Moro

Name: Moro
Address: 1307 N. Scott St., 19806, DE, 19806
Telephone: 302-777-1800

1307 N. Scott St., Wilmington, DE 19806, US

• Tuesday: 5:00PM-11:00PM •Wednesday: 5:00PM-11:00PM •Thursday: 5:00PM-11:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •

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Details

Cuisine: Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

FIRST COURSE

Organic Greens

w/ goat cheese, macadamia nuts and balsamic-honey mustard vinaigrette

Caesar Salad

w/ crispy polenta croutons and parmigiano-reggiano

Roasted Beets

w/ blood oranges, toasted pistachios, baby arugula and aged balsamic

Crispy Duck Confit

w/ arugula, belgian endive, meyer lemon and parmesan

Moro Chopped Salad

w/ tomato, avocado, roasted onions, blood oranges, radicchio, crumbled blue cheese, corn, bacon and aged sherry vinaigrette

Chilled Honeydew Melon Soup

w/ hearts of palm sorbet and crispy spec ham

House Made Mozzarella

w/ basil roasted peppers, shaved proscuitto and balsamic

Peanut Crusted Ahi Tuna

w/ sesame rice cake, grilled scallion and quince jam drizzle

Kobe Beef Mini Burgers

w/ gorgonzola fondue, micro greens and truffled fingerlings

Pan Seared Scallops

w/ leek-bacon hominy, micro greens and sherry reduction

Shaved Parma Proscuitto

w/ shaved Umbriaco, aged balsamic, orange oil and grilled pears

Cornmeal Crusted Oysters

w/ avocado-tomato carpaccio, crispy proscuitto and lime oil

Pan Roasted Shrimp

w/ grilled chorizo, basil, toy box tomatoes and crispy fennel

Crispy Leg of Duck Confit

w/ beet risotto, broccoli rabe sprouts and mango demi glace

Peppercorn Seared NY Strip Carpaccio

w/ horseradish aioli, pea shoots and tempura chokes

Baked Lump Crab Gratin

w/ micro greens, grilled crostini and chile-lime oil

Aged Coach Farm Goat Cheese Risotto

w/ fried basil, aged balsamic and porcini dust

Pan Seared Foie Gras

w/ pancetta-brie brioche sandwich and roasted plum jus | accompanied by a glass of sweet dessert wine

Taste of Coach Farm Goat Cheese

| Goat Cheese | Aged Caraway And Baked Proscuitto Sandwich | Triple Crème

Study Of Tuna

| Ahi Tuna Carpaccio | Ahi Tuna Tartar | Szechuan Peppercorn Seared Tuna

Whole Roasted Lobe of Foie Gras

w/ gorogonzola brioche, micro greens and quince-peanut demi glace

ALL ABOUT THE OYSTERS

Study Of Twelve Oysters

| Raw | Crispy Cornmeal Wasabi Oysters | Wood Roasted

12 Black Truffle Roasted Oysters

w/ pine nut gremolata

Sunflower Seed-Creamed Leek Baked Oysters

w/ crispy bacon and thyme oil

12 Baked Oysters

w/ garlicky creamed spinach and herbed breadcrumbs

MAIN COURSE

Seared Rare Tuna

w/ scallion potato cake, spicy rapini and sesame-chanterelle vinaigrette

Onion Crusted Yellowtail Snapper

w/ baby vegetables and vanilla beurre blanc

Seared Scallops

w/ pumpkin seed risotto, wilted arugula and cranberry lambic reduction

Pan Roasted Rock Fish

w/ roasted fingerlings and lump crab-fennel-leek-bacon chowder

Pan Roasted Red Snapper

w/ lemon grits, wilted spinach and black olive-yellow tomato broth

Plank Roasted Maple Glazed Salmon

w/ whipped sweet potatoes, grilled pineapple and macadamia nut vinaigrette

Grilled Quail

w/ mushroom-honey quinoa, port-hazelnut dressed greens and beet jus

Seared Loin of Venison

w/ cheddar-thyme polenta, grilled asparagus and chanterelle jus

Grilled Rack of Lamb

w/ goat cheese potatoes, basil spaghetti squash and pistachio jus

Grilled Filet Mignon

w/ truffle blue cheese potato cake, asparagus and shiitake-date demi glace

Duck Two Ways

| Roasted Long Island Duck Breast | Leg of Duck Confit

Steak And Chop Menu

16 oz Kobe Pork Saltimbocca

w proscuitto, wilted arugula, melted gorgonzola and sage demi glace

Grilled 12 oz Filet Mignon

Topped w/ peppercorn Coach Farm goat cheese gratin | w/ wilted spinach-fennel and finished w/ a brandied cherry demi glace

12 Filet Mignon “Steak Diane”

| Grilled 12 oz Filet Mignon

Gorgonzola and Caramelized Onion Crusted 16 oz Barrel Cut Rib Eye

Grilled 15 oz Dry Aged Rib Eye

Topped w/ lump crap gratin finished w/ a basil-Madeira demi glace

15oz Masterson’s Dry Aged Rib Eye

16oz Porcini Seared Kobe Rib Eye

16 oz Grilled Veal Porterhouse

16 oz Center Cut Kobe Pork Chop

16 oz Barrel Cut Rib Eye

14 oz Dry Aged New York Strip

14 oz Dry Aged New York Strip Au Poivre

12 oz Center Cut Angus Filet Mignon

Garlic-Herb Roasted 8 Bone Rack of Lamb

SAUCES

Green Peppercorn, Basil Demi Glace, Roasted garlic-Thyme Jus and Brandied C

SIDES

Pumpkin Seed Risotto

Lemon Grits

Grilled Asparagus

Sweet Potato Whips

Roasted Mushrooms

Crispy Onion Strings

Truffle Fries

Garlic Broccoli Rabe

Roasted Garlic Whipped Potatoes

Basil Whipped Potatoes

A Tasting Menu, created by the chef, is available for the entire table

| Priced Per Person-Limited Availability on Weekends