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WELCOME
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| Moro Catering Company prides itself
on giving an experience unlike any other—a true restaurant-quality
event, without the restaurant. Moro prides itself on
bringing all of the luxurious benefits of Moro Restaurant
right to your door. It’s what we call “restaurant
style catering” and it’s available only through
Moro Catering.
You will find that the same features that you know and love
at Moro Restaurant are present in Moro’s catering.
Chef/owner Michael DiBianca searches out the freshest ingredients
of only the highest quality. Many rare ingredients arrive
Fed-Ex daily from around the country. Truffles from
Oregon, Turbot from Chile and sushi grade fish from Hawaii
are made available to your guests right here, when you need
it. Moro chefs prepare all of the food for your event
from scratch, just as they do in the restaurant. The
only frozen food prepared in our kitchens is our house-made
ice creams.
Moro Catering is available for events of every variety.
From weddings to office parties to beach parties, Moro tailors
each event to fit your very specific needs. And that
is exactly why Moro works with you to custom-design the menu
for your event—because each event demands the individuality
that you demand. |
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WHAT THE CRITICS ARE SAYING ABOUT US
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3 Bells, Craig LaBan, Philadelphia Inquirer
4 Stars, Eric Ruth, Wilmington News Journal
4 Stars, Pam George, Delaware Today Magazine
Wine Spectators Award of Excellence
2002, 2003, 2004, 2005
Best Overall Restaurant 2004, Delaware Today Magazine
Best New Restaurant 2003, Delaware Today Magazine
Best Overall Restaurant 2003, Delaware Today Magazine
Best Fine Dining Restaurant 2004, Out and About Magazine
Most Romantic Restaurant 2004, Out and About Magazine
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PLANNING YOUR EVENT |
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Moro Catering will work closely with you to organize and coordinate
your event. All events are unique and different—there
is no such thing as an “ordinary” event. Because
all menus are custom styled to fit your needs, the enclosed
lists are samples only. Every menu features seasonal dishes,
so what is available in the spring would not necessarily be
the best choice for a winter event. We are here to assist
you in any way we can throughout the planning process and
we look forward to working with you to help you plan a spectacular
event.
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Moro Catering can provide the liquor
and wine for events held in the State of Delaware. If your
event is being catered outside the state, Moro will gladly
serve the beverages with the alcohol and wine provided by
the host.
Cocktails and wine are charged on a consumption basis. A
bar set-up includes all mixers and garnishes but does not
include alcohol. The fee for a bar set-up is 5 dollars per
person. Moro can also provide you with soda, bottled water,
and flavored ice teas and fruit juices. Ice can also be provided
Enclosed you will find a copy of a Wine and Liquor list.
This list is merely representative of our selections. And,
of course, if it is not on the list, we will do our absolute
best to get it for you.
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Moro Restaurant can provide you
with glassware, plates, linens, silverware, chairs, tables,
tents and any other party needs. |
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| Moro Restaurant can also provide
bartenders, servers and chefs to all parties.
Servers 20.00 dollars per hour (one server for every 15
quests)
Bartender 90.00 dollars per party (one bartender per 100 guests)
Chef 150.00 dollars per party
Executive Chef 300.00 per party (required for parties over
80 guests)
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| To confirm your date, a signed contract
and non-refundable deposit are required. Should a confirmed
event be cancelled? All prepayments are non-refundable. |
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Deposit and Payment Schedule:
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| Initial deposit of 10% of estimated
food and beverage charges due with signed contract.
A deposit of 25% of estimated food and beverage charges is
six (6) months before event.
A deposit of 35% is required for all events booked within
six (6) months of the event.
The balance of the estimated total is due one (1) month before
the event.
One week prior to the event, a credit card number is required
for all outstanding charges
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Guarantees
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| The final attendance for all functions
must be given five (5) days in advance. Once received by the
catering office, the guarantee may not be reduced
The final contract will state an agreed minimum attendance.
Should the final guaranteed attendance fall below 15% of the
agreed minimum attendance, there will be a surcharge of 50%
of the estimated cost per person.
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Gratuity and Tax
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A 20% gratuity will be added to
the food and beverage total of all parties. There is no tax
for events catered in the State of Delaware. Commonly requested
locations have tax rates as follows: New Jersey 6%; Pennsylvania
7%; Maryland 6%. |
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PASSED APPETIZERS
All selections are 3 dollars per person unless
otherwise specified
**Indicates a 3 dollar supplement per person
All passed appetizers orders must be placed within 72 hours
before the event
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VEGETABLE
Cheese
Goat cheese and candied walnut stuffed endive leaves
Goat cheese, tomato and grilled red onion bruschetta
Caramelized Onion and Blue Cheese Tart
Phyllo Purses filled w/ goat cheese and lemon zest
