All of our risotti are made with carnaroli, considered the “king of Italian rices.” Hybridized in 1937 in the Po river valley, this rice is

prized for its high starch contenet, resulting in a smooth, velvety risotto.

ZUCCA E TARTUFO | 29Roasted Winter Squash, Sage, Urbani Black Truffle Butter,

Parmigiano Reggiano® DOP

FUNGHI | 24Mixed Mushrooms, Thyme, Red Onions,

Parmigiano Reggiano® DOP

PERA E GORGONZOLA | 21Market Pears, Gorgonzola,

Parmigiano Reggiano® DOP, Hazelnuts

ZAFFERANO | 20Saffron, Butter, Parmigiano Reggiano® DOP

BIANCO | 14 Traditional Risotto, Butter, Parmigiano Reggiano® DOP

“Il riso nasce nell’acqua e muore nel vino”

“Rice is born in water and dies in wine” – Old Italian Proverb

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vinI | wineS BY THE GLASS

* Produced without animal products | † Vegan Option AvailableThe consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.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 than stellar, we ask that you please let us know.

INSALATE INSALATONE† | 17GEM LETTUCE WITH A SELECTION OF

SEASONAL MARKET VEGETABLES, hard boiled

egg, LEMON VINAIGRETTE

INSALATA di Cavolo* | 14Tuscan kale with Quinoa, Shaved and

roasted Sunchokes, fried Chickpeas,

and A balsamic vinaigrette

SCAROLA alla Griglia†| 17Grilled bitter greens with pine nuts,

currants, Parmigiano reggiano® dop, and

Aged balsamic VINEGAR

Piccoli piattiCAVOLETTI di Bruxelles Fritti | 10Fried brussels sprouts, colatura di alici,

white wine, Calabrian chili

CARCIOFI ARROSTO† | 10ROASTED artichokes, mint, pecorino romano

dop, Extra Virgin Olive Oil

FRITTO MISTO* | 9FRIED Seasonal Vegetables, lemon, parsley

RICOTTA con Peperoni e Limone | 9HANDMADE Liuzzi RICOTTA, MARINATED

PEPPERS, anchovy, CURED Lemon jam,

EXTRA VIRGIN Olive Oil

CECI E OLIVE* | 9 CHICKPEAS, TAGGIASCA OLIVES, scallions,

EXTRA VIRGIN olive oil

MOZZARELLA | 16 Housemade Mozzarella, winter squash,

chicory

Risotti

RISO E RISOTTOby LE VERDURE

At Eataly, winter's crisp air means one thing: the return of the season’s best ingredients to the kitchen. These days, our chefs are especially loving rich risotto

recipes and want to share their best ones with you.

COCKTAILS

HOUSEMADE COCKTAILS | 16

G&T ITALIANO Malfy con Limone Gin and Lurisia Acqua Tonica

Aperol SpritzAperol, Flor Prosecco, and a Splash of Club Soda

CANELLA COCKTAILS12/gl | 42/btlFounded in 1947, Canella produces their cocktails using ingredients sourced from the Venetian countryside.

PeaCH BELLINI Peach Purée and Prosecco

BLOOD ORANGE MIMOSABlood Orange Juice and Prosecco

HOW TO MAKE RISOTTO IN 4 ITALIAN TERMS

soffriggere | To lightly fryMake a soffrito in a large stockpot with olive oil, herbs, and shallots or garlic.

TOSTARE | To toast riceAfter adding the rice to your soffrito, stir and toast it until the rice is translucent.

SFUMARE | To infuse rice with wineAdd wine to the toasted rice. Stir until the alcohol has evaporated and the pan is almost dry.

MANTECARE | To finish with butterThe final touch: pound the rice with butter (or oil) and Parmigiano Reggiano to add a great creamy finish to the dish.

WHAT IS RISOTTO?Risotto is a classic technique for cooking rice. It involves coaxing starch from the rice with frequent stirring and the heat of the broth. It originated in Northern Italy, not far from where the rice is grown, in risaie (paddy fields) in the Po Valley.

