Antipasti
Appetizers.Insalata di Lattuga
$22.00
Mixed lettuces, Prosciutto di Parma, pickled onions, Primo sale cheese, red wine vinaigrette
Carciofi
$22.00
White wine braidsed artichoke hearts, spring onions, Raschera cheese, Malvasia vinegar
Bietole
$21.00
Red and yellow beets, robiola cheese, baby kale, hazelnuts, lemon dressing
Cauliflower Salad
$20.00
Served with crispy pancetta, sunflower seeds and aged modena balsamic reduction.
"Gnudi"
$21.00
Ricotta di Bufala and potato gnocchi with Parmigiano Reggiano and sauteed winter mushrooms.
Polpo
$24.00
Grilled Octopus, Lampascioni onions, celery, crispy Riso Venere
Gnocchi alla Romana
$24.00
Semolina Gnocchi, Pecorino cheese, cherry tomatoes
Board of Italian Salumi and Cheeses
$28.00
Served with chicken liver crostini and organic vegetable giardiniera.
"Vitello Tonnato"
$26.00
Thin sliced roasted veal round topped with a creamy sauce of Sicilian tuna, anchovies and capers, over a bed of crispy salad.
Crab Cakes
$25.00
Served with winter squash, served with tartar sauce.
Eggplant "In Tegamino"
$18.00
With caciocavallo ragusano and stracciatella heart.
Eggplant and Smoked Buffalo Mozzarella
$15.00
Eggplant and smoked buffalo mozzarella timballo with spicy tomato sauce and crispy eggplant.
Farro Salad
$23.00
Farro salad with sautéed porcini, winter radicchio and puntarelle garnished with oven dried cherry tomatoes
Fresh Fava Beans
$19.00
Microgreens and goat cheese salad with shaved pecorino Romano.
Gnudi
$18.00
Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce with sage and wild mushroom ragout.
Grilled Butternut Squash
$18.00
With Winter wild radicchio salad.
Grilled Octopus and Fennel Salad
$19.00
Grilled octopus and fennel salad with Castelvetrano olives, pickled onions, extra virgin olive oil and lemon dressing.
Homemade Friselle
$16.00
Homemade friselle with burrata, anchovies and oven-dried tomatoes.
Honeydew, Celery and Cucumber Salad
$16.00
Honeydew, celery and cucumber salad with "Caesare Giaccone" moscato vinegar dressing.
Insalata di Rinforzo
$20.00
With pickled eggplant, broccoli, cauliflower, and sauteed sweet shrimp.
Marinated Artichokes
$18.00
Thinly sliced baby artichokes marinated with olive oil and lemon, over frisee salad, finished with shaved Parmigiano and micro greens.
Panzanella
$18.00
Country bread salad with Campari tomatoes, roasted peppers and stracciatella Fiocco di Neve.
Poached sturgeon salad
$25.00
with organic chickpeas in extra virgin olive oil and lemon dressing
Roasted and Pickled Red and Yellow Beets
$16.00
Roasted and pickled red and yellow beets with artisanal soft cheese, watercress and vino cotto dressing.
Shrimp Salad
$20.00
Panzanella style, with tomato soaked breadcrumbs, onions and basil, in extra virgin olive oil and vinegar dressing.
Smoked Tuna Carpaccio
$20.00
Over fennel and frisee salad with citrus segments.
Thinly sliced baby artichokes marinated with olive oil and lemon, over frisée salad, finished with shaved Parmigiano Reggiano and micro greens
18.00
$Primi
Pasta and risotto. Gluten free pasta available.Rigatoni
$29.00
Cacio e Pepe
Raviolo Schiaffo
$28.00
Ricotta, seasonal vegetables, lemon and butter sauce
Rigatoni all Norma
$27.00
Sauteed eggplant, tomato, aged ricotta cheese.
Cavatelli
$31.00
Lobster, artichoke and bottarga.
Lasagna Ennese
$28.00
Pork ragu', Marsala wine, piacentinu cheese.
Artisanal Agnolotti
$28.00
Served with braised veal and ricotta in its own sauce scented with marjoram.
Il Gattopardo Paccheri Genovese
$29.00
Slow cocked pork and onions.
"Grano Saraceno"
$28.00
Wild buckwheat. Straccetti pasta with veal and porcini mushrooms.
Artisanal Fagottini
$24.00
Filled with ricotta organic spring greens and Buffalo ricotta, in a fresh tomato and marjoram sauce.
Artisanal Ravioli
$27.00
Served with eggplant and Buffalo ricotta with fresh tomatoes and basil sauce.
Artisanal Tortelloni
$26.00
Filled with fresh seasonal vegetables in a San Marzano tomato sauce.
Artisanal tortelloni of pumpkin
$26.00
Artisanal tortelloni of pumpkin and buffalo ricotta in butter and walnut sauce
Conchiglie pasta
$27.00
with broccoli Romanesco, Gaeta olives and pecorino cheese, scented with Cetara anchovies
Fagottini pasta
$27.00
filled with porcini mushrooms and robiola cheese, in its own sauce
Grano Saraceno
$28.00
Wild buckwheat fettuccine with cherry tomatoes and basil sauce.
Homemade Spaghetti Chitarra
$26.00
With rabbit ragout, Taggiasche olives and rucola.
Maltaggliati with Wild Game
$27.00
And porcini mushroom ragu.
Manfredi pasta in Piennolo tomatoes
$26.00
Manfredi pasta in Piennolo tomatoes and buffalo ricotta sauce
Orecchiette with Broccoli Romanesco
$26.00
and Cetara anchovy sauce.
Spaghetti Carbonara
$23.00
With guanciale, egg yolk, Pecorino Romano and black pepper.
