vinI | wineS BY THE GLASS * Produced without animal products | † Vegan Option Available The 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† | 17 GEM LETTUCE WITH A SELECTION OF SEASONAL MARKET VEGETABLES, hard boiled egg, LEMON VINAIGRETTE INSALATA di Cavolo* | 14 Tuscan kale with Quinoa, Shaved and roasted Sunchokes, fried Chickpeas, and A balsamic vinaigrette SCAROLA alla Griglia †| 17 Grilled bitter greens with pine nuts, currants, Parmigiano reggiano ® dop, and Aged balsamic VINEGAR Piccoli piatti CAVOLETTI di Bruxelles Fritti | 10 Fried brussels sprouts, colatura di alici, white wine, Calabrian chili CARCIOFI ARROSTO† | 10 ROASTED artichokes, mint, pecorino romano dop, Extra Virgin Olive Oil FRITTO MISTO* | 9 FRIED Seasonal Vegetables, lemon, parsley RICOTTA con Peperoni e Limone | 9 HANDMADE 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 R i s o t t i RISO E RISOTTO by 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 Spritz Aperol, Flor Prosecco, and a Splash of Club Soda CANELLA COCKTAILS 12/gl | 42/btl Founded in 1947, Canella produces their cocktails using ingredients sourced from the Venetian countryside. PeaCH BELLINI Peach Purée and Prosecco BLOOD ORANGE MIMOSA Blood Orange Juice and Prosecco HOW TO MAKE RISOTTO IN 4 ITALIAN TERMS soffriggere | To lightly fry Make a soffrito in a large stockpot with olive oil, herbs, and shallots or garlic. TOSTARE | To toast rice After adding the rice to your soffrito, stir and toast it until the rice is translucent. SFUMARE | To infuse rice with wine Add wine to the toasted rice. Stir until the alcohol has evaporated and the pan is almost dry. MANTECARE | To finish with butter The 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 35 Villa Sandi | Veneto Rosati | roses gl bTL “Rosa Vittoria” 2016 (Nebbiolo, Arneis) 14 49 Castello di Santa Vittoria | Piemonte bianchI | whites gl bTL Vespa Bianco 2014 18 63 (Chardonnay, Sauvignon, Picolit) Bastianich | Friuli Chardonnay “Orsone” 2016 11 39 Bastianich | Friuli Gavi del Comune di Gavi 2016 13 46 Fontanafredda | Piemonte rossI | reds gl bTL Barolo 2013 24 84 Mirafiore | Piemonte Chianti Classico 2014 (Sangiovese, Merlot) 15 53 Certosa di Belriguardo | Toscana "Renosu" Rosso (Grenache) NV 14 49 Tenuta Dettori | Sardegna Cerausolo di Vittoria 2014 13 46 Planeta | Sicilia PAPPA al Pomodoro | 9 Classic Tuscan Soup with Tomato, Housemade Bread, Parmigiano Reggiano ® dop, Basil Regione Toscana All of our risotti are made with Cascina Belvedere Carnaroli, 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 | 29 Roasted Winter Squash, Sage, Urbani Black Truffle Butter, Parmigiano Reggiano ® DOP FUNGHI | 24 Mixed Mushrooms, Thyme, Red Onions, Parmigiano Reggiano ® DOP PERA E PECORINO | 21 Market Pears, Mascarpone, Fiore Sardo DOP ZAFFERANO | 20 Saffron, 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 Funghi | MUSHROOMS ARANCINI DI FUNGHI | 13 Breaded 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 | 17 Warm Pearl Barley, extra virgin olive oil poached royal trumpet mushrooms, toma cheese, Lacinato Tuscan Kale, fried Sunchokes CROSTINI DI FUNGHI al Forno | 15 Warm housemade sourdough crostini, sautéed mushrooms, sage, fontina Valle D’Aosta DOP Zucca | SQUASH RAVIOLI DI ZUCCA al Forno | 18 Housemade Baked Ravioli, Butternut squash, Grana Padano dop, Ricotta, Amaretti, Bread crumbs, Bechamel GNOCCHI DI PATATE | 19 Potato Gnocchi, winter squash, light butter sauce, Parmigiano Reggiano dop ® , sage CAVOLO E ZUCCA ARROSTO | 18 Roasted Savoy Cabbage, Roasted winter Squash, Walnuts, Liuzzi Ricotta, Pomegranate Seeds GETC O Z Y We got you Pair your meal with a vintage from our Brunello wine menu, or ask your server for recommendations. BRUSCHETTA con Barbabietola e Ricotta | 9 Roasted Beet and Ricotta Bruschetta with Honey and Mint SAN VALENTINO PASTICCINI | 12 assorted housemade pasticcini, to share