SPRING DINNER MENU 2022
SOUP
RIBOLLITA: Tuscan kale and vegetable soup –/13
SALADS
CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /17
CARCIOFI CRUDI: thinly sliced raw artichokes, avocado, and Parmesan shavings – /19
CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and crumbled feta cheese – /19
MELANZINE RIPIENE: eggplant prepared alla minute parmigiana style -/18
MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /19
VERDURE GRIGILATE CON BURRATA: Roasted marinated vegetables with Burrata -/ 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 – /22
CALAMARI AL FORNO: squid, breaded, spiced and baked, topped with cherry tomatoes – /20
VONGOLE OREGANATE: breaded clams baked in a half shell served with arugula (8 per serving) – /18
PASTA
(House-made & Imported Artisanal pasta)
SPAGHETTI CARBONARA DI VEGETALE DI PRIMAVERA: julienne spring vegetables, pancetta carbonara style-/22
SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – /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
RIGATONI CON BURRATA: rigatoni in a light tomato sauce with burrata –/22
SPAGHETTI VONGOLE: with manila clams, white wine, garlic and hot pepper – /26
TROFIETTE AL LIMONE: corkscrew pasta, fresh lemon juice, zest and pecorino -/ 22
MORSO SPECIALTIES
CONIGLIO ALLA CACCIATORA: braised rabbit, white wine, garlic, herbs with potato gratin – /32
LOMBATA: double cut Berkshire pork chop with Tuscan fries, salsa verde and grainy 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 – /36
CHICKEN, BEEF & VEAL
POLLO MARTINI: Parmesan encrusted chicken breast, lemon-white wine sauce with string beans and carrots – /28
WAYGU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /20
STRACOTTO: brisket braised in Chianti wine, with mushrooms, served with potato gratin – /28
VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /32
BISTECCA ALLA FIORENTINA: rib eye steak, aged, grilled and sliced, seasoned with extra virgin olive oil and herbs, served with roasted potatoes and spinach, served with Tuscan fries and sautéed spinach – /MP
FISH
SOGLIOLA: fresh sole, capers, white wine and butter sauce with roasted zucchini – /28
SALMONE ARROSTO: roasted salmon, with fennel, pears and apples in mustard dressing – /28
PESCE DEL GIORNO: fish of the day -/MP
CONTORNI, SIDE ORDERS 13
**BROCCOLI RABE, **SPINACH, **STRING BEANS, **BRUSSELS SPROUTS, TUSCAN FRIES
(**Sautéed in Garlic & Olive Oil)
1 comment
Spring could not be highlighted any better than it does with this menu! See you soon!