LE C U C I N E di E A T A L Y PASTA SECCA PIZZA TRADIZIONALE & Air-dried (48 hours) artisanal IGP pasta from the city of Gragnano, Campania near Traditional Napoli-Style Pizza LA PIZZA LA PASTA Napoli. Made using bronze dies, resulting in a rougher texture that absorbs sauce much Eataly has teamed up with the experts at Rossopomodoro to bring you traditional Neapolitan better than industrial pasta. Nutritional, al dente, and tasty! pizza: creamy , charred yet elastic crust, and sweet San Marzano tomatoes. LINGUINE con Pesto Trapanese MARGHERITA VERACE MOZZARELLA BAR String pasta, tomato, basil & almond pesto, extra virgin olive oil | 15 Mozzarella di BUFALa, fresh basil, EXTRA VIRGIN OLIVE OIL | 15 Served simply with extra virgin olive oil, sea salt, MARINARA and three housemade condiments of your choice BUCATINI all' Amatriciana HOLLOW STRING PASTA, la quercia GUANCIALE, RED ONION, TOMATO, garlic, oREGANO, fresh basil, extra virgin olive oil | 11 Step 1: Select your handmade CHILI FLAKE, ROMANO® | 17 CALZONE Step 2: Select your housemade verdure FILLED WITH CHEESE, MOZZARELLA DI BUFALA, prosciutto cotto, Step 3: Enjoy! RIGATONI con Pomodoro e Melanzane TOMATO sauce | 16 TUBE PASTA, EGGPLANT, SLOW-ROASTED CHERRY TOMATOES, BASIL | 17 CHEESE COSACCA Made fresh in house everyday ZITI con Ragù di Maiale San marzano tomatoES, , extra virgin olive oil, basil | 13 MOZZARELLA CLASSICA tube-shaped pasta, Catalpa Grove Farm pork shoulder ragù, Hand-pulled ball of mozzarella made with cow's milk | 16 Calabrian chili, Pecorino Calabrese | 18 Don’t forget to Imported from Italy PIZZA CLASSICA add prosciutto! Traditional Pizza Napoletana with Additional Toppings MOZZARELLA DI BUFALA DOP The classics start with a traditional charred crust, fresh mozzarella, and tomatoes...then we Water buffalo milk mozzarella from Italian cheesemakers Caseifico Il Casolare in Campania | 18 LO SPAGHETTO CLASSICO | 14 each add the highest quality toppings to make for simple pizzas to suit every pizza lover’s taste. Soft, cream-filled ball of mozzarella from Italian cheesemakers Caseificio Artigiana in Puglia | 21 AL POMODORO MASSESE Hand-crushed whole Mutti tomatoes, basil, extra virgin olive oil MOZZARELLA DI BUFALA, spicy salami, fresh basil | 17 CHOOSE THREE VERDURE “It’s difficult to be simple” CAPRICCIOSA heirloom tomatoes pistachio pesto peperonata Pair with: Mirafiore, Barbera d’Alba Superiore 2013, Piemonte | 16 MOZZARELLA DI BUFALA, MUSHROOMS, prosciutto cotto, ARTICHOKES, roasted tomatoes marinated artichokes basil pesto OLIVES, fresh BASIL | 19 CACIO E PEPE 18-month PARMIGIANO REGGIANO® dop, PECORINO ROMANO®, BLACK PEPPER SALSICCIOTTA A classic recipe so delicious it hasn’t changed since the Roman empire MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, MUSHROOMS, fresh BASIL | 18 ANTIPASTI SPAGHETTI Pair with: Valle Reale, Montepulciano d’Abruzzo 2016 | 11 CINQUE FORMAGGI An Italian classic enjoyed MOZZARELLA DI BUFALA, , , pecorino romano, SALUMERIA throughout Italy ALLA PUTTANESCA padano®, FRESH BASIL | 18 Artisanal