Merlo on Maple

News and Events

Italian Restaurant Month - Merlo on Maple - May 1st thru 31st, 2011

In honor of the celebration for the 150th Anniversay of the Unification of Italy, Executive Chef Luisa Silvia is offering a 4 course degustation menu featuring very old and tradition Bologense recipes for an incredible special pice of $ 52.00 (excludes tax & gratuity). This menu is offered at Merlo on Maple only during the month of May 2011. The menu is as follows:

La cucina Bolognese di una volta Menu degustazione (degustation menu):

Antipasto misto alla Bolognese - Mixed appetizer Bolognese style

Prosciutto di Parma e crescentine - Slices of Prosciutto di Parma and fried bread

Carciofini e melanzane sott’olio - Baby artichokes and sliced eggplant in house-cured Extra Virgin Olive Oil

Mousse di mortadella con crostini - Mousse of Mortadella di Bologna served with homemade crostini

Galantina di pollo, vitello e maiale - Chicken, veal and pork galantine

Primo - Assaggio di pasta - Pasta tasting

Tagliatelle di ortica al ragu` di Prosciutto di Parma e asparagi - Hand-made tagliatelle, made with nettle, along with a Prosciutto di Parma and asparagus ragu

Ravioli di carciofi al ragu di faraona - Hand-made ravioli filled with sautéed artihcokes, Parmigiano Reggiano and Ricotta di Pecora tossed with Guinea Hen ragu

Secondo a scelta (main course - customer’s choice)

Fagottino di manzo al selvatico - A pouch made of flattened beef filet filled with venison and wild boar filet sautéed with porcini mushrooms, Parmigiano Reggiano, aromatic herbs and buffalo ricotta cheese. Served with truffled zucchini

or

Baccala` alla Bolognese - Pan-sauteed salt dried cod with parsley, garlic and lemon accompanied with a mousseline of potatoes and tomatoes gratin

Dolce (dessert)

Savoiardi con le zabaglione caldo - Lady fingers sponge cake cookies served with warm zabaglione

We hope to see you all during this month of special italian celebration. Call 312.335.8200 to make your reservation today for this particular offer!!

Easter! La Settimana di Pasqua al Merlo April 19th thru 23rd, 2011

In recognition of Easter, Executive Chef Luisa Silvia is offering a 4 course traditional Italian Easter menu with wine pairings priced at $ 55.00 (excludes tax & gratuity). This menu is offered at Merlo on Maple only during the week before Easter from Tuesday April 19 thru Saturday April 23. The menu is as follows:

Benvenuto

Crostino di fave e pecorino di Pienza:

Crostini topped with fava been puree, extra virgin olive oil and pecorino di Pienza

Prosecco "Brut" Zardetto

Primo

La torta pasqualina con insalatina:

Flakey tart with ricotta, swiss chard, artichoke, egg and Parmigiano Reggiano, served with mesclun salad

Sauvignon Blanc Tenuta Luisa

Secondi (guest's choice)

Piccola Lasagna Aperta con gamberi rossi e funghi selvatici misti alla burrata

Petite open-faced lasagna with tiger shrimp, burrata and sauteed wild mushrooms

Branzino Scottato con cime di rapa e ricotta di bufala tiepida

Pan seared sea bass with turnip greens sauteed with garlic and red chili flakes. Served with whipped ricotta ~ slightly spicy

Chardonnay Bramito del Cervo Antinori

Dolce

Meringa ai 3 gelati con panna montata e kikinger al cioccolato

House-made chocolate, vanilla and strawberry gelati layered between discs of sweet crispy meringue, accompanied by whipped cream and chocolate covered gooseberries

Moscato d'Asti "Bricco Quaglia" La Spinetta

We hope to see you all for this week of celebration! Happy Easter! Call 312.335.8200 to make your reservation today!!

