Dinner Menu

Please note that some items may not be available at this time for take out.

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  • Market Board


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

  • Mercato Meatballs


    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


    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


    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


    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.


  • Prosciutto Salad


    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


    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


  • Margherita


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

  • Salumi


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

  • Salsiccia


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

  • Pepperoni Pizza


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

  • Affumata


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

From the Land

  • Costoletta


    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)


    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)


    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


    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


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

  • Casarecci alla Salsiccia


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

  • Fettucini con Funghi


    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)


    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)


    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


    Creamy Italian “grits” topped with Pecorino Romano cheese.

  • Brussels Sprouts


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

  • Broccolini (new)


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

  • Roasted Beets


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

  • Seasonal Risotto (new)


    Ask your server for tonight’s offering.