Dinner
Small/share Plates / Raw & Cured / Salads / Big Plates / Sides
| Warm olives, roasted garlic, rosemary | 6 |
| Candied spiced walnuts | 7 |
| Daily soup | 8 |
| Roasted red beets, lemon crème fraiche, & Sicilian pistachios | 9 |
| Selection of four cheeses, fruit compote, spicy pumpkin seed brittle | 18 |
| Charcuterie selection, pickled Green Market vegetables, whole grain mustard | 17 |
| Mini steak sandwiches, caramelized onions, blue cheese | 16 |
| Roasted bone marrow, white cinnamon, basil onion jam | 14 |
| Pulled pork tacos, polenta tuille, pico de gallo, guacamole | 16 |
| Sake grilled beef short rib & smoky oyster sauce | 15/28 |
| Onion tart, caramelized sweet onions, gruyere | 12 |
| Denver cut lamb ribs, cocoa, smoked paprika, avocado puree | 15 |
| Burgundy braised escargot, garlic puree, & lardo on toasted baguette | 14 |
| Rumaki of foie gras, with fingerling potatoes, speck & bourbon | 18 |
| Black pepper crab crostini on brioche | 18 |
| Pan seared diver scallops, coconut polenta, cilantro & lime | 15/28 |
| Duo of tartars – sushi grade tuna, soy emulsion and Scottish salmon with roasted garlic and black truffle vinaigrette | 18 |
| VERY local honey and sansho peppercorn cured salmon, goat cheese and basil | 16 |
| Steak tartar, mustard vinaigrette, Chinese black beans, basil, salted quail egg | 16/25 |
| Union Square Green Market vegetables, green herb vinaigrette and American caviar | 14 |
| Russian & black kale salad, roasted pumpkin, chevre, candied walnuts, and mulled wine vinaigrette | 12 |
| Buffalo mozzarella, charred & roasted oyster mushrooms, arugula puree and balsamic reduction | 15/22 |
| Clove poached lobster salad, Tongan vanilla, and crispy parsnips | 20 |
| Udon noodles, littleneck clams, head on prawns, shellfish broth | 26 |
| Black trumpet & djon djon mushroom risotto with smoky, salted egg yolk | 18/25 |
| Thin wonton noodles with mussels & sea urchin | 23 |
| Wild mushroom pappardelle, wild mushrooms, truffle essence, parmesan cheese | 14/22 |
| Red wine & soy glazed sustainable Scottish salmon, celery root and foie gras puree, crispy ginger | 26 |
| Herb roasted baby chicken, wilted spinach, baby carrots | 24 |
| NY strip steak, red wine roasted shallots & garlic, Roquefort potato fondue | 32 |
| Chickpea puree | 6 |
| House made sesame crackers | 6 |
| Roquefort potato fondue | 6 |
| Sauteed greens & spring garlic | 6 |
© 2011 Morrell Wine Bar & Cafe