HOURS
TUESDAY - SATURDAY
Bar opens at 5pm | Happy Hour: 5-6pm & 9-11pm
Dining opens at 5pm
DINNER MENU
ENTREES
Filet Mignon ~36
Crisp Onions, Horseradish Butter, Parmesan Mashed Potatoes
Prosciutto Wrapped Pork Tenderloin ~25
Ratatouille, Shaved Fennel, White Bean Puree
Rosemary-Garlic Grilled Rack of Lamb ~36
Garlic Confit, Roasted Tomato, Pesto, Saffron Risotto
Miso Glazed Salmon Fillet ~28
Citrus Salsa, Grilled Scallions, Black Thai Rice
Bacon & BBQ Bison Meatloaf ~25
Smoked Corn Salsa, Parmesan Mashed Potatoes
Crab Stuffed Walleye Fillet ~33
Leeks, Citrus Vinaigrette, Creamy Wild Rice Pilaf
Pan Roasted Chicken Breast ~25
Lemon Caper Cream, Fried Sage, Crisp Fingerling Potatoes
Beef Sirloin & Gulf Shrimp ~29
Tomato Relish, Roasted Shallot, Fried Artichoke, Parmesan Mashed Potatoes
Balsamic Grilled Beef Hanger ~27
Steak Chimichurri, Fire Roasted Pepper Polenta
Pappardelle Pasta ~18
Roasted Tomato, Basil, Sweet Corn, Garlic Confit, Cracked Pepper Ricotta
Mezzaluna Burger ~15
Cheddar, Provolone, Aioli, Potato Croquettes or Rustic Frittes
APPETIZERS
Beef Chorizo Scotch Eggs ~9
Grain Mustard Aioli, Pickled Red Onions
Rare Seared Szechuan Tuna ~14
Tamari, Cabbage Slaw, Crisp Wonton
Classic Bruschetta ~12
Toasted Bread, Assorted Toppings
Artisan Cheese Plate ~13
Fruit, Olives, Toasted Bread, Lavosh
Prosciutto Wrapped Shrimp ~13
Mascarpone Polenta, Pesto Cream, Sundried Tomatoes
Grilled Cheese & Tomato Soup ~9
Provolone Cheese
Citrus Crab Cakes ~14
Avocado, Corn Salsa, Aioli, Tomato Cream
Chicken Lettuce Wraps ~10
Cashew, Pickled Daikon, Rice Noodle, Fresh Chile, Cilantro
Pan Seared Sea Scallops ~15
Carrot Puree, Basil Oil, Beurre Noisette, Fingerling Chips
Panko Walleye Tacos ~12
Cabbage Slaw, Chile Aioli, Sweet Chile Sauce
SOUPS
Daily Chef Creation or Tomato Mascarpone Bisque ~7
SALADS
Classic Caesar ~7
Croutons, Lemon-Parmesan Dressing
Bibb Lettuce Wedge ~8
Cucumber, Onion, Tomato, Creamy Stilton Dressing
Fried Caprese ~8
Petite Greens, Tomato-Basil Relish, Pesto, Balsamic Reduction
SIDES
White Bean Puree ~6
Fire Roasted Pepper Polenta ~6
Creamy Wild Rice Pilaf ~6
Black Thai Rice ~6
Parmesan Mashed Potatoes ~6
Crisp Fingerling Potatoes ~6
Potato Croquettes or Rustic Frittes ~6
DESSERTS
Flourless Chocolate Cake ~8
Maraschino Cherry, Whipped Cream
Salted Caramel Créme Brûlée ~8
Fresh Berries
Peaches & Cream Panna Cotta ~8
Maple Cookie
Profiteroles ~8
Vanilla Ice Cream, Chocolate Sauce
Coconut Bread Pudding ~8
Rum Sauce, Caramelized Banana
*All menu items cooked to order. Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. No split checks for parties over 6. Gratuity of 18% automatically added to parties of 8 or more.
