LE C U C I N E di E A T A L Y 02.04.2019 LA PIZZA & LA PASTA ANTIPASTI SALUMI e FORMAGGI ANTIPASTO MISTO | 18 INSALATA DI CAVOLO NERO | 16 GRANDE PIATTO MISTO DI FORMAGGI | 19 Selection of 4 seasonal vegetables: lacinato kale, parmigiano reggiano®, Our cheesemonger's Selection of 5 artisanal Delicata Squash, Pine Nuts, and Saba; Marinated Artichoke housemade croutons, fennel,and recca cheeses and housemade accompaniments and Gigante Beans; Brussel Sprouts and Pancetta; anchovy dressing Mixed Marinated Mushrooms with Parmigiano Reggiano® INSALATA MISTA | 15 GRANDE PIATTO MISTO DI SALUMI | 19 INSALATA DI GAMBERETTI | 19 iceberg lettuce WITH CUCUMBER, RED ONION, our Selection of 6 cured meats from MARINATED ROCK SHRIMP, FENNEL, WINTER CITRUS, black OLIVE, SALUMI, provolone, AND eataly's salumeria AND EXTRA VIRGIN OLIVE OIL RED WINE VINAIGRETTE GRANDE PIATTO MISTO DI LA STELLA | 14 INSALATA DI RUCOLA | 14 Pizza with cherry tomato, arugula, arugula with shaved parmigiano reggiano® SALUMI & FORMAGGI | 24 shaved GRANA PADANO, fresh basil, and and lemon vinaigrette An assortment of our favorite 6 salumi and extra virgin olive oil from Sorrento 5 formaggi and housemade accompaniments Add a Protein to Any Salad: Poached Shrimp | 8 OLIVE MARINATE | 7 Roasted Chicken | 6 house marinated olives MOZZARELLA bar All mozzarella served with extra virgin olive oil, and sea salt 1. Choose Your Mozzarella 2. Choose 3 Condiments 3. Add Salumi HOUSEMADE CLASSICA 5oz | 18 HOUSE MARINATED OLIVES PROSCIUTTO DI PARMA | 8 PROSCIUTTO MOZZARELLA DI BUFALA 5oz | 21 PISTACHIO & PARMIGIANO REGGIANO PESTO 18-Month | Tanara | Emilia-Romagna DI SAN DANIELE | 9 18-Month | Dok Dall'Ava | Friuli BURRATA 6oz | 22 ROASTED CIPOLLINI WITH BALSAMIC VINEGAR SOPPRESSATA | 7 Alps | New York RECLA SPECK | 7 SUNDRIED TOMATO PESTO Recla | Alto-Adige MARINATED PIQUILLO PEPPERS LA PASTA

Pasta Secca · Italian pasta made in Napoli; served al dente Pasta Fresca · Made at our fresh pasta counter daily Every day we start SPAGHETTI Pomodoro | 14 The best grain, bronze- AGNOLOTTI del Plin al Sugo d'Arrosto | 21 extruded and dried at from scratch to create intricate pasta shapes afeltra gragnano pasta with mutti hand-crushed controlled temperatures housemade meat-filled pasta with beef reduction and parsley tomato sauce and fresh basil inspired by the rich for up to 2 days, following traditions of every 400 years of tradition in QUADRATI con Ricotta e Spinaci | 18 Campania, Italy. Italian region using BUCATINI all'Amatriciana | 21 Housemade stuffed pasta with local ricotta and spinach, simple high-quality afeltra gragnano pasta with Tomato, 'Nduja Artisan's Guanciale, finished with lemon butter and pistachio ingredients: water, flour, and eggs. Red Onion, chili flake, and Pecorino Romano PASTA AL FORNO al Ragù | 17 LINGUINE con Sugo di Mare | 25 lasagne with ragù alla bolognese and parmigiano reggiano® afeltra gragnano pasta with shrimp, mussels, MUTTI TOMATO SAUCE, garlic, white wine, parsley, and chili flake MAFALDINE con Funghi, Timo e Mascarpone | 24 Housemade bronze extruded pasta with cremini, maitake, shiitake SPAGHETTONI Cacio e Pepe | 16 mushrooms, mascarpone, butter, pecorino romano, parmigiano reggiano®, A Classic Roman Dish Made with Parmigiano Reggiano®, chives, and chili flake Pecorino Romano, and Black Pepper TAGLIATELLE con Ragù di Manzo | 23 VESUVIO Ragù con Cime di Rapa e Salsiccia | 20 housemade tagliatelle with BRISKET ragù, PARSLEY, and parmigiano reggiano® afeltra gragnano pasta with housemade pork sausage, broccoli * rabe pesto, chili flake, butter, and parmigiano reggiano® RAVIOLI di Zucca | 19 housemade butternut squash filled ravioli with brown butter, ricotta, grana padano, and sage *Filling contains almonds LA pizza

