Galentine’s Day

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

Click HERE to book your Reservation

Appetizers

  • Market Board

    25

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

  • Arancini

    9

    Fried risotto stuffed with smoked mozzarella on a bed of basil pesto and wrapped with thinly sliced speck.

  • Scallops

    14

    Pan seared scallops, over collard greens with pancetta and garnished with finger lime “caviar”.

  • 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

    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

    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

    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

    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

    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

Soups

  • Clam Chowder

    5 / 8

  • Cream of Mushroom Soup

    5 / 8

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.

  • 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.

  • Lobster Ravioli

    24

    Fresh lobster and mascarpone stuffed ravioli served in a creamy lobster sauce and garnished with tarragon.

Entrees

  • 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

    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.

  • Monkfish Melezana

    28

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

  • Branzino

    30

    Sauteed stuffed Branzino with spinach, fennel, pinenuts wrapped with thin strips of speck and topped with Saor. served with carmelized lemon.

  • Bistecca

    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.

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.

  • Roasted Beets

    8

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

  • Seasonal Risotto

    7

    Ask your server for tonight’s offering.

Desserts

  • Cannoli Trio

    9

    Choice of three sweetened whipped ricotta cheese fillings with powdered sugar: caramel brulee, strawberry and cream, mocha

  • Panna Cotta

    9

    Italian “custard” with champagne granita, blood orange segments and a caramelized blood orange sauce

  • Dark Chocolate Flourless Torte

    9

    Housemade dark flourless chocolate torte with chocolate ganache served with caramel gelato, sea salt and toasted hazelnuts

  • “Affogato” Cookie Sandwich

    9

    Double chocolate espresso cookie with vanilla or chocolate gelato

  • Gelato Trio

    9

    Italian ice cream served with choice of 3 flavors, served with ladyfingers. Ask your server for daily offerings

  • Nonna's Cheesecake

    9

    Creamy ricotta cheesecake with house made raspberry sauce, whipped cream, seasonal berries.