Fall flavors take the spotlight at Old Vines Naples at Mercato
The Floridant/10322005

NAPLES, Fla. - Floridant -- Old Vines Naples at Mercato is welcoming the season with a fresh lineup of fall-inspired dinner dishes.

The culinary team has been hard at work in the kitchen, creating a selection of new menu items that spotlight the rich flavors and ingredients of autumn. Diners will find tantalizing starters like a seasonal refresh on the restaurant's signature burrata salad, featuring local squash, pomegranate, grilled pear and candied pecans. Other small bites include the crab salad layered over crisp asparagus, pickled Fresno chilis, creamy avocado and an aerated hollandaise.

For entrées, the restaurant is serving up a decadent new house-made ravioli, filled with braised pork and local mushrooms, and finished with earthy truffles, fresh kale and toasted pine nuts. Another option for pasta lovers is the fall squash gnocchi, topped with apples, green mole and pumpkin seeds.

Seafood lovers can enjoy the roasted red snapper, served with cauliflower purée, scallions, mushrooms, cauliflower florets and a chicken lemon and caper jus, or the seared scallops, paired with sunchoke, bacon, corn, roasted sunchoke purée and a tarragon pistou.

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Other autumnal offerings include a fall vegetable curry with sweet potato noodles mixed in a squash curry and topped with turnips, carrots, cauliflower and peanuts.

"These dishes are our way of celebrating the flavors and colors of the season," said Chef Brooke Kravetz, Old Vines Naples at Mercato owner and managing partner. "We love experimenting with new ingredients and can't wait to share these creations with our guests."

The restaurant will continue its seasonal evolution with additional fall menu items set to rotate in over the next few weeks. Guests are encouraged to follow Old Vines at Mercato on social media for sneak peeks, behind-the-scenes looks and opportunities to sample new dishes featured as nightly specials.

Because at Old Vines Naples at Mercato, the only thing the team loves more than crafting new recipes — is sharing them.