Warm Brie Crostini w/ walnut and sun-dried cherry chutney
Crispy Maytag Blue w/ lavender honey and micro greens
Mushrooms
Portobello Mushroom Crostini w/ balsamic onion jam
Morel mushrooms and asparagus bruschetta**
Wild Mushroom Risotto Cake w/ sage-apple chutney
Wild Mushroom Cappuccino dusted w/ cinnamon
Grilled Portobello w/ black olive tapenade, fried basil
and aged balsamic on a potato chip
Other Vegetables
Roasted pepper and olive bruschetta
Individual Baby Vegetable Crudités w/ buttermilk
ranch dip
Grilled eggplant stuffed w/ goat cheese and fresh herbs
White bean and wilted Swiss chard bruschetta
Carrot Crème Brulee w/ Blood orange and sesame
seeds
Kalamata Bruschetta w/ shaved ricotta salata and mint
oil
Chickpeas on a spoon w/ roasted pepper, feta and garlic
Roasted Corn and Pepper Salad w/ balsamic micro greens
Crispy Artichokes w/ spicy lemon aioli
Red Bliss Potato Chips w/ vanilla-hazelnut foam
Roasted Beet Bruschetta w/ chives, balsamic and shaved
5-year parmesan
Grilled Marinated Olive Brochette w/ Serrano ham and
balsamic
Tomato
Gazpacho w/ grilled lobster and lime oil
Roasted Tomato Bruschetta w/ garlic chips and extra
virgin olive oil
Vine-Ripened Tomato and Mozzarella Bruschetta w/ basil
oil
Heirloom Tomato w/ baked goat cheese and herb salad
FRUIT
Watermelon Cube
w/ aged balsamic and micro greens
Chilled Watermelon Martini w/ minted marscapone crème
fraiche
Chilled Cantaloupe Soup w/ grapefruit and fried mint
Warm Mango and Sweet Corn on a spoon w/ aged balsamic
MEAT
Duck
Oven Roasted Duck Breast and roasted pepper bruschetta
w/ mustard vinaigrette
Tea Smoked Duck Breast w/ ginger-plum sauce
Pan Seared Duck Breast on a scallion pancake w/ hoisin
sauce
Shaved Duck and Artichoke on a wonton w/ truffle oil
Smoked Duck Carpaccio w/ blueberry Stilton and almond
jus
Oven Roasted Duck Crostini w/ grilled pear and truffle
honey
Duck Proscuitto w/ red onion jam, fried basil on a crostini
Quail
Balsamic-Thyme Grilled Quail**
Beef
Grilled Beef Tenderloin Bruschetta w/ herbed butter
and shaved fennel**
Seared Filet Mignon on a polenta chip w/ horseradish
crème fraiche**
Braised Oxtail Tartlets w/ Maytag Blue cheese and mango
vinaigrette
Spicy Beef Tartar w/ “sunny side up” quail
egg
Pepper Grilled Beef Skewers w/ horseradish dip**
Shaved Sugar Cured Beef Carpaccio w/ fennel herb salad
and orange oil**
Chile Seared Beef Tartar w/ truffle-brie grilled cheese,
capers and micro greens
Peppered Beef Tartar w/ brandy aioli, capers and toasted
garlic gremolata
Grilled Hanger Steak w/ pickled onion salad on a wonton
chip
Lamb
Grilled Lamb w/ roasted tomato and truffle vinaigrette**
Olive Marinated Lamb Loin w/ red beet relish
Roasted Lamb and Zucchini w/ wild mushrooms and goat
cheese**
Grilled Lamb Saltimbocca w/ sage demi glace and shaved
Umbriaco**
Grilled Lamb Loin w/ minted onion chutney and dried
cherries
Proscuitto
Proscuitto Wrapped Chanterelle Mushrooms w/ truffle
dressed baby greens
Roasted White Peaches w/ crispy Proscuitto and basil
oil
Grilled Black Mission Fig w/ Marscapone and Parma proscuitto
Shaved Parma Proscuitto w/ roasted peppers, fried basil
and aged balsamic
Proscuitto wrapped black mission figs stuffed w/ Stilton**
Shaved Proscuitto w/ citrus cured feta, apple marmalade
on a crostini
Venison
Wheat Beer Marinated Venison Satay w/ spicy plum dipping
sauce**
Mini Venison Burgers w/ roasted tomato and foie gras
aioli
Foie Gras
Mini Foie Gras Club Sandwich w/ pesto aioli**
Foie Gras Crostini w/ mango and grilled onions**
Black Mission Figs stuffed w/ Foie Gras Mousse**
Mini Tea Sandwich
Proscuitto, Soppressata, Coppa Ham, French Brie and
balsamic dressed micro arugula
Pepper Seared Filet Mignon w/ horseradish aioli, crispy
onions and baby greens
Grilled Cuban Spiced Pork Tenderloin w/ onion-chive
aioli and slaw
Shaved Serrano Ham w/ citrus cured feta and black olive
tapenade
Lemon Thyme BBQ Chicken w/ lime aioli, micro greens
and shaved fennel
“PLT” Pancetta, vine ripe tomato, arugula
and basil mayo
Duck Confit w/ gorgonzola, grilled endive, mint and
honey drizzle
Chicken
Jerk Chicken on a plantain chip w/ tomato chutney
Herb Crepes w/ roasted chicken and lemon ricotta
Tamarind Glazed Chicken Spring Roll
Apricot-Jalapeno Glazed Chicken Satay
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FISH
Salmon
House cured gravlax, cucumber crostini and honey mustard
vinaigrette
Zucchini Pancakes w/ smoked salmon, wasabi crème
fraiche and pea shoots
Salmon tartar w/ fresh herbs and citrus on a wonton
chip
Salmon Rillettes on a buckwheat pancake w/ parsley oil
Miso Sake Cured Salmon on a sesame chip
Salmon and Tuna Tartar on cucumber disc w/ Wasabi tabiko
Smoked Salmon on Rosti Potato w/ mustard vinaigrette
Crab
Crab and Avocado Insulate on a cucumber chip w/ citrus
oil**
Mini Crab Cake w/ pickled onions on a wonton chip**
Marinated Crab w/ pickled pea shoots in an endive leaf**
Crab meat, sweet corn and cumin stuffed in an endive
leaf**
Carrot blini w/ crabmeat and caviar**
Lump Crab Margarita w/ cilantro and avocado**
Chilled Blue Crab and crème fraiche stuffed in
an endive leaf**
Crab Filled Avocado Dumplings w/ chive crème
fraiche**
Soft Shell Crab spring roll**
Crispy Soft Shell Crab Roll w/ fennel, tomato and grapefruit**
Tuna
Five spice Ahi tuna on crispy wonton w/ citrus and cucumber
Ahi Tuna Spring Roll w/ spicy tuna tartar and wasabi
crème fraiche
Ahi Tuna w/ mandarin oranges and chile water on a spoon
Spicy Seared Tuna w/ curried crab salad and carrot vinaigrette**
Tuna Tartar w/ spicy coconut vinaigrette on a wonton
chip
Seared Spicy Tuna on a scallion blini w/ sweet onion
sour cream
Lobster
Lobster Club Sandwich w/ micro greens and vanilla aioli**
Butter Braised Lobster and Local Apple Tartlet w/ snipped
chives
Chilled Lobster Spring Roll w/ cucumber and mint**
Crispy Lobster Spring Roll w/ sesame ginger dipping
sauce**
Skewer of Lobster w/ basil and wild mushrooms**
Butter and Black Truffle Braised Lobster**
Shrimp
Grilled skewered tiger shrimp w/ lemon and dill**
Slow Roasted Baby Roma Tomato w/ basil scented rock
shrimp and sniped chives
Pan Seared Rock Shrimp w/ spicy peanuts and basil emulsion
