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Mora Menu 7.14.18

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Mora Menu 7.14.18 mora soup focaccia I T ALI A N CHILLED CORN FOCACCIA di RECCO dungeness crab, smoked lebneh, stracchino cheese, sea salt 16 pickled chili 14 italian bread antipasti salads LITTLE GEM LETTUCES FOCACCIA GENOVESE caesar style dressing, eggs, roasted garlic & parmesan spread 5 BURRATA bottarga 12 grilled peaches, prosciutto, saba 13 STROMBOLI ARUGULA & GOAT CHEESE eggplant caponata 6 maple vinaigrette, walnuts, fennel, POLENTA “BOSCAIOLA” pomegranate seeds 12 COUNTRY BREAD, seasonal mushrooms, truffle, bacon 16 STROMBOLI, FOCACCIA RADICCHIO & ENDIVE SALAD artichoke bomba, mascarpone pignoli vinaigrette, shaved butter, roasted garlic, spread HEIRLOOM TOMATO parmigiano 13 & eggplant caponata 10 peppered feta, pickled shallot, mint 13 ANTIPASTI SALAD farm greens, salami, provolone, FRITTO MISTO tomato, eggplant, artichoke, calamari, shrimp, herbs, vegetables 17 mushrooms, roasted peppe rs, oregano vinaigrette 16 foccacia RICOTTA FRITTERS rustica spiced honey peperonata 12 pizza TOMATO WOOD FIRED PRAWNS ricotta, basil 13 fregola, pickled fennel, ‘nduja butter 18 MARGHERITA 14 PROSCIUTTO tomato, fior di latte, basil stracciatella, pistachio 15 GRILLED OCTOPUS cannellini beans, chistorra sausage, SOPPRESSATA taggiasca olives 18 calabrian chili, tomato, sausage 16 PANCETTA salumeria PORK & VEAL MEATBALLS caramelized onions, fior di latte CHEESE & SALUMI potato, egg 16 semolina pudding, pesto, ricotta salata 12 chef selection of meat and cheese 22 homemade pasta PASTA al POMODORO chef’s signature 19 TORCHIO sausage, porcini ragu 20 BLACK CAMPANELLE clams, fresno chilis, bottarga 23 RIGATONI VERDE bolognese, fontina fonduta 21 CALAMARETTI shrimp, tomato sauce, rosemary, chili 24 FETTUCCINE mushrooms, roasted garlic, escarole 19 LOBSTER GNUDI guanciale, concentrated tomato 25 CONCHIGLIE lamb ragu, fava beans, tomato 24 ragu *ask your server for gluten free options! the main course vegetable BRUSSELS SPROUTS 9 GRILLED NIMAN RANCH PORK CHOP “MILANESE” * 35 double smoked bacon, pickled chilli mustard seed crust, spring bean insalata lemon vinaigrette ROASTED CAULIFLOWER 9 WOOD FIRE ROASTED CHICKEN * 24 calabrian chili, roasted garlic, charred vegetables, potato, salsa verde ricotta, crispy shallot, tempura BEETS 8 SEARED DIVER SCALLOPS * 38 house pesto, goat cheese mascarpone, salt baked sunchoke, charred radish pumpkin seeds currants, capers, pignoli vinaigrette FINGERLING POTATO “J.W. Style” 8 fried garlic, rosemary MEYER LEMON DUSTED LAMB LOIN * 35 seared baby kale, date jus, almond-anchovy gremolata SUMMER PEA RISOTTO 12 green pea salad, pickled shallot GRILLED NIMAN RANCH FLAT IRON STEAK * 34 food with responsibility vegetable ash crust, chickpea panisse, red wine jus We care deeply about where our ingredients come from. We partner with farmers, ranchers, and other suppliers whose practices emphasize quality and responsibility. See how we're making choices with farmers, animals, and the environment in mind. SALT BAKED HALIBUT * 38 smoked eggplant, tomato, summer squash conserva, almonds TASTING MENU AVAILABLE, $55/PERSON 38oz. BISTECCA ALLA FIORENTINA * M.P. rosemary potatoes, beef jus Chef Scott Conant *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions..
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