‘Tiny Bites’ of News From Morso

MORSO THANKSGIVING MENU 2013

($75 per person plus tax and gratuity)

Appetizer (choice of) :

Chestnut Soup : with Cinnamon Crème fraiche

Farro ,warm salad with farro, roasted cauliflower, dried cranberries, roasted mushrooms, eggplant and mixed greens

Butternut Squash Ravioli, in a butter, sage & parmesan cheese sauce. Finished with Amaretto cookie crumbs

Risotto Funghi, risotto with mushrooms, white asparagus, butter, and white truffle oil

Entrée (choice of) 

Roasted Turkey, fresh cranberry relish, sausage, apple & dried cranberry stuffing & braised Brussels sprouts

Cappone al Forno, baked Capon, fresh cranberry relish, sausage, apple & dried cranberry stuffing & braised Brussels sprouts

Petto di pollo martini,  parmesan encrusted chicken breast, white wine & lemon sauce with caramelized baby carrots & string beans

Dover Sole Mugnaia, pan roasted Dover Sole in a white wine and butter sauce, served with Tuscan fries (add. $10)

Salmone, poached salmon, with pickled fennel, cucumber & radish salad in mustard dressing

Roasted Beef Sirloin, with a fricassee of mushrooms, pearl onions & potatoes

Dessert

Traditional Pumpkin Pie, Apple Pie or Pecan Pie