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.
GIFT CARD
