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)
2 comments
Looking for eggplant parm.
Your new menu sounds incredibly delicious!