Some dishes also available as vegetarian and/or gluten-free.
Chef’s hand selection of the finest Italian salami and cheeses served with house-made accoutrements.
Traditional home-style meatballs braised all day in “Sunday Gravy” with fresh ricotta and basil chiffonade. Served in a cast iron skillet with warm Italian bread for sharing.
Raviolo Al' Uovo (new)9
A mix of ricotta, spinach and basil with an egg yolk. Served in a light lemon butter sauce, topped with Parmigiano-Reggiano.
Fritti Di Mare15
Lightly battered fried calamari and shrimp, topped with warm olives, capers and Calabrian chilis served with a side of spicy shellfish brodo or a house-made lemon aioli.
4 oz. Burrata, mozzarella stuffed with stracciatelli drizzled with extra virgin olive oil and sea salt. Served with a charred eggplant puree and toasted baguette.
Eggplant Parmesan Stack (new)12
Fried breaded eggplant, topped with mozzarella, house-made Pomodoro, basil.
Goat Cheese Fritto12
Rolled goat cheese, breaded and fried golden brown. Served on a bed of fresh basil pesto, finished with housemade truffle honey and toasted pine nuts, served with warm bread.
Mussels alla Calabrese14
P.E.I. mussels steamed over Calabrian Nduja sausage, garlic and shallots. Finished with a lobster brodo topped with pickled Italian sweet peppers. Served with warm bread.
Tuna Crudo (new)15
Raw tuna, lightly cured in fresh citrus juices over a bed of lemon ricotta and garnished with citrus segments, capers, olive oil, sea salt.
Arugula wrapped with prosciutto di Parma, topped with Pecorino Romano, confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing.
Caesar SaladHalf: 6 / Full: 11
Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing. Add fried anchovies - 2.
Tomato and buffalo mozzarella with an olive oil and balsamic drizzle.
Local Lettuce (new)Half: 7 / Full: 13
Locally-sourced salad greens with goat cheese, roasted grapes, pickled red onions, toasted hazelnuts and a red wine vinaigrette.
Arugula SaladHalf: 7 / Full: 13
Arugula tossed with house-made balsamic vinaigrette topped with peaches, gorgonzola dolce, candied walnuts and roasted cipollini onions.
add grilled chicken - 5 / add sauteed shrimp - 6 / add atlantic salmon - 8
Individual pizza with pomodoro sauce topped with fresh mozzarella and basil.
Individual pizza with pomodoro sauce with soppressata and finocchiona sliced meats, basil and mozzarella cheese.
Individual pizza with pomodoro sauce with house-made sausage, basil pesto, mozzarella and parmegiano cheeses.
Individual pizza topped with goat cheese, cippolini onions, arugula, candied walnuts, fig vincotto spread and speck sliced meat vincotto.
From the Land
14 oz. Bone-in pork chop, seared, stuffed with smoked mozzarella, and wrapped with prosciutto di Parma, then oven roasted. Served with polenta and roasted Brussels sprouts.
Chicken Roulade (new)24
Chicken breast stuffed with fresh basil pesto rolled and pan seared. Served with an asparagus and English pea risotto and a chicken demi-glace.
Filet mignon cooked to order served with gorgonzola mashed potatoes and sautéed asparagus. Topped with a pancetta and onion marmalade and a red wine demi-glace.
Grains from our Hands
Mercato’s signature pasta dish of bowl-shaped house-made squid ink pasta with shrimp, Calabrian nduja sausage and Italian peppers in a shellfish broth.
Spaghetti and Meatballs18
Pasta tossed in our housemade Pomodoro sauce. Topped with homemade meatballs, Parmigiano-Reggiano and fresh basil.
Short Rib Ravioli20
Braised short rib ravioli mixed with a black truffle cream sauce with a brown butter crumb topping.
Pappardelle in Tuscan Ragu (new)20
A long fresh ribbon pasta served with braised beef and pork ragu that’s stewed in “Sunday Gravy”. Topped with Parmesan and basil.
Casarecci alla Salsiciccia18
Rolled and twisted pasta with house blended sausage, sautéed with broccolini, fennel and crushed red pepper.
Traditional egg-pasta layered with Bolognese sauce and ricotta cheese. Topped with fresh mozzarella, parmesan-reggiano and basil.
Fettucini con Funghi20
Wild mushrooms, sautéed, and finished in a mushroom sauce. Served over house-made egg fettuccini and topped with white truffle oil.
Butternut Squash Gnocchi18
Soft potato dumplings served with brown butter sauce over a butternut squash puree and garnished with caramelized walnuts and fried sage.
From the Sea
Diver Scallops (new)30
Sautéed scallops served on top of cauliflower puree with spicy roasted cauliflower, agrodolce (sweet and sour sauce with raisins, pine nuts, onions) and micro basil.
Atlantic salmon served on a warm fregola pasta salad with carrots, red onions, broccolini and asparagus tossed in a pear vinaigrette and topped with micro-greens.
Branzino Finocchio (new)25
Pan-seared Branzino over a bed of slow-cooked fennel and tomato stew, topped with fennel pollen and garnished with a grilled lemon.
Monkfish Melezana (new)28
Sautéed monkfish with a charred eggplant puree, sautéed eggplant and an olive tapenade.
Grilled asparagus, pancetta and Cipollini onion topped with a one-hour poached egg.
Creamy Italian “grits” topped with Pecorino Romano cheese.
Roasted brussels sprouts, with pancetta, balsamic vinegar and topped with crushed caramelized walnuts.
Broccolini, topped with extra virgin olive oil, brown butter bread crumbs and crushed Marcona almonds.
Beets roasted and tossed in a lemon vinaigrette garnished with toasted hazelnuts and goat cheese.
Roasted Cauliflower (new)8
Cauliflower tossed in Calabrian chili oil, Calabrian chilis, salt and pepper. Topped with fried capers, raisins and pine nuts.
Seasonal Risotto (new)7
Ask your server for tonight’s offering.