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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

Spiced Manhattan 10-
Bourbon-sweet vermouth-spiced bitters-Italian cherries

Green Apple Sidecar 11-
Cognac-Lemon juice-green apple puree-sugar rim

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

Moro Bellini 10-
Prosecco-blood orange juice

Moro Martini 11-
Vodka-Vermouth-Gorgonzola stuffed olives

Blueberry Citrus Collins 11-
Citron Vodka-blueberry shrub-lemon juice-club soda

Mango Mojito 10-
Rum-mint-fresh mango-splash club soda

Guava Margarita 10-
Tequila-triple sec-guava puree-lime juice

WHITE WINE BY THE GLASS

Ecco, Italy, Prosecco NV 8-
Cloud Break, California, Chardonnay 2013 7-
Conte Priola, Italy, Pinot Grigio 2014 7-
Santiago Station, Chile, Sauvignon Blanc 2014 7-

RED WINE BY THE GLASS

Ancient Peaks, California, Red Blend 2014 9-
Castellana, Italy, Montepuleno 2014 9-
Five Branches, California, Pinot Noir NV 8-
Per Me Sola, Italy, Roso 2014 8-
Cardiff, California, Cabernet Sauvignon 2013 9-

BOTTLED BEERS AND CANS

All Beer 5-
  
   
Amstel Light-Holland
Anchor Steam-CA
Brooklyn IPA-NY
Heavy Seas Small Craft Pilsner-MD
Long Trail Ale-VT
Miller Lite-WI
Kronenbourg Blanc-France
    Goose Island Honkers-IL
Lancaster Milk Stout-PA
Oscar Blues Dales Pale Ale-CO
Sixpoint Sweet Action-NY
Weybrbacher Last Chance IPA-PA
Woodchuck Granny Smith Apple-VT
Wolavers Wild Flower Wheat-VT

ANTI PASTI

Italian Cheese Board 16-
Parmesan, Pecorino, Ricotta Salata, Paive , Gorgonzola, Asiago,
House made jam-grilled flatbread-seasonal fruit

Vegetables Board 12-
Daily farm-fresh vegetables, grilled flatbread

Cured Meats 16-
Prosciutto-Sopressata-Spicy Coppa-Pepperoni
Caper berries-cornichons-house made mustard-cured olives-grilled flatbread

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

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

FOR THE TABLE TO SHARE

Roasted Bone Marrow 12-
Roasted mushrooms-fried garlic-25 year balsamic-grilled crostini

12 Raw Oysters 22-
Charred onion vinaigrette-spicy tomato cocktail-cucumber Minus 8 vinaigrette

Wood Roasted Oysters 22-
Tomato-caramelized onion-basil-Parmesan-toasted breadcrumbs

Grilled Bruschetta 9-
Wild mushrooms-ricotta-saffron aioli

Truffle Fries 8-
Shaved Parmesan-thyme-truffle oil

Flatbread 9-
Roasted onion-Gorgonzola-pancetta-walnuts-balsamic

Veal Meatball Sliders 12-
Tomato-aged provolone-garlic greens

GREENS

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

Roasted Beets 10-
Goat cheese crèma-fried basil-roasted apple vinaigrette

Baby Arugula 10-
Shaved apple-gorgonzola-walnuts-honey cider vinaigrette

Kale & Shaved Brussel Salad 10-
Cranberry-almonds-citrus vinaigrette-Parmesan

Brussel Spouts 10-
Pancetta-chile-lemon-garlic breadcrumbs

Grilled Romaine Wedge 10-
Peppercorn dressing-shaved cheddar-toasted almonds-crispy onion

SMALL PLATES

Tuna Tartar 13-
Avocado, green Tabasco aioli, sesame crunch, baby greens, lemon oil

Escargot 14-
Roasted garlic-spicy tomato-fresh herbs-shaved Parmesan

Crispy Brie 11-
Roasted pear jam-almonds-fried sage-balsamic

Roasted Cauliflower 11-
Romesco-basil-toasted almonds

Crispy Eggplant Stack 11-
Grilled portobello-mozzarella-arugula-basil pesto-Balsamic

Shaved Parma Prosciutto 12-
Brulee melon-fried mint-grilled Ricotta Salata

Wild Mushroom Tart 13-
Shaved Pecorino-white truffle-fresh herbs

“Chicken Parm” 12-
Fried chicken-mozzarella-roasted tomato fondue-spicy arugula

Shrimp Scampi 14-
Roasted garlic-fresh herbs-Cavatelli

Gnocchi 12-
Classic lamb bolognaise, shaved Ricotta Salata, parsley

Crispy Fried Oysters 12-
Lemon aioli-capers-pickle-chile honey

LARGE PLATES

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

Slow Braised Short Rib 27-
Potato puree-roasted Roma tomato-fried oregano-natural jus

Grilled Prosciutto Wrapped Pork Tenderloin 24-
Butternut squash puree-wilted greens-honey pecan jus

Pan Seared Duck Breast 26-
Parmesan risotto-green beans-roasted pear jus

Lemon Roasted 1/2 Chicken 23-
Basil whipped potatoes-grilled asparagus-natural jus

Grilled Chile Painted Mahi Mahi 24-
Creamy grits-shaved fennel salad-citrus vinaigrette

DESSERT MENU

Carrot Cake 8-
Cream cheese frosting-rum caramel-toasted coconut

Coffee & Doughnuts 8-
Sambuca Doughnuts-cinnamon sugar-coffee gelato

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

Study of Chocolate 12-
Chocolate Tart w/ chocolate whipped cream
Mocha Creme Brulee w/ brandied cherries
Drunken Smores

Pumpkin Creme Brulee 8-
Ginger Snap Cookie

PB&J 8-
Peanut butter panna cotta-strawberry jam-biscotti

Seasonal Cobbler 8-
Cinnamon Gelato

Sorbet 6-
Composed Nightly

The Dessert Pig Study 30-
Serves 4 People

Chef/Owner: Michael DiBianca

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

Moro Restaurant Winter 2016