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
SALSICCIOTTA | 19TOMATO SAUCE, MOZZARELLA di bufala FROM NAPOLI,
SWEET ITALIAN SAUSAGE AND MUSHROOMS
CAPRICCIOSA | 19TOMATO SAUCE, Mozzarella di BUFALa from napoli,
prosciutto cotto, MUSHROOMS, ARTICHOKES, AND OLIVES
MASSESE | 18TOMATO SAUCE, MOZZARELLA di bufala FROM NAPOLI AND
NEAPOLITAN SPICY SALAMI
MEZZALUNA | 21half margherita verace tsg and half calzone with mozzarella
di bufula from napoli, ricotta, and prosciutto cotto
Le Bianche · Made without tomato sauce · add sauce for +$2.00
QUATTRO FORMAGGI | 18MOZZARELLA DI BUFALA FROM NAPOLI, GORGONZOLA, parmigiano
reggiano® and PECORINO ROMANO
SPINACELLA | 21MOZZARELLA DI BUFALA FROM NAPOLI, FRESH SPINACH, ROASTED
BUTTERNUT SQUASH, GORGONZOLA DOP, AND fresh chili flakes
VERDURETTA | 20MOZZARELLA di bufala FROM NAPOLI, EGGPLANT, ZUCCHINI, ROASTED
PEPPERS AND FRESH BASIl
VENTURA | 20MOZZARELLA di bufala FROM NAPOLI, ARUGULA, PROSCIUTTO DI
PARMA AND GRANA PADANO
TARTUFELLA | 25Mozzarella di BUFALa from napoli, white TRUFFLE CREAM, SWEET
ITALIAN SAUSAGE AND PARMIGIANO REGGIANO®
Pasta Secca · Italian pasta made in Napoli; served al dente
VESUVIO | 22afeltra gragnano pasta with olive oil poached swordfish,
tomato, olives, capers, chili flake, and parsley
SPAGHETTONI Cacio e Pepe | 17A Classic Roman Dish Made with Parmigiano Reggiano®,
Pecorino Romano, and Black Pepper
LINGUINE | 26afeltra gragnano pasta with scallops, shrimp, and
spicy green onion pesto
CASARECCE | 19afeltra gragnano pasta with housemade pork sausage, chili
flake, parmigiano reggiano®, and butter
BUCATINI all'Amatriciana | 21afeltra gragnano pasta 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 stuffed pasta with local ricotta and
spinach, finished with lemon butter and pistachio
RAVIOLI con Funghi e Tartufo Nero | 25housemade stuffed pasta with mushrooms, black truffle,
local ricotta, and black truffle butter
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®
The best grain, bronze-extruded and dried at controlled temperatures for up to 2 days, following 400 years of tradition in Campania, Italy.
A selection of castelvetrano, taggiasca, gaeta, and cerignola olives marinated with fresh bay leaf, chilis, and orange peel!
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!
ROSSO AND DAUGHTERS | 25San Marzano Tomato, Onion, Mozzarella di Bufala Campana,
Cream Cheese, Arugula and Western Nova Smoked Salmon
Josh Russ Tupper | russ and daughters
Star Chef Pizza Collaboration Series
NOVEMBER is
INSALATA MISTA | 15romaine hearts WITH CUCUMBER, RED
ONION, black OLIVE, SALUMI, CACIO di ROMA,
AND RED WINE VINAIGRETTE
RUCOLA | 13arugula with shaved parmigiano
reggiano® and lemon vinaigrette
INSALATA AUTUNNALE | 14shaved fennel, cauliflower, local apple,
pomegranate, lemon vinaigrette, and
pecorino romano
LA STELLA | 14Pizza with cherry tomato, arugula,
shaved GRANA PADANO, fresh basil, and
extra virgin olive oil from Sorrento
LONZA CON SALSA DI TONNO | 17CREEKSTONE FARMS PORK LOIN WITH OLIVE OIL
POACHED TUNA SAUCE, AND WILD ARUGULA
