Our menu will change weekly or even daily, depending on the chefs’ moods and the finest, freshest ingredients we find to each day to inspire us…and you.

Wine By The Glass

Cantine Maschio Brut, Italy, Prosecco, Sparkling Wine NV 9-
Veuve Clicquot, France, Champagne NV 15-
Martin Codax, Riax Bias, Albarino 2006 8-
Leitz Spatlase, Germany, Riesling, 2006 9-
Lagaria, Delle Venezie, Pinot Grigio 2006 8-
Penfold’s Koonunga Hill, South Eastern Australia, Chardonnay 2005 8-
Sherwood Estate, Marlborough, Pinot Noir 2006 9-
Mapema, Primera Zona, Mendoza Argentina, Interesting Red 2002 11-
Rutherford Ranch, Napa Valley, Cabernet Sauvignon 2005 10-
Kaesler, Stonehorse, Australia, Shiraz 2005 10-

Wines From The Cruvenet

DuMol, Russian River, Chardonnay 2005 15-
Far Niente, Napa Valley, Chardonnay 2005 18-
Ramey, Napa Valley, Claret 2005 15-
Joel Gott Blend #815, Napa Valley, Cabernet Sauvignon 2005 11-
Ben Glaetzer, Godolphin, Barossa, Shiraz/Cab 2005 17-
Geyser Peak Reserve, Alexander Valley, Meritage 2003 15-

Moro Signature Cocktails

**Blood Orange Cosmopolitan 10-
Pomegranate Bellini 10-
**Key Lime Martini 10-
Mojito 9-
Pomegranate Margarita 9-
Blood Orange Bellini 10-
Basil Martini 10-
Espresso Martini 10-

First Course

Organic Greens w/ dried cherries, cranberries, toasted macadamia nuts
and orange vinaigrette 9-

Caesar Salad w/ crispy polenta croutons and parmigiano-reggiano 9-

**Crispy Duck Confit w/ arugula, belgian endive, meyer lemon and parmesan 12-

**Moro Chopped Salad w/ tomato, avocado, roasted onions, blood oranges, radicchio, crumbled blue cheese, corn, bacon and aged sherry vinaigrette 12-

Wedge Salad w/ bacon, crispy shallots, tomato and Maytag blue
cheese dressing 13-

**“BLT” Salad w/ shaved Parmesan and cracked black pepper dressing 12-

Broccoli-Farmhouse Cheddar Soup w/ wild fennel dust and basil oil 9-

**Burrata Mozzarella/Ricotta w/ roasted peppers, orange oil, fried basil
and aged balsamic 13-

Kobe Beef Mini Burgers w/ balsamic caramelized shallots, cheddar and
tomato aioli 15-

**Pan Seared Scallops w/ roasted tomato, basil pesto, crispy proscuitto, micro greens and basil oil 14-

Grilled Lamb Loin w/ roasted pepper salad, crispy onions, red current jus
and coffee syrup 14-

Pan Roasted Little Neck Clams w/ soppressata, garlic, basil, tomatoes
and white wine 15-

Butternut Squash Risotto w/ crushed hazelnuts, snipped chives and
pomegranate balsamic 13-

House Made Basil Gnocchi w/ bolognaise, fried oregano and
shaved Parmesan Reggiano 13-

**Traditional Steak Tartar w/ capers, cortisones, grilled crostini and micro greens 15-

Crispy Calamari Frito Misto w/ onions, shaved carrots, snipped chives and
spicy tomato coulis 13-

Shaved Parma Proscuitto w/ shaved truffle cheese, cherry balsamic,
orange oil and fried basil 13-

Seared Prawn Ravioli Aperto w/ basil, mushrooms, cipolini onions and
spicy tomato sauce 14-

Jumbo Lump Crab Cake w/ golden beet relish, baby arugula-pine nut salad
and cilantro aioli 15-

Pan Seared Foie Gras w/ Brie-basil grilled cheese, red wine jus and
sour cherry jam 18-

