moro restaurant

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.

Lunetta, Italy, Prosecco NV 9-
Tattinger, France, Champagne NV 16-
Firestone Santa Ynez, Sauvignon Blanc 2007 8-
Robert Mondavi, California, Chardonnay 2008 8-
Bertani Velante, Italy, Pinot Grigio 2008 9-
Grayson, American Canyon Napa, Pinot Noir 2007 10-
Lander-Jenkins, California, Cabernet Sauvignon 2007 9-
Windmill, Lodi, Old Vine Zinfandel 2006 9-
D’Arenberg ‘Galvo Garage’, Australia, Bordeaux Blend 2003 9-

Molly Dooker ‘Violinist’, Australia, Verdelho 2008 10-
Au Bon Climat, Santa Barbara, Pinot Gris/Pinot Blanc 2007 10-
D’ Arenberg ‘Laughing Magpie’, Shiraz/ Viognier 2004 l2-
BV Tapestry, Napa Valley, Meritage 2005 15-
D’ Arenberg ‘Feral Fox’, Australia, Pinot Noir 2007 12-
D’Arenberg ‘Ironstone Pressings’, Australia, GSM 2003 12-
Chateau St. Jean ‘Cing Cepages’, Sonoma, Cabernet Sauvignon 2003 18-

All Cocktails 10-
Blood Orange Martini
Pomegranate Belini
Key Lime Martini
Mojito
Pomegranate Margarita
Blood Orange Belini
Basil Martini
Espresso Martini

Classic Ginger Martini
Domaine De Canton Liqueur, Belvedere Vodka and a Lemon Twist

Belvedere Cuban
Belvedere Vodka, Mint, Lime Juice, Splash of Champagne up or on the rocks

Just Oysters On The ½ Shell
A Selection Of Oyster From The East And West Coast
6 Oysters 10- 12 Oysters 19- 18 Oysters 29- 24 Oysters 38-

Classic Garnitures:
Cocktail Sauce, Chipotle Cocktail Sauce,
Classic Mignonette, Tabasco or Lemon

Study of Twelve Raw Oysters 19-
Red onion-mango vinaigrette “bloody mary” vinaigrette
cucumber-basil mignonette

Tuna
Carpaccio w/ yuzu-cucumber-hot pepper vinaigrette and olive oil 14-
Tartar w/ cucumber, avocado, micro celery, orange oil and sea salt 13-
Cube w/ local apple-hazelnuts, fried basil and spicy apple caramel 14-
A Taste of All Three Tuna’s 15-

Baby Arugula Salad 9-
Local apples, candied walnuts, Gorgonzola and port-balsamic vinaigrette

Wood Roasted Pear Salad 10-
Endive, baby arugula, toasted pumpkin seeds and creamy sherry vinaigrette

House-Made Mozzarella 11-
Sun dried tomato-balsamic vinaigrette, grilled red onions and fried basil

Crispy Duck Confit 12-
Baby arugula, endive, port syrup, Meyer lemon vinaigrette and shaved Parmesan

Citrus Marinated Grilled Baby Octopus 12-
Arugula-crispy fennel salad and Lemoncello vinaigrette

Red Beet Carpaccio 13-
Pistachio crusted goat cheese, arugula and port-orange vinaigrette

Shaved Filet Mignon Carpaccio 14-
Caper berries, shaved 5-year Parmesan, truffled micro greens and blood orange juice

Pan Roasted Blue Bay Mussels 14-
Fennel, fresh basil, white wine and tomato-saffron broth

Grilled Winter Asparagus 12-
Grilled pear, baked Brie, fried basil, toasted pine nuts and aged balsamic

Slow Roasted Berkshire Pork Belly 12-
Local applesauce, crispy potato cake and truffle arugula salad

Roasted Kobe-Ricotta Meatballs 14-
Tomato vinaigrette, pesto and arugula-Parmesan-fried hot pepper salad

