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.

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

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

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.

Flash fried calamari and shrimp, topped with warm olives, caper and Calabrian chilis served with a side of spicy shellfish brodo, or broth.

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.

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 for an additional price.

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.

Individual pizza with Pomodoro sauce topped with fresh mozzarella and basil.

Individual pizza with Pomodoro sauce with soppressata and finocchiona sliced meats, basil and mozzarella cheese.

Individual pizza with Pomodoro sauce with house-made sausage, basil pesto, mozzarella and Parmigiano cheeses.

Individual pizza topped with goat cheese, cippolini onions, arugula, candied walnuts, fig vincotto spread and speck sliced meat vincotto.

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.

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

Rolled and twisted pasta with house-blended sausage, sautéed with broccolini, fennel and crushed red pepper.

Traditional egg-pasta layered with Bolognese sauce and ricotta cheese. Topped with fresh mozzarella, Parmesan-Reggiano and basil.

Wild mushrooms, sautéed and finished in a mushroom sauce. Served over house-made egg fettuccini and topped with white truffle oil.

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

Warm fregola pasta (small toasted pasta pearls) with sautéed vegetables in a pear vinaigrette.

House-made pasta tossed in Pomodoro sauce. Topped with homemade meatballs, Parmigiano-Reggiano, and basil.

12 oz N.Y. 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.

Prosciutto di parma, mozzarella and pickled apple stuffed in a Joyce farms chicken breast, slow-cooked and served on a salad of roasted butternut squash, beets, sautéed kale and red onions, finished with a fontina béchamel sauce.

Hand-cut salmon filet, pan-seared, and finished with a sauce of rye whiskey and whole-grain mustard. Served with grilled asparagus and saffron risotto.

Pan-seared mediterranean sea bass over a warm root vegetable salad topped with a saor, an Italian sweet and sour relish.

Grilled asparagus, pancetta and cipollini onion topped with a one-hour poached egg.

Creamy Italian "grits" topped with pecorino Romano cheese.

Olive oil roasted potatoes tossed in fresh herbs.

Oven-roasted sunchokes, also known as a Jerusalem artichokes, seasoned with olive oil, salt and pepper.

Roasted Brussels sprouts, with pancetta, balsamic vinegar and topped with crushed caramelized walnuts.

Arborio rice cooked in vegetable stock with saffron garnished with Parmigiano Reggiano.

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

Beets roasted and tossed in a lemon vinaigrette garnished with toasted hazelnuts and ricotta salata.