Merisol Carta

Dinner

• Warm Bread and Olives
• Charred Octopus with a Warm Potato and Tomato Salad
• Baby Arugula Tossed with an Anchovy Vinaigrette and Garden Vegetables
• Pingue Charcuterie Board of Prosciutto, Lonza, Capicola and Salami Perfect to Share
• Grilled Calamari in a Garlic, Anchovy, Caper Brown Butter Sauce
• House Cured Salmon Dressed with Lemon, Parsley and Shallots
• Steamed Mussels in a Tomato, Chermoula Sauce
• Grilled Sardines with a Tomato Caponata

• Roasted Rack of Lamb with Crispy Polenta Croutons, Tomato, Shallots and Parsley
• Whole Grilled Daily Fish with Tagliatelle Aglio E Olio
• House Made Lemon Ricotta Gnocchi in a Tomato and Toasted Pine Nut Sauce
• Grilled Grouper in a Tomato, Clam and Vegetable Broth
• Roasted Duck Breast on a Spinach, Mushroom and Potato Sauté
• Pan Roasted Black Cod with a Spring Vegetable Veloute
• Pan Seared Sea Scallops on Roasted Zucchini, Tomato and Red Onion
• Dry aged rib eye steak with hand cut Marisol fries

• Marisol fries
• Sautéed Mushrooms
• Tagliatelle Aglio E Olio
• Roasted Zucchini, Tomato and Red Onion

Menu Del Dia

• Warm Bread
• Charred Octopus with a Warm Potato and Tomato Salad
• Baby Arugula Tossed with an Anchovy Vinaigrette and Garden Vegetables
• Zuppa Di Aglio Fresco; Fresh Spring Garlic Soup
• House Cured Salmon Dressed with Lemon, Parsley and Shallots

• Grilled Calamari in a Garlic, Anchovy, and Caper Brown Butter Sauce
• Wild Mushroom, Spring Onion and Goats Cheese Omelette
• Tagliatelle with Zucchini, Spinach, Lemon and Pine Nuts in Tomato Sauce
• Linguine with Tiger Shrimp, Cherry Tomato and a Garlic White Wine Sauce
• Grilled Chicken Supreme with Crispy Polenta Croutons, Tomato, Shallots and Parsley
• Organic Salmon with a Spring Vegetable Veloute

Dessert

• Maple Pecan Cheesecake
• Classic Crème Caramel
• Strawberry Rhubarb Crumble Tart
  With crème anglaise
• Spiced Chocolate Ganache Tart
• Polenta Almond Cakes with Orange Marmalade
• Lemon Posset