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Dinner Menu
- Bresaola
- 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
$18 - Antipasto all'italiana
- 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
$22 - Carpaccio di manzo con sedano e tartufo in Olio Extravergine di Oliva di prima spremitura
- Beef carpaccio topped with fresh sliced celery, Parmigiano Reggiano and black truffle shavings dressed in Merlo�s own first press Extra-Virgin Olive Oil
$18 - Mozzarelline allo speck e asparagi
- 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
$15 - Involtini di melanzane al pomodoro e basilico
- Sliced eggplant rolled with Parmigiano Reggiano and parsley, baked in the oven and covered with our special homemade fresh tomato and basil sauce
$11 - Tarta di carciofi
- 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
$12 - Insalata di carciofi, funghi, sedano e parmigiano
- 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
$10 - Insalata mista
- 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 Basalmico Originale di Modena
$9 - Insalata croccante di mele verdi, noci e gorgonzola
- Crispy salad made of green apples, fennel, walnuts, Belgian endive, Champignon mushrooms. Dressed in apple vinegar vinaigrette and topped with gorgonzola, imported from Lumbardia, Italy
$12 - Back to top
- Minestra di verdure e legumi
- Vegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with fresh shaved Parmigiano Reggiano
$9 - Passatelli
- Homemade extruded dough pasta made from of Parmigiano Reggiano, eggs and grated bread simmering in hen stock
$14 - Back to top
- Tagliatelle al ragu Bolognese
- Hand-made tagliatelle served with our traditional Bolognese meat ragout, following the recipe of downtown Bologna
$20 - Tagliatelle al tartufo nero fresco burro e Parmigiano Reggiano
- Hand-made tagliatelle with Fresh Tuber Melanosporum Vitt Black Truffles shavings imported from Umbria, tossed in butter and Parmigiano Reggiano
$24 - Tagliatelle al pomodoro fresco e basilico
- Hand-made tagliatelle with fresh tomato sauce and basil
$16 - Taglioline paglia e fieno
- 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
$22 - Stricchetti verdi con ragu di coniglio
- Green hand-made bow tie pasta, made with parsley, tossed with rabbit ragu and saut�ed artichokes
$18 - Tortelloni ai funghi porcini
- Hand-made tortelloni filled with Ricotta di Pecora imported weekly from Italy, topped with saut�ed porcini mushrooms
$20 - Lasagna verde al ragu Bolognese
- Oven-cooked green lasagna, made with spinach, with Bolognese ragout, light besciamella sauce and "Parmigiano Reggiano"
$22 - Gnocchi di spinaci al tartufo nero di Norcia in fonduta di Parmigiano Reggiano
- Hand-made spinach and potato gnocchi with a Parmigiano Reggiano fondue and topped with shaved black truffles imported from Norcia, Italy
$22 - Tortellini in brodo di gallina
- 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
$20 - Stricchetti con salsiccia e piselli
- Hand-made bow tie pasta tossed with home-stuffed sausage and pea ragout
$18 - Ravioli di erbette con le noci
- Hand-made ravioli stuffed with bietine and Parmigiano Reggiano, tossed in melted garlic-butter and parsely and topped with crushed walnuts
$20 - Taglioline all� astice su crema nera di seppie
- Hand-made taglioline with live Main Lobster cooked in cognac and white wine served on a pool of cuttlefish sauce
$34 - Risotto dello Chef
- Risotto of the day
- Back to top
- Medaglioni di filetto all' Aceto Balsamico Originale di Modena con tartufo nero fresco e souffle di carote
- Grass-fed beef tenderloin medallions with Fresh Tuber Melanosporum Vitt Black Truffles shavings imported from Umbria
served with homemade carrot souffle
$39 - Ossobuco di vitello con risotto allo zafferano
- Prepared daily, eight hours slow-stewed veal ossobucco in cognac, white wine, onions, carrots and celery, served with saffron Carnaroli risotto
$36 - Imprigionata alla Petroniana
- 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 saut�ed spinach and sweet and sour cipolline in Aceto Balsamico Originale di Modena
$39 - Stinco di agnello con patate arrosto ed asparagi
- A slow stewed lamb shank, cooked for six hours daily, with white wine, garlic, celery and carrots. Accompanied by oven-roasted rosemary potatoes and sautèed asparagus.
$29 - Back to top
- Tonno rosato
- 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
$38 - Pesce del giorno
- Our Executive Chef selects every day the freshest seafood available on the market and prepares it following the most traditional recepies of our region
Market Price - Fritto di pesce con carciofi e zucchini
- 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
$25 - Back to top
- Budino di mascarpone, cioccolato e caffè
- Slices of angel bread cake dipped in epresso coffee and Grand Marnier, with a mascarpone cream and dark chocolate crunch
$14 - Panna Cotta
- Panna cotta made with vanilla beans imported from Madagascar drizzeled with caramel and served with fresh strawberries and blueberries
$10 - Torta al cioccolato con panna montata
- Fondant dark chocolate molten cake, baked to order and served with homemade whipped cream and fresh strawberries
$12 - Gelato di crema con salsa di frutti di bosco
- Homemade cream gelato drizzled with homemade fresh wildberry sauce
$12 - Gelato di cioccolato fondente con cioccolato caldo
- Homemade fundant chocolate ice cream served with warm chocolate
$12 - Gelati
- Homemade Gelato, chef�s choice of seasonal fresh fruit and traditional recipes
$9 - Il Tagliere dei formaggi
- 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)
$21 or $36 - Back to top