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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, IN THE COUNTRYSIDE Known for its rolling hills and lines of cypresses, the Tuscan countryside is 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. in the beautiful landscape, as the Romans do. Quando ai dì della festa ella si ornava, Ed ancor sana e snella 3. EAT FROM THE GARDEN... The tablescape would be lackluster without Solea danzar la sera intra di quei fresh, vibrant, in-season produce, picked from the garden (dal giardino) earlier in the day and Ch’ebbe compagni dell’età più bella. 15 prepared according to regional tradition. 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 | 08.22.2018 . L GIARDIN . L GRANAIO . ERRA E DALL’ DA O DA LA T ACQU AL A . 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 PURE DI FAVE SECCHE 7 CARPACCIO DI ZUCCA 15 SPIEDINI DI MANZO E couscous. This traditional pasta is Fava Bean Purée, Garlic, Extra Lani’s Farms Summer Squash, toasted semolina flour, formed into BAGNA CAUDA 10 little balls and paired with local Virgin Olive Oil served with Grilled Prosciutto Di Parma DOP, 6 ingredients. Housemade Focaccia Parmigiano Reggiano DOP, Mint, PANE OTTO Two Grilled Wagyu Beef Skewers Housemade Otto Bread Served Warm, Whipped Lardo, Lemon, Extra Virgin Olive Oil from Snake River Farm, Seasoned Ploughgate Creamery Butter, Extra Virgin Olive Oil Olive Oil PATATE AL DIAVOLICCHIO 9 TAGLIATA DI MANZO 31 “Otto” is a peasant-style bread originally created to last eight days, Grilled Wagyu Bohemian Crispy Mountain Sweet Berry CARCIOFI ALLA GIUDIA 12 hence the name in Italian. Our bakers hand shape each loaf from BOMBETTE PUGLIESI 15 Steak, Arugula, Parmigiano Potatoes, Calabrian Chili Crispy Artichokes, Parsley, Lemon a Mother yeast and Italian flour from Mulino Marino. ® Creekstone Farm Pork Shoulder, Reggiano DOP Vinaigrette Region: Lazio Warm out of the oven, the flavors are distinctly sour Caciocavallo, Fried Rosemary Region: Calabria and honey-caramel. Region: Puglia INSALATA DI RUCOLA 14 POLLO ALLA CACCIATORA 24 Cascun Farms Chicken, PANZANELLA 14 Arugula, Shaved Parmigiano ® POLPETTINE ALLA Mushrooms, Tomatoes, Peppers, Invincible Summer Farms Heirloom Reggiano DOP, Extra Virgin Onions Olive Oil, Villa Manodori Aceto Tomatoes, Cucumber, Toasted GENOVESE 10 Region: Toscana Housemade Rustica Croutons, Balsamico Three Housemade Pork Basil, Red Wine Vinaigrette & Veal Meatballs . FROM THE CELLAR INSALATA DI ANGURIA 12 DALLA CANTINA Region: Liguria PESCE SPADA ALLA BAGNARA 25 Grilled Swordfish, Invincible MELANZANE ALLA GRIGLIA 10 Watermelon, Market Greens, Summer Farms Tomatoes, Zucchini, Ricotta Salata, Italian Pine Nuts, Grilled Eggplant, Invincible ALSO FROM THE CELLAR... Bagnara Sauce Summer Farms Tomatos, Mint, Basil, Extra Virgin Olive Oil FORMAGGI . 3 FOR 13 . 5 FOR 17 SALUMI . 1 FOR 9 . 5 FOR 25 Lemon, Extra Virgin Olive Oil Discover our selection of more than 100 Italian wines PAIRING SUGGESTION: BURRATA E CIMA DI RAPA 16 BUFAROLO PECORINO GIGANTE SALAME ROSSO COPPA Carciofi, Patate al Diavolicchio, INSALATA CAPRESE 16 Liuzzi Burrata Cheese, Broccoli Water Buffalo, Sheep, New England BK Cured, and Melanzane alla Griglia make Bergamo, Toscana, Charcuterie, New York great contorni or sides. Invincible Summer Farms Rabe Pesto, Extra Virgin Olive Oil Pasteurized Pasteurized New England Tomatoes, Housemade Mozzarella, Region: Puglia PROSCIUTTO DI Basil, Extra Virgin Olive Oil, Sea Salt SALAME FERRARINI CACIOCAVALLO ASIAGO FRESCO PARMA DOP Ferrarini, Cow, Cow, Emilia-Romagna Ferrarini, Connecticut, Veneto, Emilia-Romagna Pasteurized Pasteurized MORTADELLA RICOTTA FRESCA Ferrarini, Our cocktails incorporate fresh Cow, Emilia-Romagna BISTECCA FIORENTINA MP ALSO FROM THE GARDEN... herbs not just as garnish, but as Connecticut, infusions. By infusing spirits and our Pasteurized Porterhouse for Two with Market Vegetables house made syrups, our botanical Region: Toscana -INFUSED cocktails are rich in flavor and are HERB refreshing on the palette. MOZZARELLA DI BUFALA BRUSCHETTA CON ‘NDUJA 9 Best served charred on the outside and rare on the inside with a simple CAMPANA DOP 13 Grilled House-Baked Otto Bread, touch of olive oil and seasoning, this recipe dates back to 1565. ASK YOUR SERVER FOR A MENU. New England Charcuterie COCKTAILS Antiche Bontà Buffalo Milk Mozzarella, Extra Virgin Olive Oil, Sea Salt ‘Nduja Salami Region: Calabria Executive Chef: Tom Bohan | 08.22.2018.
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