BIETE: roasted red beets with frisee, arugula, candied walnuts, goat cheese ritters, yogurt dressing – /18

CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /17

CARCIOFI CRUDI: raw artichokes, arugula and Parmesan shavings – /19

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula, crumbled feta cheese – 19

CAVOLO NERO: crispy kale with poached egg, pork belly, pignoli nuts and Parmesan dressing – /18

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions avocado – /19


POLPO ALLA GRIGLIA: grilled octopus, arugula, roasted cherry tomatoes and red onions- /24

TUNA TARTARE: with avocado and house-made potato chips – /22

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)/19


(House-made & Imported Artisanal pasta)

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – /22

TROFIETTE AL LIMONE: corkscrew pasta, fresh lemon juice, zest and pecorino-/25

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

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

RIGATONI CON POLPETTE: chicken and ricotta meatballs with rigatoni in a light tomato sauce – /24


POLLO MARTINI: Parmesan encrusted chicken breast, lemon-white wine sauce with string beans and carrots – /30

STINCO: Lamb shank braised with beans in a casserole – /42

LOMBATA: double cut Berkshire pork chop with Tuscan fries, salsa verde and grainy mustard – /34

ANATRA: vertically roasted L.I. duck with roasted pears and spinach – /34

AGNELLO ARROSTO: Colorado lamb chops grilled & served with salsa verde and Tuscan fries – /36


MORSO BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /20

POLLO SALTIMBOCCA: chicken breast with prosciutto, sage, white wine reduction and roasted potatoes – /30

VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /34

BISTECCA ALLA FIORENTINA: T- bone, aged, sliced and seasoned with extra virgin olive oil and herbs- /MP


SOGLIOLA: fresh sole, capers, white wine and butter sauce with roasted string beans – /30

SALMONE ARROSTO: salmon, braised over savoy cabbage, fennel pollen and white wine – /28

PESCE DEL GIORNO: fish of the day – /MP

CONTORNI, SIDE ORDERS                          13

(**Sautéed in Garlic & Olive Oil)