DINNER / Monday ~ Saturday from 5 PM-11:30 PM. Sunday until 10PM. BRUNCH/ Saturday and Sunday from 11:30 AM-3 PM. Reservations recommended. 1 West 67th Street New York NY 10023 (between Central Park West and Columbus Avenue) www.theleopardnyc.com / [email protected] / Phone (212) 787 8767 We look forward to welcoming you, Paula and Gianfranco Sorrentino

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

Hotel des Artistes 1 West 67th Street

Welcome to 1 West 67th Street One of the city’s most famous and illustrious buildings, the Hotel Des Artistes is the largest “studio” building in the city and was designed as an artist’s cooperative apartment building. The 18-story building has 115 apartments, most duplexes with double-height living rooms and balcony bedrooms. It is one of several such “studio” buildings on the block between Central Park West and Columbus Avenue designed by George Mort Pollard, in 1918. The building was developed by Walter Russell several years after a group of artists, included famed Impressionist Childe Hassam, built a “studio” building at 27 West 67th Street. The base of the building’s façade is decorated with many figures of artists and many of the apartments have English Renaissance style paneling, beamed ceilings and fireplaces. Among the building’s many famous residents have been Isadora Duncan, the dancer, Noel Coward, the playwright, writer Fannie Hurst, who had a very large triplex penthouse, New York City Mayor John V. Lindsay, writer Alexander Woollcott, and Norman Rockwell, the artist. Despite its name, the building was never a hotel although its amenities were and are very impressive. The building had a communal restaurant, squash courts, a swimming pool, a theater and a ballroom as well as its own telephone switchboard. The theater and ballroom have been converted to other uses, but the building and most apartments now have their own kitchens. The neo-Gothic-style building, which has a canopied entrance and large lobby, has a concierge and elevator person. Rich in history, the landmarked mural series of “Fantasy Scenes with Naked Beauties”, by Howard Chandler Christy, were painted in the end of 1920s, and completed by 1935, when Christy lived in New York City and had his studio

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

at the Hotel des Artistes. There are nine oil-on-canvas murals – some are mounted on wood, while others are directly on the wall. Wood Nymphs (Autumn), Tarzan and His Mate, Ponce De Leon, Bird and foliage (Small insert above Ponce De Leon), The Parrot Girl, Fountain of Youth, The Swing Girls, Birds and foliage (Small insert to the left of The Swing Girls), Wood Nymphs (Spring). American illustrator and painter of celebrity portraits Howard Chandler Christy (1873–1952) was one of America’s most distinguished illustrators, whose work, like that of Norman Rockwell, successfully captured the pulse of the nation. Chandler was also a much sought-after teacher, giving classes in New York City at Cooper Union, the Chase School, the New York School of Art, and the Art Students League. He was among the leading illustrators in demand by the most popular periodicals in the early part of the 20th century. The Café des Artistes was originally designed to provide meals for the tenants in the building, whose apartments often had no kitchens, or minimal facilities, but who would buy their own ingredients for the chefs to prepare. In 1975 the media consultant David Garth, a board member, asked George Lang to take over the ground-floor restaurant. Mr. Lang, who escaped World War II from Hungary went on to transform Café des Artistes into one of New York’s most legendary restaurants of all times. His formula proved to be an enduring hit with performers at Lincoln Center and a long list of actors, celebrities, politicians, and high New York society. Financial troubles and a sour economy forced him to close the restaurant in August 2009. Under new owners, Gianfranco and Paula Bolla Sorrentino, and a new name, The Leopard at des Artistes, the restaurant reopened in May 2011, after a much needed gut-renovation to the space, and restoration of the historical murals. The Parrot Girl (detail)

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

from the leopard’s kitchen

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

Shellfish ragout served with organic couscous

Lentil and ricotta cakes with yogurt and dill sauce

Traditional Sicilian Cannoli filled with sheep’s ricotta and chocolate chips

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

APPETIZERS AND SALADS

PASTAS

Arugula and radicchio salad with marinated and grilled butternut squash topped with shaved Parmigiano Reggiano and pomegranate seeds 14 Fennel and orange salad with extra virgin 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 Traditional Baccalá Mantecato with garlic crouton, endive, asparagus in “bagnacauda”, scented with pecorino 18 Fregula Sardinian style with mussels in a light tomato brodetto 16 Smoked veal salad with organic frisée, carrots, celery roots and prezzemolo pesto 20 Eggplant and smoked buffalo mozzarella timbale with spicy tomato sauce 14 Grilled octopus and celery potato salad, with extra virgin olive oil and lemon dressing, and green olives 18 Winter squash and ricotta “gnudo” with sautéed spinach in a butter and sage sauce 14 Tavola Rustica, board of Italian cured meats and cheeses, garnished with fruits, nuts and fruit mustard 24 Soup & Appetizer of the Day P/A

