Valentine’s Day

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.