WINTER DINNER MENU 2020

SALADS

CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /16

CAVOLO NERO: crispy kale, pine nuts, pork belly, poached eggs and Parmesan dressing – /17

CARCIOFI CRUDI: raw artichokes, arugula and Parmesan shavings – /18

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and crumbled feta cheese – /18

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /18

APPETIZERS

TUNA TARTARE: with avocado and house-made potato chips – /20

CALAMARI AL FORNO: squid, breaded, spiced and baked, topped with cherry tomatoes – /18

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 – /18

MACCHERONI GRATINATI: with a four-cheese gratin – /18

PENNE RAGU’ DI SOGLIOLA: lemon sole ragout –/24

BUCATINI CACIO E PEPE: with Pecorino cheese and black pepper sauce – /20

RIGATONI BUTTERA: with hot & sweet sausage, peas and touch of cream – /20

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – /20

SPAGHETTI VONGOLE: with manila clams, white wine, garlic and hot pepper – /26

MORSO SPECIALTIES

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

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

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

AGNELLO ARROSTO: Colorado lamb chops grilled & served with salsa verde and Tuscan fries – /34

CHICKEN, BEEF & VEAL

MORSO BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /18

POLLETTO MATTONE: marinated Cornish hen {mildly spicy}, served with sautéed broccoli rabe – /28

STRACOTTO: brisket, braised in Barolo wine and Porcini mushrooms with roasted Brussels sprouts – /28

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

NY PRIME STRIP STEAK: seared with Extra Virgin Olive Oil, herbs, garlic and served with Tuscan fries and sautéed spinach – /36

FISH

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

SALMONE ARROSTO: roasted salmon, with fennel, pears and apples in mustard dressing – /28

SHRIMP SCAMPI: garlic, cous-cous, white wine and roasted tomato sauce – /30

CONTORNI, SIDE ORDERS                          12

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