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.

Wine By The Glass

Montelliana, Italy, Prosecco NV 9-
Tattinger, France, Champagne NV 16-
Beyond, South Africa, Sauvignon Blanc 2007 8-
Penfolds Thomas Hyland, Australia, Chardonnay 2007 8-
Ca’Montini L’Aristicratico, Italy, Pinot Grigio 2006 10-
Grayson, American Canyon Napa, Pinot Noir 2007 10-
Sawbuck, Mendocino County, Cabernet Sauvignon 2005 10-
Windmill, Lodi, Old Vine Zinfandel 2006 9-
Brampton, South Africa, Shiraz 2006 8-

Wines From The Cruvenet

Rochioli, Russian River, Chardonnay 2007 17-
Au Bon Climat, Santa Barbara, Pinot Gris/Pinot Blanc 2007 10-
Penfolds Bin 389, Australia, Cabernet/ Shiraz 2006 13-
Au Bon Climat, Santa Barbara, Pinot Noir 2007 13-
Yangarra, Australia, Shiraz/Mourvedre/Grenache 2005 12-
Groth, Napa Valley, Cabernet Sauvignon 2005 17-

Cocktail Menu

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

Moro Martini
Zyr Vodka, hint of vermouth and Gorgonzola stuffed olives

Lemon Drop Martini
Ketel One Citron, sugared rim and lemon twist

Tama-Jack “New Fashion”
Jack Daniels Gentleman, Tamarind Nectar served on the rocks

Guava Collins
Tangaray 10 Gin, Sour Mix, Guava Nectar and Splash of Soda

Raw

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

Ahi Tuna Tartar 14-
Smashed avocado, cucumber-cilantro vinaigrette, micro greens and blood orange reduction

Hand Cut Beef Tartar 15-
Chives, caper berries, micro greens and grilled crostini

Soup & Salads

Slow Roasted Tomato-Basil Soup 9-
Coach Farm Peppercorn “grilled cheese”, fried basil and mint oil

Caesar Salad 8-
Herb croutons and Parmigiano-Reggiano

Baby Arugula Salad 9-
Roasted black grapes, toasted hazelnuts, crumbled Maytag Blue and 30 Year Balsamic

Iceberg Wedge 10-
Crispy bacon, pickled red onions, toy box tomatoes and creamy blue cheese dressing

Moro Chopped Salad 10-
Tomato, avocado, roasted onions, oranges, radicchio, blue cheese, corn, bacon and sherry vinaigrette

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

Grilled Watermelon-Citrus Marinated Feta 13-
Arugula, toasted hazelnuts and aged balsamic

First Course

Crispy Calamari 12-
Citrus aioli, hot peppers and snipped chives

House-Made Mozzarella 13-
Tomato carpaccio, fried basil, pine nuts, citrus oil and 30 year balsamic

Braised Beef Short Rib 14-
Truffle whipped potatoes, roasted tomato and oregano jus

House-Made Marscapone Gnocchi 13-
Yellow tomato sauce, fried basil, shaved Ricotta Salata and crispy hot Chorizo

Grilled Summer Asparagus 13-
Coach Farm Goat “grilled cheese”, smoked bacon vinaigrette and truffle honey

Pan Seared Scallops 14-
Grilled tomato, crispy shaved Parma Proscuitto and red pepper-black olive tapenade

Kobe Beef Mini Burgers 14-
Melted Drunken goat cheese, grilled tomato and truffled micro greens

Pan Seared La Bella Farms Foie Gras 16-
Citrus Stilton Grilled Cheese, micro greens and black grape demi glace

A Study of Food

Study of Cured Meats 18-

Hot Chorizo, Sweet Chorizo, Artisan Pepperoni, Genoa Salami,
Parma Proscuitto, Sweet Soppressata, Hot Soppressata, Coppa Ham
Accompanied w/ marinated olives, pepper shooters and shaved fennel salad

