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The Leopard at Des Artistes

  • $$$$
  • Italian
  • 1 W 67th St, New York 10023 40.773413 -73.978928
  • (At Central Park W)
  • click map to interact
  • (917) 924-1256
  • 0



Can Soda     5.00
Natural Water 33.8 oz. bottle.    8.00
Sparkling Water 33.8 oz. bottle.    8.00
House Brewed Iced Tea     5.00


Oven Roasted Red and Yellow Beets With robiola cheese and baby kale, in extra virgin olive oil and lemon dressing.    17.00
Grilled Butternut Squash With Winter wild radicchio salad.    18.00
Eggplant "In Tegamino" With caciocavallo ragusano and stracciatella heart.    18.00
Insalata di Rinforzo With pickled eggplant, broccoli, cauliflower, and sauteed sweet shrimp.    20.00
Gnudi Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce, with sage and organic asparagus.    18.00
Smoked Tuna Carpaccio Over fennel and frisee salad with citrus segments.    20.00
Grilled Octopus With heart of escarole salad, celery, Castelvetrano olives, pickled onions, extra virgin olive oil and lemon dressing.    19.00
Board of Italian Salumi and Cheeses With chicken liver crostini and organic vegetables giardiniera.    28.00
Eggplant and Smoked Buffalo Mozzarella Eggplant and smoked buffalo mozzarella timballo with spicy tomato sauce and crispy eggplant.    15.00
Gnudi Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce with sage and wild mushroom ragout.    18.00
Grilled Octopus and Fennel Salad Grilled octopus and fennel salad with Castelvetrano olives, pickled onions, extra virgin olive oil and lemon dressing.    19.00
Homemade Friselle Homemade friselle with burrata, anchovies and oven-dried tomatoes.    16.00
Honeydew, Celery and Cucumber Salad Honeydew, celery and cucumber salad with "Caesare Giaccone" moscato vinegar dressing.    16.00
Roasted and Pickled Red and Yellow Beets Roasted and pickled red and yellow beets with artisanal soft cheese, watercress and vino cotto dressing.    16.00
Marinated Artichokes Thinly sliced baby artichokes marinated with olive oil and lemon, over frisee salad, finished with shaved Parmigiano and micro greens.    18.00
Shrimp Salad Panzanella style, with tomato soaked breadcrumbs, onions and basil, in extra virgin olive oil and vinegar dressing.    20.00


Artisanal Fagottini Filled with ricotta organic spring greens and Buffalo ricotta, in a fresh tomato and marjoram sauce.    24.00
Rigatoni alla Norma In tomato sauce with sauteed eggplant and aged ricotta cheese.    23.00
Orecchiette with Broccoli Romanesco and Cetara anchovy sauce.    26.00
Bucatini alle Sarde With sardines, wild fennel, red pepper, garlic, pine nuts and raisins.    26.00
Busiate Trapanesi With shellfish ragout and cherry tomatoes.    26.00
Il Gattopardo Paccheri Gattopardo paccheri pasta with Genovese sauce.    26.00
Maltaggliati with Wild Game And porcini mushroom ragu.    27.00
Spaghetti Carbonara With guanciale, egg yolk, Pecorino Romano and black pepper.    23.00
Artisanal Tortelloni Filled with fresh seasonal vegetables in a San Marzano tomato sauce.    26.00
Homemade Spaghetti Chitarra With rabbit ragout, Taggiasche olives and rucola.    26.00
Trofie Trofie pasta in bronte pistachip and basil pesto.    26.00
Grano Saraceno Wild buckwheat fettuccine with cherry tomatoes and basil sauce.    28.00
Strozzapreti Toasted ancient grains with a white ragout of octopus and Gaeta olives.    24.00


Traditional Sicilian Couscous With shellfish ragout.    36.00
Lightly Breaded Grilled Swordfish Lightly breaded grilled swordfish with salmoriglio sauce and caponata ghiotta.    38.00
Halibut "In Brodetto" With baby artichoke and fingerling potatoes.    44.00
Grilled Organic Chicken Marinated in fresh herbs, served with sauteed French beans and roasted plum tomatoes.    32.00
Pan-Seared Duck Breast Porchetta with fennel pollen, cipollini with aged balsamic vinegar, pickled raisins and vegetable caponata.    42.00
Grilled Lamb Chops Scottadito Flavored with tarragon and served with vegetable caponata.    49.00
Veal Chop alla Milanese Veal chop alla Milanese with organic arugula saald, oven-dried cherry tomatoes and pearl onions.    54.00
All Natural Beef Burger All natural beef burger topped with smoked Buffalo mozzarella on artisanal bread, served with rosemary french fries.    27.00
Grilled Dry Aged Rib Eye for 2 Grilled dry-aged rib eye served with rosemary french fries, and tomato and basil tart.    104.00
Chef's Assortment of Fresh Seasonal Vegetables Grilled or sauteed.    24.00
Pan-Seared Red Snapper Pan-seared red snapper with fennel, capers and lemon sauce.    44.00


Sicilian Caponata     10.00
Sauteed Broccoli Rabe with Red Pepper     10.00
Sauteed Spinach     10.00
French Fries     10.00
Rosemary Roasted Potatoes     10.00
Sauteed Mixed Wild Mushrooms     11.00
Sauteed Baby Brussels Sprouts     11.00
Sauteed French Beans     11.00

The Leopard Temptations

Almond Frangipane Tart Seasonal fresh fruits on vanilla custard.    14.00
Tropical Symphony Fresh mango and passion fruit on nuts praline.    16.00
Bignet Filled with Piedmontese Hazelnut Custard Cream     15.00
Lemon and Limoncello Semifreddo     15.00
Traditional Torta di Mascarpone "Tiramisu" Style     14.00
Nutella Chocolate Mousse Served on hazelnut crunch and banana gelato.    14.00
Carrot and Stracchino Cake with Caramelized Carrots     13.00
Chestnut and Ricotta Semifreddo with Chocolate Sauce     14.00
Traditional Zabaione with Fresh Mixed Berries     18.00
Chef's Assortment of Seasonal Fresh Fruits     15.00
Daily Selection of Italian Cheeses Served with fresh fruits, nuts and fruit mustard.   3 Cheeses 15.00 5 Cheeses 20.00
Apple Bavarsese Covered with fresh strawberry gelatina.    14.00
Lemon-Verbena "Panna Cotta" Served with blueberry compote.    13.00
Semifreddo of Ricotta di Bufala Served with pear with hazelnut biscotto.    14.00
Traditional Sicillian Cannoli Filled with sheep's milk ricotta and chocolate chips.    13.00


The Leopard at Des Artistes
1 W 67th St
At Central Park W
(917) 924-1256
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