Strozzapreti
$24.00
Toasted ancient grains with a white ragout of octopus and Gaeta olives.
Trofie
$26.00
Trofie pasta in bronte pistachip and basil pesto.
Trofie al Pesto
26.00
Pistacchio di Bronte, basil and pecorino Romano.
$Secondi
Main course.Lightly Breaded Grilled Swordfish
$46.00
Served with salmoriglio sauce and caponata ghiotta.
Pan Seared Turbot
$48.00
Served with lemon, capers and served with sauteed broccoli Romanesco.
Traditional Sicilian Couscous
$42.00
Served with shelfish ragout and served in a skillet.
Grilled Organic Hudson Valley chicken
$40.00
Marinated in fresh herbs, served with sauteed shiitake mushrooms and roasted potatoes.
Oven Roasted Duck Breast in Vincotto
$45.00
Served with mashed potatoes and caramelized cipollini onions.
Veal Chop alla Milanese
$54.00
Served with organic arugula salad, oven dried cherry tomatoes and pearl onions.
Lamb Chop Scottadito
$52.00
Served with sauteed mixed mushrooms and roasted potatoes.
All Natural Colorado Wagyu Beef Burger
$32.00
Topped with smoked mozzarella di Bufala on artisanal bread and served with rosemary french fries.
Grilled Dry Aged Ribeye
$120.00
Serves 2 people. Served with rosemary french fries.
Rabbit Leg
$52.00
Scented with summer truffles, served with sauteed mushrooms and potatoes.
Fresh Seasonal Vegetables
$28.00
Chef's assortment of fresh seasonal vegetables, grilled and sauteed.
Grilled Tuna Steak
$45.00
Served with a mosaic of summer vegetables.
Halibut "In Brodetto"
$44.00
With baby artichoke and fingerling potatoes.
Pan-Seared Duck Breast
$42.00
Porchetta with fennel pollen, cipollini with aged balsamic vinegar, pickled raisins and vegetable caponata.
Pan-Seared Red Snapper
$44.00
Pan-seared red snapper with fennel, capers and lemon sauce.
Swordfish Steak
$40.00
Sautéed swordfish steak with cherry tomatoes, capers and black olives
Venison loin in a red wine and juniper sauce
$49.00
served with black whole grain “riso Venereâ€
Venison loin with juniper and red wine reduction
48.00
Venison loin with juniper and red wine reduction served with braised fenne
$Contorni
Side dishes.Caponata of Seasonal Vegetables
$15.00
Sauteed Spinach
$15.00
Rosemary Roasted Potatoes
$15.00
French Fries
$15.00
Sauteed Mixed Mushrooms
$15.00
Sauteed Broccoli Rabe
$15.00
Served with red pepper.
Black whole grain riso Venere with sun dried tomatoes
$12.00
Brussels sprouts sautéed with pancetta
$12.00
Brussels sprouts sautéed with pancetta
Fennel
$14.00
Sauteed with red onions, pinole nuts, and raisins.
Sauteed Baby Brussels Sprouts
$11.00
Sauteed French Beans
$11.00
Sautéed brussels sprouts on pancetta
12.00
$Dolci
The leopard's temptations.Delizia al Limone
$17.00
Delicate sponge cake soaked in limoncello amalfitano with white chocolate curls.
Chestnut Semifreddo
$17.00
Served with vanilla sauce and marron glace.
Classic Marscarpone Tiramisu
$17.00
Ricotta Dome with Candied Fruit
$17.00
Covered with dark chocolate.
Flourless Torta Caprese al Limoncello
$17.00
Nutella Chocolate Mousse
$17.00
Served on hazelnut crunch.
Selection of Seasonal Fresh Fruits
$17.00
Chef’s Assortment of Italian Cheeses
Served with dried fruits, nuts and sweet mustard.
Traditional Zabaione with Fresh Mixed Berries
$18.00
Artisanal Italian Gelato and Sorbet
$16.00
Almond Frangipane Tart
$14.00
Seasonal fresh fruits on vanilla custard.
Apple Bavarsese
$14.00
Covered with fresh strawberry gelatina.
Bignet Filled with Piedmontese Hazelnut Custard Cream
$15.00
Carrot and Stracchino Cake with Caramelized Carrots
$13.00
Chestnut Bavarese
$15.00
Chestnut and buffalo ricotta Bavarese with chocolate sauce
Chestnut and Buffalo Ricotta Semifreddo
$16.00
Covered with dark chocolate.
Chestnut and Ricotta Semifreddo with Chocolate Sauce
$14.00
Layers of coconut mousse and passion fruit cream, topped with fruit macedonia
$16.00
Lemon and Limoncello Semifreddo
$16.00
Lemon-Verbena "Panna Cotta"
$13.00
Served with blueberry compote.
Passion Fruit Custard Tart
$17.00
Semifreddo of Ricotta di Bufala
$14.00
Served with pear with hazelnut biscotto.
Traditional Sicillian Cannoli
$13.00
Filled with sheep's milk ricotta and chocolate chips.
Traditional Torta di Mascarpone
$16.00
"Tiramisu" style.
Tropical Symphony
$16.00
Crumbled praline alle mandorle layered with cream of fresh mango and lime, topped with passion fruit mousseline.
Walnut pear tart
$15.00
Walnut pear tart served with Italian gelato alla vaniglia
Warm Apple Tart
16.00
Served with hazelnut and vanilla sauce.
$Beverages
Can Soda
$5.00
Natural Water
$8.00
33.8 oz. bottle.
Sparkling Water
$8.00
33.8 oz. bottle.
House Brewed Iced Tea
$5.00
Menu for The Leopard at Des Artistes is provided by findrestaurantmenu.com
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