Merlo on Maple Prices in Chicago, IL 60610
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Antipasti |
| Antipasto all'italiana - serves 2 | $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
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| Carpaccio di filetto di manzo con sedano e tartufo nero fresco in Olio Extravergine di Oliva di prima spremitura | $22.00 |
Grass-fed beef tenderloin carpaccio, fresh celery, Parmigiano Reggiano and fresh black truffles, cold first-pressed Extra Virgin Olive Oil
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| Carpaccio di tonno alla nizzarada | $18.00 |
Wild fresh catch Ahi Tuna carpaccio, capers, anchovies, Taggiasche olives, quail eggs, chili pepper, basil, cold first-pressed Extra Virgin Olive Oil
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| Mozzarelline allo speck e asparagi | $17.00 |
Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil
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| Involtini di melanzane al pomodoro e basilico | $14.00 |
Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, covered with our special homemade fresh tomato and basil sauce
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| Tarta di carciofi | $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
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| Insalata croccante di mele verdi, noci e gorgonzola | $12.00 |
Green apples, fennel, walnuts, Belgian endive and champignon mushrooms, apple vinegar vinaigrette,Gorgonzola imported from Lombardia, Italy
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| Carciofi crudi all'olio di prima spremitura cuore di sedano, Parmigiano Reggiano 36 mesi | $12.00 |
Raw artichoke heart in cold first-pressed extra virgin olive oil, celery, mache, 36 month aged Parmigiano Reggiano
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| In Brodo |
| Minestra di verdure e legumi | $12.00 |
Vegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with shaved Parmigiano Reggiano and basil
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| Passatelli | $16.00 |
Handmade extruded pasta dough made with Parmigiano Reggiano, eggs, grated bread and nutmeg simmering in hen stock
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| Tortellini in brodo di gallina | $24.00 |
Handmade tortellini stuffed with Prosciutto di Parma, Parmigiano Reggiano and veal tenderloin in hen broth
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| Primi Piatti |
| All pastas are prepared in house daily and by order *select pastas can be prepared with a homemade gluten free dough |
| Tagliatelle al ragù Bolognese | $20.00 |
Handmade tagliatelle with our Bolognese meat ragout
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| Taglioline ai 40 rossi al tartufo nero fresco, Parmigiano Reggiano | $24.00 |
Handmade 40 organic egg yolks taglioline with fresh black truffles, and Parmigiano Reggiano
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| Carbonara di Parmigiano Reggiano Vacche Rosse, Prosciutto di Parma croccante, tartufo nero fresco | $28.00 |
Handmade chitarra spaghetti, organic eggs, Parmigiano Reggiano Vacche Rosse, crispy Prosciutto di Parma, fresh black truffles
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| Taglioline paglia e fieno | $23.00 |
Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil
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| Stricchetti verdi con ragù di coniglio | $20.00 |
Green handmade bow tie pasta, made with parsley and Parmigiano Reggiano and topped with rabbit ragout and sautéed artichokes
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| Tortelloni ai funghi porcini | $22.00 |
Handmade tortelloni filled with homemade ricotta, served with porcini mushrooms and Parmigiano Reggiano
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| Tagliatelle gialle e nere cappesante e gamberi rossi | $34.00 |
Hand cut tagliatelle yellow and black squid ink, diver scallops, chives and red shrimp carbonara
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| Gnocchi di spinaci al tartufo nero fresco in fonduta di Parmigiano Reggiano | $24.00 |
Handmade spinach and potato gnocchi with a Parmigiano Reggiano and fresh black truffle fondue
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| Ravioli di kamut erbette e noci | $20.00 |
Handmade kamut flour ravioli stuffed with bietine and Parmigiano Reggiano, tossed with walnuts, parsley and garlic melted in butter
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| Risotto dello Chef | $ |
Risotto of the day
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| Secondi Piatti |
| Ossobuco di vitello con risotto allo zafferano | $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
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| Costoletta vitello alla valdostana asparagi bianchi e verdi funghi selvatici | $ |
Free range veal chop breaded with grissini crumbs and Parmigiano Reggiano, melted fontina della val d'aosta, white and green asparagus and wilde mushrooms
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| La carne del giorno proposta dello Chef | $ |
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
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| Stinco di agnello con patate arrosto ed asparagi | $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
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| Tonno Rosato | $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
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| Pesce del giorno | $ |
Our Executive Chef selects only the freshest seafood available on the market and prepares it following the most traditional recipes of our region
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| Fritto di pesce con carciofi e zucchini | $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
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| Piatto Vegano |
| Mille foglie di verdure stagionali, fonduta leggermente piccante di pomodoro e extra vergine olio d' oliva | $18.00 |
Variety of fresh seasonal vegetables towered with fresh tomatoes in extra virgin olive oil, fondue lightly spiced
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| Dolci |
| Budino di mascarpone, cioccolato e caffé | $14.00 |
Slices of angel bread cake dipped in espresso coffee and Grand Marnier, with a mascarpone cream and dark chocolate crunch
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| Panna Cotta | $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
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| Torta al cioccolato con panna montata | $12.00 |
Fondant dark chocolate molten cake, baked to order and served with homemade whipped cream and fresh strawberries
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| Budino di amarett i | $14.00 |
Caramelized almonds and Piedmontese amaretti pudding, chocolate gooseberries, whipped cream and cocoa
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| Gelati tradizionali e di stagione | $12.00 |
Homemade Gelato, chef's choice of seasonal fresh fruit and traditional recipes (Price will vary depending on flavor of choice)
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| Il Tagliere dei formaggi |
| $21 or $36. Additional cheeses upon market availability and Chef selection. 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
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| Pecorino di Pienza |
sheep- aged 12 months from Tuscany
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| Gorgonzola dolce |
cow- from Lombardia
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| Fontina della Val D'Aosta |
cow-Val D'Aosta
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price