Valentine’s Day Menu
Some dishes also available as vegetarian and/or gluten-free.
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.
Scallops alla Contadina15
Pan-seared scallops accompanied by cannellini beans and garnished with squid ink aioli.
Tortellini con Maiale15
Hand-rolled tortellini stuffed with a blend of fresh-ground pork, spinach, ricotta and spices. Served with a rich pork brodo.
Mussels alla Calabrese14
Prince Edward Island mussels steamed over Calabrian nduja pork sausage, garlic, and shallots. Finished with lobster brodo with pickled Italian sweet peppers and basil.
N.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.
Fritti di Mare15
Flash fried calamari and shrimp, topped with warm olives, caper and Calabrian chilis served with a side of spicy shellfish brodo, or broth.
Goat Cheese Fritto12
Rolled 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.
Soup of the Daycup - 5 / bowl - 8
Artisan Meats & Cheeses
A selection of curated meats and cheeses with sweet and savory accompaniments hand selected by the chefs.
Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing. Add fried anchovies - 2.
Arugula wrapped with prosciutto di Parma, topped with confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing.
Arugula with sliced pears, gorgonzola, caramelized walnuts and a balsamic vinaigrette.
Tomato and buffalo mozzarella with an olive oil and balsamic drizzle.
add grilled chicken - 5 / add sauteed shrimp - 6 / add atlantic salmon - 8
Lobster and mascarpone filling with shellfish cream sauce.
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.
Butternut Squash Gnocchi18
Soft potato dumplings served with brown butter sauce over a butternut squash puree and garnished with caramelized walnuts and fried sage.
Short Rib Ravioli20
Braised short rib ravioli mixed with a black truffle cream sauce with a brown butter crumb topping.
12 oz Ribeye grilled, served over seasonal root vegetable puree and topped with gorgonzola dolce. Accompanied with oven-roasted potatoes and asparagus.
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.
Slow braised veal osso bucco with mushroom risotto and gremolata sauce.
Veal sautéed with wild mushrooms in a mushroom sauce, served with haricot verts and fontina mashed potatoes.
Grilled asparagus, pancetta and Cipollini onion topped with a one-hour poached egg.
Creamy Italian “grits” topped with pecorino romano cheese.
Roasted Brussels Sprouts, with pancetta, balsamic vinegar and topped with crushed caramelized walnuts.
Grilled broccolini, topped with extra virgin olive oil, toasted panko breadcrumbs and crushed almonds.
Choose from red velvet, chocolate-covered strawberry, and hot chocolate.
Italian-style “pudding” with a spiced blood orange sauce and blood orange segments.