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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 40.773437 -73.978955
  • (At Central Park W)
  • click map to interact
  • (212) 787-8767
  • 0

Appetizers And Salads

Burrata Pugliese with fiocco di prosciutto di parma and "casatiello," rustic italian bread    20.00
Fennel And Orange Salad with extra virgin olive oil, white wine vinegar and nocellara olives    10.00
Panzanella organic farro salad with cucumber, celery, tomatoes, ciliegine buffalo mozzarella and basil    18.00
Roasted Red And Yellow Beets with watercress salad, spicy gorgonzola and almonds    11.00
Organic Mixed Greens Salad with grape tomatoes, cucumber, extra virgin olive oil and muscat vinegar    9.00
Marinated Sardines with pine nuts, raisins and crushed red peppers, served with arugula and sardinian flat bread    16.00
Gnudi asparagus naked ravioli with organic spinach and parmigiano, in butter and sage sauce    14.00
Stuzzichino of chef's selected toppings served with grilled pane carasau and endive    14.00
Eggplant And Smoked Buffalo Mozzarella timbale with spicy tomato sauce    14.00
Grilled Octopus And Celery Potato Salad with green olives, extra virgin olive oil and lemon dressing    18.00
Vitello Tonnato layers of thin sliced poached veal, tuna sauce, roasted peppers and caper leaves    19.00
Tavola Rustica board of italian cured meats and cheeses, garnished with fruits, nuts and fruit mustard    24.00

Pastas

Fregola Sarda with mussels in a light tomato brodetto    16.00
Maltagliati with fresh buffalo ricotta, arugula, lemon zest and cracked black pepper with extra virgin olive oil    19.00
Rigatoni "Alla Norma" in tomato sauce with sautéed eggplant and aged ricotta cheese    18.00
Busiate Trapanesi with shellfish ragout, pepperoncini 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 eggplant and mozzarella in light tomato sauce    21.00
Homemade Ricotta Cavatelli with roasted lamb ragout and marjoram sauce    22.00
Pasta & Risotto Of The Day   

For The Table

Sicilian Caponata     8.00
Sautéed Spinach     8.00
Roasted, Mashed, Or French Fries Potatoes     8.00
Sautéed Broccoli Rabe     8.00
Grilled Asparagus     10.00
Fried Zucchini Strings     10.00

Main Course

Shellfish Ragout served with corn 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 zucchini and yellow squash    42.00
Halibut In "Salsa Verde" poached with clams and grape tomatoes    40.00
Grilled Organic Chicken with roasted peppers, rosemary potatoes, red onions and gaeta olives    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 strings    26.00
Grilled Dry Aged Rib Eye served with rosemary french fries   (2ppl) 95.00
Grilled Berkshire Pork Chop with fruit mustard, grilled endive and roasted potatoes    38.00
Meatloaf "Il Gattopardo" served with mashed potatoes and sautéed spinach    26.00
Grilled Colorado Lamb Chops with lemon mint zucchini salad and rosemary potatoes    40.00
Vegetarian Platter Of Sicilian Chickpea Fritters "panella," grilled endive and asparagus, marinated zucchini and sautéed spinach    28.00

The Leopard Temptations

Profitteroli Al Cioccolato served with vanilla gelato and decadent chocolate sauce    10.00
Warm Blueberry And Almond Crostata with lemon sauce and fresh mint gelato    11.00
Gianduja Chocolate Mousse served with passion fruit creamy sauce    10.00
Citrus Cheese Cake with strawberries served with frutti di bosco sorbet    10.00
Traditional Sicilian Cannoli filled with sheep's milk ricotta and chocolate chips    10.00
Mascarpone Panna Cotta with peaches and nectarine compote served with peach sorbet    11.00
Lemon Semifreddo with crispy meringues and raspberries    11.00
Traditional Zabaione with fresh mixed berries    18.00
Warm Tortino Di Cioccolato with pistachio gelato and italian amarena cherries    11.00
Chef's Seasonal Fruit Plate     12.00
Artisanal Gelati sorbetti and refreshing granita of the day    10.00
Daily Selection Of Italian Cheeses served with fresh fruits, nuts and fruit mustard   (5) 20.00 (3) 15.00

Al Bar

Burrata Pugliese with fiocco di prosciutto di parma and "casatiello," rustic italian bread    20.00
Stuzzichino, Eggplant Caponata And Green Peas with mint puree, served with grilled pane carasau and endive    14.00
Marinated Mediterranean Anchovies with pine nuts, raisins and crushed red peppers costini    12.00
Fried Zucchini Strings     10.00
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

From Chef's Suggestions

"Panzanella" Organic Farro Salad with cucumber, celery, tomatoes, ciliegine buffalo mozzarella and basil  
Vitello Tonnato layers of thin sliced poached veal, tuna sauce, roasted peppers and caper leaves  
The Leopard's Soup   
Gnudi asparagus naked ravioli with organic spinach and parmigiano, in butter and sage sauce  
Homemade Spaghetti Chitarra in cherry tomato basil sauce  
Vegetarian Platter Of Sicilian Chickpea Fritters "panella," grilled endive and asparagus, marinated zucchini and sautéed spinach  
Lightly Breaded Grilled Swordfish with salmoriglio sauce and caponata ghiotta  
Meatloaf "Il Gattopardo" served with mashed potatoes and sautéed spinach  

Season's Temptation

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   

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, And Asparagus Tomato Salad on toasted country bread    15.00
Toasted Rustic Bread Panino with san daniele prosciutto and taleggio cheese    16.00

Sparkling

Spumante "Il Sogno Di Nuschese" N.V.     14.00
Rose Franciacorta "Lantieri" N.V.     22.00
Billecart Salmon "Brut Reserve" N.V.     28.00

White

Malvasia / Trebbiano / Verdello 2011 "Dicalla"     12.00
Manzoni Bianco 2012 "Villa Brunesca"     14.00
Pecorino "Ciavolich" 2012 Colline Pescaresi     16.00
Pallagrello Bianco 2012 "Alois"     18.00
Trebbiano D'Abruzzo 2010 "Altare" Marramiero     19.00
Riesling 2011 "Pacher Hof"     20.00
Sauvignon 2010 "Meroi"     23.00

Red

Piedirosso 2012 D.O.C. "Vesuvio" Sorrentino     12.00
Negroamaro "Marangi" 2010 Tenute Mater Domini     14.00
Salice Salentino Riserva "Casili" 2008 Tenute Mater Domini     19.00
Merlot "Sebastiano" 2009 Sardi Giustiniani     22.00
Supertuscan 2008 "Poggiassai" Poggio Bonelli     24.00
Taurasi 2006 "Tenuta Ponte" DOCG     28.00

 

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