cured meats and from Italy cherry tomatoes, capers, anchovy, oregano This combination of vibrant ingredients make this pasta a classic! VENTURA PROSCIUTTO DI PARMA | 8 recla SPECK | 8 Parmigiano Reggiano® dop | 8 Pair with: Tormaresca, Primitivo “Torcicoda” 2013, Puglia | 14 MOZZARELLA DI BUFALA, ARUGULA, PROSCIUTTO DI PARMA, FRESH BASIL, PROSCIUTTO COTTO | 7 Prosciutto Trio | 14 formaggi trio | 12 Grano padano®, EXTRA VIRGIN OLIVE OIL | 20 Following 400 years of tradition in Campania, Italy, Afeltra spaghetti from Gragnano is cooked in salted water SALUMI E FORMAGGI MISTI until al dente then prepared with the perfect sauce. Choose your favorite classic Italian preparation. FUNGHI PORCINI ASSORTMENT OF ARTISANAL CHEESE & SALUMI | 18 MOZZARELLA DI BUFALA, BUFALA FONDUE, PORCINI MUSHROOMS, BRESAOLA | 22 Served with housemade fruit mostarda PASTA FRESCA Made at our fresh pasta counter daily with high quality flour and eggs PIZZA GASTRONOMICA OLIVE MARINATE The Contemporary Take on the Classics House marinated olives with citrus & chili peppers | 7 AGNOLOTTI del Plin con Formaggio di Capra Unique combinations of superior ingredients served on our Moderna dough that rests longer VERDURE SOTTO’ACETO HOUSEMADE GOAT CHEESE FILLED SPINACH PASTA, ROASTED MUSHROOMS, (48 hours), cooks at a lower temp (600 °F) for a little longer (2½ mins). Housemade pickled vegetatbles | 7 PARMIGIANO REGGIANO® DOP | 17 QUADRATINI Traditionally from MARGHERITA RUSTICA SAN MARZANO TOMATO, OREGANO, GARLIC, MOZZARELLA DI BUFALA FROM CAMPANIA, LA STELLA QUADRATINI al Prosciutto Toscana Pizza with cherry tomato, arugula, shaved Grana Padano, fresh basil, Prosciutto & ricotta-stuffed ravioli, charred shishito EXTRA VIRGIN OLIVE OIL, BASIL, GRANA PADANO | 19 extra virgin olive oil | 13 pepper butter, pecorino gran riserva | 18 BURRATA TAGLIATELLE al Ragù di Manzo burrata, pesto cetarese, lemon zest, chives, black hawaiian sea salt | 24 LE INSALATE Thin, ribbon-shaped pasta, braised brisket ragù, mutti tomato, BUFALOTTA Parmigiano Reggiano® dop, extra virgin olive oil | 21 RUCOLA CHERRY TOMATOES, MOZZARELLA DI BUFALA, tomato sauce, PROSCIUTTO SAN DANIELE arugula, lemon, extra virgin olive oil, parmigiano reggiano® dop | 11 RAVIOLI ai Quattro Formaggi dop, ARUGULA | 23 BARBABIETOLE Housemade four-cheese ravioli, cherry tomatoes, Epiphany Farms TARTUFO Roasted beets, baby arugula, pickled red onion, pistachio, summer squash, mint | 18 MOZZARELLA DI BUFALA, truffle MUSHROOM PURèE, black truffle | 25 caprino goat cheese, red wine vinaigrette | 12 FETTUCCINE al Nero CESARE Housemade Squid Ink Pasta, Calamari, mutti Tomato, Capers, Lemon, GF LEGGERA DOUGH | +$2 epiphany farms romaine, Parmigiano Reggiano® dop & black pepper Parsley, chili flake | 19 Subsitute any of our pizzas with our light and low gluten pizza dough. Made from an innovative dressing, housemade croutons | 12 blend of corn, rice and buckwheat flours that are naturally gluten-free.* L’ENOT EC A DI PIZZA PASTA *While the flour is gluten-free, our environment is not, meaning trace amounts of gluten may be POMODORO present. NOT CERTIFIED FOR CELIAC DISEASE. Nichols Farm heirloom tomatoes, marinated cherry tomatoes, Italians never have a meal without wine – neither should you. Every month we will feature one of Italy’s 20 wine regions, offering special discounts on special wines. shaved red onion, basil, ROI “Mosto” extra virgin olive oil | 14 Vegetarian Vegan GF Gluten Friendly VINI VINI | BY THE BOTTLE