**Tuna 2 Ways 16-
Tartar w/ avocado, micro greens, cilantro oil and soy reduction
Carpaccio Cured w/ vanilla sea salt, Meyer lemon, orange oil and snipped chives

All about the Oysters
Appetizer

**Study of Twelve Oysters 20-
Raw w/ cucumber-mango mignonette
Crispy w/ avocado and orange honey
Wood Roasted w/ wasabi-chive butter and sake honey drizzle
**Twelve Black Truffle-Roasted Oysters w/ pine nut gremolata 21-
Twelve Baked Oysters w/ garlicky creamed spinach and herbed breadcrumbs 19-
Twelve Raw Oysters w/ asian pear-basil vinaigrette, chile honey and sea salt 20-

For the Table
(Designed To Share For 2)

**A Study of Italian Hard Cheeses and Cured Meats 16-
Proscuitto, Soppressata, Coppa Ham, Serrano Ham, 2-yr Asiago, 5-yr Parmesan, 2-yr Pecorino, Umbriaco, Marinated olives, Burrata, artichokes and grilled crostini
**Whole Roasted Lobe of Foie Gras 25-
w/ MT. Gorgonzola toast, hazelnuts, micro greens and blackberry jus

Main Course

Seared Rare Tuna w/ truffle potatoes, wilted bok choy, seared foie gras
and pinot noir jus 25-

**Onion Crusted Yellowtail Snapper w/ baby vegetables and vanilla beurre blanc 24-

Pan Seared Scallops w/ rock shrimp scampi risotto, broccoli rabe and
tomato-basil vinaigrette 25-

Pan Roasted Rockfish w/ wilted spinach, crispy fingerlings and
lump crab saffron chowder 25-

Kobe Pork Milanese w/ basil-saffron orzo, arugula-caper-Reggiano salad
and citrus buerre noisette 26-

Roasted Pheasant Breast w/ butternut squash puree, pumpkin seed wilted
greens and cranberry jus 25-

** Planked Maple Glazed Salmon w/ whipped sweet potatoes and
pineapple macadamia vinaigrette 24-

**Braised Short Rib w/ parsnip whipped potatoes, roasted brussel
sprouts and oregano jus 25-

Pistachio-Mustard Crusted Lamb Rack w/ purple potato puree, rapini
and truffle honey jus 27-

Grilled Filet Mignon w/ marscapone potato cake, asparagus and
brandied cherry demi glace 30-

**Duck Two Ways 28-
Roasted Long Island Duck Breast w/ black lentils, asparagus and
cherry-almond demi glace
Duck Confit Risotto w/ shaved aged Coach Farm goat cheese, micro greens
and quince honey

Tasting Menu

A Tasting Menu, created by the chef, the entire table must participate

Three-Course 42-
Four-Course 58-
Six-Course 75-
Eight-Course 95-

Priced Per Person-Limited Availability on Weekends

Steak And Chop Menu
Ala Carte

12 oz Filet Mignon Rossini 48-
w/ pancetta leek potato cake, pan seared foie gras, wilted greens and pinot noir demi glace

**16 oz Kobe Pork Saltimbocca 32-
w/ proscuitto, wilted arugula, melted gorgonzola and sage demi glace

**Grilled 12 oz Filet Mignon Topped w/ peppercorn Coach Farm
goat cheese gratin 38-
w/ wilted spinach-fennel and finished w/ a brandied cherry demi glace

**12 Filet Mignon “Steak Diane” 38-
Grilled 12 oz Filet Mignon w/ wild mushrooms, brandy, herbs and a touch of cream

**Gorgonzola and Caramelized Onion Crusted 16 oz Barrel Cut Rib Eye 45-

16 oz Center Cut Kobe Pork Chop 28-

16 oz Barrel Cut Rib Eye 42-

14 oz Dry Aged New York Strip 34-

14 oz Dry Aged New York Strip Au Poivre 35-

12 oz Center Cut Angus Filet Mignon 35-

16 oz Center Cut Angus Filet Mignon 45-

Garlic-Herb Roasted 8-Bone Rack of Lamb 26-

Sauces
Green Peppercorn; Basil Demi Glace; Roasted Garlic & Thyme Jus and Brandied Cherry Jus