Orecchiette with cauliflower, sundried tomato breadcrumbs and “colatura d’ alici” 19 Rigatoni alla Norma in tomato sauce with sautéed eggplant and aged ricotta cheese 18 Busiate Trapanesi with shellfish ragout, peperoncini and fresh tomatoes 21 Farro Spaghetti with grilled zucchini, roasted plum tomatoes, and organic basil 21 Bucatini with sardines, onions, wild fennel, pine nuts, and raisins 20 Spaghetti alla carbonara style with pancetta, egg yolk, Pecorino Romano, Parmigiano Reggiano and black pepper 22 Ravioli filled with braised artichoke and burrata cheese, in light tomato marjoram sauce 21 Homemade pappardelle with wild boar ragout marinated with Aglianico di Taurasi 22 Pasta & Risotto of the Day P/A * Gluten free pasta available

FOR THE TABLE Sicilian caponata Sautéed spinach Roasted, mashed, or French fries potatoes 8 Broccoli rabe with red pepper 10 Sautéed wild mushrooms 12

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

MAIN COURSE

THE LEOPARD TEMPTATIONS

Shellfish ragout served with organic couscous

Profitteroli al cioccolato served with vanilla gelato and decadent chocolate sauce

30

10

Lightly breaded grilled swordfish with salmoriglio sauce

Torta di zucca, Butternut squash pie with red wine reduction served with walnut gelato

and caponata ghiotta

11

34 Pan seared sea scallops with sweet garlic sauce topped with crispy parsnips and zucchini

Combination of white and dark chocolate mousse on chocolate cake disk, topped with pomegranate seeds 10

40 Potato crusted fresh codfish with Jerusalem and baby artichokes,

Citrus cheese cake with blueberry sorbet

Gaeta olives, and light tomato lobster sauce

10

40

Traditional Sicilian cannoli filled with sheep’s milk ricotta and chocolate chips

Grilled organic chicken with farro and wild mushroom salad

10

29

Mascarpone panna cotta with seasonal citrus fruit,

Veal loin Milanese style with organic arugula and cherry tomato salad

on homemade cookie and candied citrus zest

44

11

All natural beef burger topped with smoked buffalo mozzarella on artisan bread, served with

Pistachio semifreddo with Italian amarena cherries

rosemary French fries or green zucchini chips

11

26 Grilled Berkshire pork with fruit mustard, broccoli rabe and roasted potatoes

Traditional Zabaione with fresh mixed berries 18 Warm tortino di cioccolato with vanilla gelato and dry fruit compote

38 Meatloaf “Il Gattopardo” served with mashed potatoes and sautéed spinach 26

11 Chef’s seasonal fruit plate

Grilled dry aged rib eye served with rosemary French fries (serves two people)

12

90

Artisanal gelati & sorbetti

Slow braised Colorado lamb ossobuco served with sautéed spinach and celery root purée

10

38

Daily selection of Italian cheeses served with fresh fruits, nuts and fruit mustard

Chef’s selection of fresh seasonal sautéed vegetables

Selection of Three cheeses, 15

28

Five cheeses, 20

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

PRE & POST-THEATER AT DES ARTISTES MON – FRI / 5 PM ~ 6 PM & 10 PM ~ 11:30 PM

pre & post theather at des artistes

to begin with Organic salad of frisée, celery, arugula and bosch pear • Homemade spaghetti chitarra in a traditional tomato basil sauce • Cod Fish and cauliflower salad garnished with green olive • Soup of the day

main course Ravioli filled with ricotta and buffalo mozzarella in a light tomato marjoram sauce • Mediterranean fish and shellfish ragout served with garlic croutons • Meatloaf “Il Gattopardo” served with mashed potatoes
and sautéed spinach • Risotto of the day

season’s temptation Mascarpone pannacotta served with seasonal citrus fruit, on homemade cookie, and candied citrus zest • “Affogato” of vanilla gelato and espresso, with artisanal biscotti • The Leopard Sorbetti • Warm red wine poached pear with Nutella sauce and pistachio crocante Pre & Post-Theater at des Artistes $ 35 plus tax and gratuity Please note that “Pre & Post-Theater at des Artistes” prix-fixe menu cannot be combined with other promotional programs, thank you.

