OUTDOOR SUMMER MENU
SALADS morso
CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /16
CARCIOFI CRUDI: raw artichokes, arugula and Parmesan shavings – /18
CAPRESE: buffalo mozzarella, heirloom tomatoes, sliced red onions and basil – /18
CAVOLETTI: crispy brussels sprouts, fresh fennel, arugula and crumbled feta cheese – /18
INSALATA SETTE: farro, lentils, chick peas, corn, cauliflower, zucchini and butternut squash – /18
MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /18
APPETIZERS morso
TUNA TARTARE: with avocado and homemade potato chips – /18
CALAMARI AL FORNO: squid, breaded, spiced and baked, topped with cherry tomatoes – /18
VONGOLE OREGANATE: breaded clams baked in a half shell served with arugula (8 per serving) /18
PASTA morso
(House-made & Imported Artisanal pasta)
SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – /16
TROFIETTE AL LIMONE: corkscrew pasta with fresh lemon juice, lemon zest and pecorino cheese – /18
TAGLIOLINI SCAMPI FRA DIAVOLA: pasta with shrimp in spicy tomato sauce – /26
BUCATINI CACIO E PEPE: with pecorino cheese and black pepper sauce – /20
RIGATONI BUTTERA: with hot & sweet sausage, peas and touch of cream – /20
FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – /20
SPAGHETTI VONGOLE: with manila clams, white wine, garlic and hot pepper – /24
CHICKEN-DUCK-PORK morso/tutto
POLLETTO MATTONE: marinated Cornish hen, {mildly spicy} and sautéed broccoli rabe – /28
POLLO MARTINI: Parmesan encrusted chicken breast, lemon-white wine sauce with string beans and carrots – /26
LOMBATA: double cut Berkshire pork chop with Tuscan fries and salsa verde – /30
ANATRA: vertically roasted L.I. duck, half portion with roasted pears and spinach – /30
BEEF & VEAL /tutto
VITELLO TONNATO: seared veal loin, rare, with tuna sauce and caper berries – /30
VEAL SCALOPPINE: with prosciutto, fontina, sautéed spinach and roasted potatoes – /26
VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /32
VITELLA MILANESE: arugula, black olives, cherry tomatoes, red onions and cucumber – /32
NY PRIME STRIP STEAK: seared with Extra Virgin Olive Oil, herbs, garlic and served with Tuscan fries and sautéed spinach – /P.A.
FISH /tutto
SOGLIOLA: fresh sole, capers, white wine and butter sauce with zucchini, eggplant and mint fricassee – /26
SALMONE ARROSTO: roasted salmon, with fennel, pears and apples in mustard dressing – /28
TONNO SCOTTATO: pan seared Sashimi-quality tuna, with string beans, tomato and charred citrus wedges – /30
MORSO BITES
MORSO BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado, served with Tuscan fries or baby greens – /18
GRILLED CHICKEN BREAST SANDWICH: with romaine, avocado & fresh tomatoes – /18
CONTORNI, SIDE ORDERS 12
(**Sautéed in Garlic & Olive Oil)
TUSCAN FRIES, **BROCCOLI RABE, **SPINACH, **STRING BEANS
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