Oct This fall, Eataly is celebrating Come for the winestay ...€¦ · 18011 “Ripe del Falco”...
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CRUDO BAR OSTRICHE* 3 Each | 18 Half Dozen | 33 Dozen Daily selection of raw oysters PESCE CRUDO* | MP Italian Style Sashimi with Migliorelli Farm Zestar Apple, celery leaf, and ligurian Extra Virgin Olive Oil TARTARE DI TONNO* | MP Tuna Tartare with Cucumber and Jalapeno “brodetto” and Ligurian extra virgin Olive oil CRUDO di Capesante | 16 Nantucket Bay Scallops dressed in lemon and olive oil and garnished with local chili and basil Executive Chef, Fitz Tallon *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. | Please inform your server of any allergies or dietary restrictions. | 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. CONTORNI PATATE | 8 | SEARed potatoes and rosemary CAVOLFIORE AL FORNO | 8 | Roasted cauliflower tossed in anchovy butter and lemon juice BARBABIETOLE MARINATE | 8 | MARINATED beets WITH pistachios MELANZANE MARINATE | 8 | Spicy Honey marinated eggplant PIATTI PESCE SPADA con Melanzane | 30 grilled Breaded Swordfish with Honey marinated eggplant and Roasted Eggplant Purée PESCE AZZURRO con Pere e Zucca | 24 Seared local bluefish with roasted pear and delicate squash topped with baby mustard greens POLPO alla Griglia | 28 Grilled Octopus with Peperonata and Extra Virgin Olive Oil CALAMARO TRAPANESE alla Piastra | 22 Montauk squid with a pesto of Invincible Summer Farms tomatoes, almonds and Extra Virgin Olive Oil ROTOLO DI ARAGOSTA | 28 Steamed Lobster and cauliflower rolled pasta, served over cauliflower purée, topped with black truffle and extra virgin olive oil ANTIPASTI ZUPPA di Pesce | 13 amalfi-style Fish Soup with Spicy Tomato Crostino COZZE al Sidro | 17 Chattam mussels steamed in Original Sin Cider, fennel, and celery FRITTO MISTO alla Ligure | 24 Assorted Fried Seafood Ligurian Style ZUCCHINE MARINATE ed Acciughe | 9 Marinated Zucchini and FALL Squash with white anchovies and pecorino romano OSTRICHE AL FORNO | 17 Broiled oysters with artichokes, Basil, parsley and bone marrow breadcrumbs INSALATE INSALATA ESTIVA | 14 Bibb lettuce with stone fruit, toasted almonds and Extra Virgin Olive Oil INSALATA TRICOLORE | 14 ARUGULA, RADICCHIO, AND ENDIVE WITH Parmigiano Reggiano DOP ® AND ACETO TRADIZIONALE INSALATONE DEL GIORNO | 25 mixed greens with grilled wild Blue fish, quinoa and seasonal vegetables PESCE INTERO All whole fish come with your choice of contorno and are finished with extra virgin olive oil and sea salt. SPARIDE alla Piastra | 27 seared massachuseTts sea bream stuffed with oregano and lemon BRANZINO alla Griglia | 32 grilled branzino stuffed with fennel fronds and orange G&T ITALIANO | Malfy con Limone Gin & Lurisia Acqua Tonica Aperol Spritz | Aperol, Flor Prosecco, Splash of Club Soda CANELLA COCKTAILS 12/glass | 42/bottle PeaCH BELLINI | Peach Purée and Prosecco BLOOD ORANGE MIMOSA | Blood Orange Juice and Prosecco HOUSEMADE COCKTAILS | 15 ANTIPASTI OSTRICHE 3 oysters on the half shell or INSALATA ESTIVA Bibb lettuce with stone fruit, toasted almonds and Extra Virgin Olive Oil or PESCE CRUDO ITALIAN-STYLE SASHIMI FINISHED WITH LIGURIAN EXTRA VIRGIN OLIVE OIL PIATTI COZZE al Vino Bianco chatham Mussels cooked in White Wine with garlic, parsley, Extra Virgin Olive Oil AND Housemade Grilled Ciabatta or PANINO con Pescato del Giorno crispy market fish, housemade ciabatta, caper and herb aioli with radish and arugula or PESCE AZZURRO con Caponata Local bluefish with eggplant caponata PRIX FIXE LUNCH 26 11AM–4:30PM Choose 1 Antipasto & 1 Piatto IL PESCE LE C U C I N E d i E A T A L Y Toast to fall with vino italiano! Ask your server to suggest a wine that will pair perfectly with your meal. Come for the wine...stay for the food IT’S BAROLO TIME WEEK WEEK WEEK [S] [S] [S] O c t . 1 6 – O c t . 2 9 This fall, Eataly is celebrating “the king of wines” with Barolo Weeks! FONTANAFREDDA BAROLO Silver Label 2012 24/gl | 84/btl
Transcript of Oct This fall, Eataly is celebrating Come for the winestay ...€¦ · 18011 “Ripe del Falco”...
