Merlo on Maple Menu and Prices

$28.00

Prosciutto di Parma, Speck Tirolese, Mortadella di Bologna, homemade dry salsiccia, house-cured in Extra Virgin Olive Oil baby artichokes, eggplant & shallots, 36 month aged Parmigiano Reggiano and i

$22.00

Grass-fed beef tenderloin carpaccio, fresh celery, Parmigiano Reggiano and fresh black truffles, cold first-pressed Extra Virgin Olive Oil

$18.00

Wild fresh catch Ahi Tuna carpaccio, capers, anchovies, Taggiasche olives, quail eggs, chili pepper, basil, cold first-pressed Extra Virgin Olive Oil

$17.00

Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil

$14.00

Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, covered with our special homemade fresh tomato and basil sauce

$14.00

Warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette

$12.00

Green apples, fennel, walnuts, Belgian endive and champignon mushrooms, apple vinegar vinaigrette,Gorgonzola imported from Lombardia, Italy

$12.00

Raw artichoke heart in cold first-pressed extra virgin olive oil, celery, mache, 36 month aged Parmigiano Reggiano

$12.00

Vegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with shaved Parmigiano Reggiano and basil

$16.00

Handmade extruded pasta dough made with Parmigiano Reggiano, eggs, grated bread and nutmeg simmering in hen stock

$24.00

Handmade tortellini stuffed with Prosciutto di Parma, Parmigiano Reggiano and veal tenderloin in hen broth

$20.00

Handmade tagliatelle with our Bolognese meat ragout

$24.00

Handmade 40 organic egg yolks taglioline with fresh black truffles, and Parmigiano Reggiano

$28.00

Handmade chitarra spaghetti, organic eggs, Parmigiano Reggiano Vacche Rosse, crispy Prosciutto di Parma, fresh black truffles

$23.00

Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil

$20.00

Green handmade bow tie pasta, made with parsley and Parmigiano Reggiano and topped with rabbit ragout and sautéed artichokes

$22.00

Handmade tortelloni filled with homemade ricotta, served with porcini mushrooms and Parmigiano Reggiano

$34.00

Hand cut tagliatelle yellow and black squid ink, diver scallops, chives and red shrimp carbonara

$24.00

Handmade spinach and potato gnocchi with a Parmigiano Reggiano and fresh black truffle fondue

$20.00

Handmade kamut flour ravioli stuffed with bietine and Parmigiano Reggiano, tossed with walnuts, parsley and garlic melted in butter

$

Risotto of the day

$44.00

Prepared daily. Eight hours slow-stewed at low temperature veal ossobuco in cognac, white wine, onions, carrots and celery. Served with saffron Carnaroli risotto

$

Free range veal chop breaded with grissini crumbs and Parmigiano Reggiano, melted fontina della val d'aosta, white and green asparagus and wilde mushrooms

$

Every day our Executive Chef selects among a vast variety of meats and different cuts in order to find the most satisfying way to execute and present her traditional recipes

$36.00

Colorado lamb shank, slow braised daily for six hours in white wine, garlic, celery and carrots. Oven-roasted rosemary potatoes and sautéed asparagus

$39.00

Wild fresh-catch Ahi Tuna encrusted with finely ground black pepper, pan seared and served over a bed of baby arugula and Aceto Balsamico Originale di Modena

$

Our Executive Chef selects only the freshest seafood available on the market and prepares it following the most traditional recipes of our region

$26.00

Wild fresh-catch scallops, calamari, tiger shrimp, artichoke and zucchini lightly fried in Extra Virgin Olive Oil. Spiced fresh tomatoes and spring onion sauce

$18.00

Variety of fresh seasonal vegetables towered with fresh tomatoes in extra virgin olive oil, fondue lightly spiced

$14.00

Slices of angel bread cake dipped in espresso coffee and Grand Marnier, with a mascarpone cream and dark chocolate crunch

$10.00

Panna cotta made with vanilla beans imported from Madagascar drizzled with caramel served on a pool of melted dark chocolate with fresh seasonal berries

$12.00

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

$14.00

Caramelized almonds and Piedmontese amaretti pudding, chocolate gooseberries, whipped cream and cocoa

$12.00

Homemade Gelato, chef's choice of seasonal fresh fruit and traditional recipes (Price will vary depending on flavor of choice)

Price may varies

cow- aged 24 months from Parma

Price may varies

sheep- aged 12 months from Tuscany

Price may varies

cow- from Lombardia

Price may varies

cow-Val D'Aosta