Restaurant week 2020
4 course dinner $38.00
Wine flight $20.00

ANTIPASTI (CHOICE OF)

INSALATA DI GAMBERI   SICILIAN SHRIMP AND BLOOD ORANGE SALAD WITH FENNEL, CELERY AND PISTACHIO  (SUPPLEMENT $4)

INSALATA VERDE E ROSSI  GREENS AND REDS WITH RED WINE VINAIGRETTE  

VERDURE INVERNALI ARROSTITE   ROASTED ARTICHOKES, SUNCHOKES, AND BRUSSELS SPROUTS WITH PICKLED KOHLRABI, PRESERVED MEYER LEMON AND BOTTARGA (SUPPLEMENT $2)

PESCE SPADA CON CRESCIONE   SMOKED SWORDFISH WITH WATERCRESS, GRAPEFRUIT AND CHERRY PEPPER MARMALATTA  (SUPPLEMENT $4)

INSALATA DI CICORIA   CHICORY SALAD WITH CREAMY CAPER VINAIGRETTE, WALNUTS,  PICKLED PEPPERS AND SHAVED PECORINO

INSALATA TRICOLORE WHITE ENDIVE, RADDICHIO, ARUGULA AND ANCHOVY DRESSING

RIBOLLITA   TUSCAN BREAD, VEGETABLE AND KALE SOUP WITH PARMIGIANO

2018 Terzini Pecorino (Abruzzo)

2017 Tenuta Tascante ‘Ghaia Nera’ Etna Rosso (Sicilia)

PRIMI (CHOICE OF)

CAVATELLI AL PORCHETTA   CAVATELLI WITH PORCHETTA RAGU, CAVOLO NERO AND PARMIGIANO (SUPPLEMENT $4) 

TAGLIATELLE AL RAGÚ    HOUSE MADE TAGLIATELLE WITH BOLOGNESE (SUPPLEMENT $5)

RISOTTO CON FRUTTI DI MARE   TOMATO, FENNEL, AND SAFFRON RISOTTO WITH MANILA CLAMS, SHRIMP AND OYSTERS (SUPPLEMENT $6)

GNOCCHI CON BARBABIETOLA HOUSE MADE POTATO GNOCCHI WITH GOAT CHEESE, BEETS, FIGS AND CHIVES  (SUPPLEMENT $4)

FUSILLI CACCIATORE FUSILLI WITH CHICKEN CACCIATORE AND SAUTEED VEGETABLES

SPAGHETTI LIMONE SPAGHETTI WITH FRESH LEMON ZEST AND PARMIGIANO

2017 Buglioni ‘II Disperato’ (Veneto)

2017 Mesa ‘Buio’ (Sardegna)   

Glutine Libera Pasta Disponibile Su Richiesta     Gluten Free Pasta Available Upon Request (+$1/+$2)

SECONDI (CHOICE OF)

POLLO “AL MATTONE”      WOOD GRILLED CORNISH HEN “UNDER A BRICK” WITH MUSHROOM POLENTA AND POMEGRANATE MOSTARDA 

BISTECCA ALLA GRIGLIA    WOOD GRILLED HANGER STEAK WITH POTATO GRATIN, CHILI ROASTED BROCCOLI AND CHIANTI SAUCE (SUPPLEMENT $6)

NASELLO SCOTTATO PAN SEARED HAKE WITH CAULIFLOWER PUREE AND ROOT VEGETABLE SLAW

RAGU D’AGNELLO CON CAVOLO NERO     SPICY LAMB RAGU WITH BRAISED  KALE, PECORINO, AND SOPPRESSATA (SUPPLEMENT $3) 

FUNGHI ALLA GRIGLIA   WOOD GRILLED MARINATED MUSHROOMS WITH CHESTNUT POLENTA, CRISPY CAULIFLOWER  AND COLATURA DI ALICI   

CAPESANTE ALLA GRIGLIA   WOOD GRILLED SCALLOPS WITH PARSNIP PUREE, SMOKED TREVISO, AND PRESERVED TOMATOES (SUPPLEMENT $5)       

Piatto Vegetariano Disponibile Su Richiesta            Vegetarian Entrée Available Upon Request

2018 Villa Sparina Gavi di Gavi (Piemonte)

2015 Masi ‘Campofiorin’(Veneto)

CONTORNI 8.0

CHILI ROASTED BROCCOLI

PARSNIP PUREE

CRISPY CAULIFLOWER

BRAISED KALE

MARINATED BROCCOLI RABE

*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

20% GRATUITY MAY BE ADDED FOR PARTIES OF 6 OR MORE

WHENEVER POSSIBLE LA MORRA RISTORANTE SUPPORTS LOCAL FARMERS BY PURCHASING FRESH FRUITS AND VEGETABLES FOR DAILY SERVICE