ANTIPASTO MISTO | 18ricotta-stuffed eggplant, grilled
zucchini, fired-roasted pepper stuffed
with olive oil-poached tuna, marinated
artichoke, and bean purée
FRUTTI DI MARE | 19poached calamari and shrimp with celery,
taggiasca olives, green onion, and lemon
vinaigrette
GRANDE PIATTO MISTO DI FORMAGGI | 19 Our cheesemonger's Selection of 5 artisanal
cheeses and housemade accompaniments
GRANDE PIATTO MISTO DI SALUMI | 19 our Selection of 6 cured meats from eataly's
salumeria
GRANDE PIATTO MISTO DI SALUMI & FORMAGGI | 24 An assortment of our favorite 6 salumi and 5
formaggi and housemade accompaniments
Classic Pairings OLIVE MARINATE | 7 house marinated olives
VERDURE SOTTOACETO | 7 SELECTION OF HOUSEMADE PICKLED VEGETABLES
MOZZARELLA bar
ANTIPASTI SALUMI & FORMAGGI
1. Choose Your Mozzarella HOUSEMADE CLASSICA 5oz | 18
MOZZARELLA DI BUFALA 5oz | 21
BURRATA 6oz | 22
2. Choose 3 CondimentsSUNDRIED TOMATO PESTO
HOUSE MARINATED OLIVES PISTACHIO AND PARMIGIANO REGGIANO PESTO
ROASTED CIPOLLINI ONIONS WITH BALSAMIC AGRODOLCE MARINATED PIQUILLO PEPPERS
Add Salumi18 MONTH PROSCIUTTO DI PARMA | 8 Tanara | Emilia-Romagna
18 MONTH PROSCIUTTO DI SAN DANIELE | 9 Dok Dall'Ava | Friuli RECLA SPECK | 7 Recla | Alto-Adige SOPPRESSATA | 7 Alps | New York
CHOOSE YOUR FILLING | 5
TOP IT OFF | 1
Ricotta Classica Fresh Ricotta
Cioccolato 70% dark chocolate chips
Tiramisù espresso, mascarpone and sponge cake
Cioccolato 70% dark chocolate chips
Pistacchio toasted sicilian pistachios
Arancia Candita candied orange from piemonte
All mozzarella served with extra virgin olive oil, sea salt, and your choice of 3 condiments
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!
ROSATO SPRITZ 12 Bastianich Rosato, Solerno Blood Orange Liqueur and San Pellegrino Blood Orange Soda
BELLINI 12 Prosecco and Alce Nero Peach Nectar
SPRITZ CLASSICO 14 Aperol and Villa Sandi Prosecco
VINI | WINESPUMANTI | SPARKLING GLASS BOTTLEPROSECCO NV 12 42 Flor | Veneto
“BOLLICINE ROSE” NV 12 42 Serafini & Vidotto | Veneto | Chardonnay, Pinot Nero
“CUVÉE 157” ROSATO NV 13 46 Fontanafredda | Piemonte | Chardonnay, Pinot Nero
LAMBRUSCO GRASPAROSSA “VIGNETO 14 49 ENRICO CIALDINI” 2016Cleto Chiarli | Emilia-Romagna
TRENTO BRUT NV 17 60 Cantine Ferrari | Trentino
MOSCATO D’ASTI 2016 12 42 Fontanafredda | Piemonte
"61" FRANCIACORTA DOCG NV 20 70 Guido Berluchi | Lombardia
BIANCHI | WHITES GLASS BOTTLEFRIULANO “VINI ORSONE” 2015 12 42 Bastianich | Friuli
GRILLO 13 46 Feudo Maccari | Sicilia
VERMENTINO 2016 14 49 Tenuta Guado al Tasso | Toscana
CHARDONNAY "BRAMITO" 15 53 Castello della Salla | Umbria
ROERO ARNEIS "PRADALUPO" 2015 18 63 Fontanafredda | Piemonte “VESPA BIANCO" 2014 18 63 Bastianich | Friuli | Chardonnay, Sauvignon Blanc, Picolit
ROSATI | ROSES GLASS BOTTLEROSATO DI REFOSCO 2016 12 42 Bastianich | Friuli
SANGIOVESE ROSATO 13 46 Massoferrato | Toscana
ROSSI | REDS GLASS BOTTLESANGIOVESE “I PERAZZI” 2015 12 42La Mozza | Toscana
PRIMITIVO "TORCICODA" 2013 13 46 Tormaresca | Puglia
DOLCETTO DI DOGLIANI 2014 14 49San Romano | Piemonte
