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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.


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

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

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

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

Kiwi Caipirinha 10-
Cachaca-kiwi lemon rosemary shrub

Margarita 10-
Tequila-triple sec-prickly pear shrub-jalapeno lime juice


Lunetta, Italy, Prosecco NV 8-
Layer Cake, Monterey, Chardonnay 2013 8-
Lockwood, Monterey, Sauvignon Blanc 2014 8-
Voga, Italy, Pinot Grigio 2013 8-
Placido, Italy, Sangiovese 2012 10-
Lockwood, Monterey, Pinot Noir 2009 8-


The Seeker, California, Chardonnay 2012 9-
Snoqualmie, Washington, Syrah 2012 9-
Raymond, California, Field Blend 2013 12-
Placido, Italy, Chianti 2013 9-
Ravenswood, Lodi, Zinfandel 2012 10-


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
Lancaster Milk Stout-PA
Stella Artois-Belgium
Twin Lakes Pale Ale-DE
Yards IPA-PA
Weybrbacher Last Chance IPA-PA
Wolavers Wild Flower Wheat-VT


Roasted Bone Marrow 12-
Chimichurri, grilled red onions, grilled crostini

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

12 Raw Oysters 22-
Rum pineapple vinaigrette, spicy tomato cocktail, cucumber Minus 8 vinaigrette

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

Cheese Board 16-
Parmesan, Pecorino, Ricotta Salata, Sardo, Gorgonzola, Maytag, 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


Caesar 10
Crispy polenta croutons-shaved Parmesan-black pepper

Beet Salad 10-
Creamy goat cheese, pecans, sherry vinegar dressed arugula

Baby Arugula 10-
Local apples, Gorgonzola, pomegranate vinaigrette, toasted pumpkin seeds

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

Warm Shaved Brussel Sprout Salad 10-
Bacon, Minus 8, Marcona almonds, shaved Pecorino

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


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

Prosciutto Wrapped Burrata 12-
Basil pesto, roasted tomato, aged balsamic, Hawaiian sea salt

Pumpkin Ravioli 11-
Hazelnut, fried sage, aged balsamic cherries, shaved Ricotta Salata

Crispy Cornmeal Crusted Pacific Oysters 12-
Remoulade, shaved romaine, crispy capers, lemon oil

Caramelized Cauliflower Risotto 11-
Black pepper, basil, toasted breadcrumbs, truffle oil

Fried Chicken 12-
Creamy cheddar grits, arugula, spicy corn relish

Seared Foie Gras 16-
Cherry jam, Brie grilled cheese, baby greens, almonds

Crispy Brie 12-
Strawberry jam, arugula, Marcona almonds, balsamic

Gnocchi 11-
Classic lamb bolognaise, shaved Pecorino, parsley

Escargot 13-
Roasted garlic, fresh herbs, white wine butter, Parmesan


Pan Seared Veal Milanese 25-
Roasted tomato risotto, arugula Parmesan salad, balsamic

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

Lemon Roasted 1/2 Chicken 24-
Garlic whipped potatoes, honey roasted carrots, thyme jus

Grilled Kobe Pork Chop 26-
Rosemary roasted potatoes, arugula-prosciutto-gorgonzola salad-natural jus

Grilled 6 oz Filet Mignon 32-
Cheddar potato cake, bacon spinach gratin, caramelized onion 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-


Tiramisu 8-
Espresso chocolate sauce-cocoa powder

Local Apple Cobbler 8-
Apple Cinnamon gelato-caramel

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

Study of Chocolate 12-
Chocolate Tart w/ espresso crème fraiche
Fallen Chocolate Soufflé w/ Kahlua ice cream
Chocolate Crème Bruee w/ candied pecan crunch

Vanilla Creme Brulee 8-
Lavender honey black berries

Chocolate Peanut Butter Brownie Sundae 8-
Vanilla gelato-caramel walnuts-whipped cream-cherries

Chocolate Pecan Pie 8-
Pumpkin gelato-bourbon syrup

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.

Spring 2015