SALUMERIA� Raw Bar

niversary An ur On January 27, 2007, Oscar Farinetti opened the first Eataly in what had been a defunct Vermouth factory in Torino, Italy. years Ten years later, Eataly Boston opened as the LA PIAZZA 33rd Eataly location in the world and the LA PIAZZA 4th location in the United States! of Eataly wine bbaarr Cro i Mare SALUMERIA Raw Bar. Oer. Clam. BY CURED MEATS. CHEESES. FROM ITALY AND THE USA. BARBARA LYNCH TAGLIERI | ON THE BOARD OSTRICHE | OYSTERS* Celebrate Served with Prosecco mignonette and lemon years of Eataly with... Eataly’s rotating selection of local oysters is curated by Island Creek Oysters in Duxbury, MA. Ask your server about today’s varieties. GRANDE PIATTO MISTO * MARKET PRICE * Selection of our cured meats & cheeses, handpicked by our chef DI SALUMI Selection of 5 cured meats from Eataly’s salumeria | 15 * DI FORMAGGI Selection of 5 artisanal cheeses and housemade accompaniments | 15 VONGOLE LITTLENECK CLAMS, Cape Cod, MA | 2.50 each DI SALUMI E FORMAGGI Assortment of our favorite cheese and salumi | 23 T BET ER H TTER S BE I AT F E LOCAL PESCE CRUDO* We are new to Boston, but this dish helped us get here! flukewith blood orange and fennel salt | 12 SALUMI Sea scallop with apple and lemon | 13 Some of our Salumaio’s classic favorites Boston mackerel with pesto alla trapanese | 11 TANARA 18 MONTH PROSCIUTTO DI PARMA | EMILIA-ROMAGNA | 8 Nantucket bay scallop with grapefruit and hazelnut | 15 RECLA SPECK | TRENTInO ALTo-ADIGE | 7 leoncini mortadella | lombardia | 7 Yellow fin tuna with extra virgin olive oil and sea salt | 14 New england charcuterie SOPpRESSATA | MASSACHUSETTS | 7 Cured gulf of Maine salmon with pomegranate and extra virgin olive oil | 12 giorgio’s COPPA | new york | 7

FORMAGGI Some of our Cheesemonger’s classic favorites LA CUCINA gelmini GORGONZOLA DOLCE | LOMBARDIA | 7 IL TARTUFO arrigoni TALEGGIO | LOMBARDIA | 7 gennari 18 MONTH PARMIGIANO REGGIANO® | EMILIA-ROMAGNA | 7 The black truffle or Périgord truffle grows with Oak or Hazelnut trees and is harvested calabro hand-dipped RICOTTA | CONNECTICUT | 7 in late autumn and winter. It boasts pleasantly pungent aromas with deep earthy flavors. westfield farm GOAT CHEESE | MASSACHUSETTS | 7 Truly experience the season by adding freshly shaved paper-thin slices to your dish. Add truffle shavings to your formaggi! /4g supplement mozzarella -Add black truffles to any dish below | 24 - Served simply with extra virgin olive oil & sea salt ANTIPASTI CLASSICA | 10 housemade fior di latte mozzarella ARANCINI AI FUNGHI | 9 Fried risotto balls with roasted mushrooms and grana padano LA MOZZARELLA DI BUFALA CAMPANIA DOP | 14 AntichE bonta Buffalo mozzarella from campania SFORMATO DI PARMIGIANO REGGIANO® | 12 savory egg custard WITH Parmigiano reggiano® AGED 18 MONTHS, BURRATA | 15 mushroom salad, and arugula AntichE bonta BURRATA from campania