Le Gastronomiche · The contemporary take on the classic Le Classiche · Traditional pizza Napoletana with added toppings Unique combinations of superior ingredients served on our Moderna dough that rests longer (48 hours), The classics start with our traditional elastic crust, mozzarella and tomatoes…then we add the highest quality toppings cooks at a lower temp (600 F) for a little longer (2½ mins). to make for simply classic pizza with exceptional toppings to suit every pizza lovers taste. TARTUFO | 27 PORCINO | 23 SALSICCIOTTA | 20 Mozzarella di Bufala from Campania, black Truffle Purèe and MOZZARELLA DI BUFALA FROM napoli, MUTTI TOMATO SAUCE, MOZZARELLA di Shaved Fresh black Truffle bufala fonduta, porcini mushrooms, bufala FROM NAPOLI, SWEET ITALIAN and bresaola SAUSAGE, AND MUSHROOMS BUFALOTTA | 25 cherry tomatoes, mozzarella di bufala from campania, VENTURA | 21 CAPRICCIOSA | 19 MOZZARELLA di bufala FROM NAPOLI, MUTTI TOMATO SAUCE, Mozzarella di prosciutto di San Daniele DOP, and arugula ARUGULA, PROSCIUTTO DI PARMA, BUFALa from napoli, prosciutto cotto, BURRATA | 26 AND GRANA PADANO MUSHROOMS, ARTICHOKES, AND OLIVES Burrata, PESTO CETARESE, lemon zest, chive, and MASSESE | 18 QUATTRO FORMAGGI | 18 black Hawaiian salt MUTTI TOMATO SAUCE, MOZZARELLA di MOZZARELLA DI BUFALA FROM NAPOLI, bufala FROM NAPOLI, AND NEAPOLITAN GORGONZOLA, parmigiano reggiano®, MARGHERITA RUSTICA | 21 and PECORINO ROMANO san marzano tomato, oregano, garlic, mozzarella di bufala SPICY SALAMI from campania, extra virgin olive oil, basil, and grana padano MORTADELLA | 24 Le Tradizionale · The Original Napoli style pizza mortadella, MOZZARELLA DI BUFALA FROM CAMPANIA, TOASTED Eataly teams up with the experts at Rossopomodoro to bring you traditional Neapolitan pizza, creamy mozzarella, a charred yet pistachios, RICOTTA, BLACK PEPPER, and LEMON ZEST elastic crust, and sweet San Marzano tomatoes. MARGHERITA VERACE TSG | 17 MARINARA | 14 MUTTI TOMATO SAUCE, Mozzarella di MUTTI TOMATO SAUCE, Garlic, oregano, BUFALa from napoli, fresh basil, and fresh basil, and extra virgin olive oil EXTRA VIRGIN OLIVE OIL from sorrento LOW-GLUTEN PIZZA CRUST | $2 supplement CALZONE | 18 This deliciously airy and slightly caramelized crust is made from a blend of COSACCA | 15 LOW san marzano tomato, pecorino romano, MUTTI TOMATO SAUCE, mozzarella di GLUTEN corn, rice, and gluten-free buckwheat flours. While the dough is gluten-free, extra virgin olive oil, and basil bufala from campania, ricotta, and our environment is not — it is not certified for those with celiac disease. prosciutto cotto

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. Since the late 1800s, the iconic wine has been made exclusively with Sangiovese, a prized

red grape variety native to Toscana that is cultivated for its deeply flavored wines.

