THE LEOPARD AT DES ARTISTES

The Leopard at des Artistes finds it’s roots in the area once know as The Kingdom of the Two Sicilies, mid 1800s, and the culinary traditions of the regions of Campania, Basilicata, Calabria, Apulia, Sardinia, and of course Sicily, reaching a balance between dishes based on rural elements, such as pasta, vegetables, cheese, and seafood ingredients from the Costiera.

The Kingdom, Naples as capital, was the largest and wealthiest of the Italian states before Italian unification. Lampedusa’s master piece, Il Gattopardo, chronicles the changes in Sicilian life and society during the Risorgimento, period when Giuseppe Garibaldi, the hero of Italian unification, swept through Sicily with his forces, known as The Thousand, to create the single state of Italy in the 19th century.

A variety of recipes are influenced by the local aristocracy, in contrast from the popular traditions containing poor but nutritionally healthy ingredients. Everyday food done with respect to Southern Italian cultural traditions, absolute quality of ingredients, modern research, and outstanding service is our formula, and life passion.

THE LEOPARD AT DES ARTISTES NEW YORK / APRIL 20TH, 2011

APPETIZERS

Fennel and orange salad with olive oil, white wine vinegar and Nocellara olives 10 Roasted red and yellow beets and watercress salad with spicy gorgonzola and almonds 11 Mixed seasonal organic green salad with extra virgin olive oil and Muscat vinegar 9 Eggplant and smoked buffalo mozzarella timbale with spicy tomato sauce 12 Grilled octopus and potato salad with olive oil and lemon dressing, garnished with celery and green olives 15 Lentil and ricotta cakes with yogurt and dill sauce 12 “Mpepata” of mussels in a white wine broth and fresh grounded black pepper 12 Sardinian “fregula” with clams, mussels and shellfish broth 14 Soup of the Day P/A

THE LEOPARD AT DES ARTISTES NEW YORK / APRIL 20TH, 2011

PASTAS and RISOTTO

Homemade pappardelle with roasted rabbit and seasonal mushrooms 22 Rigatoni “alla Norma” in tomato sauce with sautéed eggplant and aged ricotta cheese 18 Baked Paccheri pasta filled with braised veal and caciocavallo Ragusano 20 Trofie with pistachio, almonds and pecorino cheese pesto 19 Bucatini with sardines, onions, wild fennel, peanuts, and raisins 20 Ravioli filled with braised artichoke and burrata in light tomato marjoram sauce 20 Homemade spaghetti “chitarra” with cherry tomato sauce and basil 17 Risotto of the Day P/A

THE LEOPARD AT DES ARTISTES NEW YORK / APRIL 20TH, 2011

MAIN COURSE

Shellfish ragout served with organic couscous 30 Lightly breaded grilled swordfish with salmoriglio sauce and caponata ghiotta 34 Filet of Mediterranean “Branzino” in a parchment paper with baby vegetables and herbed olive oil 42 Lamb Loin sautéed in a red wine and tarragon sauce, served with braised pearl onions and carrots 46 Grilled dry aged rib eye, served with roasted bone marrow and rosemary French fries (serves two people) 90 Oven roasted “Dorada” with lemon and olive oil served with nature potatoes 34 Roasted Berkshire tender pork loin in its own sauce, served with fingerling potatoes, mushrooms and artichokes 32 Thin sliced veal loin sautéed in own sauce with asparagus julienne and lemon 40 Meatloaf “Il Gattopardo” served with mashed potatoes and sautéed spinach 24

THE LEOPARD AT DES ARTISTES NEW YORK / APRIL 20TH, 2011

FOR THE TABLE 8 Sicilian caponata Sautéed spinach Broccoli rabe with red pepper Roasted, Mashed, or French fries potatoes

THE LEOPARD AT DES ARTISTES NEW YORK / APRIL 20TH, 2011

TEMPTATIONS Cannoli filled with sheep ricotta and chocolate chips 10 Mascarpone flan, with passion fruit and caramel sauce 10 Mixed berry tart served with vanilla cream 10 Warm lava chocolate cake served vanilla ice cream 10 Traditional Rum baba with strawberry and Limoncello 10 Warm Bartlett pear over puff pastry served with caramel sauce 10 Zabaione with fresh berries 15 Seasonal fresh fruit plate 10 Artisanal ice creams and sorbets 10 Chef selection of Italian cheeses served with fresh fruits, nuts and fruity mustard 18
THE LEOPARD AT DES ARTISTES NEW YORK / APRIL 20TH, 2011

THE LEOPARD APERITIVO / BAR MENU

“Baccalá mantecato” over grilled polenta 10 Codfish fritter with bottarga, lemon and aioli 11 Fried zucchini chips 8 Rice arancini with veal, peas and mozzarella 10 Potato croquette with prosciutto and mozzarella 10 Fried olive “Ascolane” filled with veal 10 Selection of imported marinated spicy olives 8 Bruschetta with stracciatella cheese scented with basil 9 Fried calamari with spicy tomato sauce 10 “Culatello” with bites of aged Parmigiano Reggiano 18 Chef selection of Italian cheeses served with fresh fruits, nuts and fruity mustard 18

THE LEOPARD AT DES ARTISTES NEW YORK / APRIL 20TH, 2011

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