Chefs Cheese Plate
Three Cheeses 12- Six Cheeses 19- Ten Cheeses 26- Fifteen Cheeses 30-

Seared Rare Ahi Tuna 25-
Charred Apricot-wasabi risotto, pea shoot-toasted garlic salad and soy reduction

Planked Roasted Maple Glazed Salmon 24-
Whipped sweet potatoes and grilled pineapple-macadamia vinaigrette

Pan Roasted American Red Snapper 25-
White bean puree, toy box tomato-basil salad and 30 year balsamic

Pan Seared Day Boat Scallops 24-
English pea puree and sweet corn-truffle-chive vinaigrette

Pan Roasted U-10 Prawns 27-
Garlic spinach and proscuitto-sage-basil, white wine and tomato

Steak And Chop

Grilled Rack of New Zealand Lamb For Two 48-
Yellow Tomato Risotto, garlic broccoli rabe and brandied cherry jus

12 Filet Mignon “Coach Farm Style” 38-
Proscuitto wrapped Coach Farm Peppercorn Goat Cheese, garlic spinach and blackberry jus

16 oz Kobe Pork Saltimbocca 29-
Proscuitto, wilted arugula, melted Gorgonzola and sage demi glace

10 oz Kobe Burger 20-
House-made Russian dressing, 3-yr cheddar, micro greens and tomato served w/ onion rings

Moro 10 oz Kobe Super Burger 25-
Seared foie gras, French Brie, truffled micro greens and grilled tomato served w/ onion rings

Gorgonzola-Caramelized Onion Crusted 16 oz NY Strip 36-

16 oz Center Cut Kobe Pork Chop 27-

16 oz Prime New York Strip 34-

16 oz Prime New York Strip Au Poivre 35-

8 oz Center Cut Angus Filet Mignon 25-

12 oz Center Cut Angus Filet Mignon 35-

Garlic-Herb Roasted 8 Bone Rack of Lamb 26-

Grilled 20 oz Veal Porterhouse 42-

SAUCES:
Green Peppercorn
Fried Basil Demi Glace
Roasted Garlic Demi Glace
Basil-Chile Demi Glace
Brandied Cherry Demi Glace

SIDES:
Charred Apricot-Wasabi Risotto 6-
Basil Roasted Wild Mushrooms 7-
Lemon-Garlic Broccoli Rabe 6-
Garlic Whipped Potatoes 5-
Sweet Whipped Potatoes 5-
Garlicky Spinach 6-
Crispy Onion Strings 6-
White Bean Puree 5-
Truffle Fries 8
Bacon Brussel Sprouts 6-
Grilled Asparagus 7-
Spinach Gratin 6-

The Chef Tasting Menu

A menu created by the Chef on a whim using ingredients from local purveyors.
Minimal Dinning Restrictions Will Be Accommodated Limited Availability On Weekends
Three Course 42- Four Course 58 Five Course 68- Six Course 75-

Great for the Table

“The Dessert Pig” (A “Chef’s Tasting” of dessert)
Four 32- Five 40- Six 48- Eight 64-

“The Gluttonous Sundae”
Two 12- Four 22- Six 32- Eight 42-
Warm brownies, many scoops of gelato, caramel, walnuts, caramelized bananas cherries, whipped cream and chocolate shavings

Cheese Plate
Served w/ grilled crostini and seasonal fruits
Three Cheeses 12- Six Cheeses 19- Ten Cheeses 26- All Fifteen Cheese 30-

Humbolt Fog Goat Cheese
Truffle Tremor Goat Cheese
Mimolette
Drunken Goat Cheese
Sottocenere
Umbriaco
Dolce Gorgonzola
Gorgonzola
Citrus Stilton
French Brie
5-Yr Parmesan
3-Yr English Cheddar
Beemster
Montasio
Roomano Pradera

Wine Dinner: The Wines Of Argentina June 25th @ 7PM

Chef Owner-Michael DiBianca
Sous Chefs-Greg Abbott & Brad Rust