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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.

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Roasted Bone Marrow 10-

Roasted mushrooms-garlic-fresh herbs-sherry reduction, grilled crostini

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

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

Wood Roasted Oysters 22-
Pernod-wilted spinach, bacon-toasted breadcrumbs

Cheese Board 15-
Parmesan, Pecorino, Ricotta Salata, Apricot Stilton, Gorgonzola, Tartuffo, fig jam-grilled flatbread

Vegetables 12-
Daily farm-fresh vegetables, grilled flatbread

Cured Meats 15-
Prosciutto, Soppersatta, Coppa, Pepperoni, flatbread, caperberries, cornichons, mustard, olives

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


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-
Smashed avocado, chile-parsley-sesame crunch-soy dressed greens

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

Pumpkin Ravioli 11-
Toasted hazelnuts, fried sage brown butter, shaved Ricotta Salata, 30-yr balsamic

Grilled Shrimp 14-
Creamy grits, chipolte BBQ sauce, shaved fennel citrus salad

Crispy Pork Belly 12-
Potato salad-picked apple vinaigrette-sunny side up egg

Fried Chicken 11-
Cheddar potato cake, bacon-braised greens, white-truffle gravy

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-
New Zealand venison ragu, parsley, shaved Pecorino

Escargot 13-
Butter-roasted garlic, fresh herbs, white wine

Large Plates

Pan Seared Scallops 25-
Butternut squash puree, arugula, cranberry, pine nuts, balsamic

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

Roasted 1/2 Chicken 24-

Creamy cheddar grits, garlic broccoli rabe, fried oregano, natural jus

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

Pan Seared Duck Breast 25-
Duck confit, braised lentils, wilted spinach, red-wine demi-glace

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

Dessert Menu

Pumpkin Spiced Cheesecake 8-
Caramel-fried mint

Seasonal Cobbler 8-
Vanilla gelato-brandied cherries

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

Chocolate Pecan Pie 7-
Chocolate sauce-whipped cream-fried mint

Nutella Creme Brulee 8-
Chile spiced hazelnuts

“Cappuccino” 8-
Espresso panna cotta-toasted marshmallow-sea salt caramel

Mascarpone Rice Pudding 7-
Golden raisins-toasted almonds-blood orange gastrique

Sorbet 6-
Composed Nightly

The Dessert Pig Study 30-
Serves 4 People

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

Sous Chef: Mark Daggett

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

Spring 2014

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