Valentine’s Day Menu

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

Appetizers

  • 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.

  • Scallops alla Contadina

    15

    Pan-seared scallops accompanied by cannellini beans and garnished with squid ink aioli.

  • Tortellini con Maiale

    15

    Hand-rolled tortellini stuffed with a blend of fresh-ground pork, spinach, ricotta and spices. Served with a rich pork brodo, or broth.

  • Mussels alla Calabrese

    14

    Prince Edward Island mussels steamed over Calabrian nduja pork sausage, garlic, and shallots. Finished with lobster brodo with pickled Italian sweet peppers and basil.

  • Beef Carpaccio

    12

    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 Mare

    15

    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 Fritto

    12

    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 Day

    cup - 5 / bowl - 8

Artisan Meats & Cheeses

  • Market Board

    25

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

Salads

  • Caesar Salad

    11

    Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing. Add fried anchovies - 2.

  • 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.

  • 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

Pasta

  • Lobster Ravioli

    30

    Lobster and mascarpone filling with shellfish cream sauce.

  • Orecchiette Neri

    18

    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 Gnocchi

    18

    Soft potato dumplings served with brown butter sauce over a butternut squash puree and garnished with caramelized walnuts and fried sage.

  • Short Rib Ravioli

    20

    Braised short rib ravioli mixed with a black truffle cream sauce with a brown butter crumb topping.

Principale

  • Bistecca Fiorentina

    28

    10 oz N.Y. Strip steak grilled, served over seasonal root vegetable puree and topped with gorgonzola dolce. Accompanied with oven-roasted potatoes and asparagus.

  • 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.

  • Osso Bucco

    30

    Slow braised oxtail with mushroom risotto and gremolata sauce.

  • Veal Marsala

    32

    Veal sautéed with wild mushrooms in a mushroom sauce, served with haricot verts and fontina mashed potatoes.

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.

  • Broccolini

    8

    Grilled broccolini, topped with extra virgin olive oil, toasted panko breadcrumbs and crushed almonds.

Desserts

  • Cannoli Trio

    Choose from red velvet, chocolate-covered strawberry, and hot chocolate.

  • Panna Cotta

    Italian-style “pudding” with a spiced blood orange sauce and blood orange segments.