PDF - Ristorante Morini
Transcript
PDF - Ristorante Morini
OUR MENU IS RECOMMENDED AS A $75 FOUR COURSE PRIX FIXE {Appetizer • Pasta • Entrée • Dessert} ANTIPASTI appetizers I N SA L A T A DI C AVOLO 16 CA VIAR R O M A N A 17 Z U P P A 17 baby romaine, endive, parmigiano black pepper-anchovy vinaigrette butternut squash soup, foie gras mousse spiced crème fraîche, pumpkin seeds BU R R A T A F RITTO MISTO 22 kale salad, green apples, grilled squash candied almonds, ricotta salata 19 siberian sturgeon 95 ossetra 145 egg, chives, crème fraîche, toasted brioche creamy mozzarella, cara cara orange mâche salad, toasted baguette crispy calamari and shrimp zucchini, lemon aioli A S T I C E 27 SCAMPI 24 chilled maine lobster, pickled pear tarragon, black truffle vinaigrette langoustine alla piastra, roasted sunchokes red kuri squash purée T O N N O * 24 CA P ESA NT E 24 bigeye tuna tartare, trout roe crispy shallots, chive crema seared bay scallops, parsley root purée shaved brussels sprouts, finocchiona T E R R I N A 26 BOCCONCINI 19 tomato-braised chicken & eggplant meatballs mozzarella di bufala, basil foie gras torchon, blackberries macadamia nuts, lemon, brioche PRIMI PIATTI all pasta made in house T O R T E L L I 28 maine lobster ravioli, seppia crustacean brodetto R I S O T T O 26 acquerello risotto, red wine, swiss chard toasted pine nuts, mascarpone L O W G L U T E N P AS T A AV AI L AB L E SPA GHETTI pomodoro & basil 19 clams, bianco or rosso 24 GARG ANEL LI 26 classic ragù bolognese T O RT ELL O NI 23 C A V A T E L L I 27 braised short rib, radicchio fresh oregano, fontina basil & ricotta ravioli "a piacere" choice of: parmigiano or pomodoro AG NO LOTTI 26 T A G L I O L I N I 28 shrimp, calamari, clams, seppia mussels, lemon-colatura BLACK TRUFFLES 4 grams 40 | 8 grams 75 MICHAEL WHITE Chef & Owner veal ravioli, trumpet mushrooms, brussels sprouts SPA CCATEL LE 25 puttanesca, taggiasca olives, calabrian chili F U SIL LI 27 neapolitan pork shoulder ragù, pecorino fonduta ARTHUR LEE Chef di Cucina ENTRÉES seasonal fish & meat entrées SPECIALE DEL GIORNO PESCE fish ALL FIS H C A N B E SI MP L Y P R E P A R E D BR A N Z I N O 35 SAL M O N E 33 MONDAY Duck Breast long island duck breast, foie gras, medjool dates grilled sea bass, creamy lentils caramelized fennel, royal trumpets seared king salmon, cauliflower purée sautéed escarole, brandied currants SPI G O L A NER A TUESDAY Dover Sole pan roasted dover sole, lemon capers, brown butter 35 sautéed black bass, charred kale confit potatoes, hazelnut vinaigrette WEDNESDAY C I O P P I N O 34 Grilled Orata simply prepared, palermitana charred lemon seafood-tomato broth, scallops, clams mussels, calamari, langoustine, filone VEGETARIAN ME L A N Z A N A THURSDAY 26 Short Rib seasonal squash salsa verde, mollica eggplant parmigiano, mozzarella, spinach tomato-basil ragù CAN B E P R E P A R E D G L U T E N F RE E CARNE meat FRIDAY Veal Chop smoked potato puree radicchio, capers P O L L E T T O 30 roasted chicken, fingerling potatoes red peppers, lemon AGNELLO SATURDAY 37 roasted lamb chops, merguez sausage baby eggplant, pecorino fonduta MI L A N E S E Lobster Del Giorno butter poached maine lobster glazed root vegetables, arugula 34 crispy veal cutlet, wild mushroom ragù creamy polenta TAGLIATA SUNDAY Mixed Grill Chef’s daily selection of grilled meats 43 seared prime strip steak, broccoli rabe salsa verde, roasted bone marrow CONTORNI sides SHISHITO PEPPERS 11 ROASTED CAULIFLOWER ROASTED BRUSSELS SPROUTS CRISPY POTATOES SAUTEED SPINACH *consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have a medical condition.