SPUMANTI | sparkling gl bTL

"Bollicine Rose" NV 13 46 (Chardonnay, Pinot Nero)Serafini & Vidotto | Veneto

“Il Fresco” Prosecco DOC NV 10 35Villa Sandi | Veneto

Rosati | roses gl bTL

“Rosa Vittoria” 2016 (Nebbiolo, Arneis) 14 49Castello di Santa Vittoria | Piemonte

bianchI | whites gl bTL

Vespa Bianco 2014 18 63(Chardonnay, Sauvignon, Picolit)Bastianich | Friuli

Chardonnay “Orsone” 2016 11 39Bastianich | Friuli

Gavi del Comune di Gavi 2016 13 46Fontanafredda | Piemonte

rossI | reds gl bTL

Barolo 2013 24 84Mirafiore | Piemonte

Chianti Classico 2014 (Sangiovese, Merlot) 15 53 Certosa di Belriguardo | Toscana

"Renosu" Rosso (Grenache) NV 14 49Tenuta Dettori | Sardegna

Cerausolo di Vittoria 2014 13 46Planeta | Sicilia

PAPPA al Pomodoro | 9Classic Tuscan Soup with Tomato, Housemade

Bread, Parmigiano Reggiano® dop, Basil

Regione Toscana

Regione Toscana

Funghi | MUSHROOMS

ARANCINI DI FUNGHI | 13Breaded and Fried Carnaroli Rice balls

dusted in porcini powder and filled with

Fontina Valle D’Aosta DOP

DID YOU KNOW? Arancini, which means little oranges in Italian, are named for their resemblance to the fruit.

INSALATA DI FUNGHI e Grano | 17Warm Pearl Barley, extra virgin olive oil

poached royal trumpet mushrooms,

toma cheese, Lacinato Tuscan Kale,

fried Sunchokes

CROSTINI DI FUNGHI al Forno | 15Warm housemade sourdough crostini,

sautéed mushrooms, sage, fontina Valle

D’Aosta DOP

Zucca | SQUASH

RAVIOLI DI ZUCCA al Forno | 18Housemade Baked Ravioli, Butternut

squash, Grana Padano dop, Ricotta,

Amaretti, Bread crumbs, Bechamel

GNOCCHI DI PATATE | 19Potato Gnocchi, winter squash, light butter

sauce, Parmigiano Reggiano dop®, sage

CAVOLO E ZUCCA ARROSTO | 18Roasted Savoy Cabbage, Roasted winter

Squash, Walnuts, Liuzzi Ricotta,

Pomegranate Seeds

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-Day only

Pair your meal with a vintage from our Brunello wine menu, or ask your server for recommendations.

MOZZARELLA Classica | 13Housemade mozzarella, extra virgin

olive oil, sea salt

Eataly’s housemade mozzarella classica is

handcrafted using local New Jersey cheese

curds and traditional Italian techniques,

made daily in La Piazza!

GETCOZYWe’ve got the formaggi

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BIANCHI | WHITES BOTTLE

28836 Friulano “Plus” 2011 78 Bastianich | Friuli

24801 “Cervaro della Sala” 2015 116 (Chardonnay, Grechetto) Castello della Sala | Umbria

28814 “Terre Alte” 2013 150 (Friulano, Pinot Bianco, Sauvignon) Livio Felluga | Friuli

10828 “Rossj-Bass” 2015 (Chardonnay, Sauvignon) 158 Gaja | Piemonte

SPUMANTI | SPARKLING BOTTLE

29081 Trento DOC “Perlè” 2009 70 Cantine Ferrari | Trentino-Alto Adige

16016 Gragnano Rosso Frizzante 2016 40 Cantine Federiaciane | Campania

29012 Franciacorta Brut “Cabochon” 2005 150 Monte Rossa | Lombardia

29037 Trento DOC “Perlè Rose” 2008 161 Cantine Ferrari | Trentino-Alto Adige

I VOLUMI BOLLATI 500ML | 1 L

FONTANAFREDDA

10915 Barbera “Briccotondo” 2010 28 — Piemonte

10922 Barolo “Serralunga” 2007 57 108 Piemonte (2011)

VINI ALLA CORAVIN* 2.5oz | 5 oz | 25.4 oz

Vecchie Terre di Montefili “Anfiteatro” 2013 15 31 157(Sangiovese)

Casale del Giglio “Mater Matuta” 2013 17 35 123(Syrah, Petit Verdot)

Allegrini “La Poja” 2010 (Corvina) 23 46 231

Coravin uses cutting-edge technolog y to access and pour wine without pulling the cork of the bottle.

