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Valentine’s Day

This Valentine’s Day, Morini has everything you need for romance.

Friday, February 13 & Saturday, February 14 | 4:00pm – 9:00pm
Enjoy a decadent 3-course prix fixe dinner for $75 per person. Be sure to make the night extra special by pre-ordering bubbles, or a sweet treat.
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Sign up for our Valentine’s Pasta Class!

Begin the evening at 5:30pm with a 45-minute Valentine’s Pasta Class featuring bruschetta, arancini, a prosecco toast, and a guided fresh-pasta experience followed by a three-course Valentine’s Day dinner. ($125+ per person)
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— PER COMINCIARE —

RAW OYSTERS +22
mignonette, 6 pieces

BROILED OYSTERS +22
calabrian chili butter, 6 pieces

BATTILARDO +22
prosciutto di parma, parmigiano reggiano, marmellata, crostini 

CAVIAR CANNOLI +15
marea volzhenka siberian caviar, crème fraîche, egg mimosa, chive

 

……………………………………

— ANTIPASTI —

choice of

INSALATA
mixed greens, apples, hazelnut, truffle vinaigrette pecorino 

ROMANA
romaine, anchovy vinaigrette, caper, parmigiano, crouton  

BURRATTA
tomato confit, garlic bread – add prosciutto 9  

ARANCINI
mushrooms, parmigiano aioli  

CALAMARI FRITTI
pomodoro, calabrian chili

GAMBERO
seared prawn, calabrian chili butter, creamy polenta  

POLPETTINE
prosciutto & mortadella meatballs, pomodoro, ricotta

CARPACCIO
porcini, arugula, truffle pecorino, pizelle 

 

……………………………………

— ENTRÉE —

choice of one pasta or secondi

– PASTA –

TAGLIATELLE
bolognese, parmigiano

TORTELLONI
veal breast filling, saffron butter, barolo sugo 

GARGANELLI
prosciutto di parma, peas, truffle crema  

TORCHIA
lobster, shrimp, pomodoro, chili, garlic, tarragon

GNOCCHI
maryland crab, basil pesto, cherry tomato, almonds

CAPPELLETTI
truffled ricotta ravioli, prosciutto

GRAMIGNA
sausage ragu, white wine, tomato

 

– SECONDI –

SALMONE
Baluga lentils, shaved fennel, citrus vinaigrette  

HALIBUT
pan roasted halibut, marble potato, fennel, chorizo, saffron

ANATRA
pistachio crusted duck breast, broccolini butternut squash, amarena cherry  

CHICKEN CAAIATORI
roman style cacciotore, polenta, pepper agrodolce

POLLO ALLA PARMIGIANA
san marzano tomatoes, mozzarella, rigatoni

BISTECCA +15
mishima reserve wagyu strip steak, tortino, truffle, salsa verde

 

……………………………………

— DOLCI —

choice of

CIOCCOLATO
dark chocolate mousse, amarena cherry, vanilla whipped ganache, pistachio  

PANNA COTTA
Vanilla bean custard, raspberry, rose granita, gold leaf 

 

 

EXECUTIVE CHEF Bill Dorrler
CHEF DI CUCINA Jon Rice

hands sqeezing lemon onto an oyster
Valentine’s Day