VINI | WINE BIRRA | BEER SPUMANTI | SPARKLING GLASS BOTTLE ALLA SPINA | ON TAP PROSECCO NV | Flor | Veneto 12 42 PERONI NASTRO AZZURRO 7 / 12 fl oz TRENTO BRUT NV 375ML | Cantine Ferrari | Trentino 17 30 Pilsner | 5.1% ABV | Rome, Italy MOSCATO D’ASTI "BRICCOTONDO" 2017 13 46 MAINE BEER LUNCH 8 / 12 fl oz Fontanafredda | Piemonte IPA | 7.0% ABV | Freeport, Maine

BOLLICINE ROSE NV 13 46 KILLS BORO BREWING CO. TIRAMISÙ STOUT 10 / 12 fl oz Serafini & Vidotto | Veneto | Chardonnay, Pinot Noir Imperial Stout | 10% ABV | Staten Island, NY

LAMBRUSCO GRASPAROSSA 14 49 DOGFISH HEAD LIQUID TRUTH SERUM 8 / 12 fl oz “VIGNETO ENRICO CIALDINI” 2016 Witbier | 7.5% ABV | Milton, DE Cleto Chiarli | Emilia-Romagna

BRACHETTO D'ACQUI | Alasia | Piemonte 12 42 DOGFISH HEAD AMERICAN BEAUTY 8 / 12 fl oz IPA | 6.5% ABV | Milton, DE

DOGFISH HEAD 90 MIN 8 / 12 fl oz BIANCHI | WHITES IPA | 9% ABV | Milton, DE “VESPA BIANCO" 2017 18 63 Bastianich | Friuli | Chardonnay, Sauvignon Blanc, Picolit DOGFISH HEAD FLESH AND BLOOD 8 / 12 fl oz IPA | 7.5% ABV | Milton, DE GAVI DI GAVI 2017 | Fontanafredda | Piemonte 14 49 BALADIN NAZIONALE 12 / 12 fl oz CHARDONNAY "KALEMA" 2017 | Fabiana | Puglia 14 49 Belgian Pale Ale | 6.5% ABV | Piozzo, Italy "APASSILENTO" BIANCO DEL VENETO 2016 14 49 Farina | Veneto | Garganega, Sauvignon Blanc, Chardonnay IN BOTTIGLIA | BOTTLED VERNACCIA DI SAN GIMIGNANO 2017 15 53 BALADIN ISAAC 12 / 12 fl oz Cappella Sant' Andrea | Toscana Wheat Beer | 4.5% ABV | Piozzo, Italy “APPIA ANTICO BIANCO” 2017 15 53 BALADIN SIDRO 12 / 8.45 fl oz Alberico | Lazio | Semillon, Malvasia Cider | 4.5% ABV | Piozzo, Italy MORETTI LA ROSSA 8 / 11.2 fl oz ROSATI | ROSES Dopplebock | 7.2% ABV | Friuli, Italy DOGFISH HEAD 60 MINUTE IPA 8 / 12 fl oz "ROSA VITTORIA" 2016 14 49 IPA | 6.0% ABV | Milton, DE Castello di Santa Vittoria | Piemonte | Nebbiolo, Arneis ROSATO DI REFOSCO 2017 | Bastianich | Friuli 12 42 COCKTAILS ROSSI | REDS VALDISANTI 2012 20 70 WARM UP, Tenuta San Giovanni | Toscana | Cabernet Sauvignon, Sangiovese "L'ATTO" AGLIANICO DE VULTURE 2014 16 56 WINE DOWN Cantine del Notaio | Campania SICILIANI NERO D'AVOLA 2016 14 49 MONDAY-FRIDAY | 5-7P.M. Di Giovanna | Sicilia Winter like an Italian with our Happy Hour ROSSI DI MONTALCINO 2016 17 60 La Fiorita | Toscana | Sangiovese of seasonal cocktails for just $10! BARBERA D'ALBA SUPERIORE 2012 | Mirafiore | Piemonte 15 53 LANGHE NEBBIOLO 2014 | Borgogno | Piemonte 18 67 SEASONAL | 14/glass SERRALUNGA D'ALBA BAROLO 2013 24 84 Fontanafredda | Piemonte SIDRO DI MELE HOT APPLE CIDER Red Jacket Apple Cider, Dickel Whiskey, St Elizabeth Allspice Dram CABERNET SAUVIGNON "I PERAZZI" 2016 15 53 La Mozza | Toscana BOSCO DI MORE CHILLED BLACKBERRY BLEND Malfy Gin con Limone, Blackberry Purée, Lemon DOLCETTO DI DOGLIANI 2015| San Romano | Piemonte 15 53 BOMBARDINO FREDDO FROZEN EGGNOG Old New England Eggnog, Nocello, Lucano Amaro, Nutmeg

