HOURS
TUESDAY - SATURDAY
Bar opens at 5pm | Happy Hour: 5-6pm & 9-11pm
Dining opens at 5pm
We'll be closed for Christmas and New Years Day.
NEW YEARS EVE 2018 MENU
NEW YEARS NIGHT ONLY
STARTERS
Cheese & Crackers
pickled vegetables, whipped camembert, roquefort
marieke truffle gouda, lavosh
Beef Tartare*
saffron aioli, capers, cornichons
kettle chips gf
Crab & Prawn Tart
red pepper remoulade, béarnaise
daikon kimchi
Pan Seared Scallops*
celery-apple purée, beef fat vinaigrette, crisp prosciutto
brussels sprouts gf
Swedish Meatballs
smoked mushroom, cucumber pickle, lingonberry
SOUPS & SALADS
Acorn Squash Salad
pumpkin seed vinaigrette, pumpkin seeds, goat cheese gf
Quinoa and Arugula Salad
toasted almond, feta, balsamic reduction, dill dressing gf
Potato and Leek Soup
oysters, kettle chips, scallion oil
French Onion Soup
compté croutons gf
MAIN COURSE
Cornish Game Hen
boudin blanc, cumin dusted fingerling potatoes, tomato-caper reduction gf
Cioppino*
mussels, clams, calamari, halibut, tomato broth, toasted bread
Pinot Grigio Braised Pork Shank
pine nut risotto, golden raisins, red pepper relish gf
Pink Peppercorn Crusted Filet Mignon* ~ add $10
duck fat pave, cognac sauce, crisp leeks, broccoli rabe gf
Grilled Ribeye* ~ add $8
brie mashed potatoes, braised carrot, roasted tomato, pearl onion, demi gf
Artichoke Cannelloni
hen of the woods, mint, ricotta salata, fennel salad, béchamel v
DESSERTS
Tiramisu
Strawberry Short Cake
Lemon-Blueberry Panna Cotta gf
Sides
Oysters* ~ $3/oyster
fresno hot sauce, champagne mignonette gf
Truffle Fries ~ $7
garlic aioli gf
Crab & Artichoke Dip ~ $7
toasted bread
v vegetarian upon request
gf gluten friendly upon request
v+ is vegan
* These items are raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Gratuity of 20% automatically added to parties of 8 or more.
DINNER MENU
ENTREES
Filet Mignon* ~ 36
yukon gold mash, sautéed wild mushroom, porcini demi, kettle chips, shallot butter gf
Bone-In Pork Chop* ~ 25
sweet potato purée, spiced pecans, cider jus, stone fruit, shaved brussel sprouts gf
Grilled Rack of Lamb* ~ 36
turnip pavé, parisienne carrots & peas, roasted garlic, rosemary demi gf
Pan Seared Swordfish* ~ 28
carrot purée, gremolata fingerlings, roasted fennel, tomato-curry beurre blanc gf
Duet of Duck* ~ 30
seared breast, braised leg, creamed farro, port jus, baby bok choy, pickled rhubarb gf
Pan Seared Salmon Fillet* ~ 28
eggplant caponata, parisian gnocchi, green goddess, velouté
Bacon Wrapped Bison Meatloaf ~ 25
yukon gold mash, smoked tomato, porter braised pearl onion, demi
Chicken Breast ~ 25
red flannel hash, madeira jus lié, garlic swiss chard, beet chip
Grilled Ribeye* ~ 35
potato purée, broccoli rabe, duck fat cippolini onion, zinfandel demi gf
Beef Bolognese ~ 19
tagliatelle, spinach pesto, asiago, balsamic reduction gf
Spinach & Portobello Wellington ~ 24
pickled mustard seeds, balsamic reduction v+
Mushroom & Taleggio Mezzaluna’s ~ 22
preserved lemon & squash cream, mint, pine nuts, roast squash v
STARTERS
Cranberry & Wild Rice Sausage ~ 10
apple braised cabbage, peppercorn cream, rye crisp gf
Seared Pork Belly ~ 11
kohlrabi & apple slaw, mustard jus, pickled mustard seed, chile oil gf
Artisan Cheese Plate ~ 13
chef’s choice of cheese, olives, fruit, candied nuts, lavosh gf
Classic Bruschetta ~ 12
assorted vegetables, cured meats, mozzarella, toasted bread gf
Prosciutto Wrapped Shrimp ~ 13
mascarpone polenta, pesto cream, sundried tomatoes gf
Seared Sea Scallops* ~ 15
pea purée, onion soubise, pancetta, parmesan crisp, balsamic reduction gf
Croque Monseiur ~ 13
house bread, fried mortadella, gruyère, béchamel, tomato confit, choice of fries
