Dinner Menu

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.