BOLD, DISTINGUISHED AND MATURE NEGRONI | 15/glass 55/carafe (serves 4) COZY UP WITH BRUNELLO DI MONTALCINO DOC NEGRONI CLASSICO | Campari, Carpano Sweet Vermouth, and Malfy Gin The ultimate wine for cold winter days, Brunello di Montalcino is fresh and SBAGLIATO | Campari, Sweet Vermouth, and Prosecco flamboyant when young and gives way to rich, balsamic, and chocolate notes when STR AVAGANTE | Brugal 1888 Rum, CioCiaro Amaro, Campari, and Orange Bitters aged. With aromas of leather and tobacco with flavors of cherries and chocolate, it is among Italy’s most seductive wines, offering intense flavors matched with long SPRITZ | 14/glass 50/carafe (serves 4) and sensual nuances. SPRITZ CLASSICO | Aperol and Prosecco ROSSI DI MONTALCINO 2016 17 | 60 ROSATO SPRITZ | Bastianich Rosato, Solerno Blood Orange Liqueur and La Fiorita | Toscana | Sangiovese San Pellegrino Blood Orange Soda LIMONATA SPRITZ | Limoncello, Prosecco, Pellegrino Limonata, and Meyer Lemon BRUNELLO DI MONTALCINO 2013 40 | 140 Il Palazzone | Toscana | Sangiovese BELLINI | 13/glass 48/carafe (serves 4) BELLINI CLASSICO | Prosecco and Alce Nero Peach Nectar MORA | Prosecco and Blackberry Purée

| WINES BY THE BOTTLE ONLY CLASSICS | 14/glass 50/carafe (serves 4) GRANDI VINI BLOODY MARY | Tomato Purée, Square One Cucumber Vodka, SPUMANTI | SPARKLING BOTTLE McClure’s Bloody Mary Mix, Fresh Horseradish & Lemon FIANO “SELIM” BRUT NV | DeConciliis | Campania 53 PAPER PLANE | 16 Nonino Amaro, Aperol, High West Bourbon, Lemon Juice "PR BRUT” NV | Monte Rossa | Lombardia 73 AGLIANICO “DUBL” 2005 | Feudi di San Gregorio | Campania 105 TRENTO BRUT NV | Ferrari | Trentino 60 MOCKTAILS TRENTO BRUT ROSÈ NV | Ferrari | Trentino 84 SICILIAN CRUSH 8 San Pellegrino Limonata, Ginger Beer, Blood Orange Juice BIANCHI | WHITES SEÑORA MORA 9 SAUVIGNON BLANC 2016 | Jermann | Friuli 70 Blackberry Purée, Lime Juice, Simple Syrup, Ithaca Ginger Beer FRIULANO “TOCAI PLUS” 2011 | Bastianich | Friuli 65 SOAVE “LA ROCCA” 2015 | Pieropan | Veneto 77 GRECHETTO "FIORFIORE" 2015 | Cantina Roccafiore | Umbria 56 BIBITE TUTTE NATURALI CHARDONNAY "CERVARO DELLA SALA" 2015 106 Castella della Sala | Umbria ALL NATURAL DRINKS GUS SODA 4 / 12 fl oz PINOT GRIGIO COLLIO DOC | Schiopetto | Friuli 80 Dry Cola, Dry Ginger Ale LURISIA 5/ 9.3 fl oz ROSSI | REDS Aranciata, Chinotto, Gazzosa "GB" 2014 | Odoardi | Calabria | Gaglioppo, Magliocco, Greco Nero, Nerello Capuccio 90 Baladin 5.50 / 8.45 fl oz Cola DONNALUNA AGLIANICO 2015 | DeConcilis | Campania 60 NIASCA SPARKLING LIMONATA 6 / 8.75 fl oz “CALABRONE” 2011 | Bastianich | Friuli | Merlot, Refosco, Schioppettino, Pignolo 144 NATALIE'S ORCHID ISLAND ORANGE JUICE 4 / 8 fl oz SYRAH 2016 | Principi di Butera | Sicilia 55 RED JACKET APPLE CIDER 5 / 8 fl oz CHIANTI CLASSICO 2016 | Poggerino | Toscana 90 PLAIN-T BLACK ICED TEA 4.50 “MORMORETO” 2013 | Castello Nipozzano | Toscana 136 LURISIA CLASSIC WATER CABERNET FRANC “DEDICATO A WALTER” 2012 150 Still, Sparkling Poggio al Tesoro | Toscana 4 / 16.9 fl oz 6 / 33.8 fl oz AMARONE DELLA VALPOLICELLA "PROEMIO" 2006 156 Santi | Veneto | Corvina, Corvinone, Rondinella 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 “LUCE DELLE VITE” 2013 | Tenuta Luce della Vite | Toscana 190 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.