February 14th, 2011

Happy Valentine's Day! Executive Chef Marani has created a sumptuous offering for you and your sweetheart to sip, savor and enjoy! We are offering a 5-course menu priced at $115.00 (excludes tax & gratuity) and an abridged 3-course menu priced at $75.00 (excludes tax & gratuity). The menus are as follows:

Menu di San Valentino (5-courses, $115.00)

Antipasto

Mousse di faraona e Prosciutto San Daniele al tartufo nero fresco Perigord e crostini:

Homemade Prosciutto San Daniele and cognac-roasted organic ginny hen mousse topped with Fresh Perigord Balck Truffle shavings served with homemade buckwheat crostini

Primo

Lasagna aperta di pasta prezzemolata polpa di granchio e spugnole:

Handmade parsley lasagna layered with wild fresh catch crab, sauteed wild mushrooms and salsa mornay, lightly baked in the oven and served open style

Intermezzo

Mini flan di carciofi con ragu bianco di vitello e piselli e funghi selvatici misti:

Mini artichoke flan served with veal and pea white ragout accompanied by sauteed fresh wild mushrooms

Secondo (guest's choice)

Carne

Costata di vitello arrostita al marsala con cuori di carciofi ripieni di spinaci e tartufo nero fresco Perigord e patate arrosto:

Veal chop stuffed with Parmigiano Reggiano and Fresh Perigord Black Truffles oven roasted with Marsala wine served with heart of artichoke filled with sauteed spinach topped with Fresh Perigord Black Truffle shavings and rosemary roasted potataoes

Pesce

Pesce del giorno:

Our Executive Chef selects every day the freshest seafood available on the market and prepares it follwoing the most traditional recipes of our region

Dolce

Il cioccolato in tutti i modi - Tasting of chocolate in 9 variations:

Brutti ma buoni-dark chocolate & toasted hazelnuts, Torta Barozzi-special recipe dark chocolate cake, Fico al cioccolato-almond filled dried fig dipped in dark chocolate, Gelato al cioccolato-dark chocolate gelato, Melanzana al cioccolato-fried eggplant dipped in dark chocolate, Cioccolato al perperoncino-dark chocolate and red pepper crunch, Glassa di menta al cioccolat-mint glass dipped in dark chocolate, Crema di cioccolato-dark chocolate cream, Fragola al cioccolato-strawberry dipped in dark chocolate

Menu di San Valentino (3-courses, $75.00)

Antipasto

Mousse di faraona e Prosciutto San Daniele al tartufo nero fresco Perigord e crostini:

Homemade Prosciutto San Daniele and cognac-roasted organic ginny hen mousse topped with Fresh Perigord Balck Truffle shavings served with homemade buckwheat crostini

Secondo (guest's choice)

Pasta

Lasagna aperta di pasta prezzemolata polpa di granchio e spugnole:

Handmade parsley lasagna layered with wild fresh catch crab, sauteed wild mushrooms and salsa mornay, lightly baked in the oven and served open style

Carne

Costata di vitello arrostita al marsala con cuori di carciofi ripieni di spinaci e tartufo nero fresco Perigord e patate arrosto:

Veal chop stuffed with Parmigiano Reggiano and Fresh Perigord Black Truffles oven roasted with Marsala wine served with heart of artichoke filled with sauteed spinach topped with Fresh Perigord Black Truffle shavings and rosemary roasted potataoes

Pesce

Pesce del giorno:

Our Executive Chef selects every day the freshest seafood available on the market and prepares it follwoing the most traditional recipes of our region

Dolce

Il cioccolato in tutti i modi - Tasting of chocolate in 9 variations:

Brutti ma buoni-dark chocolate & toasted hazelnuts, Torta Barozzi-special recipe dark chocolate cake, Fico al cioccolato-almond filled dried fig dipped in dark chocolate, Gelato al cioccolato-dark chocolate gelato, Melanzana al cioccolato-fried eggplant dipped in dark chocolate, Cioccolato al perperoncino-dark chocolate and red pepper crunch, Glassa di menta al cioccolat-mint glass dipped in dark chocolate, Crema di cioccolato-dark chocolate cream, Fragola al cioccolato-strawberry dipped in dark chocolate

We hope to see you all for this night of romance and celebration! Happy Valentine's Day! Call 312.335.8200 to make your reservation today!!

