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