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Menu to Help You Taste a MENU Bit of Every Region for the Most Complete Experience

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Menu to Help You Taste a MENU Bit of Every Region for the Most Complete Experience O DEL VIL BAT LAG SA G WELCOME TO IO IL THE ITALIAN COUNTRYSIDE! . .. .. Our chefs are showcasing the regional nuances of the countryside. We’ve made note of these dishes on the menu to help you taste a MENU bit of every region for the most complete experience. BY GIACOMO LEOPARDI LIGURIA . The Ligurian landscape promises to entice you with its iconic terraced fields, La donzelletta vien dalla campagna, where fresh herbs and vegetables grow. This fresh and colorful produce, such as An Ordering Guide fragrant basil, and garlic, and pine nuts, make up the ingredients of the traditional Pesto alla Genovese. In sul calar del sole, Col suo fascio dell’erba; e reca in mano HOW TO DINE LIKE AN ITALIAN TOSCANA . Un mazzolin di rose e di viole, Known for its rolling hills and lines of cypresses, the Tuscan countryside is IN THE COUNTRYSIDE renowned for its bounty of products that are made to be enjoyed together. Think: Onde, siccome suole, 5 fresh fava beans pair perfectly with salty Pecorino Toscano, while rabbit, steak, and wild boar are the kings of every meal. Ornare ella si appresta Dimani, al dì di festa, il petto e il crine. 1. FILL THE TABLE! The dining table in the countryside LAZIO . Siede con le vicine is always lush with food plated From the ancient Via Appia roadway family-style and meant for sharing. 2. OPEN A BOTTLE OF VINO through historic villages, the Roman Su la scala a filar la vecchierella, We recommend two to three plates The meal is not complete without countryside is characterized by per person. a bottle of organic or biodynamic bountiful fields and vineyards. Close Incontro là dove si perde il giorno; 10 wine! Since the countryside is a your eyes while you taste artichokes place to pause, order a bottle—we “alla Giudia” and imagine yourself E novellando vien del suo buon tempo, hope you’ll be here a while. liguria in the beautiful landscape, as the Romans do. Quando ai dì della festa ella si ornava, toscana Ed ancor sana e snella 3. EAT FROM THE GARDEN... The tablescape would be lackluster without fresh, vibrant, in-season produce, picked from lazio Puglia Solea danzar la sera intra di quei the garden (dal giardino) earlier in the day and Ch’ebbe compagni dell’età più bella. 15 prepared according to regional tradition. calabria sicilia 4. ...AND FROM THE PASTURE Where farms dot the landscape, your butcher might also be your neighbor. Try grilled meats prepared simply and that boast the flavors of the pasture 5. GO SLOW AND ENJOY on which the animals were raised. THE COMPANY... A meal together is an opportunity PUGLIA . to relax, catch up, and tell stories. With its unique trulli (conical-roofed houses) and bold red wines, Puglia’s scenery We invite you to eat and drink with is what makes the “heel of the boot” one of the most loved Italian regions. Try leisure.... the freshest burrata and most delicious bombette prepared with two of its staple ingredients: pork shoulder and Caciocavallo cheese. WEEKEND FARMERS MARKET IN COLLABORATION WITH GROWNYC CALABRIA . SICILIA . Tucked away in the toe of the Ital- In addition to a rich cuisine, Sicilia is First Sunday of the month | 9 am–1 pm ian peninsula lies Calabria. Stunning home to one of the best archaeolog- landscapes of mountains, rolling ical glimpses into the ancient world, Meet local farmers and producers hills, and plains as far as the eye can La Valle dei Templi in Agrigento. As see characterize the region, which is you take in the countryside, your trip at Serra’s rooftop market. View a full known for its spicy peperoncini used to the southern island will be flavored market calendar at EATALY.com. in the typical salume ‘nduja. by earthy, spicy wines and sweet, juicy tomatoes. Executive Chef: Tom Bohan | 07.15.2018 A E DA . DAL GIARDINO . DAL GRANAIO . A TERR LL’ACQ ALL UA FROM THE GARDEN FROM THE MILL . D FROM LAND & WATER . PACCHERI ALLA NORMA 17 PER LA TAVOLA . PIATTI FORTI (PLATES) . Afeltra Mezze Paccheri, Eggplant, Tomatoes, Ricotta Salata VERDURE CRUDE DELL’ORTO 12 Region: Sicilia Seasonal Market Vegetables, Basil Pesto, Seasoned Olive Oil SPIEDINI