GLASS, CARAFE, BOTTLE ROSSI • REDS ––––––––––––––––––––––––– G – C – B SPUMANTI • SPARKLING ––––––––––––––––– B ROSSI • RED ––––––––––––––––––––––––––––––– B GRIGNOLINO 2017 12 20 42 BRUT NV 49 GATTINARA 2012 69 Castello di Neive | Piemonte | I'm chilled! Ferrari | Trentino-Alto Adige | 290112 Travaglini | Piemonte | Nebbiolo | 106081 25 oz SANGIOVESE “I PERAZZI” 2016 11 18 39 FLOR, PROSECCO NV 35 NEBBIOLO “NO NAME” 2012 60 10 oz La Mozza | Toscana Flor | | 19501 Borgogno | Piemonte | 106082 PINOT NOIR 2017 14 23 49 LAMBRUSCO DELL’EMILIA NV 45 CHIANTI CLASSICO RISERVA 67 5.5 oz Colterenzio | Trentino-Alto Adige Denny Bini Podere Cipolla | Emilia-Romagna | 120064 “MARCHESE ANTINORI” 2014 DOLCETTO “FILARI LUNGHI” 2015 11 18 39 MOSCATO D’ASTI 2016 35 Tenuta Tignanello | Toscana | Sangiovese, Cabernet | 115110 Brandini | Piemonte Brandini | Piemonte | 290121 “LOHSA” MORELLINO DI SCANSANO 2014 38 Poliziano | Toscana | Sangiovese, Ciliegiolo | 106062 SPUMANTI • SPARKLING –––––––––––– G – C – B MONTEPULCIANO D’ABRUZZO 2016 11 18 39 Valle Reale | Abruzzo VESPA ROSSO 2013 65 BIANCHI • WHITES ––––––––––––––––––––––– B PROSECCO “IL FRESCO” NV 10 16 35 AGLIANICO DEL VULTURE 12 20 42 Bastianich | Friuli-Venezia Giulia | 280000 Villa Sandi | Veneto “TEODOSIO” 2013 RIESLING “ERA ORA” 2015 55 “SASSEO” PRIMITIVO 2015 55 Borgogno | Piemonte | 19127 GRANDE CUVÈE NV 12 20 42 Basilisco | Basilicata Masseria Altemura | Puglia | 300529 Fontanafredda | Piemonte | Chardonnay, Pinot Nero BARBERA D’ALBA SUPERIORE 2013 16 26 56 ZIBIBBO “LIGHEA” 2016 44 “JASSARTE” 2012 75 Donnafugata | Sicilia | 238075 BRUT ROSÈ NV 15 25 55 Mirafiore | Piemonte Guado al Melo | Toscana | Syrah field blend| 106079 Ferrari | Trentino PRIMITIVO “TORCICODA” 2014 14 23 49 “TREBIUM” 2015 49 “CASTELGIOCONDO” 91 Antonelli Trebiano Spolatino | Umbria | 280023 FRANCIACORTA “61” BRUT NV 18 30 63 Tormaresca | Puglia BRUNELLO DI MONTALCINO 2006 Berlucchi | Lombardia | Chardonnay, Pinot Nero BARBARESCO 2014 22 36 77 PINOT GRIGIO 2016 45 Frescobaldi | Toscana | 20177 Jermann | Friuli-Venezia Giulia | 26315 REGGIANO LAMBRUSCO 16 26 56 San Giulano | Piemonte CONCERTO 2016 BAROLO 2012 24 40 84 “MY TIME” 2011 78 Medici Ermete | Emilia-Romagna Borgogno | Piemonte Scarbolo | Friuli-Venezia Giulia | Sauvignon Blanc, Friulano, Chardonnay | 288060 ENOTECA LAMBRUSCO DI GRASPAROSSA 10 16 35 “VIGNETO CIALDINI” 2016 CHARDONNAY 2015 56 DI PIZZA PASTA Cleto Chiarli | Emilia-Romagna Planeta | Sicilia | 238070 Every month we will feature one of Italy’s 20 wine regions, offering Sicilia "STREV" MOSCATO D’ASTI 2016 11 18 39 special discounts on special wines Marenco | Piemonte COCKTAIL BAR for you to enjoy. Cin, cin! BIANCHI • WHITES –––––––––––––––––– G – C – B BELLINI 10 ROSATI • ROSÉS ––––––––––––––––––––––––––––– B BIANCO DI MORGANTE 2016 39 30 “ZAMÒ BIANCO” 2016 10 16 35 Estate Fruit Peaches and Prosecco from BARDOLINO CHIARETTO 2017 35 Morgante | Sicilia | 238107 Le Vigne di Zamò | Friuli Venezia Giula the Canella Family Winery in Veneto Zenato | Veneto | 3060 Mineral driven white wine made from the Nero d’Avola grape. SOAVE 2016 12 20 42 LAMPONE FRESCO 12 ROSATO DI REFOSCO 2017 32 CERASUOLO DI VITTORIA 2015 46 32 Pieropan | Veneto Italian Rosé, Pallini Raspicello, Prosecco Bastianich | Friuli-Venezia Giulia | 288103 Planeta | Sicilia | Nero d’Avola, Frappato | 230312 VERMENTINO 2016 11 18 39 LANGHE ROSATO 2017 46 Try this wine from the only DOCG in Sicilia! Sassoregale | Toscana SPRITZ –––––––––––––––––––––––––––––––––––––– Malabaila di Canale | Piemonte | 108374 FRAPPATO 2016 68 45 APEROL SPRITZ 12 PRINCIPESSA GAVIA 2017 11 18 39 SALENTO ROSATO "FIVE ROSES" 2017 42 COS | Sicilia | 230311 Banfi | Piemonte | Cortese Aperol, Prosecco, Sparkling Water, Orange Slice Leone de Castris | Puglia | 3020 Hang on to summer with this Organic Sicilian Varietal. A rustic and CHARDONNAY “BRAMITO” 2016 13 21 46 LIMONCELLO SPRITZ 12 wild wine for those feeling adventurous. Castello Della Sala | Umbria Limoncello, Prosecco, Sparkling Water, Candied Lemon DAPHNÉ 2015 16 26 56 Cosimo Maria Masini | Toscana PARTY SIZED BOTTLES ––––––––––––––– B BIBITE TUTTE NATURALI “VESPA BIANCO” 2015 19 31 67 ROSÉ NV 52/1.5L Bastianich | Friuli Venezia Giulia | Chardonnay, Sauvignon, Picolit Flor | Veneto | 299140 ALL NATURAL DRINKS ROSATO • ROSÉ ––––––––––––––––––––– G – C – B BIRRA | BEER BARBARESCO “COSTE RUBIN” 2008 220/1.5L LURISIA CLASSIC WATER 3.80/0.5L | 4.80/1L Fontanafredda | Piemonte | 109240 Still, Sparkling “ROSA VITTORIA” 2017 13 21 46 CHIARRA 7 Castello di Santa Vittoria | Piemonte Housemade Draft | Birerria | Belgian Pale Ale | 5.3% ABV FRAPPATO 2013 120/1.5L LURISIA SODA 4.80 60 MINUTE 7 Occhipinti | Sicilia | 230062 Chinotto, Aranciata, Gazzosa ROSATO 2017 11 18 39 Dogfish Head | Milton, DE | IPA | 6% ABV MOLECOLA 4.20 Castello di Bossi | Toscana | Sangiovese, Cabernet Sauvignon BRICCOTONDO BARBERA 2010 80/1.5L SEQUENCH ALE 7 Fontanafredda | Piemonte | 106086 Italian Cola Dogfish Head | Milton, DE | Session Sour | 4.9% ABV SANPELLEGRINO SODA 4.80 NAMASTE 7 Grapefruit, Blood Orange Dogfish Head | Milton, DE | Wit Beer | 4.8% ABV NIASCA SODAS 5.80 VINO HOUR LA ROSSA 8 Festivo Moretti | Milano, Italy | Double Malt | 7.2% ABV PLAIN-T 2.80 Every Monday though Thursday from 5 to Iced Black Tea 7 p.m., enjoy a 10 oz carafe of wine from a BIONDA 7 atalhicao myEatalyChicago rotating selection for the price of a glass. Menabrea | Milano, Italy | Euro Pale Lager | 3.5% ABV 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. Look for the carafe for today’s selection NORA 8 Baladin | Piozzo, Italy | Spiced Beer | 6.8% ABV 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. 09.01.18