antipasti paste pizze

antipasti misti choice of 2 verdure, 2 salumi, 2 formaggi. . . . . . . . . . . . . . . . . .16

SPAGHETTINI calamari, clams, bread crumbs, peperoncini. . . . . . . . 15 PROSCIUTTO tomato, grana padano, mozzarella, arugula. . . . . . . . . 15
verdure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . each 6
ORECCHIETTE italian sausage, rapini, peperoncini. . . . . . . . . . . . . . . . . 15 FUNGHI wild mushrooms, taleggio, mozzarella, truffle oil. . . . . . . . . . 16
OLIVES warm mixed olives
CARCIOFI grilled artichokes, pecorino
RAVIOLI goats cheese, wild mushrooms, arugula, truffle oil. . . . . . . . 17 CARLOTTA sausage, rapini, taggiasche olives, mozzarella. . . . . . . . . . 14
BARBABIETOLE roasted beets, pistachio, pea shoots
FUNGHI SOTT’ OLIO wild mushrooms, red onion, vinaigrette, parsley
GARGANELLI prosciutto, peas, fresh ricotta, lemon. . . . . . . . . . . . . . . . 16 MARGHERITA tomato, fior di latte, basil. . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
RADICCHIO candied almonds, vincotto
TAGLIATELLE almond pesto, semi dried tomatoes, arugula. . . . . . . . 15 SPECK tomato, gorgonzola, arugula. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
salumi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . each 9 / grande 19
PROSCIUTTO la quercia “rosa” GNOCCHI tomato, fresh ricotta, basil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 AFFUMICATO fennel sausage, smoked scamorza, tomato. . . . . . . . . 16
COPPA cured pork shoulder
GENTILE mild tranditional salami FETTUCCINE 1/2 lobster, tomato, basil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 DIAVOLA spicy sopressata, tomato, mozzarella, basil. . . . . . . . . . . . . . . 14
BRESAOLA air cured beef
CACCIATORINI wild boar salami BUCATINI all’amatriciana, guanciale, tomato, pecorino. . . . . . . . . . . . . 14 QUATTRO STAGIONI artichokes, mushrooms, olives, prosciutto. . . . . . . 15

formaggi. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . each 7 / grande 19 PAPPARDELLE traditional bolognese sauce, basil. . . . . . . . . . . . . . . . . . 15 MAIALINA sausage, pancetta, salami, tomato, mozzarella. . . . . . . . . . 15
BURRATA fresh, bufala milk – Ontario
BRILLO PECORINO DE VINO wine washed, sheeps milk – Toscana
TOMME du HAUT-RICHELIEU semi soft, goats milk – Quebec
PIAVE 12 month old, hard, cows milk – Veneto
OVINSARD blue, sheeps milk – Sardegna
piatti
assaggi
MISTICANZA mixed lettuces, pickled onion, balsamic, pecorino. . . . . . . . . . . . . . . . . 7 PESCE POLLO MAIALE MANZO
ARUGULA pear, walnuts, pecorino. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 trout, pancetta, chicken supreme, pork chop, 10oz ribeye,
SPECK e UOVO shiitake, egg, mache, padano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 pistachio, peas, baby fennel, fingerlings, rapini, cippolini, honey mushrooms,
FRITTO MISTO calamari, shrimp, whitefish, crispy lemon, saffron aioli . . . . . . . . . . 11 crushed potatoes olives, salsa verde agrodolce reggiano, watercress
CROSTONE mozzarella di bufala, calabrian bread, Terrabianca olive oil . . . . . . . . . 11 22 18 21 26
CALAMARI stewed ceci beans, fennel, smoked paprika, coriander. . . . . . . . . . . . . . 10
MANZO CRUDO thinly sliced beef, arugula, capers, padano. . . . . . . . . . . . . . . . . . . . 10

330 Bay St 15 Toronto St 101 College St Executive Chef Robert Rossi

AT ADELAIDE ST AT KING ST AT UNIVERSITY AVE mercatto.ca
416.306.0467 416.366.4567 416.595.5625 PRINTED ON 100% PCW RECYCLED PAPER