WINTER TO-GO MENU

SALADS

CAESAR: romaine, anchovies, croutons, 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, Parmesan shavings – /18

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

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

PASTA

(House-made & Imported Artisanal pasta)

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce, Parmesan cheese – /18

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

TROFIETTE AL LIMONE: corkscrew pasta, fresh lemon juice, lemon zest and Pecorino cheese –/18

ORECCHIETTE CON SALSICCIA: hot & sweet sausage and broccoli rabe –/20

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

RIGATONI BUTTERA: with hot & sweet sausage, peas and 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 & carrots – /28

CONIGLIO ALLA CACCIATORA: rabbit hunter-style, with sautéed broccoli rabe and roasted potatoes –/28

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

FILETTO: filet Mignon in a creamy mild spicy sauce & Tuscan fries –/30

CHICKEN, BEEF & VEAL

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

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

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

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

FISH

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

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

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

CONTORNI, SIDE ORDERS                              12

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

DESSERT

BLUEBERRY TART: with lemon gelato & berry sauce – /13

FLOURLESS CHOCOLATE CAKE: with pistachio vanilla gelato & chocolate sauce – /13

LEMON RICOTTA CHEESECAKE: with mixed berries compote – /13

PEAR TART, TARTIN: with vanilla gelato & caramel sauce – /13

TIRAMISU: mascarpone cheese & espresso soaked lady fingers – /13