SPRING DINNER MENU 2023

SALADS

CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /20

CARCIOFI CRUDI: thinly sliced raw artichokes, avocado and Parmesan shavings – /22

ROMAIN GEMS: wedge salad, crispy bacon, ranch dressing, Feta Cheese – /20

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /21

APPETIZERS

SOUP OF THE DAY-/ PA

TUNA TARTARE, with avocado and house-made potato chips-/24

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) – /20

GRANCHIO: crab cake served with arugula, pepper and lemon aioli –/22 ($2 donated to City Harvest)

PASTA

(House-made & Imported Artisanal pasta)

** “morso” portion available on most pastas **

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – 18/24

BUCATINI CACIO E PEPE: with Pecorino cheese and black pepper sauce – 20/28

TAGLIOLINI BUTTERA: with hot and sweet sausage, peas and touch of cream – 20/28

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – 20/28

GOAT CHEESE RAVIOLI: with leeks and crispy Brussels sprouts –/28

TROFFIETTE AL LIMONE: corkscrew pasta with lemon zest and Pecorino -18/26

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

ENTREES

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

WAYGU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /22

LOMBATA: double cut, Berkshire pork chop with Tuscan fries and salsa verde – /38

POLLO MARTINI: Parmesan encrusted chicken breast, white wine lemon sauce, string beans, carrots – /32

POLLETTO AL MATTONE: Cornish hen, deboned, marinated and roasted with Tuscan Fries – /30

STRACCI CACIO E PEPE: hangar steak grilled with cacio e pepe raviolo – /30 ($2 donated to City Harvest)

FIORENTINA: 32-oz rib eye steak, served with arugula and Tuscan Fries –MP

FISH

SOGLIOLA: fresh sole, capers, white wine and butter sauce with string beans – /32

SALMONE ARROSTO: roasted salmon, with fennel and savoy cabbage – /32

PESCE DEL GIORNO: fish, preparation changes daily – /MP

DAILY SPECIALS:

MONDAY: TAGLIOLINI CHITARRA, with veal meatballs, mushrooms, peas & sauce – M 20/28

TUESDAY: SPAGHETTI & MEATBALLS -M 22/30

WEDNESDAY: Garganelli con Radicchio Rosso, pancetta, drizzled with Balsamic – M 22/30

THURSDAY: WHOLE ROASTED CHICKEN, with oven roasted potatoes & sauteed broccoli rabe – /54

FRIDAY: LOBSTER FRA DIAVOLA, with spaghetti in a spicy tomato sauce – /MP

SATURDAY : LASAGNA DEL GIORNO, daily preparation – /28

SUNDAY: CHICKEN MILANESE, with arugula, cherry tomatoes, black olives and cucumbers – /28

CONTORNI, SIDE ORDERS                          15

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

**Morso is a proud supporter of City Harvest**