309 ROBERTS ST N, FARGO, ND

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

Maple-Prosciutto Pork Tenderloin ~25

Tart Apple Chutney, Pomegranate Seeds, Sweet Potato Hash

Rosemary-Garlic Grilled Rack of Lamb ~36

Garlic Confit, Roasted Tomato, Pesto, Saffron Risotto

Chianti Braised Chuck Eye Steak  ~25

Butternut Squash Puree, Wild Mushrooms, Potato Pancake

Miso Glazed Salmon Fillet ~28

Citrus Salsa, Grilled Scallions, Black Thai Rice

Bacon & BBQ Bison Meatloaf ~25

Smoked Corn Salsa, Parmesan Mashed Potatoes

Pan Fried Walleye Fillet ~33

Smoked Tomato & Crab Hollandaise, Grilled Leeks, Creamy Wild Rice Pilaf

Mezzaluna Mac N Cheese ~18

Smoked Bacon, Toasted Bread Crumbs, Cheddar, Dill Havarti

Pan Roasted Chicken Breast ~25

Lemon Caper Cream, Fried Sage, Crisp Fingerling Potatoes

Mezzaluna Burger ~15

Cheddar, Provolone, Aioli, Choice of Tots

Portobello Mushroom & Butternut Squash Lasagna ~23

Tomato Cream, Garlic Confit

Beef Sirloin & Sweet Chile Grilled Shrimp ~29

Glazed Shallot, Parmesan Mashed Potatoes

 

 

APPETIZERS

Beef Chorizo Meatballs ~9

Sherry-Mushroom Cream Sauce, Prosciutto, Parmesan

Sesame Chicken Fried Rice ~9

Sweet Peas, Egg, Carrot, Soy

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

Pepper Seared Sea Scallops ~15

Wild Mushroom-Bacon Barley, Roasted Tomato, Garlic Spinach

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

Country Style Greek ~8

Cucumber, Tomato, Red Onion, Feta, Balsamic Vinaigrette

Petite Greens with Apple & Boursin ~8

Pumpkin Seeds, Dried Cherries, Sherry Wine Dressing

Fried Caprese ~8

Petite Greens, Tomato-Basil Relish, Pesto, Balsamic Syrup

SIDES

Creamy Wild Rice Pilaf ~7
Black Thai Rice ~6
Parmesan Mashed Potatoes ~6
Crisp Fingerling Potatoes ~6
Asiago Rosemary Tots or Sweet Tots ~6

DESSERTS

Flourless Chocolate Cake ~9

Italian Maraschino Cherry

Pumpkin Créme Brûlée ~8

Fresh Berries

Caramel Apple Pie ~7

Vanilla Bean Ice Cream

Pistachio Cannoli ~7

Mascarpone Cheese

Classic Tiramisu ~9

Almond Tuile

*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

Lodon Grey ~10

Earl Grey Infused Beefeater, Lemon, Honey, Lavender, Prosecco

Blackberry-Sage Gimlet ~8

Grey Goose, Blackberry, Sage, Lime

Daisy Club ~10

Tattersall Gin, Sipsmith Sloe Gin, Raspberry, Lemon

Tequila & Tonic ~11

Chamucos Bianco, Aperol, Lime, Grapefruit, Bittermens Hopped Grapefruit Bitters, Fever-Tree Elderflower Tonic

Kingston Cold Press ~11

Ron Zacapa 23, Zaya, Plantation Pineapple, Allspice Dram, Lime, Espresso, Mint, Crushed Ice

Montreal Mule ~9

Nardini Amaro, Rittenhouse Rye, Maple Lemon, Fever-Tree Ginger Beer

Figgy Pop ~10

Fig Infused Buffalo Trace, Pierre Ferrand Curacao, Lemon, Vanilla, Cinnamon

Apple Old Fashioned ~10

Leopold’s Apple, Rittenhouse Rye, Apple, Sugar Cube, Angostura

Appleseed á la Mode ~9

Dewar’s, Fernet Branca, Lemon, Cinnamon

Ralphattan ~14

Blanton’s, Antica Sweet Vermouth, Angostura, Orange, Cherry Juice, Cherries

 

Mixologist’s Feature

Unique & delicious. Inquire with server for details.

ALLEYWAY MENU

Mezzaluna Burger ~15

Cheddar, Provolone, Aioli, Choice of Tots

Pepper Seared Sea Scallops ~15

Wild Mushroom-Bacon Barley, Roasted Tomato, Garlic Spinach    

Artisan Cheese Plate ~13

Fruit, Olives, Toasted Bread, Lavosh

Prosciutto Wrapped Shrimp ~13

Mascarpone Polenta, Pesto Cream, Sundried Tomatoes

Sesame Chicken Fried Rice ~9

Sweet Peas, Egg, Carrot, Soy

Panko Walleye Tacos ~12

Cabbage Slaw, Chile Aioli, Sweet Chile Sauce

Classic Bruschetta ~12

Toasted Bread, Assorted Toppings

Beef Chorizo Meatballs ~9

Sherry-Mushroom Cream Sauce, Prosciutto, Parmesan

SOUPS

Daily Chef Creation  ~7

SALADS

Classic Caesar ~7

Croutons, Lemon-Parmesan Dressing

Country Style Greek ~8

Cucumber, Tomato, Red Onion, Feta, Balsamic Vinaigrette

Petite Greens with Apple & Boursin ~8

Pumpkin Seeds, Dried Cherries, Sherry Wine Dressing

Fried Caprese ~8

Petite Greens, Tomato-Basil Relish, Pesto, Balsamic Syrup

ALLEYWAY HAPPY HOUR MENU

Happy Hour is 5-6pm & 9-11pm Tuesday – Saturday

1/2 Price Alleyway Menu

ALLEYWAY MENU

Mezzaluna Burger ~15/7.5

Cheddar, Provolone, Aioli, Choice of Tots

Pepper Seared Sea Scallops ~15/7.5

Wild Mushroom-Bacon Barley, Roasted Tomato, Garlic Spinach    

Artisan Cheese Plate ~13/6.50

Fruit, Olives, 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

Panko Walleye Tacos ~12/6

Cabbage Slaw, Chile Aioli, Sweet Chile Sauce

Classic Bruschetta ~12/6

Toasted Bread, Assorted Toppings

Beef Chorizo Meatballs ~9/4.50

Sherry-Mushroom Cream Sauce, Prosciutto, Parmesan

SOUPS

Daily Chef Creation  ~7/3.50

SALADS

Classic Caesar ~7/3.50

Croutons, Lemon-Parmesan Dressing

Country Style Greek ~8/4

Cucumber, Tomato, Red Onion, Feta, Balsamic Vinaigrette

Petite Greens with Apple & Boursin ~8/4

Pumpkin Seeds, Dried Cherries, Sherry Wine Dressing

Fried Caprese ~8/4

Petite Greens, Tomato-Basil Relish, Pesto, Balsamic Syrup

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 ~12

Unique & delicious. Inquire with server for details.

Inquire about our Under the Stairs feature of the day! Prices vary.

ABOUT

OUR RESTAURANT

MEZZALUNA is a casual, fine dining establishment in downtown Fargo. We are located just behind the historic Fargo Theatre. 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.

Owner, Taylor Snelling, 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).

OUR TEAM

Taylor Snelling | Owner

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. Now as the restaurant owner, 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.

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!

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.

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