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The Leopard at des Artistes

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Italian
  • 1 W 67th St, New York NY10023 40.773199 -73.978535
  • (At Central Park W)
  • click map to interact
  • (212) 787-8767
  • 0

A La Carte Menu

Appetizers & Salads

Arugula And Radicchio Salad with marinated and grilled butternut squash topped with shaved parmigiano reggiano and pomegranate seeds   14.00
Fennel And Orange Salad with extra virgin olive oil, white wine vinegar and nocellara olives   10.00
Roasted Red And Yellow Beets And Watercress Salad with spicy gorgonzola and almonds   11.00
Mixed Seasonal Organic Green Salad with extra virgin olive oil and muscat vinegar   9.00
Traditional Baccalá Mantecato with garlic crouton, endive, asparagus in "bagnacauda", scented with pecorino   18.00
Fregula Sardinian Style with mussels in a light tomato brodetto   16.00
Smoked Veal Salad with organic frisée, carrots, celery roots and prezzemolo pesto   20.00
Eggplant And Smoked Buffalo Mozzarella Timbale with spicy tomato sauce   14.00
Grilled Octopus And Celery Potato Salad with extra virgin olive oil and lemon dressing, and green olives   18.00
Winter Squash And Ricotta "Gnudo" with sautéed spinach in a butter and sage sauce   14.00
Tavola Rustica, Board Of Italian Cured Meats And Cheeses, Garnished with fruits, nuts and fruit mustard   24.00
Soup & Appetizer Of The Day    

For The Table

Sicilian Caponata    8.00
Sautéed Spinach    8.00
Roasted mashed, or french fries potatoes   8.00
Broccoli Rabe with red pepper   10.00
Sautéed Wild Mushrooms    12.00


Orecchiette with cauliflower, sundried tomato breadcrumbs and "colatura d’ alici"   19.00
Rigatoni Alla Norma In Tomato Sauce with sautéed eggplant and aged ricotta cheese   18.00
Busiate Trapanesi with shellfish ragout, peperoncini and fresh tomatoes   21.00
Farro Spaghetti with grilled zucchini, roasted plum tomatoes, and organic basil   21.00
Bucatini with sardines, onions, wild fennel, pine nuts, and raisins   20.00
Spaghetti Alla Carbonara Style with pancetta, egg yolk, pecorino romano,parmigiano reggiano and black pepper   22.00
Ravioli filled with braised artichoke and burrata cheese, in light tomato marjoram sauce   21.00
Homemade Pappardelle with wild boar ragout marinated with aglianico di taurasi   22.00
Pasta & Risotto Of The Day    
Gluten Free Pasta Available

Main Course

Shellfish Ragout served with organic couscous   30.00
Lightly Breaded Grilled Swordfish with salmoriglio sauce and caponata ghiotta   34.00
Pan Seared Sea Scallops with sweet garlic sauce topped with crispy parsnips and zucchini   40.00
Potato Crusted Fresh Codfish with jerusalem and baby artichokes, gaeta olives, in light tomato lobster sauce   40.00
Grilled Organic Chicken with farro and wild mushroom salad   29.00
Veal Loin Milanese Style with organic arugula and cherry tomato salad   44.00
All Natural Beef Burger topped with smoked buffalo mozzarella on artisan bread, served with rosemary french fries or green zucchini chips   26.00
Grilled Berkshire Pork with fruit mustard, broccoli rabe and roasted potatoes   38.00
Meatloaf "Il Gattopardo" served with mashed potatoes and sautéed spinach   26.00
Grilled Dry Aged Rib Eye served with rosemary french fries  (serves 2 ppl) 90.00
Slow Braised Colorado Lamb Ossobuco served with sautéed spinach and celery root purée   38.00
Chef’s Selection Of Fresh Seasonal Sautéed Vegetables    28.00

The Leopard Temptations

Profitteroli Al Cioccolato served with vanilla gelato and decadent chocolate sauce   10.00
Torta Di Zucca, Butternut Squash Pie with red wine reduction served with walnut gelato   11.00
Combination Of White And Dark Chocolate Mousse On Chocolate Cake Disk topped with pomegranate seeds   10.00
Citrus Cheese Cake with blueberry sorbet   10.00
Mascarpone Panna Cotta with seasonal citrus fruit, on homemade cookie and candied citrus zest   11.00
Traditional Sicilian Cannoli filled with sheep’s milk ricotta and chocolate chips   10.00
Pistachio Semifreddo with italian amarena cherries   11.00
Traditional Zabaione with fresh mixed berries   18.00
Warm Tortino Di Cioccolato with vanilla gelato and dry fruit compote   11.00
Chef’s Seasonal Fruit Plate    12.00
Artisanal Gelati & Sorbetti    10.00
Daily Selection Of Italian Cheeses served with fresh fruits, nuts and fruit mustard (3) 15.00(5) 20.00


Full A La Carte Available At The Bar, Plus

Uno Due Tre italian wine taste selection of three exquisite italian wines from the leopard list. discover new passions, enjoy old friends. (three 2 ounces wine tasting, selection varies daily. cheers!)   20.00
Tavola Rustica board of italian cured meats and cheeses, garnished with nuts and fruit mustard. (daily chef’s selection of three cheeses and three cured meats)   24.00
Formaggi chef’s seasonally selection of italian cheeses served with fresh fruits, nuts and fruit mustard.   
selection of cheeses (3) 15.00(5) 20.00


