LE C U C I N E di E A T A L Y

See the back for LA & LA Pizza from our partners at

HOUSEMADE MOZZARELLA Mozzarella Fior di Latte - Our fresh mozzarella is made by hand daily using only high quality curd, water, salt, and love

SERVED WITH CHOOSE 3 ADD EXTRA VIRGIN OLIVE OIL, SEA SALT VERDURE SALUMI & SELECT 3 VERDURE • 18 BASIL PESTO PROSCIUTTO DI PARMA | 8 PEPERONATA SPECK | 8 14 PROSCIUTTO COTTO | 7 BABY SQUASH SOPPRESSATA | 7 Try a trio MARINATED ARTICHOKES COPPA | 7 of prosciutto CHERRY TOMATOES ADD PISTACHIO PESTO PANE AL FORNO ROASTED BEETS focaccia-style bread from our pizza GIARDINIERA oven with garlic, oregano, GRANA PADANO®, pecorino Romano | 6

ANTIPASTI SALUMI E FORMAGGI MISTI INSALATA DI RUCOLA ASSORTMENT OF ARTISANAL CHEESE & SALUMI | 18 arugula, lemon vinaigrette, parmigiano reggiano® | 11 DOP INSALATA ROMANA MOZZARELLA DI BUFALA, EXTRA VIRGIN OLIVE OIL, SEA SALT, ITALIAN ESCAROLE, FENNEL, BRAISED CHICKPEAS, PICKLED ONIONS, PROSCIUTTO DI PARMA | 19 CACIO DI ROMA, RED WINE VINAIGRETTE | 12

LA PASTA FRESCA di Eataly Fresh Pasta - Traditional fresh pasta made in-house daily using simple, high-quality ingredients, sustainable flour, and local eggs

TAGLIATELLE con Pesto Genovese di Piselli thin, ribbon-shaped pasta with basil pesto, fingerling potatoes, Housemade ravioli with English pea, ricotta, pecorino, mint, green beans, parmigiano reggiano® | 17 lemon butter, snap peas | 18 PASTA AL NERO con Sugo di Mare RAVIOLI di Prosciutto con Piselli squid ink , shrimp, calamari, mussels, prosciutto and ricotta stuffed pasta, peas, mint, lemon, braised leeks, tomato, white wine | 21 Parmigiano Reggiano® | 19 al Ragù di Manzo del Plin Brasato wide and flat pasta, braised brisket ragù, Parmigiano Reggiano®, Housemade pork and veal stuffed pasta, swiss chard, extra virgin olive oil | 24 garlic scape butter, Parmigianno Reggiano® | 21 PASTA AL FORNO al Ragù Lasagna, ragù alla bolognese, tomato, parmigiano Reggiano® | 17

LA PASTA di Gragnano Imported Italian Pasta - Afeltra pasta from the city of Gragnano, Campania - Served very , just like in Italia Cacio e Pepe alla Sorrentina STRING PASTA, PARMIGIANO REGGIANO®, PECORINO ROMANO®, BLACK PEPPER | 14 tube-shaped pasta, tomato, basil, chili flake, mozzarella di bufala | 18 all' Amatriciana HOLLOW STRING PASTA, GUANCIALE, RED ONION, TOMATO, CHILI FLAKE, con Pesto Trapanese PECORINO ROMANO® | 17 string pasta, tomato, basil, almond pesto | 15 all' Arrabbiata VESUVIO con Ragù di Salsiccia Piccante TUBE PASTA, TOMATO PASSATA, CHILI FLAKE, PECORINO ROMANO® | 19 spiral pasta, spicy pork sausage, kale, tomato, parmigiano reggiano® | 22

BIBITE TUTTE NATURALI All Natural Drinks

LURISIA CLASSIC WATER 3.80 / 16.9 oz MOLECOLA 4.20 / 11.2 oz NIASCA FESTIVO 5.80 / 8.45 oz Still, Sparkling Italian Cola Bitter soda made of apple, ginger and citron LURISIA CLASSIC WATER 4.80 / 33.8 oz GUS SODAS 3.80 / 12 oz PL A I N-T 2.80 Still, Sparkling Pomegranate, Dry Ginger Ale Iced Black Tea LURISIA SODAS 4.80 / 9.3 oz SAN PELLEGRINO SODAS 4.80 / 6.75 oz Acqua Tonica, Chinotto, Aranciata, Gazzosa Grapefruit, Blood Orange BALADIN SODAS 5.80 / 8.45 oz NIASCA SODAS 5.80 / 8.45 oz Cola, Ginger Sparkling Limonata, Mandarinata Looking for Wine & Beer? See our full list!

La mancia negli Stati Uniti è necessaria, bisogna lasciare dal 15% al 20% del totale, a meno che non siate stati trattati male, in questo caso vi preghiamo di dircelo. In the US, leaving a tip is customary, typically, 15 to 20% is sufficient. In the case where service is less then stellar, we ask that you please let us know.

