LATE SUMMER 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 – /20

HEIRLOOM TOMATO TARTARE: with burrata and EVOO – /20

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /20

APPETIZERS

SOUP OF THE DAY-/ PA

TUNA TARTARE, with avocado & 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) – /22

VITELLO TONNATO A MODO MIO; grilled loin of veal, sliced over tuna in a mayo sauce – 22/34 ($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 – 20/26

TAGLIOLINI BUTTERA: with hot and sweet sausage, peas and touch of cream – 20/26

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – 20/26

MEZZE MANICHE CON BURRATA: short pasta with tomato and buratta –/26

GARGANELLI AL LIMONE: pinwheel pasta with lemon zest and Pecorino 20/26

TROFIETTE AL PESTO: corkscrew pasta with a summer pesto sauce – 20/26

SPAGHETTI VONGOLE: with manila clams and white wine, garlic and hot pepper – 20/28

ENTREES

ANATRA: vertically roasted L.I. duck, with roasted pears and spinach – /36

WAYGU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /24

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 – /32

STRACCI CACIO E PEPE: hangar steak grilled with cacio e pepe raviolo – /34 ($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 string beans – /32

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

DAILY SPECIALS:

MONDAY: VEAL PARMIGIANA: with Tuscan fries -/36

TUESDAY: SPAGHETTI CARBONARA – 20/28

WEDNESDAY: GRIGLIATA DI MARE: fresh grilled seafood with scallions & tomatoes – /38

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 – /30

CONTORNI, SIDE ORDERS                          15

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

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