ALLEYWAY MENU
WINES BY THE GLASS
Sparkling Wines
Brachetto d’Acqui Rose Regale Sweet Italy ~10
Prosecco, Lunetta (Split) Italy ~9
Fleuraison Blanc de Blanc France (Languedoc-Roussillon) ~7
White Wines
Vermentino – Fallegro Favorita Italy (Piedmont) ~11
Sauvignon Blanc, Simi California (Sonoma) ~10
Chardonnay, Wente California (Central Coast) ~9
Riesling, Willamette Valley Vineyards Oregon (Willamette Valley) ~9
Verdejo, Honoro Vera Reuda (Spain) ~8
Red Wines
Pinot Noir, Chalk Hill California (Sonoma) ~12
Cabernet Sauvignon Smith & Hook California (Central Coast) ~12
Red Blend, Ghost Rider California (Lodi) ~10
Monastrell, Juan Gil Spain (Jumillia) ~11
Malbec, Piattelli Argentina (Mendoza) ~10
GSM (Grenache/Syrah/Mourvedre) Hahn California (Central Coast) ~8
Half Bottles
Cabernet Sauvignon, Frank Family California (Napa Valley) ~48
Chardonnay, Frank Family California (Napa Valley, Carneros) ~38
MEZZALUNA LIBATIONS
Vente Flip ~12
Don Q Coconut, Godiva Chocolate, Cold Pressed Coffee, Coconut Milk, Whole Egg, Chocolate Bitters
Treuse or Dare ~12
Green Chartreuse, Lemon, Codorniu Cava
Hibiscus Highball ~12
2 Docks Vodka, Fresh Brewed Tea, Lemon, Hibiscus, Basil, Black Pepper
Daiquiri de Mango ~12
Bacardi Superior Rum, Licor 43, Mango, Lime, Basil
Naked & Famous ~12
Los Amantes Mezcal Reposado, Yellow Chartreuse, Aperol, Lime
Pineapple Peat ~12
Dewar’s Blended Scotch Whiskey, Grilled Pineapple Juice, Lime
Spanish Gin & Tonic ~12
Hendrick’s Gin, Tonic, Cucumber, Orange, Rosemary, Capers, Bitters
Manhattan in Reverse ~12
Carpano Antica Vermouth, Bulleit Rye, Bitters
Liquid Intelligence ~12
Tanqueray Gin, Martini & Rossi Dry Vermouth, Carpano Bianco Vermouth, Orange Bitters, Boston Bittahs
Irish Diplomat ~12
Jameson Irish Whiskey, Guinness Reduction, Bitters
A Monkey’s Pipe ~12
Banana Infused Monkey Shoulder Malt Blended Scotch Whiskey, Madeira, Bitters
Mixologist’s Feature
Unique & delicious, inquire with your server for details!
ALLEYWAY MENU
Mezzaluna Burger ~14
Caramelized Onions, Gruyere Cheese, Aioli, Pommes Frites
Rum Glazed Sea Scallops ~14
Sweet Potato-Fennel Hash, Smoked Bacon
Artisan Cheese Plate ~13
Fruit, Olives, Bread, Toasted Bread, Lavosh
Prosciutto Wrapped Shrimp ~13
Mascarpone Polenta, Pesto Cream, Sundried Tomatoes
Pork Belly ~12
Apple Chutney, Balsamic Cranberries, Wild Rice, Fried Carrots
Walleye Tacos ~12
Cabbage Slaw, Chile Aioli, Sweet Chile Sauce
Classic Bruschetta ~12
Toasted Bread, Assorted Toppings
Beef Meatballs ~9
Potato Croquette, Tomato, Basil, Artichoke, Roasted Garlic
SOUPS
Daily Chef Creation ~7
SALADS
Petite Greens ~8
Apple, Grape, Pecan, Stilton, Sherry Vinaigrette
Country Greek ~8
Feta, Olive, Cucumber, Tomato, Balsamic
Classic Caesar ~7
Croutons, Lemon-Parmesan Dressing
ALLEYWAY HAPPY HOUR MENU
Happy Hour is 5-6pm & 9-11pm Tuesday – Saturday
1/2 Price Alleyway Menu
ALLEYWAY MENU
Mezzaluna Burger ~14/7
Caramelized Onions, Gruyere Cheese, Aioli, Pommes Frites
Rum Glazed Sea Scallops ~14/7
Sweet Potato-Fennel Hash, Smoked Bacon
Artisan Cheese Plate ~13/6.50
Fruit, Olives, Bread, Toasted Bread, Lavosh
Prosciutto Wrapped Shrimp ~13/6.50
Mascarpone Polenta, Pesto Cream, Sundried Tomatoes
Pork Belly ~12/6
Apple Chutney, Balsamic Cranberries, Wild Rice, Fried Carrots
Walleye Tacos ~12/6
Cabbage Slaw, Chile Aioli, Sweet Chile Sauce
Classic Bruschetta ~12/6
Toasted Bread, Assorted Toppings
Beef Meatballs ~9/4.50
