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

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ANTIPASTI SALUMI E FORMAGGI MISTI INSALATA DI RUCOLA ASSORTMENT OF ARTISANAL CHEESE & SALUMI | 17 arugula with lemon vinaigrette, parmigiano reggiano® | 11 D.O.P INSALATA ROMANA MOZZARELLA DI BUFALA, EXTRA VIRGIN OLIVE OIL, SEA SALT, ITALIAN ESCAROLE, FENNEL, BRAISED CHICKPEAS, PICKLED ONIONS, CACIO PROSCIUTTO DI PARMA | 19 DI ROMA, RED WINE VINAIGRETTE | 12

MOZZARELLA BAR Served simply with extra virgin olive oil & sea salt

• MOZZARELLA • • VERDURE • • SALUMI • Try all 3 HOUSEMADE FIOR DI LATTE | 18 BASIL PESTO PROSCIUTTO DI PARMA | 8 Prosciutti! + choose 3 verdure PEPERONATA SPECK | 8 14 PROSCIUTTO COTTO | 7 MOZZARELLA DI BUFALA | 22 SQUASH AGRODOLCE SOPPRESSATA | 7 CAMPANIA D.O.P - 5oz MARINATED ARTICHOKES + choose 3 verdure COPPA | 7 ROASTED TOMATOES Choose your Mozzarella PISTACHIO PESTO • PANE • PANE AL FORNO | 6 ROASTED BEETS focaccia-style bread from our pizza GIARDINERA oven with garlic, oregano, GRANA PADANO®, pecorino Romano LA PASTA di Gragnano Imported Italian Pasta - Afeltra pasta from the city of Gragnano, Campania - Served very , just like in Italia Cacio e Pepe con Pesto Trapanese a classic roman dish with Parmigiano Reggiano®, long, string pasta with tomato, basil, almond pesto | 15 pecorino romano®, BLACK PEPPER | 14 con le Cozze alla Sorrentina hollow string pasta with steamed mussels, white wine, short, tube-shaped pasta with tomato, basil, chili flake, chili flake, parsley | 16 mozzarella di bufala | 18 VESUVIO con Salsiccia e Rape con Tonno SWEET SAUSAGE, BROCCOLI RABE, CHILI FLAKE, spiral-shaped pasta with olive oil-poached tuna, tomato, Parmigiano Reggiano® and pecorino romano® | 17 The "Vesuvio" pasta shape capers, green olives, sicilian oregano, preserved lemon | 16 was inspired by Mt. Vesuvius in Campania

LA PASTA FRESCA di Eataly Fresh Pasta - Traditional fresh pasta made fresh daily using simple, high-quality ingredients such as sustainable flour and local eggs agli Spinaci con Ragù di Funghi PASTA AL FORNO al Ragù thin, ribbon-shaped spinach pasta with wild mushroom ragù, with ragù alla bolognese | 17 tomato, parmigiano reggiano® | 21 di Prosciutto e Ricotta PASTA AL NERO con Sugo di Mare prosciutto and ricotta stuffed pasta with sage butter, squid ink tagliatelle with shrimp, calamari, mussels, Parmigiano Reggiano® | 19 braised leeks, tomato, white wine | 21 RAVIOLI Cacio e Pere al Ragù di Manzo Moscato Poached pear and ricotta filled pasta with brown butter wide, flat pasta with brasied brisket ragù, Parmigiano Reggiano®, and spiced walnuts | 18 extra virgin olive oil | 24

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 ACHILLEA FRUIT JUICE 3.80 / 6.7 oz Still, Sparkling Pomegranate, Dry Ginger Ale PL A I N-T 2.80 LURISIA SODAS 4.80 / 9.3 oz SAN PELLEGRINO SODAS 4.80 / 6.75 oz Iced Black Tea Acqua Tonica, Chinotto, Aranciata, Gazossa Grapefruit, Blood Orange BALADIN SODAS 5.80 / 33.8 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. 1.06.17 for

What is your dough style?

