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.

Le Rosse · Made with San Marzano tomato sauce

MARGHERITA VERACE TSG | 16TOMATO SAUCE, Mozzarella di BUFALa from napoli, fresh

basil and EXTRA VIRGIN OLIVE OIL from sorrento

MASSESE | 18TOMATO SAUCE, MOZZARELLA di bufala FROM NAPOLI AND

NEAPOLITAN SPICY SALAMI

CAPRICCIOSA | 19TOMATO SAUCE, Mozzarella di BUFALa from napoli,

prosciutto cotto, MUSHROOMS, ARTICHOKES, AND OLIVES

SALSICCIOTTA | 19TOMATO SAUCE, MOZZARELLA di bufala FROM NAPOLI, SWEET

ITALIAN SAUSAGE AND MUSHROOMS

CALZONE | 18TOMATO SAUCE, MOZZARELLA di bufala FROM NAPOLI, RICOTTA

AND PROSCIUTTO COTTO

Le Bianche · Made without tomato sauce · add sauce for +$2.00

VENTURA | 20MOZZARELLA di bufala FROM NAPOLI, ARUGULA, PROSCIUTTO DI

PARMA AND GRANA PADANO

QUATTRO FORMAGGI | 18MOZZARELLA DI BUFALA FROM NAPOLI, GORGONZOLA,

parmigiano reggiano® and PECORINO ROMANO

VERDURETTA | 20MOZZARELLA di bufala FROM NAPOLI, EGGPLANT, ZUCCHINI,

ROASTED PEPPERS AND FRESH BASIl

TARTUFELLA | 21Mozzarella di BUFALa from napoli, BLACK TRUFFLE CREAM,

SWEET ITALIAN SAUSAGE AND PARMIGIANO REGGIANO®

GENOVESE | 18HOUSEMADE BASIL PESTO, MOZZARELLA di bufala FROM NAPOLI

AND EXTRA VIRGIN OLIVE OIL

Pasta Secca · Italian pasta made in Napoli; served al dente

VESUVIO con Ragù di Salsiccia | 19vesuvio with pork sausage, escarole, chile flake,

AND parmigiano reggiano®

SPAGHETTONI Cacio e Pepe | 17A Classic Roman Dish Made with Parmigiano Reggiano®,

Pecorino Romano, and Black Pepper

BUCATINI all'Amatriciana | 21Bucatini with Tomato, Guanciale, Red Onion,

and Pecorino Romano

Pasta Fresca · Made at our fresh pasta counter daily

AGNOLOTTI del plin con Asparagi | 19housemade meat-filled pasta with asparagus AND

BROWN Butter

QUADRATI con Ricotta e Spinaci | 18Housemade ravioli with local ricotta and spinach,

finished with lemon butter and pistachio

PAPPARDELLE con Funghi | 19wide, flat pasta with wild mushrooms, tomato

and Parmigiano Reggiano®

TAGLIATELLE con Ragù di Manzo | 23housemade tagliatelle with BRISKET ragù, PARSLEY,

and parmigiano reggiano®

PASTA AL FORNO al Ragù | 17lasagne with ragù alla bolognese and parmigiano

reggiano®

SCIALATIELLI con Cozze | 20housemade neapolitan style pasta with mussels, WHITE

WINE, GARLIC, CHILI FLAKE, and parsley

The best grain, bronze-extruded and dried at controlled temperatures for up to 2 days, following 400 years of tradition in Campania, Italy.

Every day we start from scratch to create intricate pasta shapes inspired by the rich traditions of every Italian region using simple high-quality ingredients: water, flour, and eggs.

LA PIZZA & LA PASTALE C U C I N E di E A T A L Y

LA PASTALA PIZZA

Eataly has teamed up with the experts at

Rossopomodoro to bring

you traditional Neapolitan

pizza. Creamy mozzarella,

charred yet elastic crust, and

sweet San Marzano tomatoes

make for a pizza so delicious

you will be singing along

with our vibrant Neapolitan

pizzaioli (pizza makers).

