Lunch Menu

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

Artisan Meats & Cheeses

  • Market Board

    18

    A selection of curated meats and cheeses with sweet and savory accompaniments hand selected by the chefs.

Soup

  • Soup of the Day

    Cup - 5 / Bowl - 8

Crostini

Choose any three - 9

  • Herb Ricotta

    pick 3

    Grilled crostini with a bed of herbed ricotta & topped with seasonal vegetable or fruit.

  • Goat Cheese

    pick 3

    Grilled Crostini with goat cheese spread topped with pepper relish & basil

  • Prosciutto

    pick 3

    Grilled Crostini with prosciutto di Parma over burrata cheese and balsamic drizzle

  • Caprese

    pick 3

    Seasonal tomato, buffalo mozzarella & balsamic drizzle with micro basil garnish over grilled crostini bread

Salads

  • Caesar Salad

    11

    Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing

  • Prosciutto Salad

    13

    Arugula wrapped with prosciutto di Parma, topped with confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing

  • Arugula Salad

    13

    Arugula with sliced pears, gorgonzola, caramelized walnuts and a balsamic vinaigrette

  • Fregola Salad

    14

    Warm fregola pasta with sautéed vegetables in a pear 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 sopressata and finocchiona sliced meats, basil and mozzarella cheese

  • Salsiccia

    14

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

  • Affumata

    14

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

Pasta

  • Orecchiette Neri

    16

    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

  • Lasagna Bolognese

    15

    Traditional egg-pasta layered with Bolognese sauce and ricotta cheese. Topped with fresh mozzarella, parmigiano-reggiano and basil

  • Spaghetti e Polpette

    14

    spaghetti / pomodoro / meatballs / basil / parmigiano

  • Casarecci alla Salsiciccia

    16

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

Paninis

  • Meatball

    12

    Made-in-house meatballs topped with mozzarella and pomodoro oven baked and finished on a press and paired with roasted garlic and rosemary potatoes

  • Prosciutto

    12

    Prosciutto di Parma, mozzarella & fig marmalade oven baked and pressed then topped with fig vincoto & arugula and paired with roasted garlic and rosemary potaoes

  • Caprese

    11

    Tomato, mozzarella and pesto on grilled focaccia bread, with a side of garlic and rosemary potatoes

  • Chicken Parmesan

    12

    Breaded chicken breast, fried topped with house pomodoro and mozzarella cheese. Served with oven-roasted potatoes

Add grilled chicken - 5 / Add sauteed shrimp - 6 / Add atlantic salmon - 8