Rosemary Fried Chicken ~ 12
pickled carrot & celery, potato cake, ranch, hot sauce, honey drizzle
Mezzaluna Burger* ~ 17
aged-cheddar, bibb lettuce, onion, pickles, garlic aioli, choice of fries
SOUPS & SALADS
Soup ~ 7
chef’s daily creation
Caesar ~ 7
croutons, lemon-buttermilk dressing, tomatoes, asiago gf
Radicchio & Petite Greens ~ 8
pickled grapes, goat cheese, pink peppercorn vinaigrette gf
Baby Spinach with Arugula ~ 8
roasted fennel, hazelnut, stilton, pear dressing gf
FOR THE TABLE
Pickled Beets ~ 7
beet purée, orange supreme, goat cheese gf
Kabocha Squash ~ 7
crème fraîche, fried sage, hazelnut gf
Fried Brussels Sprouts ~ 7
caraway-lemon vinaigrette, capers v+
Truffle Fries ~ 7
garlic aioli gf
DESSERTS
Flourless Chocolate Cake ~ 9
Italian maraschino, whipped cream gf
Cinnamon Crème Brûlée ~ 8
espresso meringue gf
Allspice & Apple Tart ~ 7
apple cider sorbet
Pomegranate Panna Cotta ~ 8
pretzel crumb, pomegranate seed
Banana Bread Cake ~ 8
burnt honey ice cream, rum raisins
v vegetarian upon request
gf gluten friendly upon request
v+ is vegan
* These items are raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Gratuity of 20% automatically added to parties of 8 or more.
ALLEYWAY MENU
LIBATIONS
Allegedly ~ 9
Plantation 5 yr rum, banana, cinnamon, vanilla, lime, nutmeg
Beetnik ~ 9
fords gin, beets, ginger, lemon
Amargo ~ 10
correlejo blanco tequila, montenegro, grapefruit cordial, lime, hopped grapefruit bitters
Alleyway Hero ~ 11
maker’s mark bourbon, fernet branca, lemon, cinnamon, soda water
Pisco Inferno ~ 9
barsol pisco, sauv blanc, donn’s mix #2, elderflower, lemon
Blueberry Smash ~ 8
stoli blueberry vodka, lemon, cinnamon, vanilla, blueberries
Black Market Negroni ~ 12
fords gin, cynar, tattersall bitter orange, tea infused vermouth
Irish Boxer ~ 11
jameson, green chartreuse, antica sweet vermouth, campari, cinnamon, bitters
Cisco Kid ~ 13
santa teresa rum, coffee infused vermouth, fernet branca, vanilla, demerara
French Quarter ~ 9
wild turkey 101 rye, magloire calvados, tea infused vermouth, benedictine, smoked apple bitters
Ralphattan ~ 14
blanton’s, antica sweet vermouth, angostura, orange, cherry juice, cherries
Mixologist’s Feature ~ 12
new and exciting. inquire with server for details.
WINES, BY THE GLASS
BUBBLES
Poema Cava, Brut ~ 8
Spain – Penedès
Casa Canevel Prosecco, Brut ~ 9
Italy – Veneto
Banfi Rosa Regale Brachetto, Sweet ~ 11
Italy – Piedmont
ROSÉ
Rosé, Bieler Père et Fils ~ 8
France – Provence
WHITES
Muscat, Juan Gil ~ 8
Spain – Jumilla
Riesling, Moselland Lighthouse ~ 9
Germany – Rheinhessen
Chardonnay, North by Northwest ~ 9
Oregon – Columbia Valley
Pinot Gris, Lady Hill ~ 10
Oregon – Willamette Valley
Sauvignon Blanc, Three Brooms ~ 10
New Zealand – Marlborough
Chardonnay, Jeremiah ~ 18
California – Alexander Valley
REDS
Red Blend, Lago Cerqueira ~ 8
Portugal – Douro Valley
Côtes Du Rhône, Saint Cosme ~ 9
France – Southern Rhône
Malbec, Piattelli ~ 9
Argentina – Mendoza
Cabernet Sauvignon, Treana ~ 12
California – Paso Robles
Merlot, Gordon Estate ~ 11
Washington – Columbia Valley
Pinot Noir, Ant Moore ~ 12
New Zealand – Marlborough
HALF BOTTLES
Chardonnay, Frank Family ~ 38
California – Napa Valley
Cabernet Sauvignon, Frank Family ~ 48
California – Napa Valley
ALLEYWAY HAPPY HOUR
Happy Hour is 5-6pm & 9-11pm Tuesday – Saturday
1/2 off starters, soup, and salads!
Inquire about our Under the Stairs feature of the day! Prices vary.
ABOUT
OUR RESTAURANT
MEZZALUNA is an upscale eatery 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).
OWNER
Taylor Snelling
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.
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