ROSSI | REDS BOTTLE

10032 Barolo “Cascina Nuova” 2012 140 Elvio Cogno | Piemonte

10328 Barbaresco “Rabaja” 2012 160 Bruno Roccca | Piemonte

10330 Barbaresco 2005 438 Gaja | Piemonte

28023 Pinot Nero 2014 92 Le Due Terre | Friuli

28014 Schioppettino 2006 140 Ronchi di Cialla | Friuli

27004 Amarone 2013 122 Allegrini | Veneto

14006 Sforzato di Valtellina 2012 108 Nino Negri | Lombardia

11511 Chianti Classico Riserva 83 “Marchese Antinori” 2014 Antinori | Toscana

11282 “Dedicato a Walter” 2012 (Cabernet Franc) 150 Poggio al Tesoro | Toscana

112031 Tignanello 2014 273 Antinori | Toscana

15009 Montepulciano d’Abruzzo 2001 524 Emidio Pepe | Abruzzo

24011 Sagrantino di Montefalco “Collepiano” 2009 116 Arnaldo Capari | Umbria

16005 Taurasi 2011 (Aglianico) 90 Feudi di San Gregorio | Campania

18011 “Ripe del Falco” Cirò Classico 2002 (Gaglioppo) 107 Ippolito | Calabria

19013 Primitivo “17” 2012 81 Polvanera | Puglia

23027 “Mille e una Notte” 2009 (Nero d’Avola) 178 Donnafugata | Sicilia

SOMM’S PICK

Ask us about our Sommelier’s pick to learn

about our current off-menu wine special.

Greens & AppleCucumbers, Apples, Celery, Kale, Collard Greens,

Spinach, Limes, Ginger, and Sprouted Broccoli

Greens & AvocadoCucumbers, Celery, Oranges, Avocado, Spinach, Lemons,

Olive Oil, Sea Salt, Turmeric, and Cayenne

Greens & GreensCucumbers, Celery, Kale, Romaine, Lemons, Limes,

Fennel, Parsley, Sprouted Quinoa, Basil, Sea Salt, and Cayenne

Roots & GingerCarrots, Beets, Oranges, Sweet Potato, Ginger, and Turmeric

GRANDI VINI | WINES BY THE BOTTLE ONLY Birra | BEER

Alla Spina | On Tap

Nastro Azzurro, Peroni 5.1̊ ABV (Pilsner) 7 12 fl oz

60 Minute, Dogfish Head 9 12 fl oz 6.0˚ ABV (IPA)

In Bottiglia | Bottled

Bionda, Menabrea 5.0˚ ABV (Golden Lager) 7 12 fl oz

Ambrata, Menabrea 5.0˚ ABV (Amber Lager) 8 11 fl oz

Isaac, Baladin 5.0˚ ABV (Italian Blanche) 12 11.2 fl oz

Sidro, Baladin 4.5˚ ABV (Cider) 12 8.45 fl oz

Nora, Baladin 6.8˚ ABV (Spiced Beer) 11 11.2 fl oz

La Rossa, Moretti 7.2˚ ABV (Doppelbock) 7 11.2 fl oz

Indian Brown Ale, Dogfish Head 7.2˚ ABV 8 12 fl oz

90 Minute, Dogfish Head 9.0˚ ABV (IPA) 10 12 fl oz

Flesh & Blood, Dogfish Head 7.5˚ ABV (IPA) 9 12 fl oz

Midas Touch, Dogfish Head 9 12 fl oz 9.0˚ ABV (Ancient Ale)

Duchessa, Birra del Borgo 5.8˚ ABV (Saison) 12 11.2 fl oz

Lurisia Sodas 4.80 9.3 fl oz(Aranciata, Acqua Tonica di Chinotto, Chinotto, or Gazzosa)

Baladin (Spuma Nera, Cola, Ginger, Cedrata) 5.80 8.3 fl oz

GUS Sodas (Dry Cola, Dry Blackberry, Dry Ginger Ale) 3.80 12 fl oz

Molecola Soda (Italian Cola) 4.20 11.1 fl oz

San Pellegrino Sodas (Grapefruit or Blood Orange) 4.80 6.8 fl oz

Niasca Portofino Limonata 5.80 8.75 fl oz

Niasca Portofino Mandarinata 5.80 8.75 fl oz

Small Lurisia Classic Water (Sparkling or Still) 4.00 16.9 fl oz

Large Lurisia Classic Water (Sparkling or Still) 6.00 33.8 fl oz

Achillea Fruit Juice (Apricot, Pear, Pineapple) 3.80 6.7 fl oz

Small Plain-T Iced Black Tea 3.80 8 fl oz

Large Plain-T Iced Black Tea 12.80 33.8 fl oz

Bibite tuttE naturali | all natural drinks

succhi NATURALI

02.19.2018

ORGANIC JUICES | 7 Forager Project’s juices are 100% organic, vegan-certified,

kosher-certified, free of lactose, gluten and soy.