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CRUDO BAROSTRICHE*3 Each | 18 Half Dozen | 33 DozenDaily selection of raw oysters
PESCE CRUDO* | MPItalian Style Sashimi with Migliorelli Farm
Zestar Apple, celery leaf, and ligurian Extra
Virgin Olive Oil
TARTARE DI TONNO* | MPTuna Tartare with Cucumber and Jalapeno
“brodetto” and Ligurian extra virgin
Olive oil
CRUDO di Capesante | 16Nantucket Bay Scallops dressed in lemon and
olive oil and garnished with local chili
and basil
Executive Chef, Fitz Tallon
*The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. | Please inform your server of any allergies or dietary restrictions. | 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.
CONTORNIPATATE | 8 | SEARed potatoes and rosemary
CAVOLFIORE AL FORNO | 8 | Roasted cauliflower tossed in anchovy butter and
lemon juice
BARBABIETOLE MARINATE | 8 | MARINATED beets WITH pistachios
MELANZANE MARINATE | 8 | Spicy Honey marinated eggplant
PIATTIPESCE SPADA con Melanzane | 30grilled Breaded Swordfish with Honey
marinated eggplant and Roasted Eggplant Purée
PESCE AZZURRO con Pere e Zucca | 24Seared local bluefish with roasted pear
and delicate squash topped with baby
mustard greens
POLPO alla Griglia | 28Grilled Octopus with Peperonata and Extra
Virgin Olive Oil
CALAMARO TRAPANESE alla Piastra | 22Montauk squid with a pesto of Invincible
Summer Farms tomatoes, almonds and Extra
Virgin Olive Oil
ROTOLO DI ARAGOSTA | 28Steamed Lobster and cauliflower rolled pasta, served over cauliflower purée, topped
with black truffle and extra virgin olive oilANTIPASTIZUPPA di Pesce | 13amalfi-style Fish Soup with Spicy
Tomato Crostino
COZZE al Sidro | 17Chattam mussels steamed in Original Sin
Cider, fennel, and celery
FRITTO MISTO alla Ligure | 24Assorted Fried Seafood Ligurian Style
ZUCCHINE MARINATE ed Acciughe | 9Marinated Zucchini and FALL Squash with
white anchovies and pecorino romano
OSTRICHE AL FORNO | 17Broiled oysters with artichokes, Basil, parsley
and bone marrow breadcrumbs
INSALATEINSALATA ESTIVA | 14Bibb lettuce with stone fruit, toasted almonds
and Extra Virgin Olive Oil
INSALATA TRICOLORE | 14ARUGULA, RADICCHIO, AND ENDIVE WITH
Parmigiano Reggiano DOP® AND
ACETO TRADIZIONALE
INSALATONE DEL GIORNO | 25mixed greens with grilled wild Blue fish,
quinoa and seasonal vegetables
PESCE INTEROAll whole fish come with your choice of contorno and are finished with extra virgin olive oil and sea salt. SPARIDE alla Piastra | 27seared massachuseTts sea bream stuffed with oregano and lemon
BRANZINO alla Griglia | 32grilled branzino stuffed with fennel fronds
and orange
G&T ITALIANO | Malfy con Limone Gin & Lurisia Acqua Tonica
Aperol Spritz | Aperol, Flor Prosecco, Splash of Club Soda
CANELLA COCKTAILS12/glass | 42/bottle
PeaCH BELLINI | Peach Purée and Prosecco
BLOOD ORANGE MIMOSA | Blood Orange Juice and Prosecco
HOUSEMADE COCKTAILS | 15
ANTIPASTIOSTRICHE
3 oysters on the half shell
or
INSALATA ESTIVABibb lettuce with stone fruit, toasted
almonds and Extra Virgin Olive Oil
or
PESCE CRUDOITALIAN-STYLE SASHIMI FINISHED
WITH LIGURIAN EXTRA VIRGIN OLIVE OIL
PIATTICOZZE al Vino Bianco
chatham Mussels cooked in White
Wine with garlic, parsley, Extra Virgin
Olive Oil AND Housemade
Grilled Ciabatta
or
PANINO con Pescato del Giornocrispy market fish, housemade
ciabatta, caper and herb aioli with
radish and arugula
or
PESCE AZZURRO con CaponataLocal bluefish with
eggplant caponata
PRIX FIXE LUNCH26
11AM–4:30PM
Choose 1 Antipasto & 1 Piatto
IL PESCELE C U C I N E di E A T A L Y
Toast to fall with vino italiano! Ask your server to suggest a wine that will pair perfectly with your meal.
