‘Tiny Bites’ of News From Morso
MORSO THANKSGIVING MENU 2013
($75 per person plus tax and gratuity)
Appetizer (choice of) :
Chestnut Soup : with Cinnamon Crème fraiche
Farro ,warm salad with farro, roasted cauliflower, dried cranberries, roasted mushrooms, eggplant and mixed greens
Butternut Squash Ravioli, in a butter, sage & parmesan cheese sauce. Finished with Amaretto cookie crumbs
Risotto Funghi, risotto with mushrooms, white asparagus, butter, and white truffle oil
Entrée (choice of)
Roasted Turkey, fresh cranberry relish, sausage, apple & dried cranberry stuffing & braised Brussels sprouts
Cappone al Forno, baked Capon, fresh cranberry relish, sausage, apple & dried cranberry stuffing & braised Brussels sprouts
Petto di pollo martini, parmesan encrusted chicken breast, white wine & lemon sauce with caramelized baby carrots & string beans
Dover Sole Mugnaia, pan roasted Dover Sole in a white wine and butter sauce, served with Tuscan fries (add. $10)
Salmone, poached salmon, with pickled fennel, cucumber & radish salad in mustard dressing
Roasted Beef Sirloin, with a fricassee of mushrooms, pearl onions & potatoes
Dessert
Traditional Pumpkin Pie, Apple Pie or Pecan Pie
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