‘Tiny Bites’ of News From Morso

Spring, the season of rebirth and new beginnings, is celebrated by many of our customers with Passover and Easter. Chef Pino invites you to commemorate these joyful holidays with friends and family at Morso. For Passover, he has created a traditional Seder dinner with a Tuscan flair, while on Easter the regular dinner menu will be served and augmented by some of his favorite spring specialties.


PASSOVER  – Monday, April 14 

(5:30 pm – 11:00 pm) 



(for the table)


-Crostini di Fegato, Tuscan chicken liver pate with charoset and matzo


-Carciofi alla Giudea, artichokes Roman-Jewish style with fresh fennel


-Brodo di Pollo, chicken soup and matzo balls


Main Course

(for the table)


-Stracotto Tuscan Pot Roast, braised brisket with honey roasted Brussels sprouts


-Whole Roasted Organic Chicken, served with oven roasted potatoes and sautéed spinach




-Flourless Chocolate Walnut Cake, with coconut gelato


-Coconut Macaroon, with chocolate sauce

$55 Per person (Tax and Gratuity not included)



EASTER SPECIALS – Sunday, April 20
(12:00 pm – 8:00 pm)




– Asparagus soup with fresh mint




– Fresh Fava bean salad with burrata


– White Asparagus and morel mushroom gratin with a balsamic reduction




– Tagliolini with fresh ramps, pancetta and pesto sauce


Meat Entree:


– Roasted Spring Baby lamb, fresh asparagus, sautéed fava beans and artichokes


Fish Entree:


– Sautéed salmon with morel mushrooms, asparagus and ramps