@EatalyDowntown #myEatalyNYC

share your favorites!

SHAKSHUKA | 19Spicy Tomato Sauce, Feta Cheese, Egg, Spinach, and Za'atar

Einat Admony | balaboosta, taïm & bar bolonat

Eataly and Rossopomodoro are joining forces with some of NYC’s best chefs to offer a special pizza every month. Come back time and again to

discover new creations and decide on your favorite pie!

Star Chef Pizza Collaboration Series

SEPTEMBER is

ANTIPASTIINSALATA MISTA | 15romaine hearts WITH CUCUMBER, RED ONION,

black OLIVE, SALUMI, CACIO di ROMA, AND RED

WINE VINAIGRETTE

LA STELLA | 14Pizza with cherry tomato, arugula, shaved

GRANA PADANO, fresh basil, and extra virgin

olive oil from Sorrento

INSALATA DI RUCOLA | 13arugula with shaved parmigiano reggiano®

and lemon vinaigrette

SALUMI & FORMAGGI GRANDE PIATTO MISTO DI FORMAGGI | 19 Our cheesemonger's Selection of 5 artisanal

cheeses & housemade accompaniments

GRANDE PIATTO MISTO DI SALUMI | 19 our Selection of 6 cured meats from eataly's

salumeria

GRANDE PIATTO MISTO DI SALUMI & FORMAGGI | 23 An assortment of our favorite 6 salumi & 5

formaggi, & housemade accompaniments

SPUNTINIOLIVE MARINATE | 7house marinated olives

VERDURE SOTTOACETO | 7SELECTION OF HOUSEMADE PICKLED

VEGETABLES

FUNGHI ARROSTO | 7ROASTED CREMINI MUSHROOMS WITH garlic

and thyme

ZUCCHINE | 7RAW ZUCCHINI, PECORINO ROMANO, AND

BLACK PEPPER WITH LEMON VINAIGRETTE

GAMBERETTI | 9POACHED SHRIMP MIXED WITH CALABRIAn

Chili AND LEMON JUICE

MOZZARELLAServed with Extra Virgin Olive Oil & Sea Salt. Choose any of the options below and try with our selection of classic pairings or housemade condiments!

HOUSEMADE CLASSICA 5oz | 12MOZZARELLA DI BUFALA 5oz | 15BURRATA 6oz | 16

Housemade CondimentsSUNDRIED TOMATO PESTO PISTACHIO AND PARMIGIANO REGGIANO PESTO

ROASTED CIPOLLINE ONIONS WITH BALSAMIC AGRODOLCE MARINATED PIQUILLO PEPPERS

Classic PairingPROSCIUTTO DI PARMA | 7

PROSCIUTTO SAN DANIELE | 8

Served in crocks and meant for sharing

3 for $20

Our housemade condiments will

brighten up your plate!

1 for $2, 3 for $5, 4 for $7

ROSATO SPRITZ 12 Bastianich Rosato, Solerno Blood Orange Liqeur & San Pellegrino Blood Orange Soda

BELLINI 12 Villa Sandi Prosecco & Alce Nero Peach Nectar

SPRITZ CLASSICO 14 Aperol & Villa Sandi Prosecco

VINI | WINESPUMANTI | SPARKLING GLASS BOTTLEPROSECCO NV 11 39 Flor|Veneto

“BOLLICINE ROSE” NV 11 39 Serafini & Vidotto | Veneto | Chardonnay, Pinot Nero

“CUVEE 157” ROSATO NV 12 42 Fontanafredda | Piemonte | Chardonnay, Pinot Nero

LAMBRUSCO GRASPAROSSA “VIGNETO 13 46 ENRICO CIALDINI” 2016Cleto Chiarli | Emilia-Romagna

