OUR RESTAURANT is open for pickup and delivery but closed for dining
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Calgary, Meet Italy

Mercato is unlike any other restaurant in the city. We prepare each dish from scratch with ingredients fresh from our Market, boast an Italian-only wine list, and immerse guests in our traditions with our open-concept kitchen. Chat with the chef, raise a glass with other diners—when you eat at Mercato, you’re family.

—  Bruschetta — 
Grilled Pugliese style bread with traditional
toppings and Uncle Luigi’s olive oil

 — Fegati —
Tuscan style chicken liver pate with garlic crostini,
fresh pear and crispy sage leaves

— Sarde —  
Whole sardines alla griglia with fresh herbs,
pangrattato and sugo di puttanesca

— Carpaccio —
Beef ribeye schiacciata style with Tuscan kale,
salmoriglio, radish and Pecorino Romano

— Burrata —
Imported curd cheese with n’duja,
roasted peppers, fettunta and crispy capers

— Polpo —
Tagliate of chargrilled octopus with roasted
cauliflower, red onion and baby arugula

— Vongole —
Steamed Gallo mussels with chick peas,
roasted tomatoes and prosciutto ciccoli

— Caprese — 
 Mozzarella di bufala with tomatoes,
balsamic roasted squash and pesto Trapanese

— Cannelloni —
Milk fed veal and pork filling with tomato sauce,
parmigiano and mozzarella gratinata

— Tagliatelle —
Classic sugo di pomodoro with fresh basil leaves,
cherry tomatoes and Parmigiano

— Pappardelle —
Calabrese sausage with cannellini beans,
cavolo nero and roasted tomatoes

— Bucatini —
Alla carbonara with fried brussel sprouts,
speck, Romano and a fresh egg yolk

— Gemelli —
Pulled braised rabbit with cipollini onions,
baby green beans and ricotta salata

— Gnocchi —
Hand rolled potato dumplings with Bolognese
di cinghiale, wild arugula and Reggiano  

— Risotto —
Riso carnaroli with golden beets, basil,
braised pistachios and Italian sheep’s milk ricotta

— Zuppa di Pesce —
Rustic fisherman’s soup with mussels, halibut,
clams and prawns in a spicy tomato brodo

— Zambina —
Mama Cathy’s veal sausage coil with
beech mushrooms, cipollini and reduced marsala

— Pollo —
Half chicken alla mattone with carmelized
fennel, castelvetrano olives and arancia

— Orata —
Whole grilled gilthead sea bream with sautéed
radishes, fresh herbs and Calabrese salsa verde

— Rosticiana —
Herb marinated pork ribs alla griglia
with pomodorini and prosciutto crackling 

— Agnello —
Balsamic glazed lamb sirloin with roasted
brussel sprouts and marmelata di cipolle

— Tonno —
Charbroiled yellowfin tuna steak with
grated bottarga and a warm potato insalata

— Bistecca —
Fiorentina style rib steak with wild rucola,
lemon, sea salt and Uncle Luigi’s olive oil

— Arrosto Misto —
Mixed roast alla Toscana with double cut rib
steak, chicken, braciole, lamb and sausages

— Insalata —
Misto of winter greens with shaved fennel,
panzanella croutons and capperi fritti

— Patate —
Frittura of smashed fingerling potatoes
with roasted garlic aioli and crispy scallions   

— Bietole —
Pan roasted golden beets with n’duja
Calabrese and shaved ricotta salata

 — Asparagi —
Charred asparagus spears wrapped in
prosciutto with lemon and olive oil

— Treviso —
Grilled radicchio di Treviso with
guanciale macinata, white balsamic and orange

— Fagiolini —
Baby green beans with shallots,
Trebbiano d’Abruzzo and toasted pine nuts

— Funghi —
Seasonal mixed mushrooms di Vittorio
sautéed with garlic and peperoncino

Spencer Wheaton chef
Leah Corriani sous chef  

—  Bruschetta — 
Grilled Pugliese style bread with traditional
toppings and Uncle Luigi’s olive oil

 — Fegati —
Tuscan style chicken liver pate with garlic
crostini, fresh pear and crispy sage leaves

— Sarde —  
Whole sardines alla griglia with fresh herbs,
pangrattato and sugo di puttanesca

— Carpaccio —
Beef ribeye schiacciata style with Tuscan kale,
salmoriglio, radish and Pecorino Romano

— Burrata —
Imported curd cheese with n’duja,
roasted peppers, fettunta and crispy capers

— Polpo —
Tagliate of chargrilled octopus with
roasted cauliflower, red onion and baby arugula

— Cozze —
Steamed Gallo mussels with chick peas,
roasted tomatoes and prosciutto ciccoli

— Caprese — 
Mozzarella di bufala with tomatoes,
balsamic roasted squash and pesto Trapanese

— Tagliatelle —
Classic sugo di pomodoro with fresh basil leaves,
cherry tomatoes and Parmigiano Reggiano

— Bucatini —
Forno roasted bone marrow with saffron
brodo, lemon zest garlic and fresh parsley

— Linguine —
Steamed Manila clams with cannellini beans,
lemon and n’duja pangrattato

— Gnocchi —
Hand rolled potato dumplings with deep fried
zucchini, cipolla rosa and sheep’s ricotta

— Gigli —
Misto of roasted mushrooms with cauliflower crema,
wild arugula and pecorino Romano

— Tripoline —
Pasta al nero di sepia with black tiger prawns,
crushed pistachios, Treviso and orange

— Pappardelle —
Wild boar Bolognese with roasted heirloom
tomatoes and mascarpone cheese

— Risotto —
Riso carnaroli al vino rosso with baby Tuscan
kale and slow braised rabbit sugo

— Zambina —
Mama Cathy’s veal sausage coil with beech
mushrooms, cipollini and reduced marsala

— Pollo —
Half chicken alla mattone with carmelized
fennel, castelvetrano olives and arancia

— Orata —
Whole grilled gilthead sea bream with sautéed
radishes, fresh herbs and Calabrese salsa verde

— Rosticiana —
Herb marinated pork ribs alla griglia with
pomodorini and prosciutto crackling  

— Agnello —
Balsamic glazed lamb sirloin with roasted
brussel sprouts and marmelata di cipolle

— Tonno —
Charbroiled yellowfin tuna steak with grated
bottarga and a warm potato insalata

— Bistecca —
Fiorentina style rib steak with wild rucola,
lemon, sea salt and Uncle Luigi’s olive oil

— Arrosto Misto —
Mixed roast alla Toscana with double cut
rib steak, chicken, braciole, lamb and sausages

— Insalata —
Misto of winter greens with shaved fennel,
panzanella croutons and capperi fritti

— Patate —
Frittura of smashed fingerling potatoes
with roasted garlic aioli and crispy scallions 

— Bietole —
Pan roasted golden beets with n’duja
Calabrese and shaved ricotta salata

— Asparagi —
Charred asparagus spears wrapped in
prosciutto with lemon and olive oil

— Zucchina —
Grilled radicchio di Treviso with
guanciale macinata, white balsamic and orange

— Fagiolini —
Baby green beans with shallots,
Trebbiano d’Abruzzo and toasted pine nuts

— Funghi —
Seasonal mixed mushrooms di Vittorio
sautéed with garlic and peperoncino

Spencer Wheaton chef
Leah Corriani sous chef  

when you eat at Mercato, you’re family.