SPRING DINNER MENU 2021

SALADS

CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /16

CARCIOFI CRUDI: raw artichokes, arugula and Parmesan shavings – /18

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and crumbled feta cheese – /18

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /18

APPETIZERS

VITELLO TONNATO, seared veal loin, served over home-made Tuna sauce & caper berries – /22

TUNA TARTARE: with avocado and house-made potato chips – /20

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

(House-made & Imported Artisanal pasta)

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – /20

TROFIETTE AL LIMONE: corkscrew pasta, fresh lemon juice, zest & pecorino – /20

BUCATINI CACIO E PEPE: with Pecorino cheese and black pepper sauce – /22

RIGATONI BUTTERA: with hot & sweet sausage, peas and touch of cream – /22

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – /22

SPAGHETTI VONGOLE: with manila clams, white wine, garlic and hot pepper – /26

SPAGHETTI ALLA PESCATORA: cherry tomatoes with white wine, clams, mussels, calamari & shrimp and a pinch of crushed red pepper for a hint of spice – /30

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 grany mustard – /34

ANATRA: vertically roasted L.I. duck, half portion with roasted pears and spinach – /32

AGNELLO ARROSTO: Colorado lamb chops grilled & served with salsa verde and Tuscan fries – /34

CHICKEN, BEEF & VEAL

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

POLLO SALTIMBOCCA: chicken breast w/prosciutto, sage, white wine reduction & roasted potatoes – /28

VEAL PAILLARD: grilled with arugula and Pecorino cheese shavings – /32

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

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

SHRIMP SCAMPI: garlic, cous-cous, white wine and roasted tomato sauce – /30

CONTORNI, SIDE ORDERS                          13

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