WINTER DINNER MENU 2022

SOUPS

CHICKEN SOUP: Stracciatelle or Pastina with Spinach – /13

RIBOLLITA: Tuscan Kale & Vegetable Soup – /13

ZUPPA DI VONGOLE: Clams in a light broth over garlic bread bruschetta – /22

SALADS

BIETE BURRATA: roasted marinated red beets with burrata, arugula and chives – /18

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

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

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

CARCIOFI ALLA GIUDEA: fried Roman-Jewish style artichokes, drizzled with salsa di alici – /18

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

APPETIZERS

CALAMARI AL FRITTI: Flash fried squid, served with seasonal vegetables – /20

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

CALAMARI AL FORNO: squid, breaded, spiced and baked, topped with cherry tomatoes – /20

VONGOLE OREGANATE: breaded clams baked in a half shell served with arugula (8 per serving)/18

PASTA

(House-made & Imported Artisanal pasta)

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

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 BURRATA:rigatoni in a light tomato sauce with Burrata – /24

SPAGHETTI CON SCAMPI: shrimp scampi in a garlic light tomato sauce, fresh basil –/26

MORSO SPECIALTIES

POLLO MARTINI: Parmesan encrusted chicken breast, lemon-white wine sauce with string beans and carrots – /28

POLLO SALTIMBOCCA: chicken breast with prosciutto, sage, white wine reduction& roasted potatoes- /28

LOMBATA: double cut Berkshire pork chop with Tuscan fries, salsa verde and grainy mustard – /32

ANATRA: vertically roasted L.I. duck with roasted pears and spinach – /32

CHICKEN, BEEF & VEAL

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

VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /32

STRACOTTO: brisket braised in Chianti wine, mushrooms, served with Brussels sprouts – /28

BISTECCA ALLA FIORENTINA: Rib-eye steak, aged, sliced and seasoned with extra virgin olive oil and herbs- /MP

FISH

SOGLIOLA: fresh sole, capers, white wine and butter sauce with roasted string beans – /28

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

CODFISH LIVORNESE: served with spinach-/ 28

PESCE DEL GIORNO: fish of the day – /MP

CONTORNI, SIDE ORDERS  $13

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

DESSERT $13

AFFOGATO: vanilla gelato with espresso

BLUEBERRY TART: with lemon gelato & berry sauce

NEAPOLITAN CHEESECAKE: riocotta cheesecake with Marsala-soaked fruit & orange caramel sauce

FLOURLESS CHOCOLATE CAKE: with pistachio, vanilla gelato & warm chocolate sauce

LEMON RICOTTA CHEESECAKE: with mixed berry compote

TIRAMISU: mascarpone cheese & espresso-soaked lady fingers

Gelato of the day: Sorbet of the day

AFTER DINNER DRINKS APPERITIF

GRAPPA: Botega /16; Sassicaia/28; Friulia/18; Brunello/18; Gavi/18; Braida/18

AMARO: Averna/13; Cynar/13; Camaratti/13; Braulio/13

Montefalco “Passito”/13; Vin Santo/13; Ramandolo/14; Moscato D’asti/12; Lemoncello/14