Pre & Post Theather At Des Artistes

Mon-Fri: 5pm-6pm & 9:30pm-11:30pm

Three-Course Dinner From Chef’s Suggestions

Two From Bellow And One Dessert

Arugula And Radicchio Salad with marinated and grilled squash topped with shaved parmigiano reggiano and pomegranate seeds   
Marinated And Smoked Swordfish Carpaccio with fennel and orange salad, dressed with sicilian extra virgin olive oil and lemon   
The Leopard’s Soup    
Naked Ravioli (Gnudi) Of Butternut Squash And Organic Ricotta with parmigiano reggiano, butter and sage sauce   
Homemade Spaghetti Chitarra In Cherry Tomato Basil Sauce    
Chickpeas Panelle served with sautéed broccoli rabe and braised endive   
Pan Seared Codfish with classic eggplant caponata   
Meatloaf "Il Gattopardo" served with mashed potatoes and sautéed spinach   

Season’s Temptation Selection

Mascarpone Panna Cotta with seasonal citrus fruit, on homemade cookie and candied citrus zest   
Warm Tortino Di Cioccolato with vanilla gelato and dry fruit compote   
Artisanal Gelati Or Sorbetti    



Saturdays And Sundays: 11:30am-3pm. Fresh-Squeezed Organic Orange Juice Available. All Brunch Eggs And Omelets Are Made With Local Eggs.

Sweet Breakfast, Cereal And Fruit

Selection Of Homemade Muffins, Scones, Danish, And Coffee Cake served with butter and homemade jam   15.00
Large Dutch Pancake with new york apples, nutella mousse and side of bourbon syrup   12.00
Homemade Brioche French Toast served with organic maple syrup and caramelized banana   12.00
Homemade Granola with yogurt and fresh fruit   11.00
Chef’s Assortment Of Seasonal Fresh Fruit    8.00

Eggs And Omelettes

Uova All’ Amatriciana poached organic eggs in italian bacon, onion and cherry tomato sauce served in a skillet   15.00
Stracciatella roman style egg-drop soup, parmigiano reggiano, sautéed spinach and nutmeg in a guinea fowl stock   8.00
Des Artistes Eggs Benedict with hollandaise sauce served with san daniele prosciutto and roasted fingerling potatoes   14.00
Frittatina Filante organic eggs, spinach and buffalo mozzarella   14.00
Omelet Of Winter Mushrooms black truffle and asiago cheese   15.00
Traditional Scrambled Eggs with italian sweet sausage served with roasted fingerling potatoes   14.00
Spaghetti Alla Carbonara Style with pancetta, egg yolk, pecorino romano, parmigiano reggiano and black pepper   18.00
Frittatina Of The Day    

Beyond Brunch

Soup Of The Day    8.00
Organic Mixed Field Greens Salad On Extra Virgin Olive Oil    8.00
Pollo Al Limone pulled roasted free-range chicken salad with cherry tomato, frisée, fennel, celery, and green olives   13.00
Organic Beef Burger topped with smoked buffalo mozzarella and caramelized red onions on brioche bread, served with french fries   14.00
Ravioli filled with braised artichoke and burrata cheese in a light tomato and marjoram sauce   15.00
Traditional Neapolitan Meatloaf Over Mashed Potatoes    18.00
Homemade Spaghetti Chitarra In Tomato And Basil Sauce    15.00
Italian Fish & Chips, Beer Battered Mediterranean Branzino Fillet with crispy zucchini and caper aioli   20.00
Smoked Scottish Salmon asparagus tomato salad, on toasted country bread   15.00
Toasted Rustic Bread Panino with san daniele prosciutto and taleggio cheese   16.00


Wines By The Glass


Spumante "Il Sogno Di Nuschese" N.V.    14.00
Ferrari Rose N.V.    22.00
Billecart Salmon "Brut Reserve" N.V.    26.00


Rose Cerasuolo D’abruzzo 2012 "Marramiero"    14.00


Malvasia trebbiano / verdello "dicalla" 2011   12.00
Manzoni Bianco 2012 "Villa Brunesca"    14.00
Pinot Bianco 2009 "Masut Da Rive"    15.00
Trebbiano D’abruzzo 2009 Altare "Marramiero"    17.00
Pallagrello Bianco 2011 "Alois"    18.00
Sauvignon 2010 "Meroi"    23.00


Nero D’avola 2010 "Roccaperciata"    12.00
Negroamaro "Marangi" 2010 Tenute Mater Domini    14.00
Salice Salentino Riserva "Casili" 2008 Tenute Mater Domini    19.00
Merlot "Sebastiano" 2008 Sardi Giustiniani    22.00
Supertuscan 2008 "Poggiassai" Poggio Bonelli    24.00
Barolo 2007 "Oddero"   (1.5lt) 28.00


The Leopard at des Artistes
1 W 67th St
At Central Park W
(212) 787-8767
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