Grilled Prawns w/ roasted squash and pumpkin seed vinaigrette**
Crispy Rock Shrimp w/ coconut-lemongrass shooter
Shrimp Kabob w/ mango-vanilla vinaigrette
Rock Shrimp Tempura w/ lemon crème fraiche, spicy
onions and basil on a spoon
Almond Crusted Shrimp Sate w/ avocado and cilantro**
Other Fish
Curried Mahi Mahi w/ beet-fennel salad and blood orange
vinaigrette
Escargot
Tomato Braised Escargot w/ garlic and fried basil**
Escargot w/ garlic, parsley and butter in a spoon**
Garlic Scented Escargot w/ chanterelle mushroom chips
and truffle oil**
Clams
Cold Roasted Clams w/ cucumber, lemon and cilantro
Lemongrass Littleneck Clam Shooter w/ sake cured plums
Oysters (Priced at $2.50 each)
Champagne-Poached Oysters w/ American Sturgeon caviar
Champagne Baked Oysters w/ braised leeks and truffle
cream
Crispy Oysters w/ sweet and sour cucumbers and citrus
roulade
Crispy Oysters w/ spinach pesto, baby arugula and proscuitto
Insulate
Crispy Fried Oysters w/ lavender, fresh mint and citrus
Crispy Oysters w/ avocado mousse and chive honey
Raw Oysters w/ red onion, tomato and lime salsa
Raw Oysters Escabeche w/ melon and lemon confit
Caviar
American Sturgeon Caviar Tart w/ basil crème
fraiche and orange oil**
Kentucky Spoonfish Caviar on sweet corn blini w/ snipped
chives**
Sweet Potato Chip w/ American Sturgeon Caviar and chive
crème fraiche**
Scallop
Seared Scallop w/ melted leek tart and sweet corn chutney
Seared Scallops w/ fennel pollen and lemon zest confit
Proscuitto Wrapped Scallop w/ pesto and roasted tomato
Pan Seared Scallops w/ truffle tapioca, wilted escarole
and basil vinaigrette
Seared Scallops w/ Proscuitto, sage, local melon and
port reduction
Grilled Scallop w/ grapefruit and fresh basil
Porcini Seared Scallops w/ melted leeks, pecans, blueberries
and shaved aged goat cheese
Trout
Smoked Trout w/ shaved apples and black truffle vinaigrette
Trout Escabeche on a wonton chip w/ micro greens
FLATBREADS
Wood Fired flatbread w/ Proscuitto, Gorgonzola, balsamic
figs and candied walnuts
Wood Fired flatbread w/ smoked salmon, baby spinach,
local peaches and hazelnuts
Wood Fired flatbread w/ fig jam, proscuitto, gorgonzola
and fresh herbs
Wood Fired flatbread w/ Parma Proscuitto, black figs,
Umbriaco and port vinaigrette
Wood Fired flatbread w/ roasted tomatoes, mozzarella,
caramelized garlic and basil
Wood Fired flatbread w/ sweet onions, pancetta, Gorgonzola,
walnuts and rosemary
Wood Fired flatbread w/ Tequila cured salmon, crème
fraiche and fresh dill
TARTS
Tuna Wasabi Tart w/ pea shoots, roasted peppers and
pickled ginger
Duck Confit and Camelized Fennel Tart w/ baby herb salad,
lemon-dill vinaigrette
Smoked Salmon Tart w/ pea shoots, dill crème
Fraiche and American sturgeon caviar
Duck Confit and Goat Cheese Tart w/ almond roasted figs
and aged balsamic
Butter Braised Lobster Tart w/ shaved fennel and white
truffle salad**
WONTON CHIPS
Ahi Tuna Tartar w/ scallion, capers
and ginger soy vinaigrette
Pepper Seared Tuna w/ wasabi crème fraiche and
pickled onions
Anise Seared Salmon w/ fennel aioli and snipped chives
Maple Glazed Salmon w/ pineapple-hazelnut salsa
Smoked Salmon w/ fresh dill, capers and citrus zest
Lump Crab w/ spicy peanuts, basil and whole grain mustard
crème fraiche**
Lump Crap w/ lemon, capers and fresh herbs**
Chile Grilled Lobster w/ apricots, basil and lime vinaigrette**
Beef Tartar w/ toasted garlic, walnut oil and fresh
chervil
Cinnamon Seared Beef Tartar w/ basil, orange oil and
sun-dried cherries
Roasted Peppers, House Made Mozzarella and basil-pine
nut vinaigrette
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STATIONARY APPETIZERS
OFF-PREMISE PARTIES
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ANTIPASTO TABLE...10-PER PERSON
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Proscuitto, soprasata, Serrano ham,
roasted peppers, olives, citrus marinated artichokes, caper
berries, marinated mushrooms, marinated vegetables, and eggplant
stuffed with herbed goat cheese, house made mozzarella with
sun-dried tomato pesto, wood roasted tomatoes and assorted breads.
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CHEESE DISPLAY...11-PER PERSON
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| A selection of 10
cheeses from around the world with crackers, assorted breads
and seasonal fruits. |
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The raw bar is created based on you
specifications regarding the type of seafood you would like
to serve your guests.
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Grilled prawns with spicy mango
dipping sauce
Oysters on the half shell (oysters from all over the
United States are available)
Clams on the half shell
Florida stone crab claws with honey mustard dipping
sauce (October to May)
Side of smoked salmon with traditional garnitures
Caviars with traditional garnitures
Clams on the half shell with shallot parsley mignonette
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Tuna w/ grapefruit and basil 7-
Scallops w/ Meyer lemon and chives 6-
Scallop w/ grilled tomatillo and white truffle 6-
Oysters w/ cucumber lime relish 4-
Sashimi of Fluke w/ radish salad and chives 5
Ahi Tuna w/ coconut, jalapeno and plantain chips 7-
Cured Yellowtail Snapper w/ lemon and coriander 5-
Rock Shrimp w/ plantain chips and fried mint 5-
Hamachi w/ pepper-pea shoot insulate MP- |
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CRUDITÉS DISPLAY...6-PER PERSON
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| A selection of asparagus, haricot
verts, Belgian endive baby carrots, radishes, celery and other
seasonal vegetables. Served with buttermilk-roasted garlic dip
and sun-dried tomato and creamy onion dip. |
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| CAVIAR STATION...MP- |
| A selection of caviar
served w/ all the traditional accompaniments. Buckwheat blinis,
capers, red onion, egg, toast points, chives and crème
fraiche. |
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A selection of East and West coast
oysters on the half shell with classic accompaniment or as listed
below.