Potato Croquette, Tomato, Basil, Artichoke, Roasted Garlic
SOUPS
Daily Chef Creation ~7/3.50
SALADS
Petite Greens ~8/4
Apple, Grape, Pecan, Stilton, Sherry Vinaigrette
Country Greek ~8/4
Feta, Olive, Cucumber, Tomato, Balsamic
Classic Caesar 7/3.50
Croutons, Lemon-Parmesan Dressing
HAPPY HOUR LIBATIONS
Select Beer ~6/3
Verdejo, Honoro Vina ~14/7
Rueda (Spain)
GSM (Grenache/Syrah/Mourvedre) Hahn ~14/7
Portugal
Daiquiri de Mango ~14/7
Bacardi Superior Rum, Licor 43, Mango, Lime, Basil
Treuse or Dare ~14/7
Green Chartreuse, Lemon, Codorniu Cava
Irish Diplomat ~14/7
Jameson Irish Whiskey, Guinness Reduction, Bitters
Mixologist’s Feature ~14/7
Unique & delicious, inquire with your server for details!
Inquire about our Under the Stairs feature of the day! Prices vary.
CATERING SERVICES
Make your event more memorable with Mosaic Catering, perfect for celebrations at your home, office or in one of our restaurant venues.
Off site Catering
Platters are a convenient way of serving a variety of foods at your next gathering, party or business meeting. Our platters are beautifully arranged and garnished using only the freshest ingredients and can be picked up or delivered.
On site Catering
Our restaurants provide the perfect setting for hosting your next event. We offer buffet style brunches, dinners and receptions. Our venues are available anytime on Sunday or Monday and from 10am-3pm Tuesday through Saturday. Whether you prefer the eclectic ambiance of Mezzaluna or the cozy charm of Rustica, the room is included with our catering services. Please inquire for minimum sales price.
Mezzaluna can accomodate 130 guests. The mezzanine area, which seats 25-30 is available for private events every day of the week.
Rustica Eatery can accommodate 60 guests.
Rustica Tavern has space for 60 guests and is available for wood fired pizza parties anytime on Sundays and Mondays. We also offer private pizza lunches and meetings Tuesday through Saturday 10-3pm.
For more information, please contact us at 701.373.7805 or fill out the form below.
ABOUT
OUR RESTAURANTS
MEZZALUNA is a casual, fine dining establishment in downtown Fargo. We are located just behind the historic Fargo Theatre, a short jaunt across the Red River from our Moorhead, MN restaurant RUSTICA – dinerustica.com. Built in 1917 as the Smith, Follett & Crowl office and warehouse, the building’s historical features have been preserved creating the perfect atmosphere for the eclectic ambiance of Mezzaluna.
The Dining Room features a chic, relaxed atmosphere. Posh, high backed, semi-circular banquettes surround our dining room and offer comfortable and private seating. Utilizing locally sourced products, Executive Chef Eric Watson has developed a seasonally inspired menu based on traditional American fare. A diverse wine list has been created to complement the cuisine.
The Alleyway Bar offers an informal, upbeat vibe featuring ice cold Grey Goose on tap. Whether seated around the horseshoe bar, at the high top tables, or in the mezzanine overlooking the bar, you can enjoy the full dinner menu or indulge in delectable appetizers.
Our manager, Taylor, along with the entire crew will make you feel right at home with their gracious hospitality.
Free parking is available on the street, in the lot on the north side of the building and in the parking ramp on the corner of Roberts and 2nd Avenue (free after 5pm and weekends).
