– Add – FRESH WHITE TRUFFLES to any dish See back of menu for more details All of our risotti are made with Tenuta Margherita Carnaroli, the “king of Italian rices.” Hybridized in the 1950s in the Po Valley, it has a high starch content, resulting in a smooth, velvety risotto. ZUCCA E TARTUFO | 29 Lani’s Farm Roasted Honeynut Squash, Sage, Urbani Black Truffle Butter and Parmigiano Reggiano ® DOP FUNGHI | 24 Mixed Mushrooms, Thyme, Red Onions, and Grana Padano DOP PERA E PECORINO | 21 Bartlett Pears, Mascarpone, and Fiore Sardo DOP BARBABIETOLA E GORGONZOLA | 17 Roasted Red Beets and Gorgonzola Dolce DOP BIANCO | 14 Carnaroli Rice, Butter, and Parmigiano Reggiano DOP Truffle Supplements: Burgundy truffles: $15/5g | White truffles: $70/5g “ Il riso nasce nell’acqua e muore nel vino ” “Rice is born in water and dies in wine” – Old Italian Proverb vinI | wineS BY THE GLASS 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, Invincible Summer Farms Tough Mother Kale, and fried Sunchokes CROSTINI DI FUNGHI al Forno | 15 Warm housemade sourdough crostini with sautéed mushrooms, sage, and fontina Valle D’Aosta DOP Zucca | SQUASH RAVIOLI DI ZUCCA al Forno | 18 Housemade Baked Ravioli with Butternut squash, Grana Padano dop, Ricotta, Amaretti, Bread crumbs, and Bechamel GNOCCHI DI ZUCCA | 19 Pumpkin gnocchi with butter and sage CAVOLO E ZUCCA ARROSTO | 18 Roasted Savoy Cabbage with Roasted Delicata Squash, Walnuts, Liuzzi Ricotta, and Pomegranate Seeds * 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 AND A 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 with colatura di alici, white wine, and Calabrian chili CARCIOFI ARROSTO† | 10 ROASTED artichokes with mint, pecorino romano dop and Extra Virgin Olive Oil FRITTO MISTO* | 9 FRIED Seasonal Vegetables served with lemon and parsley RICOTTA con Peperoni e Limone | 9 HANDMADE Liuzzi RICOTTA WITH MARINATED PEPPERS, anchovy, CURED Lemon jam, and EXTRA VIRGIN Olive Oil CECI E OLIVE* | 9 CHICKPEAS WITH TAGGIASCA OLIVES, scallions, AND EXTRA VIRGIN olive oil MOZZARELLA | 16 Housemade Mozzarella with winter squash and chicory R i s o t t i RISO E RISOTTO by LE VERDURE At Eataly, autumn’s colorful foliage and crisp air mean 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 | 15 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. The Po River RISOTTO DI FUNGHI | 24 Mixed Mushrooms, Thyme, Red Onions, and Grana Padano DOP BRING HOME AN ITALIAN SHOW YOU KNOW BETTER SPUMANTI | sparkling gl bTL “One & Only” Prosecco 2015 14 49 Fantinel | Friuli Rose NV (Glera, Pinot Nero) 10 35 Flor | Veneto Rosati | roses gl bTL “Rosa Vittoria” NV (Nebbiolo, Arneis) 14 49 Castello di Santa Vittoria | Piemonte bianchI | whites gl bTL Friulano 2016 14 49 Aquila del Torre | Friuli Pinot Grigio 2015 13 46 Eugenio Collavini | Friuli Vespa Bianco 2014 18 63 (Chardonnay, Sauvignon, Picolit) Bastianich | Friuli rossI | reds gl bTL Cabernet Franc 2015 13 46 Le Monde | Friuli Chianti Classico 2014 (Sangiovese, Merlot) 15 53 Certosa di Belriguardo | Toscana Primitivo “Torcicoda” 2013 14 49 Tormaresca | Puglia Barolo Silver Label 2013 24 84 Fontanafredda | Piemonte