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Raw w/ red onion, tomato and
lime salsa
Raw oysters escabeche w/ melon and lemon confit
Champagne baked oysters w/ braised leeks and truffle
cream
Grilled sake splashed oysters w/ wasabi butter, cucumber
and tabiko
Crispy oysters w/ tomato-avocado salad and lemon basil
vinaigrette
Raw oysters w/ ginger-thyme vinaigrette
Bloody Mary Jello Shot
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| A STUDY OF
CHEESE |
Enjoy an entire station dedicated
to tasting your favorite cheeses served in a tasting size portion.
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Baked Teleme w/ balsamic mission
figs and grilled bread 8-
Zucchini Wrapped Goat Cheese w/ red wine shallots, hazelnut
and shitake vinaigrette 7-
Warm Goat Cheese tart w/ fennel-red onion Insulate and
provance honey 7-
Crispy Brie w/ roasted beets, fresh basil and lavender
honey 8-
Shaved Umbriaco w/ Italian meats, roasted peppers and
marinated olives 8-
Pineapple Carpaccio w/ baby spinach, goat cheese, fennel
and saffron vinaigrette 7-
Goat Cheese w/ dried figs, walnuts, radicchio and red
grape Ver Jus 7-
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| A TASTE OF MUSHROOMS |
Being so close to the heart of mushrooms
country Moro had to take advantage of local farmers and provide
a mushroom station. A few different preparations to taste the
variety the Kennet Square offers.
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Morel mushroom
and goat cheese toasts with micro green salad
8-
Herbed portabella mushroom stack with goat cheese
and vanilla balsamic glaze 6-
Mushroom bouillabaisse with saffron cucumber broth
and roasted fennel 6-
Roasted potato and forest mushroom lasagna with
tomato-chive cream 7-
Caramelized forest mushrooms with fine herbs and
roasted garlic toast 8-
Warm chanterelle salad w/ onions, summer berries
and goat cheese toast 8-
Forest mushroom salad w/ pine nuts, parmesan and
grilled bread 8-
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| EDIBLE MARTINIS |
| The
edible martini bar is a selection of food served in a martini
glass; this can be stationary or passed during the party.
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Lobster Martini w/ avocado
and cucumber salsa 12-
Roasted Lobster w/ vanilla bean and citrus vinaigrette
12-
Grilled Scallop and Rock Shrimp insalata w/ citrus
vinaigrette 8-
Seared Scallop w/ truffle whipped potatoes and
American sturgeon caviar 9-
Tomato Braised Squid w/ fresh basil and crispy
potato 6-
Rock Shrimp w/ crispy proscuitto and grilled corn
salsa 8-
Ahi Tuna w/ wasabi tabiko vinaigrette 7-
Ahi Tuna w/ mango and pickled red onions 6-
Braised Beef Short Rib w/ basil whipped potato
and garlic chips 6-
Warm Duck Confit w/ pearl onion escabeche and
snipped chives 5-
Lump Crab Salad w/ lime aioli, tarragon, and plantain
chips 9-
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SOUP BAR…5-PER SOUP |
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Soup bar is a selection of chilled or warm soups served in
an espresso cup. This can be stationary or passed.
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Chilled Asparagus Soup
w/ crème fraiche
Chilled Sweet Pea Soup w/ lobster 4-dollar supplement
Chilled Cucumber Soup w/ lemon oil
Gazpacho w/ lime oil
Roasted Corn Soup w/ white corn ice
Roasted Tomato Soup w/ basil oil
Cream of Blue Crab w/ sweet corn and chives
3-dollar supplement
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| SOUPS |
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Chilled Peach Soup w/ Riesling
and fresh mint 7-
Chilled Melon Soup w/ fresh mint and blueberry essence
6
Gazpacho w/ lump crab and pesto croutons 9
Oven Roasted Acorn Squash Soup, caramelized apple compote
6
Oven Roasted Tomato and roasted garlic soup, basil oil
6
Oven Roasted Fennel Soup, shaved parmesan and white
truffle oil 7
Yukon Gold Potato and roasted garlic soup, fried sage
7
Totally Garlic Soup w/ polenta croutons, shaved parmesan
and chives 7-
Oven Roasted Butternut Squash and Yukon Potato Soup,
fried basil, crème fraiche 7-
Oven Roasted Fennel Soup w/ roasted garlic and fresh
mozzarella crostini 7- |
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| SALADS |
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Baby Greens and Asparagus Salad w/ bacon
and olive-goat cheese vinaigrette 10-
Warm Endive and Blood Orange salad w/ Roquefort cheese
and walnuts 10
Shaved Fennel and Blood Orange salad w/ capers, parsley
and aged sherry vinegar 10-
Grilled Hearts of Palm, shaved fennel and mizuna salad
w/ citrus vinaigrette 11-
Endive-Watercress Salad w/ almond roasted figs, Gorgonzola
and sherry vinaigrette 10-
Avocado and Cucumber Insalata w/ mint, cilantro and
lavender honey 10-
Baby Spinach Salad w/ caramelized pears, Stilton, walnuts
and port vinaigrette 10-
Arugula, shaved fennel & apple salad w/ sherry-walnut
vinaigrette, shaved parmesan 9-
Arugula salad w/ figs, roasted onions, candied walnuts
and orange-garlic vinaigrette 9- |
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| PASTA |
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Prices are based upon appetizers and will change for pasta
station
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Smoked Mushrooms and Tasso Ham over Angel
Hair w/ basil and garlic 12-
Fettuccine w/ asparagus, peas, fresh herbs and shaved
Pecorino 12-
Fettuccine w/ sweet corn and Gorgonzola cheese 11-
Whole-Wheat Spaghetti w/ Gorgonzola, black olives and
tomato 11-
Mint Tagliatelle w/ braised lamb shank, tomato and picoline
olives 14-
Spaghetti w/ littleneck clams, tarragon and caviar 17-
