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 Apply & 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

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 ~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 Apply & 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 Apply & 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 ~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.

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