Dinner Menu
Some dishes also available as vegetarian and/or gluten-free.
Appetizers
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Mercato Meatballs
12Traditional 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.
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Scallops alla Contadina (new)
15Pan-seared scallops accompanied by cannellini beans and garnished with squid ink aioli.
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Tortellini con Maiale (new)
15Hand-rolled tortellini stuffed with a blend of fresh-ground pork, spinach, ricotta and spices. Served with a rich pork brodo.
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Mussels alla Calabrese
14Prince Edward Island mussels steamed over Calabrian nduja pork sausage, garlic, and shallots. Finished with lobster brodo with pickled Italian sweet peppers and basil.
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Beef Carpaccio (new)
12N.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.
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Fritti di Mare (new)
15Flash fried calamari and shrimp, topped with warm olives, caper and Calabrian chilis served with a side of spicy shellfish brodo, or broth.
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Goat Cheese Fritto
12Rolled 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.
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Soup of the Day
cup - 5 / bowl - 8
Artisan Meats & Cheeses
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Market Board
25A selection of curated meats and cheeses with sweet and savory accompaniments hand selected by the chefs.
Salads
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Caesar Salad
11Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing. Add fried anchovies - 2.
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Prosciutto Salad
13Arugula wrapped with prosciutto di Parma, topped with confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing.
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Arugula Salad (new)
13Arugula with sliced pears, gorgonzola, caramelized walnuts and a balsamic vinaigrette.
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Caprese Salad
13Tomato and buffalo mozzarella with an olive oil and balsamic drizzle.
add grilled chicken - 5 / add sauteed shrimp - 6 / add atlantic salmon - 8
Pizzetta
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Margherita
13Individual pizza with pomodoro sauce topped with fresh mozzarella and basil.
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Salumi
14Individual pizza with pomodoro sauce with soppressata and finocchiona sliced meats, basil and mozzarella cheese.
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Salsiccia
14Individual pizza with pomodoro sauce with house-made sausage, basil pesto, mozzarella and parmegiano cheeses.
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Affumata
14Individual pizza topped with goat cheese, cippolini onions, arugula, candied walnuts, fig vincotto spread and speck sliced meat vincotto.
Pasta
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Orecchiette Neri
18Mercato’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.
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Butternut Squash Gnocchi (new)
18Soft potato dumplings served with brown butter sauce over a butternut squash puree and garnished with caramelized walnuts and fried sage.
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Casarecci alla Salsiciccia (new)
18Rolled and twisted pasta with house blended sausage, sautéed with broccolini, fennel and crushed red pepper.
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Lasagna Bolognese
18Traditional egg-pasta layered with Bolognese sauce and ricotta cheese. Topped with fresh mozzarella, parmesan-reggiano and basil.
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Fettucini con Funghi (new)
20Wild mushrooms, sautéed, and finished in a mushroom sauce. Served over house-made egg fettuccini and topped with white truffle oil.
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Short Rib Ravioli
20Braised short rib ravioli mixed with a black truffle cream sauce with a brown butter crumb topping.
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Fregola Pasta Salad (new)
14Warm fregola pasta (small toasted pasta pearls) with sautéed vegetables in a pear vinaigrette.
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Spaghetti e Polpette
18House-made pasta tossed in pomodoro sauce. Topped with homemade meatballs, parmsiano-reggiano, and basil.
Principale
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Bistecca Fiorentina (new)
3012 oz N.Y. ribeye grilled, served over seasonal root vegetable puree and topped with gorgonzola dolce. Accompanied with oven-roasted potatoes and asparagus.
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Costoletta
2614 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.
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Chicken Saltimbocca (new)
20Prosciutto di Parma, mozzarella and pickled apple stuffed in a Joyce Farms 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.
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Salmon alla Mustarda
25Hand-cut salmon filet, pan-seared, and finished with a sauce of rye whiskey and whole-grain mustard. Served with grilled asparagus and saffron risotto.
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Branzino (new)
25Pan-seared Mediterranean sea bass over a warm root vegetable salad topped with a saor, an Italian sweet and sour relish.
Sides
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Asparagus Uovo (new)
9Grilled asparagus, pancetta and Cipollini onion topped with a one-hour poached egg.
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Polenta
7Creamy Italian “grits” topped with pecorino romano cheese.
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Olive Oil Roasted Potatoes
7Olive oil roasted potatoes tossed in fresh herbs.
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Sunchokes or Seasonal Vegetable (new)
7Oven roasted sunchokes, also known as a Jerusalem artichokes, seasoned with olive oil, salt and pepper.
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Brussels Sprouts
8Roasted Brussels Sprouts, with pancetta, balsamic vinegar and topped with crushed caramelized walnuts.
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Saffron Risotto
7Arborio rice cooked in vegetable stock with saffron garnished with parmigiano Reggiano.
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Broccolini
8Grilled broccolini, topped with extra virgin olive oil, toasted panko breadcrumbs and crushed almonds.
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Roasted Beets (new)
8Beets roasted and tossed in a lemon vinaigrette garnished with toasted hazelnuts and ricotta salata.