Merlo on Maple

Grass-fed beef tenderloin carpaccio, fresh celery, Parmigiano Reggiano and fresh black truffles, cold first-pressed Extra Virgin Olive Oil

Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil

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

Raw artichoke heart in cold first-pressed extra virgin olive oil, celery, mache, 36 month aged Parmigiano Reggiano

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

Handmade 40 organic egg yolks taglioline with fresh black truffles, and Parmigiano Reggiano

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

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

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

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 sautéed spinach and sweet and sour cipolline in Aceto Balsamico Originale di Modena

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

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

Panna cotta made with vanilla beans imported from Madagascar drizzled with caramel served on a pool of melted dark chocolate with fresh seasonal berries

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

Sheep- aged 12 months from Tuscany

Cow-Val D'Aosta