TRENTO BRUT NV 16 56 Cantine Ferrari | Trentino

MOSCATO D’ASTI 2015 12 42Brandini | Piemonte

"61" FRANCIACORTA DOCG NV 20 70 Guido Berluchi|Lombardia

BIANCHI | WHITES GLASS BOTTLEFRIULANO “VINI ORSONE” 2015 11 39 Bastianich | Friuli

VERMENTINO "MELACCE" 2015 13 46 Collemassari | Toscana

PALAGRELLO BIANCO "CAITI" 2014 14 49 Alois | Campania

ORVIETO CLASSICO SUPERIORE "SAN GIOVANNI" 2015 15 53 Castello della Sala | Umbria | Grechetto, Procanico, Pinot Blanc, and Viognier

ROERO ARNEIS "PRADALUPO" 2015 16 56Fontanafredda | Pimeonte

RIESLING "RIES" 2014 17 60 Conte Vistarino | Lombardia “VESPA BIANCO" 2014 18 63 Bastianich | Friuli | Chardonnay, Sauvignon Blanc, Picolit

ROSATI | ROSES GLASS BOTTLE“ROSA VITTORIA” 2015 13 46 Santa Vittoria | Piemonte | Arneis, Nebbiolo

ROSATO DI REFOSCO 2016 11 39 Bastianich | Friuli

ROSSI | REDS GLASS BOTTLESANGIOVESE “I PERAZZI” 2015 11 39La Mozza | Toscana

DOLCETTO DI DOGLIANI 2014 13 46San Romano | Piemonte

LANGHE NEBBIOLO 2013 16 56Brandini | Piemonte

BAROLO SERRALUNGA D’ALBA 2011 23 80 Fontanafredda | Piemonte

VILLA ANTINORI ROSSO 2013 15 53 Marchese Antinori | Toscana | Sangiovese, Cabernet Sauvignon, Merlot, Syrah

CABERNET SAUVIGNON "I PERAZZI" 2015 14 49 La Mozza|Toscana

MONTEPULCIANO D' ABRUZZO "JORIO" 2014 17 60 Umani Ronchi|Le Marche

BIRRA | BEER

Vino Libero wines are made without herbicides, chemical fertilizers and with a minimal amount of added sulfites. For more info, visit our wine shop on 23rd Street.

COCKTAILS

ALLA SPINA | ON TAP

PERONI NASTRO AZZURRO 6 / 12 fl ozPilsner | 5.1% ABV | Rome, Italy

BALADIN WAYAN 10 / 12 fl oz Saison | 5% ABV | Piozzo, Italy DOGFISH HEAD NAMASTE 8 / 12 fl oz Witbier | 4.8% ABV | Milton, DE

DEL DUCATO TORRENTE 10 / 12 fl ozItalian Pale Ale | 7% ABV | Emilia-Romagna, Italy

DOGFISH HEAD FLESH AND BLOOD 8 / 12 fl oz IPA | 7.5% ABV | Milton, DE

WÖLFFER ESTATE NO. 139 DRY ROSÉ CIDER 8 / 12 fl oz Rosé Cider | 6.9% ABV | Sagaponack, NY

IN BOTTIGLIA | BOTTLED

BALADIN ISAAC 12 / 12 fl ozWheat Beer |4.5% ABV | Piozzo, Italy

BALADIN NORA 12 / 11.2 fl ozSpiced Beer | 5.0% ABV | Piozzo, Italy

BALADIN SIDRO 12 / 8.45 fl ozCider | 4.5% ABV | Piozzo, Italy

BALADIN SUPER FLOREALE 12 / 11 fl ozBelgian Strong Pale Ale | 8% ABV | Piozzo, Italy

MORETTI LA ROSSA 7 / 11.2 fl ozDopplebock | 7.2% ABV | Friuli, Italy

DOGFISH HEAD 60 MINUTE IPA 8 / 12 fl oz IPA | 6.0% ABV | Milton, DE

DOGFISH HEAD 90 MINUTE IPA 10 / 12 fl ozIPA | 9.0% ABV | Milton, DE

SPUMANTI | SPARKLING BOTTLELAMBRUSCO AMABILE NV 39 Cleto Chiarli | Emilia-Romagna