RUSTICA EATERY & TAVERN is located in downtown Moorhead, MN a short drive from our original restaurant, Mezzaluna – dinemezzluna.com, in Fargo. We boast a cozy neighborhood atmosphere in the historic 1898 Kassenborg Block building, just east of the Main Avenue bridge.
The Eatery features a rustic ambiance with exposed brick creating a warm, comfortable dining experience. Executive Chef Eric Watson is dedicated to offering high quality, seasonally focused products and has created the diverse menu based on traditional American fare with European influences.
The Tavern’s wood burning pizza oven and copper beer taps spawn a more casual bar atmosphere. The innovative pizza menu is fun and the pizzas are exceptional.
Restaurant Manager Mason Nicklaus has extensive experience in mixology, which is confirmed by the libation menu he created.
OUR TEAM
Eric Watson | Executive Chef
Eric’s passion for all things culinary originated in a quaint Colorado town where he grew up. Small game hunting and trout fishing helped guide him to a style of cooking based on whole, fresh ingredients. Eric believes food should be prepared with quality ingredients and classic technique combined with a simplistic approach.
Eric began his restaurant career as a dishwasher and bus boy. His first culinary position was at the Sopris Restaurant in Glenwood Springs, Colorado, working under a Swiss born chef. He worked passionately to master the basics of knife skills and “Garde Manger” also paying close attention to every move the senior chefs made throughout their shift.
Chef Eric pursued formal culinary training immediately following high school graduation. During his time as a culinary apprentice, he traveled throughout the United Stated with a culinary team, taking part in multiple cooking competitions. Eric has cooked in numerous fine dining establishments in Colorado, Arizona, Hawaii and Rhode Island. He never would have imagined ending up in Fargo/Moorhead, but if asked now, he can’t imagine living anywhere else.
Please follow Eric on Facebook to keep up-to-date on news, cooking tips, recipes, and culinary excursions!
Sara Watson | Business Manager
Sara is a Red River Valley native; she grew up on a farm near Glyndon, MN. Being raised as a farm kid gave her a lifelong love of learning about food, and a passion for local foods and supporting our local growers.
After high school, Sara attended the University of Minnesota in Minneapolis where she obtained a bachelor degree in Art History. Throughout this time, she worked in restaurants in Minneapolis where she developed a love for cooking and entertaining. This led her to pursue training in the culinary arts in Colorado.
Sara graduated from a three year culinary apprenticeship of Keystone Resort in Summit County, Colorado. She is a certified culinarian through the American Culinary Federation and possesses an Associate’s degree in Applied Science in Culinary Arts.
Sara and Eric met in Colorado but decided to open their business in the Red River Valley. As the business has grown, so has their family. Four kids and their activities keep Sara running around more than working in the kitchen. Her role in the business has changed throughout the years from cook to Business Manager. She handles the bookkeeping, publicity and marketing for the company. An avid gardener, Sara also enjoys educating her own kids about whole foods, where their food comes from, and nutrition. Sara volunteers in the schools with the EAT program through the Barry Foundation which focuses on these matters as well.
Taylor Snelling | Restaurant Manager
Taylor was raised in Litchfield, Minnesota and graduated in 2010. He moved to Fargo/Moorhead and was first introduced to the restaurant industry as a student at Minnesota State University, Moorhead, where he worked in numerous restaurants and bars. During this time, Taylor learned his passion was the front-of-house and the importance of making guests feel at home.
Taylor’s enthusiasm for the hospitality industry eventually landed him a job behind the infamous horseshoe bar at Mezzaluna, where he transitioned from a host to a server and bartender. While perfecting his craft of creating beautiful cocktails and sharpening his wine knowledge, Taylor was soon promoted to bar manager and went on to accept the General Manager role. As the restaurant manager, he has developed a true desire of taking care of people. Taylor thoroughly enjoys establishing meaningful relationships with guests, while bringing a superior level of service to Fargo’s finest dining experience, Mezzaluna.
CONTACT
We are happy to provide you with more information on our dining, event rental and catering services. Please fill out the form below and one of our event experts will be in touch with you to answer your questions or assist in coordinating your event.
Mezzaluna is located at 309 Roberts Street in Fargo, North Dakota. You may contact us by phone at 701.364.9479.
GIFT CARD