Pan Seared La Bella Farms Foie Gras 16-
Cabrelas grilled cheese, local apple demi glace and micro greens

Antipasti

For 2 8- For 4 36- For 6 50-

A Selection of Salumi From Around the World.
Shaved Parma Proscuitto
Shaved Serrano Ham
A Selection of Cheese From Around the World
Marinated Roasted Peppers
Slow Roasted Tomatoes w/ thyme and balsamic
Marinated Olives
Tuscan White Bean Salad
Grilled Hot Peppers
Fennel-Citrus-Celery Salad
Grilled Crostini

Lamb Bolognaise 12/21-
Fresh Parpadelle, syrah demi glace and shaved 5-year Parmesan

House-Made Marscapone Gnocchi 13/21-
Pancetta, peas, cipollini onions, basil and brandy cream

Tomato Braised Pork Belly 12/22-
Angle hair, basil pesto, olive oil, pine nuts and shaved Pecorino

Spicy Shrimp And Lump Crab Capellini 15/24-
Sweet garlic, basil, parsley and spicy tomato sauce

Caramelized Cauliflower Risotto 12-/22-
Toasted pine nuts, chives and 30 year balsamic

Wild Mushroom-Black Truffle Risotto 13/24-
Shaved Pecorino, fried sage and toasted hazelnuts

Pan Seared Apple-Honey Glazed Wild Salmon 20-
Roasted butternut squash-local apple hash and cider-sage reduction

Pan Seared Day Boat Scallops 24-
Local squash puree, cranberry-balsamic vinaigrette and toasted pumpkin seeds

Whole Roasted Boneless Fish (Changes Nightly) MP-
Fennel, celery, capers and basil citronette

Pan Seared Local Fluke Oreganata 24-
Lemon-basil-caper butter, herbed breadcrumbs and arugula salad

Grilled Veal Scaloppini 25-
Wood roasted cipollini onion, wild mushrooms, proscuitto and sage demi glace

Pan Roasted Long Island Duck Breast 22-
Hazelnut risotto, grilled asparagus and sun dried cherry demi glace

Slow Braised Beef Short Rib 25-
Basil parsnip puree, broccoli rabe and roasted tomato jus

Grilled 8oz Gorgonzola-Tomato Crusted Filet Mignon 28-
Roasted garlic thyme demi glace

Dessert Menu

Banana Crème Pie 9
Rum caramel, banana chips, & caramelized banana

Key Lime Pie 9
Whipped cream and candied ginger-walnut gremolata with graham cracker crust

Pumpkin Spiced Crème Brulee 8
Pumpkin seed basil biscotti

Butternut Squash Rice Pudding 8
Macerated golden raisins and smoked bacon-hazelnut-chocolate bark

Chocolate-Hazelnut cake 9
Spiced fall fruit chutney, port reduction and chocolate gelato

Sicilian Ricotta Cheesecake 9
Candied cranberry-orange honey and vanilla sea salt

Caramel Apple-Poached Pear Strudel 9
Cinnamon ice cream and toffee powder

Chocolate-Valpolicella Crema 8
Creme Chantilly and fried mint

Great for the Table

“The Dessert Pig” (A “Chef’s Tasting” of dessert)
Four 32- Six 48- Eight 64-

Brick Oven Dessert Pizza 11
Warm brownies, Nutella, caramel, walnuts, caramelized banana, toasted marshmallows, cherries, and chocolate shavings
(For two)

Sottocenere
Cows Milk, Semi Soft Cheese, Black Truffle Studded, Ash Rind From Italy

5-Year Parmigiano Reggiano Vecchio
Cows Milk, Hard Cheese, Unpasturized From Italy

Coach Farm Triple Crème
Goats Milk, Soft Cheese, Soft Ripened From New York

Chef Owner-Michael DiBianca
Sous Chefs-Greg Abbott & Brad Rust
Line Cook-Ryan Sulikowski