‘Tiny Bites’ of News from Morso


“Ingredients are the essence of Tuscan cooking. Once you get the freshest ingredients, the most important work has been done.” 

 -Pino Luongo, from his cookbook, “A Tuscan in the Kitchen.”

With this as a cornerstone of Chef Pino’s approach to cooking, it is easy to understand why the menu at Morso changes frequently to highlight the freshest of seasonal ingredients.

-The Garden Terrace Lunch Menu, replete with salads and seasonal summer fare, is just the latest example of this. Come join us and savor the tastes of a Tuscan summer! Lunch is served daily on the Garden Terrace from 12:00 pm – 4:00 pm.


Summer Lunch Menu


Salad                                                                       morso

Caesar salad, romaine lettuce, croutons, anchovies,                                      

caesar dressing, made a la minute


                                                        w/chicken breast

Insalata Sette seven grains and vegetable

salad, chick peas, lentils, farro,
mixed greens, red wine vinaigrette                                                                                                    


                                                     w/chicken breast




Buffalo Mozzarella with Avocado and Mache                                                 


Buffalo Mozzarella with prosciutto and Cantaloupe                                     


Green Asparagus over prosciutto and arugula                                                               


Tuna salad Nicoise style                                                                                        



Pasta                                                                                            morso


Farfalle alle checca, bowtie pasta with fresh mozzarella, tomato and basil


Tagliolini al pesto, homemade pasta with string beans


Spaghetti Rustica, homemade pasta with caramelized onions
and tomato sauce


Spaghetti Vongole, spaghetti with a ragout of white clams,
out of shell, white wine & garlic sauce



Chicken, Beef, Fish & Shellfish                                               morso


Petto di pollo Toscana, chicken poached in herbs  and olive oil, with mostarda fruits


Salmone, poached salmon, with pickled fennel, cucumber & radish salad in mustard dressing


Scampi alla griglia, cherry tomatoes, cous cous, mixed greens

red wine vinaigrette                             


Stracetti di Manzo, grilled skirt steak topped with arugula, sautéed

Mushrooms and parmesan cheese