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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.

To Share

Roasted Bone Marrow 10-

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-
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

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-
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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