Dinner Menu

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

Book your Mercato Italiano reservation on Resy


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.

  • 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 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.

  • Burrata (new)

    11

    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 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.

  • 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.

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.

  • 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.

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.

  • Spaghetti and Meatballs

    18

    Pasta tossed in our housemade Pomodoro sauce. Topped with homemade meatballs, Parmigiano-Reggiano and fresh basil.

  • Short Rib Ravioli

    20

    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 Salsiciccia

    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

    20

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

  • Butternut Squash Gnocchi

    18

    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.

  • 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.

  • Monkfish Melezana (new)

    28

    Sautéed monkfish with a charred eggplant puree, sautéed eggplant and an olive tapenade.

Crave-able Sides

  • Asparagus Uovo

    9

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

  • 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.

  • 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.