Come for the wine...stay for the food
IT’S BAROLO TIME
WEEKWEEKWEEK [S][S][S]
Oct. 16 – Oct. 29 This fall, Eataly is celebrating “the king of wines” with Barolo Weeks!FONTANAFREDDA BAROLO Silver Label 2012 24/gl | 84/btl
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vinI | wineS BY THE GLASS
SPUMANTI | sparkling gL bTL 1.5L Prosecco NV 10 35 —Flor | Veneto
“Bollicine Rose” NV 13 46 — (Chardonnay, Pinot Nero)Serafini & Vidotto | Veneto
“Hundred Fifty Seven” Brut 2015 12 42 —(Pinot Nero, Chardonnay) Fontanafredda | Piemonte
Trento DOC Brut NV 16 56 90Cantine Ferrari | Trentino-Alto Adige
Franciacorta Brut 18 63 —Berlucchi | Lombardia
Moscato d’Asti 2015 11 39 —Brandini | Piemonte
bianchI | whites gL bTL 1.5L
“Vespa Bianco” 2014 18 63 124 (Chardonnay, Sauvignon, Picolit) (2011)Bastianich | Friuli
Chardonnay “Vini Orsone” 2015 11 39 —Bastianich | Friuli
Soave Classico 2016 (Garganega) 14 49 — Inama | Veneto
Gavi 2016 (Cortese) 13 46 — Villa Sparina | Piemonte
Roero Arneis “Pradalupo” 2015 16 56 —Fontanafredda | Piemonte
BIANCHI | WHITES (Continued) BOTTLE
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 2016t 40 Cantine Federiciane | 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 LFONTANAFREDDA 10915 Barbera “Briccotondo” 2010 28 55 Piemonte (2011) 10922 Barolo “Serralunga” 2007 57 108 Piemonte (2011)
ROSSI | REDS
Luce Della Vite “Luce” 2013 (Sangiovese, Merlot)17/2.5oz | 35/5oz | 123/25.4oz
Casale del Giglio Mater Matuta 2013 (Syrah, Petit Verdot)17/2.5oz | 35/5oz | 123/25.4oz
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, Blueberry, 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
Rosati | roses gl bTL
Rosato di Refosco 2016 12 42Bastianich | Friuli
“Etél” Rosato 2016 (Sangiovese) 14 49 Fattoria Lornano | Toscana
rossI | reds gl bTL
Dolcetto di Dogliani 2014 13 46 San Romano | Piemonte
Sangiovese “I Perazzi” 2015 11 39 La Mozza | Toscana
Chianti Classico 2014 15 53 (Sangiovese, Merlot) Certosa di Belriguardo | Toscana
Aglianico del Vulture “Teodosio” 2013 12 42 Basilisco | Basilicata
Primitivo “Torcicoda” 2013 14 49Tormaresca | Puglia
grandi rossI | big reds gL bTL
“Vespa” Rosso 2013 20 70(Merlot, Refosco, Cabernet Sauvignon, Cabernet Franc)Bastianich | Friuli
Barolo “Silver Label” 2012 24 84Fontanafredda | Piemonte
Nebbiolo d’Alba “Nebius” 2013 18 63Castello di Santa Vittoria | Piemonte
Birra | BEERAlla Spina | On TapNastro Azzurro, Peroni 5.1̊ ABV (Pilsner) 7 12 fl ozPunkin’ Ale, Dogfish Head 9 12 fl oz7.0% ABV (Pumpkin Ale)
In Bottiglia | BottledBionda, 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
