420 E. 59th St. NY, NY 10022
T: 212.759.2706

New Lunch Menu

COLD APPETIZERS & SALADS     morso/tutto CAESAR SALAD, made a la minute     /12 with grilled chicken     /16 with grilled shrimp     /18 ORTOLANA, sliced tomatoes, arugula, shaved artichokes, fresh fava beans, English peas & crumbled goat cheese     /13 CARCIOFI CRUDI, raw artichokes, arugula, lemon dressing, parmesan shavings     /14   HOT APPETIZERS                            morso/tutto Vitello Tonnato, seared veal loin served over home-made Tuna sauce & …


Mother’s Day Menu

SOUP 3 BEANS & KALE, chickpeas, lentils & cannellini TOMATO GAZPACHO, served chilled   APPETIZERS SPRING SALAD, fava beans, shaved artichokes, spring peas, sliced tomato, crumbled goat cheese CARCIOFI ROMANA, Roman-Jewish style artichokes, over fennel salad BURRATA, creamy buffalo mozzarella with tomato, red onions & prosciutto PRUGNE E PESCHE, plums, nectarines, red onions, bib lettuce, avocado, crumbled feta INSALATA DI …


Passover Menu

Passover Menu Beginnings   Crostini di Fegato, Tuscan chicken liver paté with charoset & matzo Carciofi alla Giudea, artichokes Roman-Jewish style with fresh fennel Brodo di Pollo, chicken soup & matzo balls Main Course   Stracotto Tuscan Pot Roast, braised brisket with honey roasted Brussels sprouts Whole Roasted Organic Chicken, served with oven roasted potatoes & sautéed spinach Dessert   …


MORSO RESTAURANT WEEK JANUARY 29TH TO FEBRUARY 9TH

Pino is doing restaurant week Morso style with special prix fixe menus for lunch and dinner. Scroll down and be tempted.  The three course Dinner is $ 42.00 per person plus tax and gratuity. The three course lunch is $29.00 per person plus tax and gratuity.  Dinner Menu Appetizer  Tricolore, radicchio, endive, arugula, parmesan shavings, red wine vinaigrette Or Cavoletti, …


Pino’s Daughter Featured Actor in “What She Found”

WHAT SHE FOUND to Make World Premiere at Frigid New York Theatre Festival by BWW News Desk Jan. 16, 2018   Tweet Share      Megan Bandelt has announced that the world premiere of her latest work, what she found, will be presented at the 12th Annual FRIGID Festival. The festival will take place February 14th through March 4th 2018 at …


2017 NEW YEAR EVE MENU

SOUP Blue Point Oysters $4.00 (each) Zuppa di Cipolle, vidalia onion soup topped with Gruyere cheese gratin  APPETIZERS Carciofi, crispy artichoke salad, pickled fennel, olives, arugula, citrus dressing Insalata di Aranci e Finocchi, blood orange & fennel salad Caesar Salad, romaine lettuce, croutons, anchovies, caesar dressing Tuna/Salmon Tartare, with avocado & house-made potato chips Tricolore Salad, radicchio, endive, arugula, with …


2017 CHRISTMAS EVE MENU

SOUP OF THE DAY Zuppa di Cipolle, Vidalia onion soup topped with Gruyere cheese gratin   APPETIZERS Carciofi, crispy artichokes, pickled fennel, olives, arugula, citrus dressing Tricolore, radicchio, endive, arugula, with parmesan cheese shavings, red wine vinaigrette Puntarelle Salad, wild green chicory with a garlic & anchovy dressing White asparagus gratin, with sautéed Hen of the Woods mushrooms & vincotto …


2017 FALL-WINTER LUNCH MENU

SALADS & SOUPS CAESAR SALAD, romaine lettuce, anchovies, parmesan cheese, made a la minute     13                                                                            FARRO, roasted mushrooms, arugula, tomatoes & basil     13 TRICOLORE, radicchio, endive, arugula, with parmesan cheese shavings, red wine vinaigrette     13 CARCIOFI CRUDI, raw artichokes, fennel, black olives, arugula, parmesan cheese shavings     13  SOUP, preparation changes daily     P.A.   UOVA E FRITTATA FRITTATA DI FUNGHI E …


2017 FALL-WINTER DINNER MENU

SALADS                                  _____               morso/tutto TRICOLORE, radicchio, endive, arugula, with parmesan cheese shavings, red wine vinaigrette     /14 INSALATA DI FARRO, lentils, mushrooms, cauliflower, zucchini, butternut squash     /15         CARCIOFI CRUDI, raw artichokes, arugula, parmesan cheese shavings     /16 CARCIOFI ROMANA, Roman-Jewish style artichokes, over fennel salad     /15 CAVOLETTI, crispy brussels sprouts, fresh fennel, arugula, crumbled feta cheese     /16 BIETE, roasted red beets with frisee, …


Marta Pulini Menu

Appetizers Choice of: Vongole, little neck clams, with Roman-style artichokes Ceci, chickpea & quinoa salad Verza e Mele, red & white cabbage & red apple salad Entrées Choice of: Sardine, with bucatini Sicilian-style Polpo, orrecchite with grilled octopus Stracotto, pappardelle with braised brisket Dolce Castagnaccio, chestnut cake topped with whipped cream