Leek Ravioli w/ spring peas, parsley, walnut oil and shaved
Pecorino 12-
Tagliolini w/ broccoli rabe, chanterelles, clams, garlic
and fresh basil 15-
Crispy gnocchi w/ peas, fava beans, goat cheese and herb
vinaigrette 12-
Ricotta Gnocchi w/ spicy sausage gravy, parsley and pine
nuts 14-
Pumpkin Gnocchi w/ dried cranberries; sage, toasted pine
nuts and balsamic 13-
Ricotta Gnocchi w/ asparagus, toasted garlic and white
truffles 12- |
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| HOT APPETIZERS SUMMER |
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Cashew Dusted Soft Shell Crab w/ sweet
pepper relish and warm mango salsa MP-
Seared Diver Scallops w/ chanterelles and fava bean
puree 15-
Lobster BLT w/ vine ripened tomatoes, apple smoked bacon
and basil mayo MP-
Roasted Soft Shell Crab w/ truffled black lentils and
Meyer lemon vinaigrette MP-
Pan Seared Foie Gras w/ morel mushrooms, ramps and curried
carrot broth 16-
Pan Seared Crab Cake w/ black bean-corn relish and ancho
chile buerre blanc 14-
Macadamia Nut Crusted Soft Shell Crab w/ mint pesto
and pineapple butter MP-
Pan Seared Foie Gras, toasted brioche and minted local
strawberries 16-
Proscuitto Wrapped Figs stuffed w/ Maytag blue cheese,
baby arugula and balsamic 13- |
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| HOT APPETIZERS WINTER |
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Grilled Venetian Polenta, Teleme cheese,
wild mushrooms and aged balsamic 12-
Bruschetta of Proscuitto and mozzarella w/ onion marmalade
and baby arugula 11-
Warm Goat Cheese Galette w/ baby herb salad and lavender
vinaigrette 13-
Duck Proscuitto w/ melon chutney and seared foie gras,
port wine syrup 17-
Crispy Leg of Duck Confit w/ mint risotto and red beet
demi glace 13-
Roasted Tomato Braised Escargot w/ mushroom confit and
artichoke chips 16-
Sumac Crusted Diver Scallops w/ butternut squash puree
and wasabi tabiko 15-
Pam Roasted Quail w/ shitake mushrooms and caramelized
garlic 15-
Calamari w/ ginger herb butter and crispy fennel 13-
Seared Scallops w/ roasted foie gras, caramelized endive
and 100-year balsamic 18-
Seared Scallops w/ sake marinated pineapple, avocado
and vanilla oil 15- |
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| COLD APPETIZERS
SUMMER |
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Carpaccio of Serrano Ham w/ grilled figs,
Stilton and fried basil 12-
Maryland Lump Crab Margarita w/ avocado and mango 17- |
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| COLD APPETIZERS
WINTER |
| |
Fresh Mozzarella w/ cabernet onions,
and rosemary roasted porcini mushrooms 12-
Fresh Mozzarella w/ kalamata olives, orange zest and
fried sage 10-
Sugar Cured Beef Carpaccio w/ baby herb salad, mint
pesto and garlic chips 15-
Smoked Salmon Carpaccio, minted Crème Fraiche,
crispy sweet potatoes & caviar 15-
Salmon Tartar w/ avocado, American sturgeon caviar and
lemon oil 14-
Chilled Lobster and avocado salad w/ fresh tarragon-grapefruit
emulsion MP-
Lump Crab Napoleon w/ tomato confit and herb oils 17-
Tuna Tartar w/ spicy avocado mouse, blood oranges and
nicoise olives 15-
Big Eye Tuna Carpaccio w/ tarragon, fresh herb oils
and shaved fennel salad 15-
Ahi Tuna Carpaccio w/ crispy sweet potatoes and tequila
marinated avocadoes 15- |
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| ENTREES-MEAT &
POULTRY |
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Grilled Filet Mignon w/ herb roasted potatoes
and wild mushroom-arugula insulate 30-
Shiitake Mushroom Crusted Filet w/ parsnip puree and
rosemary braised carrots 30-
Grilled Filet Mignon w/ crispy tomato polenta and stilton-oxtail
jus 32-
Date Crusted Beef Tenderloin w/ salsify quinoa and ginger
infused demi glace 30-
Mustard Glazed Breast of Chicken w/ oregano whipped
potatoes and natural jus 24-
Herb Crusted Chicken Breast w/ goat cheese whipped potatoes
and roasted apples 25-
Slow Roasted Duck Breast w/ basil risotto and lemon
grilled black figs 25-
Peppercorn Crusted Duck Breast w/ potato tart and wild
mushroom-honey jus 25
Roasted Duck Breast w/ leek grits, broccoli rabe and
syrah reduction 25-
Grilled Lamb Loin w/ porcini mushroom bread pudding
and Bing cherry demi 30-
Grilled and Braised Lamb Shank, carrot whipped potatoes,
dried fig-balsamic jus 27-
Roasted Lamb Loin w/ sweet corn risotto cake, spinach
and Stilton demi glace 30-
Grilled Veal Chop w/ almond risotto cake and forest
mushroom jus 40-
Grilled Veal Mignon w/ truffled salsify, baby spinach
and Gorgonzola fonduta 40-
Roasted Baby Veal Rack w/ herbed potato forma, honey-thyme
glazed vegetable 35-
Roasted Venison Chop w/ eggplant-goat cheese cannelloni
and celery root demi 32- |
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| ENTREES-SEAFOOD |
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Pan Seared Grouper w/ herb risotto and
lemon-lump crab vinaigrette 29-
Pan Seared Ahi Tuna, lavender-mascarpone risotto, artichoke
and mint insulate 27-
Seared Ahi Tuna and Lump Crab “sandwich”
w/ fennel, asparagus and citrus 27-
Pan Seared Opah, avocado-scallion risotto, American
sturgeon caviar buerre blanc 27-
Coriander Crusted Ahi tuna, sweet potato-eggplant terrine
and citrus vinaigrette 27-
Roasted Cod w/ wild mushrooms, green beans and lemon-parsley
buerre noisette 26-
Sweet Onion Crusted Yellowtail Snapper w/ baby vegetables
and vanilla buerre blanc 26-
Roasted Red Snapper w/ shaved fennel-mache salad and
citrus-coconut vinaigrette 27-
Pan Seared Halibut w/ grilled asparagus risotto and
a roasted tomato vinaigrette 27-
Pan Seared Black Bass w/ olive risotto cake, sweet 100
vinaigrette and rock shrimp 29-
Pan Seared Black Bass w/ porcini mushrooms, roasted