CARNE CRUDA* | 15 TO PAIR CREEKSTONE FARMS BLACK ANGUS BEEF WITH roi extra virgin olive oil, salt, and housemade crostini BASIL PESTO | 4 Prosciutto DI PARMA | 8 FONDUTA VALDOSTANA | 11 ROASTED TOMATO | 4 FONTINA VAL D’AOSTA DOP FONDUE SERVED WITH HOUSEMADE CROSTINI BRUSCHETTA ALL’UOVO* | 12 CONTORNI HOUSEMADE CROSTINI WITH A 60˚ ORGANIC COUNTRY HEN egg Served in crocks, meant to be shared MISTICANZA | 11 6 each | 3 for 15 Radicchio, fennel, endive, radish, carrot, AND arugula, CAVOLFIORI IN A lemon vinaigrette roasted cauliflower with gaeta olives, capers, fresno chili, PASTA and bread crumbs RAVANELLI MALTAGLIATI | 18 Radish WITH Bagna cauda HOUSEMADE MALTAGLIATI with mushroom ragù and parmigiano reggiano® CAVOLETTI DI BRUXELLES RAVIOLI RICOTTA E PERE | 17 raw brussels sprouts with raisins, pinE nuts, and lemon HOUSEMADE RAVIOLI WITH bartlett PEARS, RICOTTA CALABRO, AND BROWN BUTTER BROCCOLINI TAJARIN | 19 with pecorino ROMANO dressing handcut egg pasta with TRUFFLE butter, veal sugo, and parmigiano reggiano® SOTTACETI FATTI IN CASA SEASONAL VEGETABLES PICKLED WITH HERBS AND SPICES

CARNE OLIVE MARINATE IN CASA BRACIOLE DI VITELLO | 25 TAGGIASCA, CAStELVETRANO, GaeTA, AND GREEN CERIGNOLA MARINATED AMISH VEAL ROLLED WITH PROSCIUTTO DI PARMA, parmigiano reggiano®, IN MONINI EXTRA VIRGIN OLIVE OIL, CHILI FLAKE AND ORANGE and herbs, SERVED WITH chicory SALAD AND TRUFFLE VINAIGRETTE POLLO AL MATTONE | 21 “CHICKEN UNDER A BRICK” - HERB MARINATED CHICKEN THIGH, SERVED WITH ARUGULA SALAD La Cucina is our ever-changing LA CUCINA thematic pop-up kitchen within La & THE Black TRUFFLE COSTOLETTE DI MANZO | 25 Piazza. This winter season, La Cucina PORCINI RUBBED moyer farms short rib COOKED ALLA PIASTRA, is revolving around the Black Truffle served with arugula salad, parmigiano Reggiano®, and aceto mAnOdori or Périgord truffle.

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 food-borne illness. ENOTECAENOTECA INE BY THE GLASS & BOTTLE.

nniver nniver ur A sar ur A sar Brandini | Piemonte y y years 28007 “VINI ORSONE” CHARDONNAY 2015 39 years 28002 “VESPA” ROSSO 2012 68 of Eataly of Eataly Bastianich | Friuli Bastianich | Friuli | Merlot, Refosco, Cabernet Sauvignon, Cabernet Franc ROSATI | ROSÉS GLASS/BOTTLE 28001 XL PINOT GRIGIO RAMATO 2013 48 Scarbolo | Friuli “CALAFURIA” 2015 13/46 11208 “INNNO” 2013 42 Certosa di Belriguardo | Toscana | Sangiovese Tormaresca | Puglia | Negroamaro 28004 “ROSAZZO” RIBOLLA GIALLA 2014 53 Le Vigne di Zamo | Friuli 11202 “ARAGONE” 2010 88 La Mozza | Toscana | Sangiovese, Alicante, Syrah, Carignano BIANCHI | WHITES GLASS/BOTTLE 28003 “PETRIS” MALVASIA 2015 66 Venica | Friuli Anniversa ur ry 11001 BRUNELLO DI MONTALCINO 2011 118 years GAVI DI GAVI 2015 13/46 Casanova di Neri | Toscana of Eataly Fontanafredda | Piemonte | Cortese 21002 “COLLI DI LUNI” VERMENTINO 2015 46