December 31st, 2010

Ready to wine and dine your way into 2011? We invite you to join us on December 31st, 2010 as we say farwell to 2010 and ring in 2011.

Executive Chef Luisa Silvia has created a menu fit for a King to usher is a prosperous and happy New Year. The $115 menu (excluding tax & gratuity) features 5-courses showcasing the best freshest and highest quality ingredients the New Year has to bring! In addition to the NYE Menu we will also have our Regular Dining Menu as well as our White Truffle Menu available for your dining pleasure. The New Year's Eve Menu is as follows:

Menu Dell' Ultimo Dell' Anno

Benevenuto

Crepes, fichi caramellati, Prosciutto di Parma e Prosecco:

Homemade Grano Saraceno crepes topped with fresh sliced Prosciutto di Parma and in-house caramalized figs served with a welcoming glass of Prosecco

Antipasto

Crema calda di lenticchie con astice scottato e olio al rosmarino:

Pan-seared lobster on a pool of lentil puree drizzled with rosemary scented Extra Virgin Olive Oil

Primo

Variazione sui funghi e il tartufo

Assaggion di pasta (tasting of pastas)

Lasagna aperta di Grano Saraceno con funghi selvatici misti e tartufo nero fresco Burgundy:

Handmade lasagna made of Grano Saraceno layered with fresh wild mushrooms and Burgundy Black Truffle shavings, lightly baked and served open-style

Cappelletti di mirtilli al fagiano con funghi porcini trifolati:

Large Tortellini made of our homemade blueberry dough filled with stewed wild pheasant topped with sauteed wild porcinis

Secondo (guest's choice)

Carne

Medaglioni di filetto di vitello alla Bolognese con tartufo nero fresco Burgundy:

Veal fillet stuffed with Prosciutto di Parma, Fontina della Val D'Aosta and Burgundy Black Truffle shavings, pan-seared with white wine and served with a pumpkin puree and cardoon gratinee

Pesce

Rombo al forno al limone con spiedini di verdure crescione e rucola al salmoriglio:

Wild fesh-catch Turbot covered in fresh sliced lemons with skewers of potato, mushroom, cherry tomato & zucchini splashed with white wine and baked, served with a watercrest & baby arugula salad and salmoriglio sauce

Dolce

Frutta d'inverno al forno al Amarone con salsa di zabaglione caldo:

Fresh sliced strawberries, pears, pineapple & apples oven baked with Amarone and the zest of oranges & lemons, covered in warm homemade zabaglione sauce

Call 312.335.8200 to make your reservation today!! We look forward to ringing in the New Year with you!!!

December 24th, 2010

Executive Chef Luisa Silvia is preparing an array of traditional specials (both regional & her family's own) that capture the true essence of the traditional Italian Christmas Eve Dinner. All of the specials will be based around the freshest wild fresh-catch fish varities available. It is customary in the Italian tradition that one feasts on fish going into the Christmas celebration.

In addition we will also be offering our Regular Dinner Menu for your dining pleasure.

We invite you to join us for an intimate night of fun and feasting.

Reservations are recommended.

September 17th, 2010

We invite you to join us for the first of this season's wine paired tasting dinners. Executive Chef/Owner Luisa Silvia Marani has created a 5-course tasting dinner for only $76.00 dollars. Each course was created around the flavors of each of the five wines, the menu and wine selection is as follows:

Tasting Course 1 : Valpolicella

Tarta ai funghi salvatici misti e Prosciutto di San Daniele con fichi:

A tasting of homemade wild fresh mushroom tarta, fresh sliced Prosciutto di San Daniele, and fresh figs.

Tasting Course 2 : Nebbiolo

Taglioline agli asparagi e fondutta di toma :

A tasting of our fresh homemade taglionline tossed with asparagus & tomato fondue.

Tasting Course 3 : Barbera

Carne murata :

A tasting fo roasted grass-fed beef tenderloinmedallions piled and layered with sauteed red onion, fingerling potatoes, tomatoes and fresh basil.

Tasting Course 4 : Chianti

Scottiglia :

A tasting of the mix of guinea hen, organic chicken, rabbit, veal & pork slowly roasted with Chianti, garlic & parsley.