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

Homemade pappardelle with roasted rabbit and seasonal mushrooms

Roasted red and yellow beets and watercress salad

Trofie al pesto

with spicy gorgonzola and almonds

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

Weekend Brunch with Christy’s Girls

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

THE LEOPARD BRUNCH MENU SATURDAYS AND SUNDAYS 11:30 AM TO 3 PM SWEET BREAKFAST, CEREAL and FRUIT

BEYOND BRUNCH

SSelection of homemade muffins, scones, Danish, and coffee cake served with butter and homemade jam 15 Pancakes of the Day served with organic maple syrup and fresh fruit 12 Homemade brioche French toast served with fresh fruit and organic maple syrup 12 Homemade granola with yogurt and fresh fruit 11 Chef’s assortment of seasonal fresh fruit 8

Soup of the day 8 Organic mixed field greens salad on extra virgin olive oil 8 Grilled free-range chicken salad with seasonal mixed local greens and tomatoes 13 Spaghetti “alla carbonara” style with pancetta, egg yolk, Pecorino Romano, Parmigiano Reggiano and black pepper 18 Organic beef burger with caramelized red onions on brioche bread, served with French fries 14 Ravioli filled with braised artichoke and burrata cheese in a light tomato and marjoram sauce 15 Traditional Neapolitan Meatloaf over mashed potatoes 18 Homemade spaghetti “chitarra” in tomato and basil sauce 15 Broiled Mediterranean Branzino over crispy organic salad 20 Smoked Scottish salmon, and asparagus tomato salad, on toasted country bread 15 Toasted rustic bread Panino with San Daniele prosciutto and taleggio cheese 16 Chef’s special Panino of the day 15

EGGS AND OMELETTES Frittatina with organic spinach and ricotta 14 Potato timbale with prosciutto, peas and buffalo mozzarella 14 Classic eggs benedict with Hollandaise sauce served with San Daniele prosciutto and roasted red potatoes 14 Poached organic eggs in cherry tomato and basil sauce served on ciabatta bread 13 Omelet of winter mushrooms and asiago cheese 15 Traditional scrambled eggs with Italian sweet sausage served with roasted red potatoes 14 Frittatina of the day 13

* Fresh-squeezed organic orange juice available. ** All brunch eggs and omelets are made with local eggs. Enjoy it!

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

The reason for Italian culinary fragmentation is simple: With the exception of the nobility and the clergy, before WWI most Italians simply didn’t travel, and as a result every town and every valley has something unique. Neighboring towns and valleys will also share techniques, or recipes, albeit with individualistic twists, but from one end of a region to the other the picture can change completely. Therefore, when speaking of regional cuisines, it’s a good idea to keep in mind that we are really dealing with a series of local cuisines, each of which is related to those around it. Great distinctions from North to South of Italy, such as the use of fats (think butter versus olive oil), the kinds of pastas, popular vegetables - the South is much warmer and has a much longer growing season - and of course, huge foreign influences. Given its position in the middle of the Mediterranean, Italy is a crossroads, and many foreign powers have left their mark. Quite a bit of French influence (regional French, not haute cuisine) can be find in the areas of Liguria, Piemonte, and the Valle D’Aosta bordering France, and Austro-Hungarian influences in the Veneto, Trentino Alto Adige, and Friuli Venezia Giulia. There is also Spanish influence, especially in Milano, which was under the Spaniards for a time; this Spanish influence surfaces again in the South, which was ruled by the Bourbons until the unification of Italy in mid 1800s, and in Sardinia, which was ruled directly by Spain for a time. English influence in Tuscany, where the classic bistecca alla Fiorentina and zuppa Inglese, English steak and English trifle, respectively, were initially prepared for the enjoyment of the sizeable English colony that settled Tuscany in the 1800s. Also, Jewish influences in Rome, dating to the 1500s, when Jews fleeing the Inquisition settled in the Eternal City.