Sides
Rock Shrimp Scampi Risotto 10-
Creamed Spinach 6-
Pumpkin seed-Mint Fried Rice 6-
Grilled Asparagus 6-
Sweet Potato Whips 5-
Roasted Mushrooms 6-
Crispy Onion Strings 5-
Truffle Fries 8-
Garlic Broccoli Rabe 5-
Roasted Garlic Whipped Potatoes 5-
Truffle Whipped Potatoes 6-
Butternut Squash Puree 5-

All beef is dry aged for 30 days at George L.Wells Inc., Philadelphia, PA

Dark and Milk Chocolate Semi-Fredo 10-
w/ a warm espresso-chocolate sauce, strawberry drizzle and shaved white chocolate

Caramelized Apple and Blueberry Crisp w/ cinnamon streusel and vanilla gelato 8-

**Warm Port Soaked Cherry Tapioca Pudding w/ maple-dried fig biscotti 8

Banana Cream Pie w/ rum caramel sauce and caramelized banana 8

**Sun Dried Cherry Pine Nut Tart w/ ginger honey gelato and fried mint 8-

Oreo Crème Brulee w/ Butterfinger biscotti and blackberrys 8-

Carmel Apple Marscapone Cheesecake w/ port reduction and
quince drizzle 9-

Double Chocolate-Bourbon Pecan Pie w/ vanilla gelato 8-

House Made Sorbet 8-
Choice Of Mango, Blood Orange or Pomegranate

A Study of Chocolate 12-
Chocolate-Espresso Panna Cotta
Drunken S’more w/ a candy bar truffle
Milk Chocolate Pistachio Tart w/ shaved white chocolate

A Study of Cheese 19-

Cranberry Stilton w/ lavender honey, toasted hazelnuts and aged balsamic
Warm Cabrelas w/ grilled crostini and white truffle oil
Warm Brie w/ crispy proscuitto, fried basil and pine nuts
Grilled Ricotta Salata w/ brandied cherries and fried basil
Coach Farm Peppercorn Goat Cheese w/ blackberries and maple drizzle

Great for the Table

“The Dessert Pig”
(A “Chef’s Tasting” for dessert) Four 32- Five 40- Six 48- Eight 64-

“The Gluttonous Sundae”
Warm brownies, many scoops of gelato, caramel, walnuts,
caramelized bananas cherries, whipped cream and chocolate shavings
Two 12- Four 22- Six 32- Eight 42-

Port by the Glass

FONSECA
Bin 27 9-, LBV 7-, 10 Year-Old Tawny 12-, 20 Year-Old Tawny 14-

TAYLOR
LBV 7, 10 Year-Old Tawny 12-, Vintage 2003 15-
20 Year-Old Tawny 16-, 30 Year-Old Tawny 19-, 40 Year Old Tawny 30-
A Study of Taylor Tawny; 10, 20, 30 & 40 year old 35-

OTHER PORTS
D’ Arenberg Shiraz 2000 10-, Cockburns LBV 10-

Dessert Wine by the Glass

BARMES BUECHER
Pinot Gris Rosenberg Selection de Grains Nobles 2000 20-

CHAMBERS
Grand Muscat NV 28-, Rare Muscat NV 65-

A Tasting Menu, created by the chef, the entire table must participate
Three-Course 42- Four-Course 58- Six-Course 75- Eight-Course 95-
Priced Per Person-Limited Availability on Weekends

** Indicates chefs favorites
Chef/Owner- Michael DiBianca
Sous Chefs - Brad Rust, Toby Braso & Greg Abbott
20% Gratuity Will Be Added To All Parties Of 6 Or More