Il Moro Restaurant

Roasted heirloom tomatoes velvety soup

Fresh Heirloom cauliflower, spinach, asparagus, sweet peas, and cherry tomatoes

Creamy mozzarella and heirloom tomatoes, finished with Italian herb oil

Served in a tomato and parmesan sauce, with creamy Italian polenta and grilled Ciabatta bread

King salmon croquettes with red cabbage, Italian balsamic drizzle and a blood orange slice

Fried wild East Coast calamari served with fresh homemade tartare and garlic sauce

Four grilled jumbo shrimp, drizzled with a rich garlic lemon butter sauce, served over a bed of fresh zucchini noodles

Wild arugula, avocado, kale, heirloom cherry tomatoes, Persian cucumbers, red onions, jicama in a shallot-red chianti vinegar dressing

Sliced raw baby artichokes, mixed baby lettuce and shaved parmesan cheese, extra virgin olive oil and fresh squeezed lemon juice

Oven cooked yellow and red baby beets, baby frisee lettuce, California goat cheese and walnuts, Hawaiian grilled papaya in a fresh orange Italian extra virgin olive oil dressing

Romaine lettuce, radicchio, home–baked croutons, Parmesan cheese in a Caesar dressing

Watercress, avocado, roasted pine nuts, parmesan cheese, turnips, tomatoes and italian balsamic lemon dressing

Fresh Roma tomatoes, Italian extra virgin olive oil, garlic, and fresh basil

Italian pitted olives, roasted cherry tomatoes, garlic, mushrooms, basil and melted Italian mozzarella cheese

Layers of homemade spinach pasta with meat ragu sauce

Italian organic Carnaroli rice, braised Italian Porcini Mushrooms, Amarone wine sauce and Reggiano cheese

San Marzano tomato sauce, Burrata cheese, basil, and Parmesan

6 hours Bolognese meat ragu sauce

Homemade pasta filled with corn in truffle butter and sliced truffle sauce

Wild lobster and shrimps, spicy roasted tomatoes, garlic, rucola and shaved 'Rocca' Reggiano cheese

Fior di latte mozzarella – San Marzano tomatoes –basil

Fior di latte mozzarella, San Marzano tomatoes, spicy Calabrese salame

Fior di latte mozzarella, San Marzano tomato sauce, Prosciutto di Parma, topped with fresh arugula and shaved Parmesan cheese

White sauce, fior di latte mozzarella, caramelized onions, and a medley of wild mushrooms, finished with a delicate drizzle of truffle oil

Chicken breast sautéed in a lemon caper sauce, served with zucchini noodles with garlic, cherry tomatoes, and spinach

Chianti braised -farmers market vegetables

Boneless half Jidory chicken grilled, chicken jus, sauteed spinach and roasted potatoes, fresh heirloom tomatoes, grilled onions, jalapenos and cilantro

Braised in a California red blend wine, garlic, served with mashed potatoes and farmers market vegetables

Sautéed in a lemon caper sauce and served on a bed of sautéed spinach, roasted cherry tomato, sautéed broccolini in 'Rocca' Reggiano cheese

Wild shrimp, sea scallop, Manila clams, Mediterranean mussels, Branzino, Santa Barbara sweet prawns, in a lobster lightly spicy sauce

Branzino filet pan sautéed with cherry tomatoes, basil, Italian olives, roasted garlic spinach and roasted potatoes

Grilled 'steak style' salmon, served with farmer market vegetables

Ricotta & Honey; Goat Cheese, Figs & Caramelized Onions; Tomato, Burrata & Prosciutto

Italian rice balls stuffed with imported porcini mushrooms, Reggiano cheese, served with homemade garlic sauce

Served with garlic bread and shaved Reggiano cheese

Braised in Italian red wine, served with Parmesan polenta

Ora King, served with braised red cabbage, balsamic & blood orange citrus-olive oil dressing

Served with brioche rolls, aged cheddar cheese, lettuce, and garlic sauce

Pathfinder non-alcoholic amaro, fresh lemon & tonic served over ice

Italian Limone gin, cranberry & fresh lemon served over ice

White rum, simple & fresh lime served up

Vicary dark cherry liqueur & fresh lemon topped with prosecco

Tequila, Cointreau agave & fresh lime Tajín or salt rim