Category: Weekend Special
Weekend Special December 12-14, “Roasted Free-Range Ribeye with Herbs and Normandy Butter, Black Truffles, Parmigiano Zabaglione”
Roasted Free-Range Ribeye with Herbs and Normandy Butter, Black Truffles, Parmigiano Zabaglione
Painted Hills dry-aged ribeye encrusted with herbs, roasted with hand-whipped Normandy butter, and finished with a Burgundy truffle sauce. Accompanied by a zabaglione ravioli made with thirty-six-month-aged Parmigiano-Reggiano.
Reserve your … Read More »
Weekend Special December 5-7, “Chestnut Tagliatelle, Braised Venison Leg, Red-Beet Droplets and Black Truffles”
Chestnut Tagliatelle, Braised Venison Leg, Red-Beet Droplets and Black Truffles
Tagliatelle composed of chestnut flowers and egg yolks, tossed with finely sliced venison leg steeped in its own reduction, and finished with red-beet puree and a julienne of Burgundy truffles.
Reserve your … Read More »
Filet, Foie Gras, Truffle, and Proscuitto Turkey Breast
On behalf of the Old World, we’d like to note that the first mention of a turkey in Bologna came from a mid-sixteenth-century book written by Marquis Tanara. According to the Marquis, this … Read More »
Giampaolo’s (our owner’s) father was born in the Molise region of Italy. Recipes from this area tend to be more strict about incorporating local ingredients. The local ingredients, however, reflect some of the best Italy has to offer: farro, … Read More »
Weekend Special November 14-16, “Beet Ravioli with Melted Saras del fen, Porcini, and Black Truffles”
Beet Ravioli with Melted Saras del fen, Porcini, and Black Truffles
Red-beet ravioli filled with saras del fen and tossed with sautéed porcini, Burgundy truffles, and melted Parmigiano-Reggiano.
Reserve your table at Merlo on Maple to experience a little slice of Italy … Read More »
Demeter has blessed us with a rich harvest this season.
Here at Merlo, Chef Luisa Silvia is sanctifying the kitchen, utilizing the very best of local and imported ingredients to give life to her delicious weekend special.
The holidays are a … Read More »
Sweet Life Tart
This week, Chef Luisa Silvia came across an interesting publication from a well-known family in Tuscany. They own vast properties throughout Central Italy, produce world-renowned wine, and still follow many traditions established by their forebears hundreds of years … Read More »
Piedmontese-Style Veal Grenadins
My tongue was a filling estuary,
My palate hung with starlight:
As I tasted the salty Pleiades
Orion dipped his foot into the water.
—Seamus Heaney, “Oysters”
Giovanni Vialardi was a masterful chef who began working for the House of Savoy as an … Read More »
“Ricotta in the Hay” (SARAS DEL FEN)
“Ricotta” means “short curing,” which is why this cheese tends to have such a young and fresh taste.
SARAS DEL FEN (“Ricotta in the Hay”) is sweet ricotta that hails from the Alps where … Read More »
White Truffle Season
Happiness alone is salutary to the body
—Marcel Proust, Time Regained (1926)
After all these culinarily melancholy months, weeks, days, minutes, seconds, milliseconds… White truffles are finally back!
Let us all take a moment of silence for these holy gifts from … Read More »