Il Moro Menu and Prices

a variety of seasonal garden vegetables simmered in a traditional italian style

fresh pasta filled with braised beef and simmered in a tasty chicken broth

fresh handmade "quadretti," tiny squares of pasta cooked with chicken liver in a tasty capon broth

radicchio and romaine hearts sprinkled with parmigiano-reggiano, tossed with freshly made croutons and dressed with a traditional italian caesar dressing

fresh baby spinach leaves with diced tomatoes, roasted pine nuts and a dollop of fresh, local goat cheese, tossed with a mild lemon dressing

tender watercress leaves, hearts of palm, diced tomatoes, toasted pine nuts, and avocado with shaved parmigiano-reggiano cheese. dressed with a zesty, lemon-balsamic dressing.

seared garlic marinated white shrimp served on a bed of belgium endive, arugula, and tomato in a mustard vinegar dressing

grilled jumbo sea scallops served with baby spinach leaves, chopped tomato, toasted walnuts, and avocado in a mild lemon dressing

grilled eggplant stuffed with mozzarella cheese, baked in a light tomato sauce topped with parmigiano-reggiano cheese and basil

deep-fried calamari and white gulf shrimp served with spicy tomato and creamy tartar sauces

fresh mediterranean style fish soup made with: king salmon, clams, black mussels, white shrimp, jumbo sea scallops, langoustine, white wine, garlic , light spicy tomato sauce, with garlic crostone

paper thin slices of raw beef fillet topped with organic baby lettuce, Italian style oven-roasted tomato, shaved parmesan cheese, and crispy fresh artichoke hearts with lemon dressing and drops of 10

a trilogy of thinly sliced cured meats: langhirano parma prosciutto, salami, and coppa. served with "gnocco " hot, puffy fritters

house-made, italian-style pork sausage stew with braised onions and tomato sauce. served with soft polenta

only on wednesday and saturday. homemade spinach pasta layered with béchamel and bolognese sauce, topped with parmigiano-reggiano cheese

carnaroli rice with porcini mushroom, slowly cooked chicken gizzards and parmigiano reggiano cheese

wide ribbons of homemade corn pasta served with a robust ragu of wild hare with tomato sauce

large, very thin crust pizza topped with fresh mozzarella cheese, tomato, and italian porcini mushrooms

large very thin crust pizza topped with fresh mozzarella cheese and tomato, zucchini, asparagus, spinach, eggplant

sautéed picchiatelli pasta with bolognese sauce and parmesan cheese

ravioli filled with braised beef in barolo wine and spinach in a golden butter sauce

homemade wide shaped pasta with slowly roasted wild boar ragu and pecorino cheese

flat, long pasta sautéed with diced beef filet mignon, porcini mushroom, carrots, onions, celery, dry white wine, and a touch of tomato sauce

tortelloni filled with lobster and shrimp, bathed in a creamy saffron sauce

linguine pasta, sautéed with porcini mushrooms and shrimp, in a light spicy tomato sauce.

spaghetti sautéed with green olives, imported italian porcini mushrooms, chicken sausage, and bolognese sauce

linguine sautéed with fresh clams, white shrimp, calamari, and sea scallops in a lightly spicy tomato sauce

homemade rolled tube ridged egg pasta sautéed in a lean delicious rabbit ragu with fresh vegetables, white wine and light tomato sauce

homemade wide tube pasta, sautéed with homemade crumbled pork sausages, vegetables and , light tomato sauce and parmigiano reggiano cheese

carnaroli rice, sautéed with onion marmalade, diced, braised lamb and thyme

marinated chicken breast braised with celery, onions, carrots, touch of bell peppers, cipollini onions and white wine, served with soft polenta

lamb ossobuco, braised with red wine and porcini mushroom served with grilled buckwheat & maize polenta

australian lamb chops, brushed with herbs, grilled and served with mustard sauce, potato mousse and grated fennel

venison chop sautéed in a velvety raspberry sauce served with caramelized cinnamon diced apple "budino" and sweet and sour baby onions

sliced grilled beef entrecote topped with chopped wild arugola and shaved parmesan cheese in a homemade herb dressing

beef filet mignon sautéed in cherries and barolo wine, and pink pepper corn, served with carrots

cheese plate served with honey made in tuscany from blossoming acacia tree, italian quince jam, balsamic vinegar spread, multi seed lavosh and walnut raisin bread

the king of cheese made from red cow's milk, originally the only acceptable type of cow for creating authentic parmigiano reggiano cheese, aged for 30 months (e. romagna)

sheep milk cheese made in sardegna, the best know pecorino, it is the sweetest as well. it is a straw colored, grainy cheese, tasting of caramel sweetness, a salty tang and a hint of fruit

this rare cheese made in valtellina is a blend of cow and goat milk, aged up to 12 months (lombardia)

sheep milk brie from the fields of mugello, brinata which means'' early morning frost'' (toscana)