Why have three courses when you can have four!
Menu subject to change
4-Course Dinner Menu $38.00
ANTIPASTI
Choice of:
TRICOLORE ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE
RIBOLLITA TUSCAN VEGETABLE AND BREAD SOUP WITH CAVOLO NERO
VERDI E ROSSI GREENS AND REDS WITH A RED WINE VINAIGRETTE
BRUSCHETTA PORCHETTA, BEET MUSTARD, AND BABY GREENS WITH CARAMELIZED FENNEL VINAIGRETTE
CUNEO DI LATTUGA LITTLE GEM WEDGE, RICOTTA SALATA, SPICY SALAMI, TOASTED PECANS, AND RANCH
2014 Fantinel Pinot Grigio (Friuli)
2014 Braida ‘Il Baciale’ (Piemonte)
PRIMI
Choice of:
RISOTTO AI FUNGHI MUSHROOM AND LEEK RISOTTO
FUSILLI FUSILLI WITH CARAMELIZED FENNEL SUGO, PICKLED PEPPERS AND PECORINO
MEZZI RIGATONI MEZZI RIGATONI WITH PANCETTA, CARAMELIZED PARSNIPS AND SAGE
Glutine Libera Pasta Disponibile Su Richiesta Gluten Free Pasta Available Upon Request (+$1/+$2)
2015 Buglioni ‘Il Disperato’ (Veneto)
2013 La Maialina ‘Gertrude’ (Toscana)
SECONDI
Choice of:
EGLEFINO ARROSTO PAN ROASTED HADDOCK WITH HONEY ROASTED BEETS, HAZELNUTS, AND CELERIAC AND BURDOCK ROOT SLAW WITH HORSERADISH VINAIGRETTE
POLLO “AL MATTONE” WOOD GRILLED HALF CORNISH HEN “UNDER A BRICK” WITH CREAMY SAUSAGE AND MUSHROOM POLENTA
AND SAUTEED BITTER GREENS
BISTECCA ALLA GRIGLIA WOOD GRILLED HANGER STEAK WITH SMOKED CHEDDAR AND POTATO GATTO, BRAISED CABBAGE PICCANTE, AND CIPOLLINI ONION MARMELLATA
INVOLTINI DI CAVOLO BEEF AND PROSCIUTTO STUFFED CABBAGE WITH SPICY TOMATO CHICKPEA RAGU AND MARINATED KUMQUATS
Piatto Vegetariano Disponibile Su Richiesta Vegetarian Entrée Available Upon Request
2015 Villa Sparina Gavi Di Gavi (Piemonte)
2013 Masi Campofiorin (Veneto)
*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase risk of foodborne illness
**Gluten free pasta made on equipment that also processes wheat flour pastas
Whenever possible, La Morra ristorante supports local farmers by purchasing fresh fruits and vegetables for daily service
Menu subject to change