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-St. Germain Elderflower

Moro Fizz
White Rum-pomegranate-blood orange soda

Raspberry Mojito
Rum-mint-lime-raspberry puree on the rocks

Moro Gin & Tonic
Bulldog Gin-juniper berries-sliced lemon-lime-Fever Tree tonic on the rocks

Moro Cosmopolitan
Vodka-Triple Sec-blood orange juice

Moro Bellini
Proseco-blood orange juice

Moro Martini
Vodka-Vermouth-Gorgonzola stuffed olives

Pomegranate Cooler
Cinnamon Orange Blossom Russian Standard Vodka-pomegranate juice on the rocks

Basil Lemonade
Citron Vodka-lemonade-torn basil leaves on the rocks

Wine By The Glass
Mumm Brut, Napa Valley, Sparkling Wine NV 9-
Mark West, Central Coast, Chardonnay 2009 8-
Jean Luc Columbo, France, Rose 2011 8-
Brancott, New Zealand, Sauvignon Blanc 2011 8-
Cavit, Italy, Pinot Grigio 2011 8-
Raymond, California, Cabernet Sauvignon 2010 9-
Brancott, New Zealand, Pinot Noir 2010 8-

Wines From the Cruvenet
Byron, Santa Barbara, Chardonnay 2010 10-
Ridge Estate, Santa Cruz, Chardonnay 2010 12-
Banfi, Tuscany, Rosso di Montalcino 2010 14-
Alta Vista, Argentina, Malbec 2011 9-
Rocca delle Macie, Italy, Rubizo 2009 12-
Raymond, California, Field Blend 2010 12-

Boards
All Boards Are For 2

Vegetables 12-
Daily farm fresh vegetables-grilled flatbread

Cured Meats 14-
Prosciutto, Soppersatta-Coppa-Pepperoni-flatbread-caperberries-Cornichons-mustard-olives

Italian Cheeses 15-
Parmesan-Pecorino-Montasio-Ricotta Salata-Asiago-Gorgonzola-Tartuffo
Marcona almonds-fig jam-grilled flatbread

Chef's Antipasti 16-
Cured meats-farm fresh vegetables-Italian cheese-grilled flatbread

Chef Tasting Menu

Greens

Caesar crispy polenta croutons-shaved Parmesan-black pepper 10-

Roasted Beets pickled onion-arugula-goat cheese crema-toasted hazelnuts 10-

Duck Confit baby arugula-endive-Meyer lemon-mint-port reduction-Parmesan 12-

Grilled Romaine figs-shaved Pecorino-lemon mustard vinaigrette-crack black pepper 11-

Baby Arugula Serrano ham-blue cheese-candied pecans-sherry vinaigrette 13-

Local Apples arugula-Marcona almonds-Manchago-warm pancetta sherry vinaigrette 11-

Oysters

12 Raw Oysters red onion mignonette-house made cocktail-pineapple Tequila vinaigrette 20-

Cornmeal Fried Oysters foie gras aioli-capers-micro greens-basil oil-breakfast radish 11-

Wood Roasted Oysters black truffle butter-crushed pine nuts-chive oil 20-

Small Plates

Seared Scallops butternut squash-walnuts-green apple vinaigrette-pine nut syrup 13-

Tuna Tartar smashed avocado-sea salt-sesame crunch-lemon dressed arugula 12-

Roasted Artichokes creamy polenta-cured feta-basil-grilled lemon vinaigrette-pine nuts 13-

Crispy Brie Marcona almonds-bacon-arugula-Minus 8 Concord grape gastrique 12-

Burrata Roma tomato jam-30 year balsamic-basil oil-fried basil 12-

Veal Agnolotti caramelized brussel sprouts-truffle oil-blue cheese-veal jus 13-

Escargot butter-garlic-fresh herbs-white wine-spicy tomato sauce-Parmesan 13-

Veal Ricotta Meatball crispy eggplant-spicy tomato-lemon dressed arugula-Parmesan 13-

Shaved Porcetta aged cheddar grilled cheese-crab apple jam-rosemary oil-truffle honey 13-

Gnocchi classic bolognaise-fresh parsley-shaved Pecorino 13-

Grilled Shrimp creamy grits-blood orange vinaigrette-cilantro oil-vanilla sea salt 14-

Roasted Bone Marrow roasted garlic-wild mushrooms-sherry vinegar reduction-herbs 13-

Wood Fired Pork Belly honey beer mustard-pickled mango-arugula-poppy seed-almonds 12-

Lump Crab Gratin black truffle-fresh herbs-aged cheddar-olive oil toasted crostini 13-

Seared Foie Gras plum mostarda-drunken goat grilled cheese-micro greens-natural jus 16-

Pumpkin Tortelloni roasted apple-pancetta-sage brown butter-balsamic-Ricotta Salata 12-

Roasted Cauliflower "buffalo" hazelnut Romesco-shaved Parmesan-parsley oil 12-

Large Plates

Pan Seared Scallops parsnip puree-roasted Bartlett pear-pine nut brown butter 25-

Grilled Wild Salmon sweet potato puree-grilled pineapple macadamia nut vinaigrette 23-

Wild Striped Bass caramelized cauliflower risotto-arugula-leek Dehydra8 vinaigrette 25-

Grilled Rack of Lamb celery root puree-broccoli rabe-apple demi glace-fried mint 26-

Grilled 6oz Filet Mignon cheddar grits-baked spinach gratin-chippolini onion demi glace 26-

Pan Seared Duck Breast tomato braised lentils-brussel sprouts-almond dried cranberry jus 25-

Slow Braised Short Rib horseradish whipped potato-heirloom carrots-smokey tomato jus 25-

14oz Kobe Pork Chop crispy polenta fries-orange dressed arugula-cherry pepper mustard 24-

Sides
Truffle Fries 8-
Basil Risotto 5-
Roasted Garlic Broccoli Rabe 5-
Grilled Asparagus 6-
Brussel Sprouts 5-
Whipped Sweet Potatoes 5-
Horseradish Whipped Potatoes 5-
Herb Garlic Crispy Fingerling Potatoes 6-

Dessert Menu

Sambuca Doughnuts 8-
Guava jam-powdered sugar-fried mint

Banana Nut Pie 8-
Vanilla gelato-caramel-bourbon maple syrup

Banana Crème Torte 8-
Graham cracker crust-banana Brulee-banana rum caramel

Caramelized Apple Crème Brulee 8-
Honey granola crunch

Drunken Smores 9-
Graham cracker crust-wood fired marshmallow-caramel

Study of Chocolate 12-
Milk Chocolate Pate-pistachio-prickly pear-sea salt
Chocolate Cake Pot de Crème-espresso syrup
Chocolate Tart-brandied strawberries-fried mint

Taste of Sorbet 6-
Composed Nightly

The Dessert Pig Study 30-
Serves 4 People

Chef/Owner: Michael DiBianca
Sous Chefs: Toby Braso-Brad Rust

Moro Restaurant Menu March 2013
Our Menu Is Composed of Mostly Small Plates-Sharing Is Encouraged

Also See:

• Moro 2013 Wine Dinner Schedule