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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

Beverages

Beverages

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

Antipasti

Marinated Artichokes Thinly sliced baby artichokes marinated with olive oil and lemon, over frisee salad, finished with shaved Parmigiano and micro greens.    18.00
Oven Roasted Red and Yellow Beets With robiola cheese and baby kale, in extra virgin olive oil and lemon dressing.    17.00
Farro Salad Farro salad with saut?ed porcini, winter radicchio and puntarelle garnished with oven dried cherry tomatoes    23.00
Gnudi Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce, with sage and organic asparagus.    18.00
Cruddo di branzino Cruddo di branzino with fennel and orange segments    24.00
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 "In Tegamino" With caciocavallo ragusano and stracciatella heart.    18.00
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 Butternut Squash With Winter wild radicchio salad.    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
Insalata di Rinforzo With pickled eggplant, broccoli, cauliflower, and sauteed sweet shrimp.    20.00
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
Shrimp Salad Panzanella style, with tomato soaked breadcrumbs, onions and basil, in extra virgin olive oil and vinegar dressing.    20.00
Smoked Tuna Carpaccio Over fennel and frisee salad with citrus segments.    20.00
Thinly sliced baby artichokes marinated with olive oil and lemon, over frisée salad, finished with shaved Parmigiano Reggiano and micro greens     18.00

Primi

Artisanal tortelloni of pumpkin Artisanal tortelloni of pumpkin and buffalo ricotta in butter and walnut sauce    26.00
"Grano Saraceno" (wild buckwheat) fettucine ?Grano Saraceno? (wild buckwheat) fettucine with cherry tomatoes and basil sauce    28.00
Rigatoni alla Norma In tomato sauce with sauteed eggplant and aged ricotta cheese.    23.00
Manfredi pasta in Piennolo tomatoes Manfredi pasta in Piennolo tomatoes and buffalo ricotta 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
Spaghetti Carbonara With guanciale, egg yolk, Pecorino Romano and black pepper.    23.00
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
Artisanal Fagottini Filled with ricotta organic spring greens and Buffalo ricotta, in a fresh tomato and marjoram sauce.    24.00
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
Maltaggliati with Wild Game And porcini mushroom ragu.    27.00
Orecchiette with Broccoli Romanesco and Cetara anchovy sauce.    26.00
Trofie Trofie pasta in bronte pistachip and basil pesto.    26.00

Secondi

Traditional Sicilian Couscous With shellfish ragout.    36.00
Lightly Breaded Grilled Swordfish Lightly breaded grilled swordfish with salmoriglio sauce and caponata ghiotta.    38.00
Poached halibut with clams and mussels Poached halibut with clams and mussels brodetto and squash    42.00
Grilled Organic Chicken Grilled organic chicken marinated in fresh herbs, served with saut?ed winter vegetables and roasted plum tomatoes    33.00
Venison loin with juniper and red wine reduction Venison loin with juniper and red wine reduction served with braised fenne    48.00
Veal Chop alla Milanese Veal chop alla Milanese with organic arugula saald, oven-dried cherry tomatoes and pearl onions.    54.00
Grilled Lamb Chops Scottadito Flavored with tarragon and served with vegetable caponata.    49.00
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
Halibut "In Brodetto" With baby artichoke and fingerling potatoes.    44.00
Pan-Seared Duck Breast Porchetta with fennel pollen, cipollini with aged balsamic vinegar, pickled raisins and vegetable caponata.    42.00
Pan-Seared Red Snapper Pan-seared red snapper with fennel, capers and lemon sauce.    44.00

Contorni

Sicilian Caponata     12.00
Sauteed Broccoli Rabe with Red Pepper     11.00
Sauteed Spinach     11.00
French Fries     11.00
Rosemary Roasted Potatoes     11.00
Sauteed Mixed Wild Mushrooms     12.00
Sauteed Baby Brussels Sprouts     11.00
Sauteed French Beans     11.00
Brussels sprouts sautéed with pancetta Brussels sprouts saut?ed with pancetta    12.00

The Leopard Temptations

Walnut pear tart Walnut pear tart served with Italian gelato alla vaniglia    15.00
Tropical Symphony ?Tropical symphony? Crumbled praline alle mandorle layered with cream of fresh mango and lime, topped with passion fruit mousseline    16.00
Chestnut Bavarese Chestnut and buffalo ricotta Bavarese with chocolate sauce    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
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
Almond Frangipane Tart Seasonal fresh fruits on vanilla custard.    14.00
Apple Bavarsese Covered with fresh strawberry gelatina.    14.00
Bignet Filled with Piedmontese Hazelnut Custard Cream     15.00
Carrot and Stracchino Cake with Caramelized Carrots     13.00
Chestnut and Ricotta Semifreddo with Chocolate Sauce     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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