Nora, Baladin 6.8˚ ABV (Spiced Beer) 11 11.2 fl oz
Sidro, Baladin 4.5˚ ABV (Cider) 12 8.45 fl oz
La Rossa, Moretti 7.2˚ ABV (Doppelbock) 7 11.2 fl oz
60 Minute, Dogfish Head 6.0˚ ABV (IPA) 8 12 fl oz
90 Minute, Dogfish Head 9.0˚ ABV (IPA) 10 12 fl oz
Lupu Luau, Dogfish Head 9 12 fl oz7.3˚ ABV (Coconut IPA)
Duchessa, Birra del Borgo 5.8˚ ABV (Saison) 12 11.2 fl oz
Lurisia Sodas (Aranciata, Acqua Tonica di Chinotto, Chinotto, or Gazzosa) 4.80 9.3 fl oz
Baladin (Spuma Nera, Cola, Ginger, Cedrata) 5.80 8.3 fl oz
GUS Sodas (Dry Cola, Dry Pomegranate, Dry Ginger Ale) 3.80 12 fl oz
Molecola Soda (Italian Cola) 4.20 11.15 fl oz
San Pellegrino Sodas (Grapefruit or Blood Orange) 4.80 6.8 fl oz
Niasca Portofino Sparkling Limonata 5.80 8.75 fl oz
Bibite tuttE naturali | all natural drinks
10.23.2017
CORAVINCoravin uses cutting-edge technolog y to access and pour wine without pulling the cork of the bottle.
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.
GRANDI VINI | WINES BY THE BOTTLE ONLY
ROSSI | REDS BOTTLE10032 Barolo “Cascina Nuova” 2011 120 Elvio Cogno | Piemonte
10103 Barolo 2012 209 Bartolo Mascarello | Piemonte
10301 Barbaresco “Rabaja” 2012 112 Castello di Verduno | Piemonte
10303 Barbaresco 2006 418 Gaja | Piemonte
28023 Pinot Nero 2014 92 Le Due Terre | Friuli
28029 Refosco “SolSiRe” 2009 95 Aquila del Torre | Friuli
28014 Schioppettino 2004 115 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
15009 Montepulciano d’Abruzzo 2001 524 Emidio Pepe | Abruzzo
11282 “Dedicato a Walter” 2012 (Cabernet Franc) 150 Poggio al Tesoro | Toscana
112860 “Le Serre Nuove dell’Ornellaia” 2014 192 (Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot) Frescobaldi | Toscana
ROSSI | REDS (CONTINUED) BOTTLE
11042 Castelgiocondo Brunello 2011 159 Frescobaldi | Toscana
112031 Tignanello 2014 273 Antinori | Toscana
24011 Sagrantino di Montefalco 116 “Collepiano” 2009 Arnaldo Capari | Umbria
16005 Taurasi 2011 (Aglianico) 90 Feudi di San Gregorio | Campania
18011 “Ripe del Falco” Cirò Classico 2002 107 (Gaglioppo) Ippolito | Calabria
19013 Primitivo “17” 2012 81 Polvanera | Puglia
23027 “Mille e una Notte” 2009 (Nero d’Avola) 178 Donnafugata | Sicilia
BIANCHI | WHITES BOTTLE
28836 Friulano “Plus” 2011 78 Bastianich | Friuli
11816 Pomino Bianco Riserva Benefizio 2014 80 Frescobaldi | Toscana
24801 “Cervaro della Sala” 2014 116 (Chardonnay, Grechetto) Castello della Sala | Umbria
SOMM’S PICKAsk us about our Sommelier’s
pick to learn about our current off-menu wine special.
IT’S BAROLO TIME
WEEKWEEKWEEK [S][S][S]