Anniver ur sar Cantine Lunae | Liguria y 11002 BRUNELLO DI MONTALCINO 2011 215 years of Eataly “VESPA” BIANCO 2013 1.5L 18 Luce della Vite | Toscana Bastianich | Friuli | Chardonnay, Sauvignon Blanc, Picolit 11801 VERNACCIA DI SAN GIMIGNANO 42 TRADIZIONALE 2014 Anniver 11203 “ENEO” 2012 100 ur sar y “VINI ORSONE” FRIULIANO 2015 12/42 Montenidoli | Toscana years Montepeloso | Toscana of Eataly Bastianich | Friuli Montepulciano, Sangiovese, Alicante, Marselan 21001 “MAREA” CINQUETERRE 2015 63 “SOLOSOLE” VERMENTINO 2015 12/42 Bisson | Liguria | Vermentino, Albarola, Bosco 11501 “BADIA A PASIGNANO” 120 Poggio al Tesoro | Toscana CHIANTI CLASSICO RISERVA 24001 “CERVARO DELLA SALA” 2013 98 GRAN SELEZIONE 2010 “ANTHILIA” 2015 11/39 Antinori | Umbria | Chardonnay, Grechetto Antinori | Toscana | Sangiovese

Donnafugata | Sicilia | Catarratto r Anniversa u r y years 13802 “GIA” BIANCO 2014 35 1L of Eataly 11204 ROSSO DI MONTALCINO 2014 55 Fontanafredda Gia | Marche | Verdicchio Il Poggione | Toscana | Sangiovese ROSSI | REDS GLASS/BOTTLE 16002 GRECO DI TUFO 2014 42 11205 “LE SERRE NUOVE” 2013 140 DOLCETTO D’ALBA 2015 14/49 Feudi di San Gregorio | Campania Tenuta Dell’Ornellaia | Toscana Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc Giacamo Borgogno e Figli | Piemonte 16001 “CALDERA” FALANGHINA 2015 53 LANGHE NEBBIOLO 2013 17/60 Bellus | Campania 11206 “SOFFOCONE” 90 Bibi Graetz | Toscana | Sangiovese, Canaiolo, Colorino Brandini | Piemonte 23001 VIOGNIER 2015 39