figs and herb vinaigrette 27-
Wild Salmon, escarole, cucumber, olive and tomato insulate,
tomato-butter sauce 26-
Grilled Salmon over English peas, roasted tomatoes and
olive butter 26-
Grilled Soft Shell Crabs w/ spinach-lemon spetzel and
truffle-capper vinaigrette MP-
Crispy soft shell crabs w/ rock shrimp risotto and heirloom
tomato vinaigrette MP-
Pan Seared Salmon over lump crab, artichoke and fava
bean forma, arugula nage 29-
Herb butter roasted lobster w/ crispy gnocchi, baby
totsoi and truffle vinaigrette MP-
White Truffle-Butter Braised Lobster w/ sweet leek polenta
and roasted asparagus MP- |
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DESSERT-PLATED DESSERTS |
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Golden Pineapple and vanilla soup w/ rum
ice cream 7-
Figs in vanilla scented caramel w/ pistachio ice cream
7-
Fried Pear and cinnamon dumplings w/ honey ice cream
8-
Coconut-Pineapple soup w/ saffron grilled pineapple
and lime sorbet 7-
Tiramisu w/ white chocolate dipped ladyfingers 7-
Pear and Almond Tart w/ caramel gelato 7-
Vanilla Crème Brulee w/ sugar cookies and berry
insulate 8-
Coconut Panna Cotta w/ honey dressed berries and fried
mint 6-
Study of Crème Brulee 9-
Study of Chocolate 11-
Bananas Foster w/ house-made vanilla gelato 7-
Apple-Blueberry Cobbler w/ white chocolate-cinnamon
gelato 7-
Fallen Chocolate Soufflé w/ double chocolate
gelato and crème Chantilly 8-
Milk Chocolate Pistachio Tart w/ shaved white chocolate,
Grand Marnier reduction 9-
Peach Tarte Tartin w/ brandied strawberries and vanilla
gelato 8-
Summer Berry Tart 8-
Roasted Figs w/ toasted almonds, honey and lavender
gelato 8- |
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DESSERT-PETIT FOURS |
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Chocolate Truffles 2-
White Chocolate Truffles 2-
Hazelnut Brownies 2-
Chocolate Dipped Strawberries 2-
Chocolate Dipped Biscotti 2-
Hazelnut-Cherry Biscotti 1.5-
Pistachio-Anise Biscotti 1.5-
Espresso-Orange Panna Cotta in a demi tasse cup 4-
Lemon Tart w/ candied citrus zest 2- |
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DESSERT-INFORMAL |
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Walnut Brownies 2-
Double Chocolate Brownies 2-
Chocolate Chip Cookies 1.5-
Oatmeal Cookies 1.5-
Peanut Butter Cookies 1.5-
German Chocolate Cake 6-
Mascarpone Cheesecake 7-
Classic Cheesecake 7- w/ summer berries 9-
Chocolate Mousse w/ shaved white chocolate 5- |
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DESSERT TABLES ARE ALSO AVAILABLE. |
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LUNCH
MENU
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SANDWICHES
(Served On Grilled Bread and w/ Moro slaw)
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Seared Ahi Tuna w/ basil pesto, roasted
tomatoes and baby arugula 8-
Seared Ahi Tuna w/ wasabi aioli, pickled ginger, pea shoots
and toasted garlic 8-
Crispy Red Snapper w/ pepper-basil relish, avocado mayo
and micro greens 7-
House Made Mozzarella w/ tomato-olive jam, wilted greens
and crispy pancetta 7-
Poached Salmon w/ grilled asparagus and lemon-dill aioli
7-
Roasted Chicken w/ shaved fennel, grilled red onions and
honey mustard vinaigrette 7-
Seared Scaloppini of Salmon w/ wilted spinach and tarragon
mayo 7-
Goat cheese w/ roasted peppers, grilled asparagus and
lemon scented basil 7-
Grilled Chicken w/ pesto, pancetta, roasted peppers and
aged parmesan cheese 7-
Lump Crab Cake w/ arugula, pickled onions, tomato and
old bay aioli 8-
Chicken Saltimbocca w/ baby spinach and tomato-caper salsa
7-
Cuban Pork Sandwich w/ fontina cheese and Moro slaw 8-
Grilled Cheese w/ roasted mushrooms, watercress and white
truffle oil 7
Grilled Eggplant w/ herb goat cheese, roasted peppers
and caramelized onions 7-
Roasted Turkey Breast w/ avocado, smoked bacon, jack cheese
and herb mayo 7-
Squashed Meatball w/ roasted tomato, mozzarella, and fried
basil 7-
Grilled Portobello Mushroom w/ goat cheese, baby greens
and roasted tomato 6-
Blackened Grouper w/ bib lettuce, tomato, shaved red onion
and Creole mayo 7- |
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| SALADS |
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Seared Tuna Nicoise Salad w/ olives,
green beans, tomato, capers and chopped egg 11-
Chopped Chicken and Vegetable Salad w/ blue cheese,
bacon and lemon vinaigrette 11-
Red and Yellow Beet Salad w/ goat cheese, baby arugula
and shallot vinaigrette 9-
Butter Lettuce w/ spicy candied walnuts, Maytag blue
cheese and gala apples 8-
Vine Ripened Tomato and House Made Mozzarella w/ picked
onions and olives 8-
Moro Caesar Salad w/ Chicken, Salmon or Seared Tuna
9-
Moro Caesar Salad w/ herb crotons and shaved parmesan
6-
Grilled Asparagus w/ baby spinach, golden raisins, pine
nuts and sherry vinegar 8- |
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| PASTA |
| |
Bucatini w/ roasted tomatoes, toasted
garlic, fresh basil and bread crumbs 8-
Cavatelli w/ rock shrimp, broccoli, chile flakes and
lemon-white wine 9-
Garganelli w/ basil pesto, pine nuts and shaved parmesan
cheese 8-
Tagliatelle w/ roasted mushrooms, wilted spinach and
saffron cream 8- |
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| SIDES |
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Brown Bag Fries dusted w/ old bay
and side of lemon aioli 5-
Truffle Fries w/ fresh thyme and parmesan cheese 7-
Moro Cole Slaw4-
Cucumber salad 4-
Roasted Peppers w/ olives and balsamic 5- |
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COCKTAIL TIME
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MORO MARTINI BAR
Have all of the Moro signature martinis made at your
event.
