Valentine’s Day Menu

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.