Menu

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.

Cocktails & Martinis
All Are $10-

Sanguinello
Orange Vodka, blood orange juice, Chambord and lime

French Farmer
Champagne and St. German Elderflower

Italian Red Head
Vodka, Aperol and lemonade on the rocks

Italian Mojito
Rum, fresh mint, lime juice and Proseco on the rocks

Moro Gin & Tonic
Hendricks Gin, juniper berries, sliced lemon-lime and tonic on the rocks

Moro Cosmopolitan
Vodka, Triple Sec and blood orange juice

Moro Bellini
Proseco and blood orange juice

Moro Martini
Vodka, Vermouth and Gorgonzola stuffed olives

Aperol Spritz
Proseco, Aperol, Orange Liqueur and a splash of soda

Italian Ice
Vodka, Triple Sec, Raspberry Liqueur and house-made sour mix

Wine By The Glass
Lunetta, Italy, Prosecco NV 9-
Santa Rita, Chile, Chardonnay 2011 8-
Brancott, New Zealand, Sauvignon Blanc 2010 8-
Voga, Italy, Pinot Grigio 2010 9-
Brancott, New Zealand, Pinot Noir 2010 9-
Santa Rita, Chile, Cabernet Sauvignon 2010 10-

Wines From the Cruvenet
Ferrari-Carano, Napa Valley, Fume Blanc 2010 12-
Guado Al Tasso, Italy, Scalabrone Rose 2007 10-
Irony, Santa Barbara, Pinot Noir 2006 12-
Ferrari Carano "Prevail", Alexander Valley, Cabernet-Syrah 2009 15-
Faustino VII, Spain, Rioja 2008 10-
Val de L'ours, France, Cabernet Sauvignon 2010 12-

Boards
All Boards Are For 2

Vegetables 13-
A selection of Daily Farm Fresh Vegetables

Cured Meats 16-
Prosciutto, Soppersatta, Coppa and Pepperoni with grilled flatbread, caper berries, Cortisones, spicy mustard and cured olives

Italian Cheeses 17-
Parmesan, Pecorino, Monchego, Ricotta Salata, Asiago, Gorgonzola and Tartufo With grilled flatbread, house-made jam and toasted nuts

Moro Study of Cheeses 24-
Parmesan, Pecorino, Monchego, Ricotta Salata, Asiago, Gorgonzola, Tartufo, Humbolt Fog, Drunken Goat, Saint Andre, Maytag Blue and Hazelnut Crusted Goat Cheese

Chef's Antipasti 16-
A selection of cured meats, farm fresh vegetables and Italian cheese

Chef Tasting Menu

Raw

Ahi Tuna Tartar 13-
Cucumber, chives, smashed avocado, miso vinaigrette and micro greens

Steak Tartar 14-
Crispy fried egg, capers, lemon-truffle
dressed arugula

Jumbo Lump Crab 14-
Jalapeno aioli, cucumber, fried mint and
Cilantro oil

12 Oysters on the 1/2 Shell 22-
Cocktail sauce, mignonette and mango salsa

Greens

Roasted Beet Salad 10-
Baby arugula, goat cheese, toasted hazelnuts
and orange vinaigrette

Caesar 9-
Crispy Parmesan polenta croutons and
shaved Asiago

House-Made Mozzarella 12-
Roasted tomatoes, baby arugula, basil oil
and 30 year aged balsamic

Shaved Parma Prosciutto 13-
Winter melon, arugula, toasted almonds,
shaved Pecorino and balsamic vinaigrette

Wood Oven Fired
Duck Confit Salad 13-
Baby arugula, endive, port reduction, mint, shaved Parmesan and Meyer lemon vinaigrette

Cave Aged Gruyere Tart 13-
Roasted tomato, baby greens, 30 year
balsamic and crushed hazelnuts

Truffle Leek Oysters 24-
Pine nut herb bread crumbs

Flatbread 13-
Apple jam, prosciutto, walnuts, gorgonzola
and lemon dressed arugula

From The Pan

Blue Bay Mussels 13-
Chile, basil, black garlic, orange juice
and white wine

Escargot 13-
Fresh herbs, roasted garlic, white wine
and butter

Slow Roasted Pork Belly 12-
Apple horseradish butter, gorgonzola,
arugula and apple vinaigrette

Seared Hudson Valley Foie Gras 16-
Blackberry-tangerine preserves, toasted brioche, micro greens and basil-almond demi glace

Pasta
All Pasta Available as 1/2 Orders

House-Made Gnocchi 12/22-
Roasted tomato, spinach, basil, pine nuts
and crispy prosciutto

Classic Bolognaise 12/23-
Rigatoni pasta and fresh parsley

Tomato Braised Eggplant 12/23-
Cappellini, fresh basil, shaved Ricotta Salata
and herbed breadcrumbs

Brown Butter Butternut Squash 12-23-
Cappellini, pancetta, pecans, fried sage
and balsamic cream

Lump Crab Mac & Cheese 13/26-
Fresh herbs, shells, 3 cheeses and
herb breadcrumbs

From The Ocean

Pan Seared U-10 Prawns 25-
Lemon risotto, arugula and braised garlic scampi

Grilled Maple Glazed Salmon 23-
Sweet whipped potatoes and grilled pineapple-macadamia nut vinaigrette

Pan Seared Yellowtail Tuna 24-
Citrus-shallot whipped potatoes, wasabi braised bok choy and peppercorn demi glace

Pan Seared Scallops 24-
Creamy polenta, fried basil and tomato,
capers, olives and citrus

From the Pasture

Mustard Crusted Rack of Lamb 29-
Crispy goat cheese polenta, garlic spinach
and natural jus

Pan Roasted Breast of Duck 25-
Wild mushroom lentils, green beans and cranberry demi glace

Grilled 6oz Filet Mignon 26-
Crispy shaved celery root potato cake, garlic broccoli rabe and shallot demi glace

Grilled Veal Tenderloin 27-
Wild mushroom risotto cake, grilled asparagus and Portobello Marcella demi glace

Sides
House Cut Truffle Fries 8-
Garlic Broccoli Rabe 6-
Creamy Polenta 5-
Citrus-Shallot Whipped Potatoes 5-
Sweet Whipped Potatoes 5-
Green Beans 5-

Chef/Owner: Michael DiBianca
Chef de Cuisine: Steve Lamborn
Line Cooks: Toby Braso

Also See:

• Moro 2012 Wine Dinner Schedule