Tasting Course 5 : Sauternes

Torta di cioccolato tipo Barozzi :

A tasting of a very special Italian cake made with dark chocolate, cocoa, coffee and almonds.

Call 312.335.8200 to make your reservation today!! Please inform the host/hostess on the phone that you are partaking in the "E Vinin Del Nordi" 5-course tasting dinner. We look forward to seeing you THIS FRIDAY!!

Easter! April 4th, 2010

In recognition of Easter, Executive Chef Luisa Silvia is offering 5 traditional Italian Easter specials, each of these specials are offered "a la carte" but combined together they create a truly fantastic dinner, they are as follows:

Antipasto

Torta pasqualina:

This very traditional Easter torte is comprised of three layers. The base layer and the top layer are each made of 12 paper thin sheets of homemade pasta delicately layered over one another, between these two layers are a combination of Ricotta di Pecora Sarda, fresh spinach, sliced fresh artichoke and whole organic brown eggs. The torte is then baked in the oven, and sliced for individual serving. It is consider good luck if you find a whole egg in your portion of the torte. GOOD LUCK!!

Primo

Lasagna aperta di asparagi e carciofi alle spugnole:

Open-style lasagna, created from homemade egg yolk pasta (known in Italy as 40 rosso pasta), layered with previously sauteed fresh heart of artichoke and fresh asparagus, Parmigiano Reggiano and salsa marnay, baked in the oven topped with sauteed fresh morrels and served in a beautiful handpainted Tuscan bowl.

Secondo

Cosciotto di agnello al tartufo nero di Norcia con carciofi fritti e patate arrostite:

Young grass-feed leg of lamb that is deboned and stuffed with Prosciutto di Parma, Pecorino di Pienza and fresh black truffles, slowly roasted and served with a fried whole artichoke and roasted potatoes, accompaned by with fricassea sauce.

Pesce del giorno:

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

Dolce

Torta di riso con gelato di crema:

Traditional Bolognese festive cake, prepared with rice, milk, vanilla, Amaretto di Sarono, chopped almonds, candied lemon peels and amaretti cookis. Served with out homemade cream gelato.

Wishing you and yours a fantastic Easter and we look forward to seeing you Sunday, April 4th!

February 19th-28th, 2010

Come join in on the festivities during one of the cities most talked about events, Chicago Restaurant Week. Merlo on Maple, as well as our two other sister restaurants, La Salumeria del Merlo & La Trattoria del Merlo will be joining over 150 other restaurants presenting a $32.00 preset 3-course dinner (excluding tax & gratuity) highlighting some of the finest of the authentic Bolognese cuisine featuring all in-house made anitipastos, primos & dolces. Highlights include our handmade pastas, homemade sauces & ragus and much more! For more information or to make a reservation please feel free to contact us at 312.335.8200. When placing your reservation please inform the host/hostess that you would like to dine from the "Restaurant Week Menu". This event has an amazing attendance, so make your reservation today!

Valentine's Weekend! February 13th-14th, 2010

In celebration of Valentine's Day Executive Chef Luisa Silvia Marani has created four festive and sumptuous specials for you and your sweetheart to enjoy. Please see below:

Antipasto

Le ostriche e il caviale:

Wild fresh-catch California raspberry oysters, opened upon ordering, served chilled on ice, accompanied by wild fresh-catch Hudson River caviar served on homemade toasted crostini.

Primo

Risotto a cuore con sugo di cappesante, astice e tartufo nero nella sua conchiglia:

Canaroli risotto, prepared with wild fresh-catch scallops, leeks, prosecco and a touch of cream served in a heart shape in the shell of the scallop, topped with wild fresh-catch Maine lobster and fresh black truffle.

Secondo (guest�s choice)

Costolette di vitella da latte alla Bolognese:

Bone-In baby veal chop, previously marinated in butter, garlic and rosemary, pan seared with Marsala Wine and finished with fresh black truffle, accompanied by slow stewed heart of artichoke.

