THANKSGIVING WITH A TUSCAN TWIST  

In his book, Simply Tuscan, Pino notes, “Thanksgiving is an American holiday which I love because it is a chance to say ‘thank you’ to nature for everything we have been given.”  This year, Morso will feature Bell & Evans Turkey raised in Pennsylvania’s Amish Country along with all of the traditional trimmings on our Thanksgiving menu.  For those of you looking for a Tuscan twist, we will also offer fresh organic Capon and other seasonal Tuscan dishes highlighting a wide variety of fall’s finest ingredients.
You can enjoy Thanksgiving in the restaurant between noon and 8:00 p.m., or we can deliver the traditional dinner to your home, ready to be served to friends and family.  We kindly ask that you reserve by November 22 if you want your dinner delivered.
Menu
APPETIZER
(choice of )

CARCIOFI,

  Crispy artichoke salad with pickled fennel, olive, arugula, citrus dressing
JERUSALEM ARTICHOKE SOUP, 
Puree with extra virgin olive oil
FARRO, 
Roasted cauliflower, dried cranberries, roasted mushrooms, eggplant & mixed greens
BIETE,
Roasted beets, with arugula, candied walnuts, frisse, goat cheese fritters, honey-yogurt dressing
WHITE ASPARAGUS GRATIN,
With sautéed Hen of the Woods mushrooms & vincotto
BUTTERNUT SQUASH RAVIOLI,
Butter-sage & parmesan cheese sauce, with braised kale
RISOTTO,
Arborio rice
with Black Truffles
ENTRÉE
(choice of)
TACCHINO, 
Bell & Evans Turkey with fresh cranberry relish, sausage, apple & dried cranberry stuffing, braised Brussels sprouts & mashed sweet potatoes
CAPPONE, 
Slow roasted, organic Capon, fresh cranberry relish, sausage, apple & dried cranberry stuffing with braised Brussels sprouts
ANATRA ARROSTO,
Muscovy duck, vertically roasted in a vermouth sauce, with roasted prunes, pears & braised kale
PETTO DI POLLO MARTINI,
Parmesan encrusted chicken breast, white wine & lemon sauce with caramelized baby carrots & string beans
COSTATA,
Short Ribs, braised in Chianti Wine & Porcini mushrooms, with honey roasted Brussels sprouts
FISH
BROOK TROUT, 
Pan roasted, with Anise sauce, warm lentil salad
SALMONE,
Poached salmon, with pickled fennel, cucumber & radish salad in mustard dressing
BRANZINO,
Pan roasted sea bream filet with lemon & rosemary, served with tempura-style string beans
DESSERT
Traditional Pumpkin Pie, Apple Pie or Pecan Pie
3 course prefix : $75 per person