Valentine’s Day
Some dishes also available as vegetarian and/or gluten-free.
Click HERE to book your Reservation
Appetizers
-
Market Board
25Chef’s hand selection of the finest Italian salami and cheeses served with house-made accoutrements.
-
Arancini
9Fried risotto stuffed with smoked mozzarella on a bed of basil pesto and wrapped with thinly sliced speck.
-
Scallops
14Pan seared scallops, over collard greens with pancetta and garnished with finger lime “caviar”.
-
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.
-
Raviolo Al' Uovo
9A mix of ricotta, spinach and basil with an egg yolk. Served in a light lemon butter sauce, topped with Parmigiano-Reggiano.
-
Fritti Di Mare
15Lightly 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
114 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
12Fried breaded eggplant, topped with mozzarella, house-made Pomodoro, basil.
-
Goat Cheese Fritto
12Rolled 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
14P.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
15Raw 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
13Arugula wrapped with prosciutto di Parma, topped with Pecorino Romano, confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing.
-
Caesar Salad
Half: 6 / Full: 11Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing. Add fried anchovies - 2.
-
Caprese Salad
13Tomato and buffalo mozzarella with an olive oil and balsamic drizzle.
-
Local Lettuce
Half: 7 / Full: 13Locally-sourced salad greens with goat cheese, roasted grapes, pickled red onions, toasted hazelnuts and a red wine vinaigrette.
-
Arugula Salad
Half: 7 / Full: 13Arugula 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
18Mercato’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
20Braised short rib ravioli mixed with a black truffle cream sauce with a brown butter crumb topping.
-
Fettucini con Funghi
20Wild mushrooms, sautéed, and finished in a mushroom sauce. Served over house-made egg fettuccini and topped with white truffle oil.
-
Lobster Ravioli
24Fresh lobster and mascarpone stuffed ravioli served in a creamy lobster sauce and garnished with tarragon.
Entrees
-
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.
-
Chicken Roulade
24Chicken 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
28Sautéed monkfish with a charred eggplant puree, sautéed eggplant and an olive tapenade.
-
Branzino
30Sauteed stuffed Branzino with spinach, fennel, pinenuts wrapped with thin strips of speck and topped with Saor. served with carmelized lemon.
-
Bistecca
30Filet 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
9Grilled asparagus, pancetta and Cipollini onion topped with a one-hour poached egg.
-
Polenta
7Creamy Italian “grits” topped with Pecorino Romano cheese.
-
Brussels Sprouts
8Roasted brussels sprouts, with pancetta, balsamic vinegar and topped with crushed caramelized walnuts.
-
Roasted Beets
8Beets roasted and tossed in a lemon vinaigrette garnished with toasted hazelnuts and goat cheese.
-
Seasonal Risotto
7Ask your server for tonight’s offering.
Desserts
-
Cannoli Trio
9Choice of three sweetened whipped ricotta cheese fillings with powdered sugar: caramel brulee, strawberry and cream, mocha
-
Panna Cotta
9Italian “custard” with champagne granita, blood orange segments and a caramelized blood orange sauce
-
Dark Chocolate Flourless Torte
9Housemade dark flourless chocolate torte with chocolate ganache served with caramel gelato, sea salt and toasted hazelnuts
-
“Affogato” Cookie Sandwich
9Double chocolate espresso cookie with vanilla or chocolate gelato
-
Gelato Trio
9Italian ice cream served with choice of 3 flavors, served with ladyfingers. Ask your server for daily offerings
-
Nonna's Cheesecake
9Creamy ricotta cheesecake with house made raspberry sauce, whipped cream, seasonal berries.