• DOUGH STYLE • • FLAVOR • • FLOUR • • RISING TIME • • OVEN / COOK TIME •

A thin, elastic center "Type 00" 24 hrs Wood Fire CLASSICA 90 Seconds / 900 degrees (F) - Our Signature - with a charred, airy crust A "multi-grain" style dough that is "Type 1" 48 hrs Coal Fire RUSTICA slightly sweet and has a crispier crust and soft wheat 3 Minutes / 600 degrees (F)

A light and fluffy crust "Type 00" 48 hrs Coal Fire MODERNA with a crispier center 3 Minutes / 600 degrees (F)

Our low-gluten dough with a mild, Corn, rice, and 24 hrs Wood Fire LEGGERA delicate and slightly caramelized crust. gluten-free buckwheat 90 Seconds / 900 degrees (F) • minimum rising times • 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

MARINARA (No Cheese) CACIO e PEPE garlic, oregano, FRESH BASIL, All You Can Pizza MOZZARELLA DI BUFALA, pecorino Romano, extra virgin olive oil | 11 Napoletana black pepper, FRESH BASIL | 15 A group pizza-eating challenge every MARGHERITA Wednesday • 11 a.m.-10 p.m. VERDURE MOZZARELLA, FRESH BASIL | 15 MOZZARELLA DI BUFALA, RED AND YELLOW PEPPERS, $22/person EGGPLANT, ZUCCHINI, FRESH BASIL | 18 VERACE TSG Mozzarella di BUFALa from napoli, fresh basil, QUATTRO FORMAGGI EXTRA VIRGIN OLIVE OIL | 19 MOZZARELLA DI BUFALA, GORGONZOLA, fontina, grana padano®, FRESH BASIL | 18 MASSESE MOZZARELLA DI BUFALA, spicy salami, NORCINA fresh basil | 17 Eataly Love's Kids MOZZARELLA DI BUFALA, BLACK TRuFFLE CREAM, Kids can order a fun-shaped pizza GRANA PADANO®, SWEET ITALIAN SAUSAGE, fresh BASIL | 20 FUNGHI made to order by our pizzaioli! MOZZARELLA DI BUFALA, MUSHROOMS, Sundays • 11 a.m.-9 p.m. • $9 PESTO FRESH BASIL | 17 MOZZARELLA DI BUFALA, GRANA PADANO®, HOUSEMADE PINE NUT & BASIL PESTO, | 18 CAPRICCIOSA MOZZARELLA, MUSHROOMS, prosciutto cotto, PATATE e SALSICCIA ARTICHOKES, OLIVES, BASIL | 19 MOZZARELLA DI BUFALA, roasted pOTATOES, SWEET ITAlIAN SAUSAGE, ROSEMARY | 19 SALSICCIOTTA MOZZARELLA DI BUFALA, SWEET ITALIAN ZUCCOTTA SAUSAGE, MUSHROOMS, BASIL | 19 BUTTERNUT SQUASH, SPICY SALAME, MOZZARELLA DI BUFALA, PECORINO, CHILI FLAKE, FRESH BASIL | 20 CALZONE CALZONE FILLED WITH RICOTTA CHEESE, MOZZARELLA, VENTURA TOMATO SAUCE, prosciutto cotto | 17 MOZZARELLA DI BUFALA, ARUGULA, PROSCIUTTO DI PARMA, FRESH BASIL, EXTRA VIRGIN OLIVE OIL | 20 The history of pizza in 4 doughs In Napoli, the tradition of pizza is over 1,000 years old. Every family has its own recipe Soft and Fresh or Peeled Elastic Heart and every geographic area its own characteristic pizza. Choose your favorite dough or try San Marzano Tomatoes 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 cooking time produces a The “Cornicione” must be D.O.P. Buffalo Mozzarella at least 0.4-0.8 inches high 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 from coastal towns near Napoli (Sorrento & Amalfi). Made an innovative blend of corn, rice & buckwheat bakeries in the suburbs of Napoli. The “Type 1” whole with the same “Type 00” flour as the “Classica,” this flours that are naturally gluten-free. All the flavor grain flour and slow-rising process yield a slightly dough proofs longer and cooks longer resulting in a of the real Pizza Napoletana on a lighter base! While sweet and hearty dough. lighter, crispier crust that is soft in the middle and the flour is gluten-free, our environment is not, never disappoints. meaning trace amounts of gluten may be present.

• NOT CERTIFIED FOR CELIAC DISEASE