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Moro Restaurant Wine Dinner Series 2012

Sparkling Wines of the World
Thursday February 9th 7PM
$58.00 Dollars Per Person

First Course
Ahi Tuna Tartar w/ wild arugula, pine nuts and grapefruit olive oil
Mionetto Proseco NV
Second Course
Jalapeno-Basil-Citrus Roasted Shrimp w/ cheddar grits and crispy Serrano ham
Domaine Carneros Brut NV
Third Course
Pan Seared Scallop w/ creamy polenta and caramelized cauliflower-blood orange vinaigrette
Taittinger La Francaise Brut NV
Forth Course
Pan Seared Rockfish w/ apple risotto, crushed macadamia nuts and elderflower vinaigrette
PJ Blason Rose
Dessert
Carmel Chocolate Fallen Soufflé w/ chocolate gelato and strawberry sauce
Banfi Rosa Regale NV

James Beard Dinner Recreated
Friday March 9th 7PM
$90.00 Dollars Per Person

Amuse
Classic beef tartar on a truffle crustini
Seared day boat scallop with a spicy clam chowder
Peekytoe crab salad stuffed in a cucumber with fennel leafs
Nicolas Feuillate, Brut NV
First Course
Ahi Tuna Carpaccio w/ spicy rock shrimp Ceviche, cucumber and fennel popcorn
Jean Luc Columbo, Cotes du Rhone Blanc
Second Course
Pan Seared Market Cod w/ Baccala potato cake, roasted tomato vinaigrette and
Chile pea shoot salad
Third Course
Crispy Leg of Duck Confit w/ green lentils, micro greens, mango salad and
Mustard vinaigrette
Sanford, Pinot Noir, Flor de Campo
Forth Course
Slow Braised Lamb Shoulder w/ candied turnips, green bean-pickled onion salad
and fried mint.
Cuvaison Estate, Syrah
Fifth Course
Pan Roasted NY Strip w/ caramelized fennel risotto, spinach gratin and
espresso forest mushroom demi glace
The Federalist, Zinfandel
Dessert
Deconstructed Carrot Cake
Moscotto di Asti

Francis Ford Coppola
Thursday March 29th 7PM
$55.00 Dollars Per Person

First Course
Heirloom Beet Salad w/ Laura Chanel Goat Cheese, baby arugula and Champagne vinaigrette
Sofia Blanc D Blanc
Second Course
Rock Shrimp Ravioli Aperto w/ fennel, peas and citrus brown butter
Directors Chardonnay
Third Course
Pineapple Glazed Pork Tenderloin w/ braised ham hock white bean stew and crispy onions
Dry Creek Zinfandel
Forth Course
Grilled NY Strip w/ bone marrow whipped potatoes, cauliflower gratin and peppercorn jus
Rubicon Estate Cask Cabernet Sauvignon
Dessert
Crispy Espresso Polenta w/ vanilla blackberry crème and fried mint
Sofia Riesling

 2 Hands Winery
Thursday April 12th 7PM
$62.00 Dollars Per Person

First Course
Caraway-Black Pepper Grilled Quail w/ lemon polenta and arugula radish salad
Gnarly Dudes Shiraz
Second Course
Slow Braised Pork Belly w/ parsnip puree, mustard vinaigrette and crispy fennel
Angles Share Shiraz
Third Course
Pan Seared Duck Breast w/ celery root puree, miso pear demi glace and toasted hazelnuts
Bella’s Garden Shiraz
Forth Course
Slow Braised Beef Short Rib w/ horseradish risotto, brussel sprouts and oregano jus
Lily’s Garden Shiraz
Dessert
Port Poached Pear Tart w/ almond crème and toasted almonds
Muscotto

