Dinner Menu

Some dishes also available as vegetarian and/or gluten-free.

Appetizers

  • Mercato Meatballs

    12

    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.

  • Scallops alla Contadina (new)

    15

    Pan-seared scallops accompanied by cannellini beans and garnished with squid ink aioli.

  • Tortellini con Maiale (new)

    15

    Hand-rolled tortellini stuffed with a blend of fresh-ground pork, spinach, ricotta and spices. Served with a rich pork brodo, or broth.

  • Mussels alla Calabrese

    14

    Prince Edward Island mussels steamed over Calabrian nduja pork sausage, garlic, and shallots. Finished with lobster brodo with pickled Italian sweet peppers and basil.

  • Beef Carpaccio (new)

    12

    N.Y. Strip steak shaved thin and served raw on top of a lemon aioli and garnished with fried capers and artichokes. Accompanied by grilled bread.

  • Fritti di Mare (new)

    15

    Flash fried calamari and shrimp, topped with warm olives, caper and Calabrian chilis served with a side of spicy shellfish brodo, or broth.

  • Goat Cheese Fritto

    12

    Rolled goat cheese, breaded and fried to a golden brown. Served over a bed of basil, parmigiano pesto, house-made truffle honey and topped with pine nuts and sage leaf with toasted bread to share.

  • Soup of the Day

    cup - 5 / bowl - 8

Artisan Meats & Cheeses

  • Market Board

    25

    A selection of curated meats and cheeses with sweet and savory accompaniments hand selected by the chefs.

Salads

  • Caesar Salad

    11

    Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing. Add fried anchovies - 2.

  • Prosciutto Salad

    13

    Arugula wrapped with prosciutto di Parma, topped with confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing.

  • Arugula Salad (new)

    13

    Arugula with sliced pears, gorgonzola, caramelized walnuts and a balsamic vinaigrette.

  • Caprese Salad

    13

    Tomato and buffalo mozzarella with an olive oil and balsamic drizzle.

add grilled chicken - 5 / add sauteed shrimp - 6 / add atlantic salmon - 8

Pizzetta

  • Margherita

    13

    Individual pizza with pomodoro sauce topped with fresh mozzarella and basil.

  • Salumi

    14

    Individual pizza with pomodoro sauce with soppressata and finocchiona sliced meats, basil and mozzarella cheese.

  • Salsiccia

    14

    Individual pizza with pomodoro sauce with house-made sausage, basil pesto, mozzarella and parmegiano cheeses.

  • Affumata

    14

    Individual pizza topped with goat cheese, cippolini onions, arugula, candied walnuts, fig vincotto spread and speck sliced meat vincotto.

Pasta

  • Orecchiette Neri

    18

    Mercato’s signature pasta dish of bowl-shaped house-made squid ink pasta with shrimp, Calabrian nduja pork sausage and Italian peppers in a shellfish broth.

  • Butternut Squash Gnocchi (new)

    18

    Soft potato dumplings served with brown butter sauce over a butternut squash puree and garnished with caramelized walnuts and fried sage.

  • Casarecci alla Salsiciccia (new)

    18

    Rolled and twisted pasta with house blended sausage, sautéed with broccolini, fennel and crushed red pepper.

  • Lasagna Bolognese

    18

    Traditional egg-pasta layered with Bolognese sauce and ricotta cheese. Topped with fresh mozzarella, parmesan-reggiano and basil.

  • Fettucini con Funghi (new)

    20

    Wild mushrooms, sautéed, and finished in a mushroom sauce. Served over house-made egg fettuccini and topped with white truffle oil.

  • Short Rib Ravioli

    20

    Braised short rib ravioli, topped with an oyster mushroom and black truffle cream sauce with a brown butter crumb topping

  • Fregola Pasta Salad (new)

    14

    Warm fregola pasta with sautéed vegetables in a pear vinaigrette.

  • Spaghetti e Polpette

    18

    House-made pasta tossed in pomodoro sauce. Topped with homemade meatballs, parmsiano-reggiano, and basil.

Principale

  • Bistecca Fiorentina (new)

    28

    10 oz N.Y. Strip steak grilled, served over seasonal root vegetable puree and topped with gorgonzola dolce. Accompanied with oven-roasted potatoes and asparagus.

  • Costoletta

    26

    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 Saltimbocca (new)

    20

    Prosciutto di Parma, mozzarella and pickled apple stuffed in a chicken breast, slow cooked and served on a salad of roasted butternut squash, beets, sautéed kale and red onions, finished with a fontina béchamel sauce.

  • Salmon alla Mustarda

    25

    Hand-cut salmon filet, pan-seared, and finished with a sauce of rye whiskey and whole-grain mustard. Served with grilled asparagus and saffron risotto.

  • Branzino (new)

    25

    Pan-seared Mediterranean sea bass over a warm root vegetable salad topped with a saor, an Italian sweet and sour relish.

Sides

  • Asparagus Uovo (new)

    9

    Grilled asparagus, pancetta and Cipollini onion topped with a one-hour poached egg.

  • Polenta

    7

    Creamy Italian “grits” topped with pecorino romano cheese.

  • Olive Oil Roasted Potatoes

    7

    Olive oil roasted potatoes tossed in fresh herbs.

  • Sunchokes or Seasonal Vegetable (new)

    7

    Oven roasted sunchokes, also known as a Jerusalem artichokes, seasoned with olive oil, salt and pepper.

  • Brussels Sprouts

    8

    Roasted Brussels Sprouts, with pancetta, balsamic vinegar and topped with crushed caramelized walnuts.

  • Saffron Risotto

    7

    Arborio rice cooked in vegetable stock with saffron garnished with parmigiano Reggiano.

  • Broccolini

    8

    Grilled broccolini, topped with extra virgin olive oil, toasted panko breadcrumbs and crushed almonds.

  • Beets (new)

    8

    Beets roasted and tossed in a lemon vinaigrette garnished with toasted hazelnuts and ricotta salata.