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Moro is now making the restaurant available to groups of 10 or more for private lunches and business meetings. Our private dining room is the ideal setting and can seat up to 24 in superb comfort. Equipped with audio visual capability including projection screen and wireless internet access, Moro can provide the perfect “Working Lunch” environment for your company and clients.
Call us at 302.777.1800 to arrange your next event.
Tuesday thru Friday
www.mororestaurant.net
LUNCHEON MENU
FIRST COURSE
Butternut Squash-Spiced Apple Soup 6-
Fried sage, cinnamon crème fraiche and orange oil
Crispy Calamari 8-
Hot peppers, jalapeno honey-lemon aioli and snipped chives
Local Pumpkin Ravioli 8-
Pecans, cranberries, sage, balsamic reduction and shaved ricotta salata
Seared Day Boat Scallops 9-
Cipollini onion puree, pickled onion-arugula salad and lemon oil
SANDWICHES
Seared Ahi Tuna 10-
Basil pesto, roasted tomatoes and baby arugula
Poached Salmon 9-
Grilled asparagus and lemon-dill aioli
Roasted Breast of Chicken 9-
Shaved fennel, grilled red onions and honey mustard vinaigrette
Grilled Prime Rib Eye 12-
Horseradish aioli, arugula, crispy onions and Gorgonzola
BLT 8-
Basil aioli, micro greens and shaved fennel slaw
House Made Burrata 8-
Tomato-olive jam, wilted greens and crispy pancetta
10 oz Kobe Burger 18-
House-made Russian dressing, 4 yr cheddar, micro greens and tomato served
w/ truffle fries
Moro 10 oz Kobe Super Burger 24-
Braised short rib, seared foie gras, truffled micro greens and tomato
served w/ truffle fries
LARGER SALADS
Moro Caesar Salad 10-
Crispy polenta crotons and shaved Parmesan
Add: Chicken 14- Salmon 14- Seared Tuna 15- Seared Scallops 15-
Crispy Duck Confit 12-
Baby arugula, endive, Meyer lemon vinaigrette and shaved Parmesan
Moro Chopped Salad 12-
Tomato, avocado, roasted onions, blood oranges, radicchio, blue cheese,
corn, bacon and sherry vinaigrette
Baby Arugula Salad 12-
Wood roasted pears, aged goat cheese and aged balsamic vinaigrette
Roasted Beets & Local Apples 12-
Maytag Blue cheese, candied walnuts, arugula and 30-year balsamic
