PDF - Ristorante Morini

P R I X F I X E M E N U
39 dollar three course prix fixe menu { Appetizer · Pasta or Entrée · Dessert }
APPETIZERS
PASTAS
MINESTRONE 17
winter vegetable soup, herb pesto, parmigiano gnudi
RIGATONI 19
salsa pomodoro ragú, basilico
CARPACCIO 18
thinly sliced Piemontese prime beef, mushroom crema
arugula, hazelnuts, shaved parmigiano
MACCHERONE 23
rock shrimp, winter squash, basil, cherry tomatoes
TONNO 21
bigeye tuna crudo, clementines
Calabrese peppers, Sicilian capers
BOCCONCINI 17
tomato-braised chicken-eggplant meatballs
mozzarella di bufala, basil
MORINI SALADS
MIXED GREEN SALAD 15
mixed lettuces, picked herbs
red wine vinegar, robiola crostino
ROMANA 16
baby romaine, red endive, parmigiano
black pepper-anchovy vinaigrette
BEET SALAD 17
heirloom beet salad, goat cheese
toasted pine nuts, roasted shallot vinaigrette
LOBSTER CAPRESE 22
chilled Maine lobster salad, mozzarella di bufala
tomatoes, baby gem lettuce, basil
prix fixe supplement $7
PROSCIUTTO & MELON 18
2 yr. aged prosciutto di Parma, melon
arugula, traditional balsamic
TAGLIATELLE 23
classic ragú bolognese
TORTELLONI 21
robiola & mascarpone ravioli, basil
SPAGHETTI VONGOLE 23
manila clams, baby leeks, white wine
RISOTTO AI FUNGHI 22
wild mushrooms, parmigiano, sage
FISH & MEAT ENTRÉES
SALMON 26
seared Scottish salmon, sautéed broccoli rabe
tomato concasse, cauliflower crema
COD 24
poached Atlantic cod, confit tomatoes
patate al olio, ligurian
olives, basil
,
CHICKEN 24
roasted baby chicken, rosemary potatoes
marinated red peppers, lemon
MILANESE 28
veal cutlet, spinach alla crema
smoked prosciutto, fontina cheese
STRIP STEAK 35 prix fixe supplement $7
grilled prime strip steak, rosemary potatoes
wild mushrooms, bordelaise
SIDES 9
CRISPY POTATOES
BRUSSELS SPROUTS
BROCCOLI RABE
MUSHROOMS
MICHAEL WHITE Chef & Owner
GORDON FINN Executive Chef

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