Merlo on Maple

bresaola is a traditional cured lean beef from valtellina in the north of italy. it is presented finely sliced, dressed with merlo's own first press extra virgin olive oil and fresh lemon juice, topped with baby arugula dressed in aceto balsamico originale di modena vinaigrette and shaved parmigiano reggiano

a traditional italian assortment of starters including prosciutto di parma and speck tirolese; baby artichokes and sliced eggplant in house-cured in extra virgin olive oil; parmigiano reggiano and pecorino di pienza; homemade chicken liver patee on homemade crostini, homemade salted cantucci and a baby mixed greens salad, served on a wooden tray

beef carpaccio topped with fresh sliced celery, parmigiano reggiano and black truffle shavings dressed in merlo's own first press extra-virgin olive oil

baby buffalo mozzarella imported from italy wrapped with speck tirolese, lightly warmed in the oven with asparagus spears and cherry tomatoes, dressed in merlo's own first press extra virgin olive oil

sliced eggplant rolled with parmigiano reggiano and parsley, baked in the oven and covered with our special homemade fresh tomato and basil sauce

artichoke tort prepared with mortadella di bologna, eggs, cream and parmigiano reggiano, lightly baked in the oven and served with a baby greens salad dressed with aceto balsamico originale di modena vinaigrette

light and flavorful salad comprised of sliced raw artichoke, champignon mushrooms, and celery dressed in merlo's own first press extra virgin olive oil and topped with fresh shaved parmigiano reggiano

traditional baby greens salad with sliced champignon mushrooms, celery, cherry tomatoes, red radicchio and belgian endive dressed in merlo's own first press extra-virgin olive oil and aceto balsamico originale di modena

crispy salad made of green apples, fennel, walnuts, belgian endive, champignon mushrooms. dressed in apple vinegar vinaigrette and topped with gorgonzola, imported from lombardia, italy

vegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with fresh shaved parmigiano reggiano

homemade extruded dough pasta made from of parmigiano reggiano, eggs and grated bread simmering in hen stock

hand-made tagliatelle served with our traditional bolognese meat ragout, following the recipe of downtown bologna

hand-made tagliatelle with fresh burgundy black truffles, imported from umbria, tossed is butter and parmigiano reggiano

hand-made tagliatelle with fresh tomato sauce and basil

hand-made green and yellow tagliolini with a veal and prosciutto di parma ragout, topped with a hard boiled quail egg and drizzled with white truffle oil

green hand-made bow tie pasta, made with parsley, tossed with rabbit ragu and sauteed artichokes

hand-made tortelloni filled with ricotta di pecora imported weekly from italy, topped with sauteed porcini mushrooms

oven-cooked green lasagna, made with spinach, with bolognese ragout, light besciamelle sauce and "parmigiano reggiano"

hand-made spinach and potato gnocchi with a parmigiano reggiano fondue and topped with fresh shaved black truffles imported from norcia, italy

hand-made tortellini, also known as the belly buttons of venus, stuffed with prosciutto di parma, parmigiano reggiano and veal tenderloin served in hen broth

hand-made bow tie pasta tossed with home-stuffed sausage and pea ragout

hand-made ravioli stuffed with bietine and parmigiano reggiano, tossed in melted garlic-butter and parsley and topped with crushed walnuts

hand-made tagliolini with live main lobster cooked in cognac and white wine served on a pool of cuttlefish sauce

risotto of the day

grass-fed beef tenderloin medallions with fresh seasonal black truffle shavings imported from umbria served with homemade carrot souffle

prepared daily, eight hours slow-stewed veal ossobuco in cognac, white wine, onions, carrots and celery, served with saffron carnaroli risotto

lightly pounded veal tenderloin butterfly sliced open, with slices of prosciutto di parma and parmigiano reggiano layered inside; breaded with eggs that have been scented with lemon and nutmeg. single pan fried in extra virgin olive oil that is freshly changed for each preparation. served with sautéed spinach and sweet and sour cipolline in aceto balsamico originale di modena

a slow stewed lamb shank, cooked for six hours daily, with white wine, garlic, celery and carrots. accompanied by oven-roasted rosemary potatoes and sautéed asparagus.

wild fresh-catch ahi tuna encrusted with black pepper pan seared and served over a bed of baby arugula and aceto balsamico originale di modena

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

wild fresh-catch scallops, calamari and tiger shrimp; along with sliced artichoke and zucchini, all of which are dusted with flour and lightly fried in extra virgin olive oil

slices of angel bread cake dipped in espresso coffee and grand marnier, with a mascarpone cream and dark chocolate crunch

panna cotta made with vanilla beans imported from madagascar drizzled with caramel and served with fresh strawberries and blueberries

fondant dark chocolate molten cake, baked to order and served with homemade whipped cream and fresh strawberries

homemade cream gelato drizzled with homemade fresh wildberry sauce

homemade fundant chocolate ice cream served with warm chocolate

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

a selection of imported italian cheese served on a wooden cutting board accompanied with dry raisins, walnuts and red bell pepper marmalade: parmigiano reggiano(cow- aged 24 months from parma), pecorino di pienza (sheep- aged 12 months from tuscany), gorgonzola dolce (cow- from lombardia), fontina della val d'aosta (cow-val d'aosta)