Vox, Chopin, Belvedere, Grey Goose, Ketel One, Absolute,
Level, Bombay,
Bombay Sapphire, Boodles, Tanqueray 10 and Hendricks
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CHAMPAGNE BAR
Your favorite Champagnes served elegantly simple or
as a Bellini, Kir Royal or Champagne Cocktail
All garnishes and mixers included w/ the purchase of champagne
though Moro Catering
SPECIALTY COCKTAILS
The Green Goddess
Absolut Vodka, Hypnotic and Orange Juice garnished w/ an
orange wedge
Caramel Apple Martini
Level Vodka, Apple Pucker, caramel drizzle and apple wedge
007
Absolut Mandarin Vodka, Orange Juice and a splash of 7-up
garnished w/ an orange wedge
267 Mango Rum Mojito
267 Mango Infused Rum, Lime Juice, mint and a splash of
sodaExotic Bird
Appleton Rum, Pineapple Juice, Ginger Ale, Lime Juice and
Sugar w/ a wedge of pineapple
Melon Margarita
Patron Silver, Watermelon Liquor and limejuice w/ a sugared
rim and fresh mint
MORO SIGNATURE COCKTAILS
**Blood Orange Cosmopolitan
Pomegranate Belini
**Key Lime Martini
Mojito
**Pineapple-Passion Fruit Caipirinha
Pomegranate Margarita
Blood Orange Belini
Basil Martini
Espresso Martini
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SAMPLE
MENU
Menu’s Idea’s From Previous Events
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LATIN FESTA
PASSED APPITIZERS
Grilled skewered scallops w/ grapefruit and basil
Mini Crab Cake w/ pickled onions on a wonton chip
Jerk Chicken On A Plantain Chip w/ tomato chutney
Shaved Sugar Cured Beef Carpaccio w/ fennel herb salad and
orange oil
Gazpacho w/ grilled lobster and lime oil
Carrot Crème Brulee w/ Blood orange and sesame seeds
Ahi Tuna Tartar w/ chives and plantains on a wonton chip
SALSA BAR (served w/ house-made chips)
Table Side Guacamole
Fire Roasted Corn Salsa
Local Tomato Salsa
LATIN RAW BAR
Tuna Ceviche w/ grapefruit and basil
Oysters On the ½ Shell w/ pickled onions and pineapple
salsa
FROM THE GRILL
Ancho Chile Marinated Grilled Rib Eye Cap
Cilantro Lime Grilled Chicken Breast
Strawberry Planked Salmon
Citrus Grilled Prawns
Grilled Vegetables w/ charred pepper relish
SIDES
Purple Peruvian Whipped Potatoes
Citrus-Scallion Cous Cous
Local Heirloom Tomato Salad
White Beans w/ roasted vegetables
Grilled Asparagus w/ mango-pine nut salsa
Avocado and Cucumber Insulate w/ mint, cilantro and lavender
honey
The Bar
Some Drink Suggestions for the fiesta.
Mojito-White Rum, lime juice, simple syrup
and mint on the rocks
Margarita-Tequila, triple sec, lime juice and salt rim on
the rocks or up
Grand Margarita-Tequila, GM, lime juice, triple sec and salt
rim on the rocks or up
Blood Orange Cosmo-Vodka, triple sec, lime juice and blood
orange juice
Mexico City-Tequila, GM, limejuice, cranberry juice and simple
syrup served up
White Peach Margarita-Tequila, peach vodka, triple sec, and
limejuice and peach nectar
HOLIDAY PARTY
Passed Appetizers
Wild Mushroom Risotto Cake w/ sage-apple chutney
Smoked Duck Carpaccio w/ blueberry Stilton and almond jus
Grilled Hanger Steak w/ pickled onion salad on a wonton chip
Grilled Lamb Saltimbocca w/ sage demi glace and shaved Umbriaco
Lump Crab Margarita w/ cilantro and avocado
Ahi Tuna Spring Roll w/ spicy tuna tartar and wasabi crème
fraiche
Cheese Steak Spring Rolls w/ spicy ketchup
Raw Bar
Grilled prawns with spicy mango dipping sauce
Oysters on the half shell
Scallop Ceviche w/ Meyer lemon and chives
Stationary Buffet
Kobe Beef Mini Burger Station
Shaved Umbriaco, truffled micro greens and camelized onions
Fig Jam, Gorgonzola and pancetta
Antipasto Table
Proscuitto, soppressata, Serrano ham, roasted peppers,
olives, citrus marinated artichokes, caper berries, marinated
mushrooms, marinated vegetables, and eggplant stuffed with
herbed goat cheese, house made mozzarella with sun-dried tomato
pesto, wood roasted tomatoes and assorted breads
Smoked Salmon Carpaccio, minted Crème
Fraiche, crispy sweet potatoes & caviar
Braised Beef Short Rib w/ basil whipped potato and garlic
chips
Forest Mushroom Salad w/ pine nuts, parmesan and grilled bread
Sugar Cured Beef Carpaccio w/ baby herb salad, mint pesto
and garlic chips
Dessert
Chocolate Truffles
Chocolate Dipped Biscotti
Lemon Tart w/ candied citrus zest
Espresso-Orange Panna Cotta in a demi tasse cup
Mini Marscapone Cheese Cakes w/ blackberry essence
WEDDING SOCIAL
Passed Appetizers
Chanterelle mushroom and asparagus bruschetta
Crab meat, sweet corn and cumin stuffed in an endive leaf
Grilled Lamb Loin w/ minted onion chutney and dried cherries
Caramelized Onion and Blue Cheese Tart
Crispy Maytag Blue w/ lavender honey and micro greens
Raw Oyster Station
Tomato-radish salsa
Shallot mignonette
Strawberry-tequila salsa
As well as cocktail sauce, Tabasco, ECT
Salad
Baby Spinach Salad w/ caramelized pears, Stilton, walnuts
and port vinaigrette
Stations
Martini Bar