Please inform your server of any allergies or dietary restrictions. *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. 07.13.17 for alti cibi

LA PIZZA Traditional Pizza Napoletana - All will be served "Classica" unless another dough is requested

LE ROSSE · Made with San Marzano tomato sauce LE BIANCHE · Made without tomato sauce

alti cibi Let’s Talk Aout + add tomato sauce to pizza bianche | 2 PIZZA MARGHERITA VERACE • A SERIES OF EVENTS • Mozzarella di BUFALa, fresh basil, EXTRA VIRGIN OLIVE OIL | 15 VERDURETTA Quattro Mani MOZZARELLA DI BUFALA, RED & YELLOW PEPPERS, MASSESE Enjoy a local guest chef’s pizza EGGPLANT, ZUCCHINI, FRESH BASIL | 18 MOZZARELLA DI BUFALA, spicy salami, fresh basil | 17 served alongside with our own pizza napoletana. New pizza CINQUE FORMAGGI CAPRICCIOSA starting every Tuesday • 6-9 p.m. MOZZARELLA DI BUFALA, GORGONZOLA, fontina, MOZZARELLA DI BUFALA, MUSHROOMS, prosciutto cotto, pecorino romano, grana padano®, FRESH BASIL | 18 ARTICHOKES, OLIVES, fresh BASIL | 19 TARTUFELLA MARINARA MOZZARELLA DI BUFALA, BLACK TRuFFLE CREAM, garlic, oREGANO, fresh basil, extra virgin olive oil | 11 GRANA PADANO®, SWEET ITALIAN SAUSAGE, fresh BASIL | 20 SALSICCIOTTA GENOVESE MOZZARELLA DI BUFALA, SWEET ITALIAN Eataly Love's Kids MOZZARELLA DI BUFALA, GRANA PADANO®, SAUSAGE, MUSHROOMS, fresh BASIL | 19 HOUSEMADE PINE NUT & BASIL PESTO | 18 Kids can order a fun-shaped pizza CALZONE made to order by our pizzaioli! VENTURA CALZONE FILLED WITH RICOTTA CHEESE, MOZZARELLA DI BUFALA, Sunday-Thursday • $9 MOZZARELLA DI BUFALA, ARUGULA, PROSCIUTTO DI PARMA, TOMATO SAUCE, prosciutto cotto | 17 Dine-in only FRESH BASIL, EXTRA VIRGIN OLIVE OIL | 20

BUILD YOUR OWN PIZZA

STEP 1: DOUGH • $11 CLASSICA RUSTICA MODERNA LEGGERA

STEP 2: SAUCE LE ROSSE • $2 IL TARTUFO • $4 IL PESTO • $3 San Marzano tomato sauce Imported Italian truffle cream Basil pesto sauce from Liguria

STEP 3: TOPPINGS - PIZZAS ARE TOPPED WITH FRESH BASIL & EXTRA VIRGIN OLIVE OIL

MOZZARELLA COTTO HAM SAUSAGE RISERVA LIST DI BUFALA SALAME GORGONZOLA Imported buffalo milk EGGPLANT PROSCIUTTO RICOTTA DI PARMA cheese from Naples, ZUCCHINI in Campania, Italy GRANA PADANO® Cured Italian ham from PEPPERS FONTINA Emilia-Romagna, slowly aged 18 ONION months. served thinly sliced OLIVES CHERRY TOMATO MUSHROOMS SPECK ARTICHOKES Smoked and cured Italian ham SPINACH from Trentino-Alto Adige. served thinly sliced ARUGULA

$2 $2 EACH $3 EACH $5 EACH

The history of pizza in 4 doughs Soft and Fresh or Peeled Elastic Heart In Napoli, the tradition of pizza is over 1,000 years old. Every family has its own recipe and every geographic area its San Marzano Tomatoes own characteristic pizza. Choose your favorite dough or try our signature dough, the original Pizza Napoletana.

CLASSICA DOUGH The Original Pizza Napoletana This classic-style pizza from Napoli made with “Type 00” flour is the most elegant and complex of all. The long leavening time (24+ hours) paired with the brief The “Cornicione” must be D.O.P. Buffalo Mozzarella at least 0.4-0.8 inches high cooking time produces a pizza with a thin, elastic center and a charred, airy crust. and 14 inches in diameter or Mozzarella TSG

RUSTICA DOUGH MODERNA DOUGH LEGGERA DOUGH Old World Innovation Classic yet Crispy Light & Gluten-Free This dough is the precursor to the pizza we know This contemporary take on pizza is typical of the This airy, slightly caramelized crust is made from today, originally made from leftover bread dough coastal towns near Napoli (Sorrento & Amalfi). an innovative blend of corn, rice & buckwheat from bakeries in the suburbs of Napoli. The “Type Made with the same “Type 00” flour as the flours that are naturally gluten-free. All the flavor vvva slightly sweet and hearty dough. “Classica,” this dough proofs longer and cooks of the real Pizza Napoletana on a lighter base! While longer resulting in a lighter, crispier crust that is the flour is gluten-free, our environment is not, soft in the middle and never disappoints. meaning trace amounts of gluten may be present. • NOT CERTIFIED FOR CELIAC DISEASE