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

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

• MOZZARELLA • • VERDURE • • SALUMI • Try all 3 Served simply with extra virgin BASIL PESTO PROSCIUTTO DI PARMA | 8 Prosciutti! olive oil & sea salt PEPERONATA SPECK | 8 14 PROSCIUTTO COTTO | 7 HOUSEMADE FIOR DI LATTE | 18 SHAVED ASPARAGUS + choose 3 verdure SOPPRESSATA | 7 MARINATED ARTICHOKES COPPA | 7 MOZZARELLA DI BUFALA | 22 ROASTED TOMATOES CAMPANIA D.O.P - 5oz • PANE • + choose 3 verdure PISTACHIO PESTO PANE AL FORNO | 6 Choose your Mozzarella ROASTED BEETS focaccia-style bread from our pizza oven with garlic, oregano, GRANA GIARDINERA PADANO®, pecorino Romano

LA PASTA DI ROMA LA PASTA di Gragnano Eat as the Romans do with classic pasta dishes that would make Nonna proud! Imported Italian Pasta - Afeltra pasta from the city of Gragnano, Campania - Served very al dente, just like in Italia SPAGHETTI CACIO E PEPE STRING PASTA, PARMIGIANO REGGIANO®, PECORINO ROMANO®, BLACK PEPPER | 14 ZITI alla Sorrentina tube-shaped pasta, tomato, basil, chili flake, BUCATINI ALL' AMATRICIANA mozzarella di bufala | 18 HOLLOW STRING PASTA, GUANCIALE, RED ONION, TOMATO, CHILI FLAKE, PECORINO ROMANO® | 17 LINGUINE con Pesto Trapanese RIGATONI ALL' ARRABBIATA string pasta, tomato, basil, almond pesto | 15 TUBE PASTA, TOMATO PASSATA, CHILI FLAKE, PECORINO ROMANO® | 19 BUCATINI alla Norcina hollow string pasta, sausage ragÙ, cremini mushrooms, TONARELLI ALLA GRICIA cream, parmigiano reggiano® | 19 HOUSEMADE STRING PASTA, GUANCIALE, BLACK PEPPER, PARMIGIANO REGGIANO®, PECORINO ROMANO | 17

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

TAGLIATELLE agli Spinaci con Ragù di Funghi RAVIOLI di Piselli ribbon-shaped spinach pasta, wild mushroom ragù, HOUSEMADE RAVIOLI WITH spring pea, ricotta, pecorino, mint, tomato, parmigiano reggiano® | 21 lemon BUTTER, asparagus | 18 PASTA AL NERO con Sugo di Mare RAVIOLI di Prosciutto e Ricotta squid ink tagliatelle, shrimp, calamari, mussels, prosciutto and ricotta stuffed pasta, ramp butter, braised leeks, tomato, white wine | 21 lemon, Parmigiano Reggiano® | 19 PAPPARDELLE al Ragù di Manzo PASTA AL FORNO al Ragù wide and flat pasta, brasied brisket ragù, Parmigiano Reggiano®, Lasagna, ragù alla bolognese, tomato, parmigiano Reggiano® | 17 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. 05.09.17 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 pizzas 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, MOZZARELLA DI BUFALA, pecorino Romano, extra virgin olive oil | 11 black pepper, FRESH BASIL | 15 MARGHERITA VERDURE MOZZARELLA, FRESH BASIL | 15 MOZZARELLA DI BUFALA, RED AND YELLOW PEPPERS, EGGPLANT, ZUCCHINI, FRESH BASIL | 18 VERACE TSG Mozzarella di BUFALa from napoli, fresh basil, CINQUE FORMAGGI EXTRA VIRGIN OLIVE OIL | 19 MOZZARELLA DI BUFALA, GORGONZOLA, fontina, pecorino romano, grana padano®, FRESH BASIL | 18 MASSESE MOZZARELLA DI BUFALA, spicy salami, NORCINA fresh basil | 17 MOZZARELLA DI BUFALA, BLACK TRuFFLE CREAM, Eataly Love's Kids GRANA PADANO®, SWEET ITALIAN SAUSAGE, fresh BASIL | 20 FUNGHI Kids can order a fun-shaped pizza MOZZARELLA DI BUFALA, MUSHROOMS, made to order by our pizzaioli! PESTO FRESH BASIL | 17 Sunday-Thursday • $9 MOZZARELLA DI BUFALA, GRANA PADANO®, HOUSEMADE PINE NUT & BASIL PESTO, | 18 CAPRICCIOSA MOZZARELLA, MUSHROOMS, prosciutto cotto, SPINACELLA ARTICHOKES, OLIVES, fresh BASIL | 19 MOZZARELLA DI BUFALA, FONTINA, SPINACH | 18 SALSICCIOTTA NERANESE MOZZARELLA DI BUFALA, SWEET ITALIAN MOZZARELLA DI BUFALA, ZUCCHINI CREAM, PROSCIUTTO COTTO, SAUSAGE, MUSHROOMS, fresh BASIL | 19 GRANA PADANO®, FRESH BASIL | 19 CALZONE VENTURA CALZONE FILLED WITH RICOTTA CHEESE, MOZZARELLA, MOZZARELLA DI BUFALA, ARUGULA, PROSCIUTTO DI PARMA, TOMATO SAUCE, prosciutto cotto | 17 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