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.