Lobster Martini w/ avocado and cucumber salsa
Braised Beef Short Rib w/ basil whipped potato and garlic
chips
Warm Duck Confit w/ pearl onion escabeche and snipped chives
Pasta Station
Penne Paste w/ roasted tomatoes, fresh basil and shaved parmesan
Pastina w/ rock shrimp, oregano, pea shoots and carrot juice
Carving Station/ Fish Station
Grilled Filet Mignon w/ herb roasted potatoes and wild mushroom-arugula
insulate
Grilled Kobe Pork Chop w/ carrot whipped potatoes and fig-balsamic
jus
Plank Roasted Salmon w/ sweet whipped potatoes and pineapple-macadamia
nut salsa
Sushi Station
Two Sushi Chefs preparing Pocono Mnt. Rolls, California rolls,
Salmon-Avocado Rolls and Crunchy Spicy Tuna Rolls
Desert
Assorted pettie fours, bcolaiscotti and chote dipped strawberries
Coffee, regular and decaf with whipped cream and shaved chocolate
GARDEN WEDDING
Passed Appetizers
Crispy Maytag Blue w/ lavender honey and micro greens
Roasted White Peaches w/ crispy Proscuitto and basil oil
Grilled Lamb Loin w/ minted onion chutney and dried cherries
Jerk Chicken On A Plantain Chip w/ tomato chutney
Crispy lobster spring roll w/ sesame ginger dipping sauce
Stationary Appetizers
Soup Bar
Gazpacho w/ lime oil
Chilled Melon Soup w/ fresh mint and blueberry essence
Chilled Cucumber Soup w/ lemon oil
Ceviche Bar
Oysters w/ cucumber lime relish
Ahi Tuna w/ coconut, jalapeno and plantain chips
Rock Shrimp w/ plantain chips and fried mint
Crudités Display Salad
Avocado and Cucumber Insulate w/ mint, cilantro and
lavender honey
Entrée
Seared Ahi Tuna and Lump Crab “sandwich”
w/ fennel, asparagus and citrus
Pan Seared Salmon w/ wilted escarole, artichoke and fava bean
forma, arugula nage
Roasted Lamb Loin w/ sweet corn risotto cake, spinach and
Stilton demi glace
Grilled Filet Mignon w/ gorgonzola potato gratin and wild
mushroom-arugula insulate
Cheese Course
To be served w/ dessert.
Coffee Station
A selection of coffee and teas w/ chocolate shavings, whipped
cream and biscotti
COCKTAIL PARTY
Passed Appetizers
Spicy Beef Tartar w/ brandy aioli and crispy fennel
Proscuitto Wrapped Scallop w/ pesto and roasted tomato
Smoked Salmon on a sesame chip w/ citrus salad
Grilled Lamb Loin w/ minted onion chutney and dried cherries
Wild Mushroom Risotto Cake w/ sage-apple chutney
Seared Filet Mignon on a polenta chip w/ horseradish crème
fraiche
Lump Crab Margarita w/ cilantro and avocado
Tuna Tartar w/ wasabi tabiko and spicy-orange carrot vinaigrette
Crispy Maytag Blue w/ lavender honey and micro greens
Marinated Artichokes w/ black olive tapenade and aged balsamic
Dessert
Mini Lemon Tart w/ coconut whipped cream and candied
citrus
Marscapone Cheesecake
Espresso-Orange Panna Cotta
Chocolate Candy Bar Truffles
FUNDRAISER
Passed Appetizers
Goat cheese, tomato and grilled red onion bruschetta
Caramelized Onion and Blue Cheese Tart
Grilled eggplant stuffed w/ goat cheese and fresh herbs
Kalamata Bruschetta w/ shaved ricotta salata and mint oil
Seared Filet Mignon on a polenta chip w/ horseradish crème
fraiche
Mini Crab Cake w/ pickled onions on a wonton chip
Five spice Ahi tuna on crispy wonton w/ citrus and cucumber
Smoked Salmon on Rosti Potato w/ mustard vinaigrette
Grilled Lamb Saltimbocca w/ sage demi glace and shaved Umbriaco
Stationary Appetizers
Cheese Display
A Selection of cheese w/ seasonal fruits, assorted breads
and crackers
Wood Fired Flatbread w/ Proscuitto, Gorgonzola, balsamic figs
and candied walnuts
Wood Fired Flatbread w/ tuna, wasabi crème fraiche,
micro greens and pickled onions
House-Made Mozzarella and wood roasted peppers w. fried basil
and aged balsamic
Shaved Parma Proscuitto w/ marinated artichokes and lavender
honey
HOLIDAY PARTY
Passed Appetizers
Pan Seared Duck Breast on a scallion pancake w/ hoisin
sauce
Tuna Tartar w/ spicy coconut vinaigrette on a wonton chip
Tomato Braised Rock Shrimp w/ crispy garlic and fried basil
Mini Kobe Beef Burger w/ gorgonzola fondue, micro greens and
truffle oil
Spicy Beef Tartar w/ brandy aioli and crispy fennel
Proscuitto Wrapped Scallop w/ pesto and roasted tomato
Braised Short Rib w/ Maytag Blue cheese and oregano jus
Smoked Salmon on a sesame chip w/ citrus salad
Cheese Steak Spring Roll w/ spicy ketchup
Raw Bar
Oysters On The ½ Shell w/ traditional garnitures
Lemon-Basil Grilled Prawns
Chile-Honey Roasted Prawns
A Study of Sushi
A Selection of assorted sushi from Okura in Hockessin a sushi
chef will be on premise making the sushi to order threw out
the party.
Antipasto Table
A selection of meats, cheese, roasted peppers, mozzarella
and grilled vegetables
Dessert
Mini Lemon Tart w/ coconut whipped cream and candied citrus
Double Chocolate Torte w/ GM syrup
Mini Lavender Crème Brulee
Chocolate Dipped Strawberries
Marscapone Cheesecake
Chocolate Mousse w/ shaved white chocolate
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