Classic French & the Rhone
Friday April 27th 7PM
$56.00 Dollars Per Person

First Course
Ahi Tuna Cru w/ cauliflower, cornichons, pine nuts and micro greens
Jean Luc Colombo La Viollette
Second Course
Fresh Herb-Mustard-Garlic Braised Escargot w/ tomato crustini
Cave De Lugny Macon
Third Course
Pan Seared Black Bass w/ mussels, clams, shrimp, chick peas in a blood orange bouillabaisse
Jean Luc Colombo Cotes De Bleus
Forth Course
Pan Seared Duck Breast w/ confit braised cabbage, salsify and foie gras jus
Chateau Paul Mas Clos Des Mures
Dessert
Valrhona Chocolate Tart w/ espresso blackberry puree
Michelle Chapoutier Banyuls

Study of Pinot Noir
Thursday May 17th 7PM
$58.00 Dollars Per Person

First Course
Pastrami Cured Salmon w/ dill crème fraiche, herb salad and brioche crotons
Robert Mondavi
Second Course
Roasted Forest Mushrooms w/ gnocchi, fresh herbs, cinnamon and mushroom jus
Wild Horse
Third Course
Grilled Pork Tenderloin w/ bacon-apple cous cous “risotto”, spicy greens and fennel jus
Foley
Forth Course
Pan Seared Lamb Rack w/ artichoke-potato gratin, grilled asparagus and mint jus
Cakebread
Dessert
Pineapple Upside Down Cake w/ rosemary gelato

Robert Mondavi
Friday June 22nd 7PM
$55.00 Dollars per Person

First Course
Herb Whipped Ricotta w/ wood roasted eggplant, whisky barrel vinegar and candied walnuts
Pinot Grigio
Second Course
Pan Seared Basil Lump Crab Cake w/ pickle relish, herb salad and saffron aioli
Fume Blanc
Third Course
Slow B raised Lamb Shoulder w/ caramelized sweet potato puree, escarole and green apple demi
Pinot Noir
Forth Course
Roasted Garlic Stuffed Filet Mignon w/ potato gratin, spinach and cherry demi glace
Oakville Cabernet Sauvignon
Dessert
Local Peach Tart w/ basil gelato and almonds
Moscato D’oro

We have updated our web site for online ordering of gift certificates. We guarantee to have your order in the mail the same day (except Sunday and Monday) via first class mail at no charge.

The gift cards act the same way as a debit card. They can be partially redeemed and will maintain the credit balance with no expiration date.

CLICK HERE TO ORDER

You can also call us at 302 777 1800 or e-mail (moroinfo@aol.com) the restaurant to place your order.

Online Reservations

Moro is on Open Table! To make a reservation online, visit Open Table.com. Note that reservations for parties of 6 or more must be made in person or on the phone. To make a large-party reservation, call us at (302) 777-1800.

E-Mail Distribution List
Join our mailing list and stay connected with all of the latest news and upcoming events, such as local appearances and our always-popular wine dinners.

To be added to the list, send an e-mail to moroinfo@aol.com, reference “List Me” in the subject line and include your name and telephone number in the body of the e-mail

Moro On Facebook
Also, be sure to join our Facebook fan page. We’ve even been known to give discounts and thank-you gifts to our closest “friends.”

Moro on Twitter
Follow us on Twitter for news, events and much more.

Best of Delaware 2007 Awards

We have won a few awards from Delaware Today magazine for 2007.
Best Ambiance – upstate
Best New American Cuisine - upstate

REVIEWS

February 2003:   Four Stars - The Wilmington News Journal By Erick Ruth

April 2003: Three Bells – The Philadelphia Inquirer By Craig LaBan

May 2003:  Four Stars – Delaware Today Magazine By Pam George

AWARDS

2003  Best New Restaurant  - Delaware Today Magazine   Readers Choice

2003 Best Overall Restaurant – Delaware Today Magazine Critics Choice

2003 Best Atmosphere/Décor – Delaware Today Magazine Critics Choice

2003 Most Upscale Restaurant – Out & About Magazine – Reader Survey

2004 Best Overall Fine Dining – Out & About Magazine Reader Survey

2004 Best Place To Feel Like You’re In New York City – Delaware Today Magazine Readers Choice

2005 Best Chocolate Dessert, Study of Chocolate - Delaware Today Magazine Editors Choice

2005 New American Restaurant- Delaware Today Magazine- Readers Choice

2005 Best Belini- Delaware Today Magazine- Editors Choice