‘Tiny Bites’ of News From Morso

PASSOVER & EASTER MENUS
Spring, the season of rebirth and new beginnings, is celebrated by many of our customers with Passover and Easter. Chef Pino invites you to commemorate these joyful holidays with friends and family at Morso. For Passover, he has created a traditional Seder dinner with a Tuscan flair, while on Easter the regular dinner menu will be served and augmented by some of his favorite spring specialties.

 

PASSOVER  – Monday, April 14 

(5:30 pm – 11:00 pm) 

 

Beginnings 

(for the table)

 

-Crostini di Fegato, Tuscan chicken liver pate with charoset and matzo

 

-Carciofi alla Giudea, artichokes Roman-Jewish style with fresh fennel

 

-Brodo di Pollo, chicken soup and matzo balls

 

Main Course

(for the table)

 

-Stracotto Tuscan Pot Roast, braised brisket with honey roasted Brussels sprouts

 

-Whole Roasted Organic Chicken, served with oven roasted potatoes and sautéed spinach

 

Dessert:

 

-Flourless Chocolate Walnut Cake, with coconut gelato

 

-Coconut Macaroon, with chocolate sauce

$55 Per person (Tax and Gratuity not included)

 

 

EASTER SPECIALS – Sunday, April 20
(12:00 pm – 8:00 pm)

 

Soup:

 

– Asparagus soup with fresh mint

 

Appetizers:

 

– Fresh Fava bean salad with burrata

 

– White Asparagus and morel mushroom gratin with a balsamic reduction

 

Pasta:

 

– Tagliolini with fresh ramps, pancetta and pesto sauce

 

Meat Entree:

 

– Roasted Spring Baby lamb, fresh asparagus, sautéed fava beans and artichokes

 

Fish Entree:

 

– Sautéed salmon with morel mushrooms, asparagus and ramps