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La Pizza & La Pasta LE C U C I N E di E A T A L Y See the back for LA PIZZA & LA PASTA Pizza from our partners at ANTIPASTI SALUMI E FORMAGGI MISTI ASSORTMENT OF ARTISANAL CHEESE & SALUMI | 18 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 CAMPANA 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 GIARDINIERA PADANO®, pecorino Romano 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 con Pesto Genovese RAVIOLI di Piselli thin, ribbon-shaped pasta with basil pesto, fingerling potatoes, HOUSEMADE RAVIOLI WITH spring pea, ricotta, pecorino, mint, green beans, parmigiano reggiano® | 17 lemon BUTTER, asparagus | 18 PASTA AL NERO con Sugo di Mare RAVIOLI di Prosciutto con Piselli squid ink tagliatelle, shrimp, calamari, mussels, prosciutto and ricotta stuffed pasta, peas, mint, 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 LA PASTA di Gragnano Imported Italian Pasta - Afeltra pasta from the city of Gragnano, Campania - Served very al dente, just like in Italia SPAGHETTI Cacio e Pepe ZITI alla Sorrentina STRING PASTA, PARMIGIANO REGGIANO®, PECORINO ROMANO®, BLACK PEPPER | 14 tube-shaped pasta, tomato, basil, chili flake, mozzarella di bufala | 18 BUCATINI all' Amatriciana HOLLOW STRING PASTA, GUANCIALE, RED ONION, TOMATO, CHILI FLAKE, LINGUINE con Pesto Trapanese PECORINO ROMANO® | 17 string pasta, tomato, basil, almond pesto | 15 RIGATONI all' Arrabbiata VESUVIO con Ragù di Salsiccia Piccante TUBE PASTA, TOMATO PASSATA, CHILI FLAKE, PECORINO ROMANO® | 19 spiral pasta, spicy pork sausage, kale, tomato, parmigiano reggiano® | 22 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 / 8.45 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. 06.08.17 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 alti cibi MARGHERITA Let’s Talk Aout VERDURE MOZZARELLA, FRESH BASIL | 15 PIZZA MOZZARELLA DI BUFALA, RED AND YELLOW PEPPERS, • A SERIES OF EVENTS • EGGPLANT, ZUCCHINI, FRESH BASIL | 18 VERACE TSG Quattro Mani Mozzarella di BUFALa from napoli, fresh basil, Enjoy a local guest chef’s pizza CINQUE FORMAGGI EXTRA VIRGIN OLIVE OIL | 19 served alongside with our own MOZZARELLA DI BUFALA, GORGONZOLA, fontina, pecorino romano, pizza napoletana. New pizza grana padano®, FRESH BASIL | 18 MASSESE starting every Tuesday • 6-9 p.m. MOZZARELLA DI BUFALA, spicy salami, NORCINA fresh basil | 17 MOZZARELLA DI BUFALA, BLACK TRuFFLE CREAM, GRANA PADANO®, SWEET ITALIAN SAUSAGE, fresh BASIL | 20 FUNGHI MOZZARELLA DI BUFALA, MUSHROOMS, PESTO FRESH BASIL | 17 MOZZARELLA DI BUFALA, GRANA PADANO®, HOUSEMADE PINE NUT & BASIL PESTO, | 18 CAPRICCIOSA MOZZARELLA, MUSHROOMS, prosciutto cotto, Eataly Love's Kids SPINACELLA ARTICHOKES, OLIVES, fresh BASIL | 19 MOZZARELLA DI BUFALA, FONTINA, SPINACH | 18 Kids can order a fun-shaped pizza SALSICCIOTTA made to order by our pizzaioli! NERANESE MOZZARELLA DI BUFALA, SWEET ITALIAN Sunday-Thursday • $9 MOZZARELLA DI BUFALA, ZUCCHINI CREAM, PROSCIUTTO COTTO, SAUSAGE, MUSHROOMS, fresh BASIL | 19 Dine-in only 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.
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