VILLA ANTINORI ROSSO 2013 16 56 Marchese Antinori | Toscana | Sangiovese, Cabernet Sauvignon, Merlot, Syrah
CABERNET SAUVIGNON "I PERAZZI" 2015 14 49 La Mozza | Toscana
BIRRA | BEER
TOAST TO FRIULI VENEZIA GIULIA
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 MAINE BEER CO PEEPER ALE 8/ 12 fl oz Pale Ale | 5.5% ABV | Freeport, ME DOGFISH HEAD NAMASTE 8 / 12 fl oz Witbier | 4.8% ABV | Milton, DE DOGFISH HEAD LIQUID TRUTH SERUM 8 / 12 fl oz IPA | 6.8% ABV | Milton, DE DOGFISH HEAD SAISON DU BUFF 8 / 12 fl oz Saison | 6.8% ABV | Milton, DE DEL DUCATO TORRENTE 10 / 12 fl oz Italian Pale Ale | 7% ABV | Emilia-Romagna, Italy DOGFISH HEAD FLESH AND BLOOD 8 / 12 fl oz IPA | 7.5% ABV | Milton, DE
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 8 / 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 BOTTLENERELLO MASCALESE BRUT ROSÉ 56 Murgo | Sicilia
FIANO “SELIM” BRUT NV 53DeConciliis | Campania
FRANCIACORTA 63 “PRIMA CUVÉE BRUT” NV Monte Rossa | Lombardia
METODO CLASSICO BRUT 2011 75Parusso | Piemonte
AGLIANICO “DUBL” 2005 105 Feudi di San Gregorio | Campania TRENTO BRUT NV 120Ferrari | Trentino | Magnum
ROSATI | ROSES BOTTLE"ALIÉ ROSATO" 2016 49 Tenuta Ammiraglia | Toscana | Vermentino, Syrah
BIANCHI | WHITES BOTTLE ROERO ARNEIS “PRADALUPO” 2015 63 Fontanafredda | Piemonte
SAUVIGNON “TURMHOF” 2015 60Tiefenbrunner | Trentino
FRIULANO “TOCAI PLUS” 2005 65 Bastianich | Friuli
SOAVE “LA ROCCA” 2015 77 Pieropan | Veneto
ZIBIBBO “PITHOS” 2014 90 COS | Sicilia
“CERVARO DELLA SALA” 2014 106 Castello della Sala | Umbria | Chardonnay, Grechetto
“PALEO BIANCO” 2014 140 Le Macchiole | Toscana | Sauvignon, Chardonnay
ROSSI | REDS BOTTLEVALPOLICELLA SUPERIORE 45 CLASSICO RIPASSO "SOLANE" 2013Santi | Veneto | Corvina, Rondinella
CERASUOLO DI VITTORIA 2014 66 COS | Sicilia
ROSSI | REDS (CONT.) BOTTLE“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
CAREMA “ETICHETTA BIANCO” 2011 120 Ferrando | Piemonte
“MORMORETO” 2013 136 Castello Nipozzano | Toscana
CABERNET FRANC 150 “DEDICATO A WALTER” 2012 Poggio al Tesoro | Toscana
AMARONE DELLA VALPOLICELLA 156"PROEMIO" 2006Santi | Veneto | Corvina, Corvinone, Rondinella
“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 4 / 12 fl oz
LURISIA | Aranciata, Chinotto, Gazzosa 5/ 9.3 fl oz
MOLE COLA | Piemontese Cola 5 / 11.15 fl oz
BALADIN | Spuma Nera, Cola, Ginger 6 / 8.3 fl oz
NIASCA SPARKLING LIMONATA 6 / 8.75 fl oz
ACHILLEA FRUIT JUICE | Daily selection 4 / 6.7 fl oz
PLAIN-T BLACK ICED TEA 5
LURISIA CLASSIC WATER | Still, Sparkling 4 / 16.9 fl oz 6 / 33.8 fl oz
GRANDI VINI | WINES BY THE BOTTLE ONLY
Though a small region, Friuli Venezia Giulia produces more than half of Italy’s white wines, including the signature Friulano, known for its delicate fragrance and refreshing floral flavors. The reds are also excellent: from Refosco to Schioppettino, these wines tend to be light, fruity, and best enjoyed young.
VENEZIA GIULIA "LE MARSURE" 2016 12 | 42 Teresa Riz | Friuli Venezia Giulia | Pinot Grigio
COLLI ORIENTALI DEL FRIULI 2014 17 | 60 Perusini | Friuli Venezia Giulia | Cabernet Franc