Pesce del giorno:

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

Dolce (tasting of desserts)

(to be consumed in the following order)

Furore : Rage

Pastiera Napoletana: Homemade petite traditional Napoli cake.

Baba� al rhum: Homemade light and fluffy cake, dipped in rum syrup, topped with apricot gelatin and whipped cream.

Sorbetto al limone: Homemade lemon sorbet.

Melanzana al cioccolato amaro: Baked eggplant, dipped in dark chocolate.

We hope to see you all for this night of romance and celebration! Happy Valentine's Day!

December 31st, 2009

On December 31st, 2009, Merlo on Maple will help you finish off 2009 with a tasteful approach to celebrating a new year. We will be offering a five-course preset dinner that truly signifies a Bolognese style celebration. In addition to the NYE 2010 Menu we will also have our regular dinner menu available. Come celebrate with the Merlo Family!!! For more information please call 312.335.8200 or via email to lheck@merlochicago.com. We hope to see you for the last night of 2009 and the first minutes of 2010!

December 10-16, 2009

Each year TimeOut Magazine lists their "100 Best Eats" for the year. Merlo on Maple's sister restaurant, La Salumeria del Merlo's "Artichoke Ricotta Ravioli" (or as you will see listed on our menu "Ravioli di carciofi ai carciofi") was voted in the "Best entrees we ate in 2009" category by TimeOut. So we thought we would share a little about this dish with all of you. This authentic Bolognese recipe begins with our homemade ravioli, filled with sauteed arichokes, Parmigiano Reggiano and Ricotta di Pecora, it is then lightly tossed with melted butter and topped with crispy-fried artichoke slices and fresh grated Parmigiano Reggiano. We invite you to visit our La Salumeria del Merlo location and try for yourself this light, yet exquisitely flavored dish. You can see the article in TimeOut Magazine (issue #250, Dec. 10-16) or on the web at: http://chicago.timeout.com/articles/restaurants-bars/81170/the-best-entrees-we-ate-in-2009.

September 23rd, 2009

La Trattoria del Merlo and Executive Chef Luisa Silvia Marani present our first Italian regional dinner, showcasing Sardinia, Italy. Chef Marani has created an authentic 3-course Sardinian menu, highlighting some of the most famous recipes of Sardinia. The menu is:

Tanto per cominciare

Pecorino Sardo e miele: Pecorino Sardo and honey.

Primo

Gnocchetti sardi di semola con sugo di pomodoro fresco salsiccia e Pecorino Sardo: Petite handmade gnocchi, made from semola, tossed with the traditional Sardanian fresh tomato ragu. This recipe is certified by L Accade mia della Cucina Italiana.

Secondo

IL Porceddu: Herb marinated suckling pig, slowly barbecued in our in-house rotisserie for 6 hours. Accompanied by sautéed chicory and arugala salad.

Docetti Sardi

Suspirus: Almond and lemon cookies glazed in rum and dark chocolate.

Papassinas: Orange cookies made with dried fruit.

White Wine: Vermentino La Cala Red Wine: Cannonau Reserva

This entire meal is offered to you for $63.00 (price includes authentic Sardinian 3-course meal, 2 glasses of paired wine, tax and gratuity) Space is limited, so call or stop in today to make your reservation for this one time event!

Pre-payment of dinner in full is required at the time of making your reservation. Reservations may be made by stopping in one of our three restaurants or by phone, please have credit card available when calling.

We look forward to seeing you!

August 26, 2009

Merlo on Maple is participating in the 1st Annual "Taste of the Gold Coast" hosted at Sutton Place Hotel on August 26th, 2009 from 6pm-9pm, come and meet Executive Chef/Owner Luisa Silvia Marani, and sample the tantalizing flavors of our Bolognese Cuisine.

August 21, 2009

On August 21st, 2009, Merlo on Maple as well as our other two sister restaurants La Trattoria del Merlo and La Salumeria del Merlo are being interviewed and filmed for Excursions Television Show. The show is highlighting "The Best of Chicago" and will air on channels such as The Hallmark Channel, CNBC, Fox Business News, The Discovery Channel and so on.