Merlo on Maple 16 W. Maple Street, Chicago | Phone: (312) 335-8200

Our food

Luisa Silvia prepares sophisticated recipes based on Bolognese cuisine, adding real comfort to the warm, inviting atmosphere.

The main commitment of the kitchen is devoted to maintaining the integrity and flavor of the ingredients utilizing them to their maximum potential. Explore our menu below or download our full current menu and wine list here.

Getting hungry? Reserve your table here.


Look for the (G) symbol to identify gluten-free menu items.

Antipasto all’italiana (G) …..$24

A traditional Italian assortment of starters served on a wooden tray 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 salted Cantucci and a baby mixed greens salad.

Carpaccio di filetto di manzo con sedano e tartufo in Olio Extravergine di Oliva di prima spremitura (G) …..$18

Grass-fed beef tenderloin carpaccio topped with fresh sliced celery, Parmigiano Reggiano and shaved Black Truffles, dressed in cold first-pressed Extra Virgin Olive Oil.

Mozzarelline allo speck e asparagi  (G) …..$15

Baby buffalo mozzarella imported from Italy wrapped with Speck Tirolese, lightly warmed in the oven with asparagus spears and cherry tomatoes, dressed in cold first-pressed Extra Virgin Olive Oil.

Involtini di melanzane al pomodoro e basilico  (G) …..$11

Sliced eggplant rolled with Parmigiano Reggiano and parsley, baked in the oven and covered with our special homemade fresh tomato and basil sauce.

Tarta di carciofi …..$12

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

Insalata mista (G) …..$9

Traditional baby greens salad including: mache, baby arugula, radicchio trevigiano, Belgian endive, micro greens, dressed in cold first-pressed Extra Virgin Olive Oil and Aceto Balsamico Originale di Modena.

Insalata croccante di mele verdi, noci e gorgonzola (G) …..$12

Crispy salad made of green apples, fennel, walnuts, Belgian endive and champignon mushrooms dressed in apple vinegar vinaigrette and topped with Gorgonzola, imported from Lombardia, Italy.

The (G) symbol represents gluten-free menu items.

Look for the (G) symbol to identify gluten-free menu items.

Minestra di verdure e legumi  (G) …..$9

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

Passatelli …..$14

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

The (G) symbol represents gluten-free menu items.

Look for the (G) symbol to identify gluten-free menu items.

Tagliatelle al ragù Bolognese …..$20

Handmade tagliatelle with our Bolognese meat ragout.

Tagliatelle al tartufo nero fresco, burro e Parmigiano Reggiano …..$34

Handmade tagliatelle with fresh Perigore Black Truffles, imported from Umbria, tossed in butter and Parmigiano Reggiano.

Pappardelle di farina integrale con pomodorini scoppiati e fiocchi di burrata …..$21

Handmade whole wheat pappardelle tossed with oven-roasted grape tomatoes, basil and dollops of burrata imported from Andria, Italy.

Agnolotti dal plin ai 3 arosti col loro sugo ……$22

Handmade pinched agnolotti stuffed with roasted veal, pork and cappone, sautéed escarole, Parmigiano Reggiano and homemade sausage. Cooked in broth, drained and tossed in the pan juices from the roast and Parmigiano Reggiano.

Taglioline paglia e fieno …..$22

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

Stricchetti verdi con ragù di coniglio…..$18

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

Tortelloni ai funghi porcini …..$20

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

Lasagna verde al ragù Bolognese…..$22

Oven-cooked green lasagna, made with spinach, Bolognese ragout, light besciamella sauce and Parmigiano Reggiano.

Gnocchi di spinaci al tartufo nero fresco in fonduta di Parmigiano Reggiano …..$34

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

Tortellini in brodo di gallina …..$22

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

Ravioli di erbette con le noci …..$20

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

Taglioline all’ astice e gocce nere di crema di seppie …..$34

Handmade taglioline with live Main Lobster cooked in cognac and white wine with shallots and grape tomatoes, surrounded by drops of cuttlefish suauce.

Risotto dello Chef …..$Market

Risotto of the day.

The (G) symbol represents gluten-free menu items.

Look for the (G) symbol to identify gluten-free menu items.

Medaglioni di filetto all’ Aceto Balsamico Originale di Modena con tartufo nero fresco e soufflé di zucca …..$49

Grass-fed beef tenderloin medallions topped with shaved fresh Perigore Black Truffles imported from Umbria, served with a homemade pumpkin soufflé.

Ossobuco di vitello con risotto allo zafferano…..$42

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

Imprigionata alla Petroniana …..$39

Two lightly pounded veal tenderloin filets, filled with slices of Prosciutto di Parma and Parmigiano Reggiano; dipped in nutmeg, lemon and Parmigiano Reggiano scented eggs, dusted in bread crumbs, pan fried in fresh Extra Virgin Olive Oil and topped with melted Parmigiano Reggiano. Served with sautéed spinach and sweet and sour cipolline in Aceto Balsamico Originale di Modena.

La proposta del giorno dello Chef ……$Market

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.

Stinco di agnello con patate arrosto ed asparagi  (G) …..$29

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

The (G) symbol represents gluten-free menu items.

Look for the (G) symbol to identify gluten-free menu items.

Tonno rosato  (G) …..$38

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.

Pesce del giorno …..$Market

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

Fritto di pesce con carciofi e zucchini ……$25

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. Accompanied by a lightly spiced fresh tomatoes and spring onion sauce.

The (G) symbol represents gluten-free menu items.

Look for the (G) symbol to identify gluten-free menu items.

Budino di mascarpone, cioccolato e caffé …..$14

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

Panna Cotta …..$10

Panna cotta made with vanilla beans imported from Madagascar drizzled with caramel and served with fresh strawberries and blueberries.

Torta al cioccolato con panna montata …..$12

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

Mousse di cioccolato bianco, salsa di mirtilli al rum e cialda alle nocciole …..$14

White chocolate mousse with blueberry rum sauce and crispy hazelnut cialda.

Budino di amaretti….. $14

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

Souffle` di ricotta nel limone, crema fredda di limoncello, composta di fragole …..$16

Ricotta soufflé in lemon, cold limoncello cream, strawberry compote.

Gelati tradizionali e di stagione …..$12-15

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

Il Tagliere dei formaggi …..$21 or $36

A selection of imported italian cheese served on a wooden cutting board accompanied with dry raisins, walnuts and red bell pepper marmelade:
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)
Additional cheeses upon market availability and Chef selection

The (G) symbol represents gluten-free menu items.