Merlo La Salumeria

cherry tomatoes, caper berries, olives and mozzarella di bufala campana on fried pizza crust.

patate, cetriolini, cipolla rossa ed olio extra virgine in-house marinated king salmon carpaccio, potatoes, pickles, red onion and extra virgin olive oil.

di manzo con salsina verde beef fillet carpaccio and our special green sauce.

campana con pesto di capperi e finocchietto, sliced buffalo mozzarella from campania dressed with caper pesto and served on a bed of mesclun mix of greens and finely sliced baby fennel.

baby spinach and large asparagus in aceto balsamico originale di modena vinaigrette, topped with hard boiled organic egg.

zucchini, red onions, eggplant, yellow bell peppers, celery, potatoes, ripe tomatoes, garlic and olives slowly stewed in extra virgin olive oil and fresh basil.

mesclun mix of greens and baby arugula with aceto balsamico originale di modena vinaigrette.

fresh salad made of artichoke, fennel, arugula and olive pesto.

fagiolini, cubi di patate e pesto alla menta, fresh salad made of tiger shrimp, french beans and diced potatoes dressed in mint pesto.

chickpea soup with homemade maltagliati pasta.

soup of the day.

prosciutto di parma, our homemade salsiccia (sausage), mortadella imported from bologna and speck (smoked ham from south tyrol). all are served with mustard and pickles arranged upon a wood tray. small tray, large tray.

a selection of traditional highest quality italian cheeses; parmigiano reggiano, pecorino di pienza, fontina della val díaosta, gorgonzola, mozzarella di bufala, accompanied by a traditional pear compote, walnuts and raisins arranged upon a wood tray. each cheese.

al ragu bolognese handmade tortelloni filled with ricotta di pecora in bolognese ragu.

handmade ravioli filled with sauteed artihcokes, parmigiano reggiano and ricotta di pecora; tossed with fresh sauteed artichokes and topped with parmigiano reggiano.

di gamberi alle verdure dell'orto hand-made basil ravioli filled with tiger shrimp sauteed in nettare of merlo extra virgin olive oil and tossed with peas, asparagus and zucchini.

di pecora, spinaci, e parmigiano reggiano al ragu bolognese handmade canelloni filled with ricotta di pecora, parmigiano reggiano and spinach, then lightly baked; finished with ragu bolognese and parmigiano reggiano.

con ragu di carciofi handmade ricotta di pecora and parmigiano reggiano gnocchi tossed in artichoke ragout topped with parmigiano reggiano.

di farro al ragu di fagiano handmade pappardelle made of farro flour tossed in a pheasant ragout and topped with parmigiano reggiano.

handmade spinach taglionline with bolognese ragu and parmigiano reggiano.

homemade egg tagliatelle tossed with wild porcini, shitake and champignon mushrooms sauteed in parsley and garlic, topped with parmigiano reggiano.

salsiccia e funghi nel tagamino homemade spinach pasta, home-stuffed sausage and champignon mushrooms baked in a light cream sauce.

cappesante, salmone e pomodorini homemade squid ink spaghetti tossed with tiger shrimp, scallops and our in-house cured king salmon sauteed with white wine and chives.

con zucchine, melanzane, ricotta di pecora sarda e pomodoro fresco al basilico homemade spiral pasta, eggplant and zucchini in fresh tomato and basil sauce topped with ricotta di pecora sarda.

eight hour slow-stewed veal ossobuco in cognac, white wine, onions, carrots and celery. prepared daily.

six hour slow-stewed lamb shank in white wine, garlic, celery and carrots. prepared daily.

organic pork chop butterfly-sliced, lightly pounded and filled with mozzarella di bufala campana and prosciutto di parma, lightly breaded, pan fried in extra virgin olive oil and dipped in a special tomato sauce.

our executive chef selects every day the freshest seafood available on the market and prepares it following the most traditional recepies of our region.

sauteed spinach with parmigiano reggiano.

asparagus with extra virgin olive oil, salt and pepper.

rosemary and garlic roasted potatoes.

zucchini, red onions, eggplant, yellow bell peppers, celery, potatoes, ripe tomatoes, garlic and olives slowly stewed in extra virgin olive oil and fresh basil.

french beans sauteed in extra virgin olive oil, salt and pepper.

di bosco e cioccolato fondente homemade meringue layered with heavy whipping cream, blueberries, strawberries, raspberries, shaved almonds and dark chocolate crunch.

al cioccolato fondente angel food cake soaked in rum and grenadine and filled with cream and dark chocolate mousse, drizzled with dark chocolate sauce.

al cioccolato caldo zabaglione parfait with warm chocolate sauce.

dark chocolate fondant mixed with chopped hazelnuts, dried figs, candied lemon peels and crumbled biscotti, served with homemade whipped cream and strawberry.

homemade gelato, chef's choice of seasonal fresh fruit and traditional recipes.

homemade chocolate gelato.

homemade crema gelato.