Dinner Menu

Appetizers

• Market Board

  25

  Chef’s hand selection of the finest Italian salami and cheeses served with house-made accoutrements.

• 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.

• Fritti Di Mare

  15

  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.

• Goat Cheese Fritto

  12

  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 Calabrese

  14

  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.

Starters

• Prosciutto Salad

  13

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

• Caesar Salad

  Half: 6 / Full: 11

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

• Caprese Salad

  13

  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 Salad

  Half: 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

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.

• Pepperoni Pizza

  14

  Individual pizza topped with pomodoro and "cup and curl" pepperoni.

• Affumata

  14

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

From the Land

• 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 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.

• Bistecca (new)

  30

  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.

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

Grains from our Hands

• Orecchiette Neri

  18

  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.

• Short Rib Ravioli

  20

  Braised short rib ravioli mixed with a black truffle cream sauce with a brown butter crumb topping.

• Casarecci alla Salsiccia

  18

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

• Fettucini con Funghi

  20

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

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

From the Sea

• Salmon (new)

  28

  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.

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

Crave-able Sides

• Polenta

  7

  Creamy Italian “grits” topped with Pecorino Romano cheese.

• Brussels Sprouts

  8

  Roasted brussels sprouts, with pancetta, balsamic vinegar and topped with crushed caramelized walnuts.

• Broccolini (new)

  8

  Broccolini, topped with extra virgin olive oil, brown butter bread crumbs and crushed Marcona almonds.

• Roasted Beets

  8

  Beets roasted and tossed in a lemon vinaigrette garnished with toasted hazelnuts and goat cheese.

• Seasonal Risotto (new)

  7

  Ask your server for tonight’s offering.