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
1 comment
How about pasta primavera. Would love more veggies.