egg, nasturtium, barrel aged shoyu, hackleback caviar
oyster
osetra caviar, lemongrass milk, tarragon oil, fennel pollen, blue algae
gulf lobster agnolotti
braised kale, Lil'Moo, lemon, botarga
hogfish
zucchini, chili pepper, passionfruit, lemongrass air, wasabi root
salmon brule
asparagus, mustard crema, salmon roe, maple sugar
a5 wagyu
shiso chimichurri, oca, garlic root, kohlrabi
short rib
parsnips puree, dragon carrot, tomato confit
citrus in florida
key lime, blood orange, coconut, kumquat, grapefruit
cappucino
cocoa, sugar donut, espresso creme
consumer advisory: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. --section 3-603.11, fda food code