“I PERAZZI” SANGIOVESE 2015 10/35 ROSATI | ROSES BOTTLE 11502 “IL POGGIALE” CHIANTI 75 La Mozza | Toscana CLASSICO RISERVA 2012 19001 ROSA D’ALTA MURGIA 2015 42 Castellare | Toscana | Sangiovese “TENUTA DI CASTIGLIONE” 2013 15/53 Masseria San Magno | Puglia | Nero di Troia, Montepulciano Frescobaldi | Toscana 13001 “CUMARO” ROSSO CUNERO 2012 80 Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese Umani Ronchi | Marche | Montepulciano “RAMITELLO” 2012 12/42 ROSSI | REDS BOTTLE 15003 “VIGNETO DI POPOLI” Di Majo Norante | Molise | Montepulciano, Aglianico MONTEPULCIANO D’ABRUZZO 2010 51 10502 BARBERA D’ALBA SUPERIORE 2014 56 Valle Reale | Abruzzo “ZIGGURAT” MONFEFALCO ROSSO 2011 13/46 Giacamo Borgogno e Figli | Piemonte Lunelli | Umbria | Sagrantino, Sangiovese, Cabernet Sauvignon, Merlot 24003 “COLLEPIANO” SAGRANTINO 106 10501 PRE-PHYLOXERA BARBERA 130 DI MONTEFALCO 2009 “MONTESSU” 2013 18/63 D’ALBA 2013 Arnoldo Caprai | Umbria Agricola Punica | Sardegna Elvio Cogno | Piemonte Carignano, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot 20001 CESANESE ROSSO 2013 40 10001 “FOSSATI” BAROLO 2010 200 Casale dei Giglo | Lazio Borgogno e Figli | Piemonte 16003 “CORE” 2013 63 10701 “WHITE LABEL” CAREMA 2012 148 Montevetrano | Campania | Aglianico VINI | BY THE BOTTLE Ferrando | Piemonte 16004 “SERPICO” 2008 160 SPUMANTI | SPARKLING BOTTLE 10702 “NO NAME” NEBBIOLO 2012 65 Feudi di San Gregorio | Campania | Aglianico Borgogno e Figli | Piemonte nniver ur A sar y 19002 “TORCICODA” 2013 46 years 30001 “GRAND CUVÉE” NV 42 of Eataly Tormaresca | Puglia | Primitivo Fontanafredda | Piemonte | Chardonnay, Pinot Nero 10002 “PAIAGALLO” BAROLO 2010 165 Mirafiore | Piemonte 19003 “BOCCA DI LUPO” 2011 140 30501 “ROSANNA” BRUT ROSÉ NV 60 Tormaresca | Puglia | Aglianico Ettore Germano | Piemonte | Nebbiolo 10003 “RESA 56” BAROLO 2010 180 Brandini | Piemonte 19004 NERO DI TROIA 2012 50 30203 “FLAMINGO” ROSÉ BRUT NV 63 Masseria San Magno | Puglia Monte Rossa | Lombardia | Chardonnay, Pinot Nero 100301 “MARTINENGA” BARBERESCO 2012 100 Marchesi di Gresy | Piemonte 18001 “VOLVITO” CIRO ROSSO 50 r Anniversa 30201 “CABOCHON” BRUT 2011 120 u ry CLASSICO SUPERIORE 2012 Monte Rossa | Lombardia | Chardonnay, Pinot Nero years 10004 “LA VILLA” BAROLO 2000 140 of Eataly Fontanafredda | Piemonte Caparra & Siciliani | Calabria | Gaglioppo 30202 “CUVÉE PRESTIGE” 90 10703 GATTINARA 2011 60 18002 GAGLIOPPO 2015 50 FRANCIACORTA BRUT NV Statti | Calabria Ca dél Bosco | Lombardia | Chardonnay, Pinot Nero, Pinot Bianco Travaglini | Piemonte | Nebbiolo 10704 “SITO MORESCO” 2013 138 22003 “PERDERA” 2013 39 30401 ROSE BRUT NV 53 Argiolas | Sardegna | Monica, Carignano, Bovale Sardo Ferrari | Trentino-Alto Adige | Pinot Nero Gaja | Piemonte | Nebbiolo, Merlot, Cabernet Sauvignon 30301 “CARTIZZE” PROSECCO 84 26001 “DONNAS” 2011 50 22002 “TURRIGA” 2011 130 Caves Coorpoerative de Donnas | Valle d’Aosta Argiolas | Sardegna VALDOBBIADENE NV Cannonau, Carignano, Bobal, Malvasia Nera Villa Sandi | Veneto Nebbiolo, Freisa, Neyret 14001 “SFURSAT” 2012 95 23005 NERO D’AVOLA 2014 39 Baglio di Grisi | Sicilia nniver Nino Negri | Lombardia | Chiavennasca ur A sar y years Cheers to 10 years of Eataly! Celebrate our anniversary with 14002 ROSSO DI VALTELLINA 2013 80 23004 NERELLO MASCALESE 2013 74 one of our family wines from Bastianich or Fontanafredda! Ar.Pe.Pe | Lombardia | Chiavennasca Passopisciaro | Sicilia of Eataly 25002 LAGREIN 2015 42 23006 ROSSO DEL CONTE 2008 135 Colterenzio | Trentino-Alto Adige Tasca d’Almerita | Sicilia | Nero d’Avola, Perricone Vino Libero wines are made without herbicides, chemical 23007 CERASUOLO DI VITTORIA 2013 68 fertilizers and with a minimal amount of added sulfites. 25003 PINOT NERO 2014 90 For more info, visit our wine shop! Franz Haas | Trentino-Alto Adige COS | Sicilia | Nero d’Avola, Frappato

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. 1.12.17 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.