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

Finally, in Sicily you’ll find a fascinating mixture of Roman influence, Arab influences dating both to the time that Sicily was an Arab province, and to more recent trade with North Africa, Norman French influence, and Spanish influence. Executive Chef Vito Gnazzo, who is also the executive chef at Il Gattopardo since its foundation, created the Southern Italian menu that finds its 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 - so wonderfully portrayed by the novel, and later by Luchino Visconti’s masterpiece, The Leopard - 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. Guests may begin dinner with appetizers including Eggplant and Smoked Buffalo Mozzarella timbale with spicy tomato sauce; Sardinian “fregola” with clams and mussels in a shell fish broth and Fennel and Orange Salad with Nocellara olives dressed with olive oil and white wine vinegar. 1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

Pastas include Bucatini with sardines, onions, wild fennel, peanuts and raisins; Rigatoni “alla Norma” with sautéed eggplant and aged ricotta cheese in a tomato sauce and Ravioli filled with braised artichokes and burrata in a light tomato marjoram sauce. Signature entrées consist of Filet of Mediterranean “Branzino” wrapped in parchment paper with baby vegetables and herbed olive oil; Lamb Loin sautéed in a red wine and tarragon sauce, served with braised pearl onions and carrots and Roasted Berkshire Tender Pork Loin in its own sauce, served with fingerling potatoes, mushrooms and artichokes. The “temptation” menu was crafted by Gnazzo and includes delectable desserts such as Cannoli filled with sheep’s ricotta milk, chocolate chips and Bronte pistachios; Warm Bartlett Pear over puff pastry with caramel sauce and Warm Lava Chocolate Cake served with a side of artisanal ice cream. Everyday food done with respect to Southern Italian cultural traditions, absolute quality of ingredients, and outstanding hospitality is our formula, and life passion. We look forward to welcome you to our house, The Leopard, in one of the most iconic spaces in New York City, Hotel des Artistes. Buon appetito! Paula and Gianfranco Sorrentino

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

The Leopard (Italian: Il Gattopardo) is a novel by Giuseppe Tomasi di Lampedusa that chronicles the changes in Sicilian life and society during the Risorgimento. Published in 1958, became the top-selling novel in Italian history and is considered one of the most important novels in modern Italian literature. The novel was also made into an award-winning 1963 film of the same name, directed by Luchino Visconti and starring Burt Lancaster, Claudia Cardinale and Alain Delon. The novel is the story of Don Fabrizio Corbera, Prince of Salina, a 19th century Sicilian nobleman caught in the midst of democracy and revolution. As a result, the Prince’s position in the island’s class system is eroded by newly moneyed peasants and “shabby gentry.” As the novel progresses, the Prince is forced to choose between compromising his loyalty to tradition and accepting the decline of his family’s influence. Meanwhile, the novel develops themes relating to the moral decadence common among all classes and the futility of greed. Most of the novel is set during the time of the Risorgimento, specifically during the period when Giuseppe Garibaldi, the hero of Italian unification, swept through Sicily with his forces, known as The Thousand. The plot focuses upon the aristocratic Salina family, which is headed by the stoic Prince Fabrizio, a consummate womanizer who rules his family with an iron fist. As the novel opens in May of 1860, Garibaldi’s Redshirts have landed on the Sicilian coast and are pressing inland to overthrow the Kingdom of the Two Sicilies.

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

Renovation of the Restaurant at Des Artistes To bring new life to Restaurant space at des Artistes, a complete gut renovation and transformation was achieved. Diners will discover a dynamic new home for the treasured—now restored— murals of Howard Chandler Christy which have adorned the walls in this space since the 1930s. A newly conceived interior including a reworked layout offers a casual elegance in the two dining rooms and intimate bar area. The design for the custom blended terrazzo floor, replaced the former dark carpet, and features large, playful zinc circle inlays inspired by the whimsical Chirsty murals. A new backlit, resin bar area adds an amber glow to the room and embodies the golden hues of the murals. Walnut-clad columns bring dramatic warmth and refinement to the interior. Ther repositioned and reconceived bar brings new spirit to the room. Lighter color palette and new lighting throughout enhance the experience, as do the new luxurious banquettes. The main goal for the redesign was to bring a modern, clean update to this treasured New York landmark restaurant. Architects Roger Hirsch and Myriam Corti drew from their extensive experience designing high-end, luxurious residential interiors to create a warm and comfortable experience. Classic and modern details are subtle and refined in homage to the artful spirit of des Artistes.

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

the Parlor Room private affairs 1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]

DINNER / Monday ~ Saturday from 5 PM-11:30 PM. Sunday until 10PM. BRUNCH/ Saturday and Sunday from 11:30 AM-3 PM. Reservations recommended. 1 West 67th Street New York NY 10023 (between Central Park West and Columbus Avenue) www.theleopardnyc.com / [email protected] / Phone (212) 787 8767 We look forward to welcoming you, Paula and Gianfranco Sorrentino

1 West 67th Street New York NY 10023 / tel 212 787 8767 / www.theleopardnyc.com / [email protected]