NERELLO MASCALESE BRUT ROSÉ 45 Murgo | Sicilia

FIANO “SELIM” BRUT NV 53DeConciliis | Campania

FRANCIACORTA “PR BRUT” NV 63Monte Rossa | Lombardia

METODO CLASSICO BRUT 2011 75Parusso | Piemonte

AGLIANICO “DUBL” 2005 105 Feudi di San Gregorio | Campania TRENTO BRUT NV 120Ferrari | Trentino | Magnum

BIANCHI | WHITES BOTTLEROERO ARNEIS 56 “PRADALUPO” 2015 Fontanafredda | Piemonte

SAUVIGNON “TURMHOF” 2015 60Tiefenbrunner | Trentino

FRIULANO “TOCAI PLUS” 2005 65 Bastianich | Friuli

SOAVE “LA ROCCA” 2014 77 Pieropan | Veneto

ZIBIBBO “PITHOS” 2014 90 COS | Sicilia

BIANCHI | WHITES (CONT.) BOTTLE“CERVARO DELLA SALA” 2014 106 Castello della Sala | Umbria | Chardonnay, Grechetto

“PALEO BIANCO” 2014 140 Le Macchiole | Toscana | Sauvignon, Chardonnay

ROSATI | ROSES BOTTLE"ALIÉ ROSATO" 2016 42 Tenuta Ammiraglia | Toscana | Vermentino, Syrah

ROSSI | REDS BOTTLECIRO “COLLI DEL MANCUSO” 62 RISERVA 2012 Ippolito | Calabria

CERASUOLO DI VITTORIA 2014 66 COS | Sicilia

“CALABRONE” 2011 84 Bastianich | Friuli | Merlot, Refosco, Schioppettino, Pignolo

“GB” 2012 90 Odoardi | Calabria | Gaglioppo, Magliocco, Greco Nero, Nerello Capuccio “MATER MATUTA” 2013 98 Casale del Giglio | Lazio | Syrah, Petit Verdot

VALTELLINA SUPERIORE GRUMELLO 105 RISERVA “ROCA DE PIRO” 2010 Ar. Pe. Pe. | Lombardia

ROSSI | REDS (CONT.) BOTTLEAMARONE CLASSICO 2013 114 Serafini & Vidotto | Veneto

CAREMA “ETICHETTA BIANCO” 2011 120 Ferrando | Piemonte SAGRANTINO DI MONTEFALCO 131 “VIGNETO PAGLIARO” 2009 Paolo Bea | Umbria

AMARONE CLASSICO “SEREGO 135 ALIGHIERI VAIO AMARON” 2009 Masi | Veneto

“MORMORETO” 2013 136 Castello Nipozzano | Toscana

CABERNET FRANC 150 “DEDICATO A WALTER” 2010 Poggio al Tesoro | Toscana

“LUCE DELLE VITE” 2013 190 Tenuta Luce della Vite | Toscana

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.

BIBITE TUTTE NATURALI | ALL NATURAL DRINKS GUS SODA | Dry Cola 3.80 / 12 fl oz

LURISIA | Aranciata, Chinotto, Gazzosa 4.80 / 9.3 fl oz

MOLE COLA | Piemontese Cola 4.20 / 11.15 fl oz

BALADIN | Spuma Nera, Cola, Ginger 5.80 / 8.3 fl oz

NIASCA SPARKLING LIMONATA 5.80 / 8.75 fl oz

ACHILLEA FRUIT JUICE | Daily selection 3.80 / 6.7 fl oz

PLAIN-T BLACK ICED TEA 4.50

LURISIA CLASSIC WATER | Still, Sparkling 4 / 16.9 fl oz 6 / 33.8 fl oz

GRANDI VINI | WINES BY THE BOTTLE ONLY

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buy tickets online at eataly.com