SPRING TO-GO MENU 2021

SALADS

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

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

APPETIZERS

VITELLO TONNATO: seared veal loin served over home-made Tuna sauce & caper berries -/22

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

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

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

PASTA

(House-made & Imported Artisanal pasta)

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

SPAGHETTI ALLA PESCATORA: cherry tomatoes, with clams, mussels, calamari,& shrimp in white wine and a pinch of crushed red pepper for a hint of spice -/26

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

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

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

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

AGNELLO ARROSTO: Colorado Lamb Chops , grilled and served with Salsa Verde and Tuscan Fries –/34

CHICKEN, BEEF & VEAL

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

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

BISTECCA ALLA FIORENTINA: the Original Fiorentina 32 oz grilled aged rib eye with sauteed spinach & Tuscan fries -/MP

VEAL PAILLARD: grilled with arugula and pecorino cheese – /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