DI SCAMORZA 8 Three Seared Liuzzi Scamorza INSALATA DI FREGOLA CASARECCE CON PESTO ALLA GENOVESE 18 Cheese Skewers The pillars of Italian cuisine are freshness and utilizing products at E GAMBERETTI 19 the peak of the season. The relationships with the farms Serra uses, Afeltra Casarecce, Basil Pesto, Pine Nuts, Extra Virgin Olive Oil Region: Liguria Fregola, Olive Oil Poached allow us to share the best produce in the tri-state area. Vegetables in Shrimp, Roasted Tomato, Zucchini, their raw form have nothing to hide behind, only sharing the gifts that SPIEDINI DI AGNELLO 10 Almonds, Charred Onion Mother Nature imbued them. Three Grilled Lamb Skewers, Castelvetrano Olives Vinaigrette Fregola is Sardegna’s answer to SPIEDINI DI MANZO E couscous. This traditional pasta is toasted semolina flour, formed into PURE DI FAVE SECCHE 7 CARPACCIO DI ZUCCA 15 BAGNA CAUDA 10 little balls and paired with local Fava Bean Purée, Garlic, Extra Lani’s Farms Summer Squash, PANE OTTO 6 Two Grilled Wagyu Beef Skewers ingredients. Virgin Olive Oil served with Grilled Prosciutto DI Parma DOP, Housemade Otto Bread Served Warm, Whipped Lardo, from Snake River Farm, Seasoned Housemade Focaccia Parmigiano Reggiano DOP, Mint, Ploughgate Creamery Butter, Extra Virgin Olive Oil Olive Oil Lemon, Extra Virgn Olive Oil TAGLIATA DI MANZO 31 “Otto” is a peasant-style bread originally created to last eight days, Grilled Wagyu Bohemian PATATE AL DIAVOLICCHIO 9 hence the name in Italian. Our bakers hand shape each loaf from BOMBETTE PUGLIESI 15 Steak, Arugula, Parmigiano a Mother yeast and Italian flour from Mulino Marino. ® Crispy Mountain Sweet Berry CARCIOFI ALLA GIUDIA 12 Creekstone Farm Pork Shoulder, Reggiano DOP Warm out of the oven, the flavors are distinctly sour Potatoes, Calabrian Chili Crispy Artichokes, Parsley, Lemon Caciocavallo, Fried Rosemary Vinaigrette and honey-caramel. Region: Lazio Region: Puglia Region: Calabria POLLO ALLA CACCIATORA 24 Cascun Farms Chicken, INSALATA DI RUCOLA 14 POLPETTINE ALLA Mushrooms, Tomatoes, Peppers, PANZANELLA 14 Arugula, Shaved Parmigiano Onions Invincible Summer Farms Heirloom Reggiano® DOP, Extra Virgin GENOVESE 10 Region: Toscana tomatoes, Cucumber, Toasted Olive Oil, Villa Manodori Aceto Three Housemade Pork Housemade Rustica Croutons, Balsamico . & Veal Meatballs Basil, Red Wine Vinaigrette DALLA CANTINA FROM THE CELLAR Region: Liguria PESCE DEL MERCATO MP Market Fish, English Peas, INSALATA COTTA E CRUDA 15 Calabrian Chili MELANZANE ALLA GRIGLIA 10 Market Vegetables, Mountain ALSO FROM THE CELLAR... Grilled Eggplant, Invincible Sweet Berry Potatoes, Anchovy . 3 FOR 13 . 5 FOR 17 . 1 FOR 9 . 5 FOR 25 FORMAGGI SALUMI Discover our selection of more PAIRING SUGGESTION: Summer Farms Tomatos, Mint, Vinaigrette than 100 Italian wines Carciofi alla Giudia, Patate al Lemon, Extra Virgin Olive Oil BUFAROLO PECORINO GIGANTE SALAME ROSSO COPPA Diavolicchio, and Melanzane alla Water Buffalo, Sheep, Toscana, New England BK Cured, Griglia make great contorni or sides. BURRATA E CIMA DI RAPA 16 Bergamo, Pasteurized Charcuterie, New York INSALATA CAPRESE 16 Liuzzi Burrata Cheese, Broccoli Pasteurized New England Invincible Summer Farm Tomatoes, Rabe Pesto, Extra Virgin Olive Oil ASIAGO FRESCO PROSCIUTTO DI Housemade Mozzarella, Basil, Extra Region: Puglia SOPRESSATA CACIOCAVALLO Cow, Veneto, PARMA DOP Virgin Olive Oil, Sea Salt Cow, Connecticut, Pasteurized Ferrarini, Emilia-Romagna Ferrarini, Pasteurized Emilia-Romagna RICOTTA FRESCA MORTADELLA Cow, Connecticut, Ferrarini, Our cocktails incorporate fresh Pasteurized Emilia-Romagna BISTECCA FIORENTINA MP ALSO FROM THE GARDEN... herbs not just as garnish, but as infusions. By infusing spirits and our Porterhouse for Two, Market Vegetables house made syrups, our botanical MOZZARELLA DI BUFALA BRUSCHETTA CON ‘NDUJA 9 Region: Toscana - cocktails are rich in flavor and are INFUSED Grilled House-Baked Otto Bread, New HERB refreshing on the palette. Best served charred on the outside and rare on the inside with a simple CAMPANA DOP 13 England Charcuterie‘Nduja Salami Antiche Bontà Buffalo Milk Mozzarella, touch of olive oil and seasoning, this recipe dates back to 1565. ASK YOUR SERVER FOR A MENU. Calabria COCKTAILS Extra Virgin Olive Oil, Sea Salt Executive Chef: Tom Bohan | 08.20.2018.
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