FALL DINNER MENU 2021

SALADS

BIETE: roasted red beets with frisee, arugula,candied walnuts, goat cheese fritters, yogurt dressing – /18

CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /17

CARCIOFI CRUDI: raw artichokes, arugula and Parmesan shavings – /19

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula, crumbled feta cheese – 19

INSALATA DI FARRO: lentils, mushrooms, cauliflower, zucchini, butternut squash – /18

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions avocado – /19

APPETIZERS

VITELLO TONNATO, seared veal loin, served over home-made Tuna sauce and caper berries – /24

TUNA TARTARE: with avocado and house-made potato chips – /22

CALAMARI AL FORNO: squid, breaded, spiced and baked, topped with cherry tomatoes – /22

VONGOLE OREGANATE: breaded clams baked in a half shell served with arugula (8 per serving)/19

POLPO ALLA GRIGLIA: grilled octopus, arugula, roasted cherry tomatoes & red onions /24

PASTA

(House-made & Imported Artisanal pasta)

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – /22

FUSILLONI AMATRICIANA: with pancetta, onions, tomatoes & pecorino heese – /22

BUCATINI CACIO E PEPE: with Pecorino cheese and black pepper sauce – /24

RIGATONI BUTTERA: with hot & sweet sausage, peas and touch of cream – /24

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – /24

SPAGHETTI VONGOLE: with manila clams, white wine, garlic and hot pepper – /28

RIGATONI CON POLPETTE: Chicken and ricotta meatballs with rigatoni in a light tomato sauce – /24

MORSO SPECIALTIES

POLLO MARTINI: Parmesan encrusted chicken breast, lemon-white wine sauce with string beans and carrots – /30

LOMBATA: double cut Berkshire pork chop with Tuscan fries, salsa verde and grainy mustard – /34

ANATRA: vertically roasted L.I. duck with roasted pears and spinach – /34

AGNELLO ARROSTO: Colorado lamb chops grilled & served with salsa verde and Tuscan fries – /36

CHICKEN, BEEF & VEAL

MORSO BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /20

POLLO AL LIMONE CON FAGIOLINI: chicken breast sautéed with lemon sauce and sautéed string beans – /28

VEAL PAILLARD: grilled with arugula and Pecorino cheese shavings – /34

VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /34

VEAL SCALOPPINE SALTIMBOCCA: with sauteed string beans & roasted potatoes – /34

TAGLIATA ALLA DERBY: 14 oz boneless rib eye grilled, sliced and topped with arugula and Parmesan shavings – /48

BISTECCA ALLA FIORENTINA: the Original Fiorentina 32 oz grilled aged rib eye served with Tuscan fries and sautéed spinach – /MP

FISH

SOGLIOLA: fresh sole, capers, white wine and butter sauce with roasted string beans – /30

SALMONE ARROSTO: roasted salmon, with fennel, pears and apples in mustard dressing – /28

GRIGLIATA DI MARE MISTA: mixed grilled seafood over marinated tomatoes roasted with scallions – /44

PESCE DEL GIORNO: fish of the day – /MP

CONTORNI, SIDE ORDERS                          13

**BROCCOLI RABE, **SPINACH, **STRING BEANS, TUSCAN FRIES
(**Sautéed in Garlic & Olive Oil)