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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

Sanguinello 10-

Orange Vodka-blood orange juice-Chambord and lime

Moro 75 11-
Gin-lemon-cardamom-hibiscus bitters-sparking wine

Blackberry Rum Cocktail 10-
Rum-blackberry shrub-soda-lime

Raspberry Mojito 10-
Rum-mint-lime-raspberry puree on the rocks

Moro Gin & Tonic 11-
Botanist Gin-juniper berries-sliced lemon-lime-Fever Tree tonic on the rocks

Moro Cosmopolitan 10-
Vodka-Triple Sec-blood orange juice

Moro Bellini 10-
Proseco-blood orange juice

Moro Martini 11-
Vodka-Vermouth-Gorgonzola stuffed olives

Peach & Bourbon Cocktail 11-
Bourbon-peach shrub-soda-lemon

Basil Lemonade 10-
Citron Vodka-lemonade-torn basil leaves on the rocks

Margarita 10-
Long hot pepper Tequila-triple sec-pineapple-grapefruit-lime

WINE BY THE GLASS

Riondo, Italy, Prosecco NV 8-
Hahn, Monterey, Chardonnay 2012 8-
Dry Creek, Sonoma, Fume Blanc 2012 8-
Riondo, Italy, Pinot Grigio 2013 8-
Fidelity, Alexander Valley, Red Blend 2010 10-
Steele, Carneros, Pinot Noir 2012 8-

WINES FROM THE CRUVENET

Anew, Washington State, Riesling 2012 8-
Toad Hollow, Sonoma, Un Oaked Chardonnay 2012 10-
Fess Parker, Santa Barbara, Syrah 2011 11-
Dry Creek, Sonoma, Cabernet Sauvignon 2010 12-
Loggia Del Conte, Italy, Chianti 2011 10-
Dry Creek, Sonoma, Zinfandel 2011 10-

BOTTLED BEERS

All Beer 5-
  
   
Amstel Light-Holland
Brooklyn IPA-NY
Brooklyn Pilsner-NY
Brooklyn Chocolate Stout-NY
Bud Light-MO
Evolution Primal Ale-DE
Kona Fire Rock Pale Ale-HI
Long Trail Ale-VT
New Belgium Ranger IPA-CO
New Belgium Fat Tire Amber-CO
Goose Island Honkers Ale-IL
    Goose Island 312-IL
Kronenbourg Blanc-France
Lagunitas IPA-CA
Magic Hat #9-VT
Sam Adams Summer-MA
Stella Artois-Belgium
Twin Lakes Pale Ale-DE
Yards IPA-PA
Weybrbacher Last Chance IPA-PA
Wolavers Wild Flower Wheat-VT
Yuengling-PA

TO SHARE

Roasted Bone Marrow 12-
Roasted mushrooms-garlic-fresh herbs-sherry reduction, grilled crostini

Truffle Fries 8-
Thyme, Parmesan, white-truffle oil

12 Raw Oysters 22-
Cucumber vinaigrette, spicy tomato, charred onion, Minus 8 mignonette

Wood Roasted Oysters 22-
Pancetta, caramelized onion, fresh herbs, toasted breadcrumbs

Cheese Board 16-
Parmesan, Pecorino, Ricotta Salata, Apricot Stilton, Gorgonzola, Tartuffo, fig jam-grilled flatbread

Vegetables 12
Daily farm-fresh vegetables, grilled flatbread

Cured Meats 16-
Prosciutto, Soppersatta, Coppa, Pepperoni, flatbread, caperberries, cornichons, mustard, olives

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

GREENS

Caesar 10
Crispy polenta croutons-shaved Parmesan-black pepper

Roasted Beets 10-
Toasted pecan-crusted goat cheese, molasses vinaigrette, arugula

Baby Arugula 13-
Serrano ham, blue cheese, spicy almonds, sherry vinaigrette

Moro Salad 12-
Arugula, avocado, corn, bacon, roasted red onion-sherry vinaigrette

Duck Confit Salad 12-
Baby Arugula, endive, Meyer lemon-mint-port reduction, Parmesan

SMALL PLATES

Tuna Tartar 13-
Avocado, macadamia nuts, soy, cilantro, chile, ginger honey, micro greens

Burrata 12-
Fire roasted peppers, shaved Parma prosciutto, balsamic, fried basil

Black Pepper Roasted Cauliflower 11-
Pecorino fondue, basil, toasted breadcrumbs

Seared Gulf Shrimp 14-
Creamy cheddar grits, basil, chorizo, mango

Lump Crab Mac & Cheese 13-
Orecchiette, basil, old bay, toasted breadcrumbs

Fried Chicken 12-
Cheddar potato cake, truffled creamed corn, spicy arugula

Seared Foie Gras 16-
Apricot Stilton grilled cheese, micro greens, blood-orange gastrique, toasted almonds

Veal-Ricotta Meatball 12-
Creamy Fontina polenta, fried oregano, chile oil

Gnocchi 11-
Toy box tomato, basil, arugula, shaved Ricotta Salata

Escargot 13-
Roasted garlic, spicy tomato sauce, parsley, Parmesan

LARGE PLATES

Grilled Day Boat Swordfish 25-
Chorizo risotto, arugula, charred local corn-peach relish

Grilled Wild Salmon 24-
Sweet potato puree, grilled pineapple, macadamia-nut vinaigrette

Roasted 1/2 Chicken 24-
Truffled whipped potato, wilted greens, wild mushroom jus

Grilled Kobe Pork Chop 26-
Crispy potato, arugula, prosciutto, fried sage, Gorgonzola fondue

Grilled Lamb Chops 28-
Caramelized onion tart, pickled onion arugula salad, fried mint, red wine jus

Slow Braised Short Rib 27-
Parsnip puree, herb-roasted Roma tomato, crispy parsnips, natural jus

Chef Tasting Menu
Four Course 45- Five Course 55- Six Course 65-

The chefs using ingredients sourced from small farms around the country prepare the tasting menu. All ingredients are hand selected weekly by the Moro chefs. You never know what to expect, the tasting menu is geared towards adventurous eaters. Minimal restrictions will be accommodated.

The entire table must participate.
Limited Availability on Weekends. Ask Your Server for Details

Wine Pairings
Four Wines 20- Five Wines 25- Six Wines 30-

DESSERT MENU

Chocolate Tart 8-
Blueberry jam-hazelnuts

Seasonal Cobbler 8-
Apple brown sugar gelato

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

NY Style Cheesecake 8-
Apple rum whipped cream-cherries

Oreo Creme Brulee 8-
Candied pecans

BP&J Sandwich 8-
Fresh baked peanut butter cookies-jelly gelato-chocolate sauce

Tiramisu Semi Fredo 8-
Chocolate espresso sauce-whipped cream-coco powder

Sorbet 6-
Composed Nightly

The Dessert Pig Study 30-
Serves 4 People

Chef/Owner: Michael DiBianca
Chef de Cuisine: Brad Rust

Consuming raw or undercooked meats-poultry-seafood-shellfish or eggs may increase your risk of foodborne illness.

Summer 2014

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