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Valentine’s Day

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

Thursday, February 13, 2025 | 4:00pm – 9:00pm
Fall in love to the sultry sounds of our Valentine’s Day Cabaret. Sarah Marable and Jon Coler will serenade you with shows at 6:00pm and 8:00pm.
| RESERVATIONS |

Friday, February 14 & Saturday, February 15 | 4:00pm – 9:00pm
Enjoy a decadent 3-course prix fixe dinner for $70 per person. Be sure to make the night extra special by pre-ordering bubbles, or a sweet treat. Dinner will be accompanied by live guitar.
| RESERVATIONS |

Friday, February 14 | 5:30pm
Get in the mix with your partner at our special Valentine’s Day Pasta Class. Includes chef-led class, light bites, and our full Valentine’s Day 3-course prix fixe. $125 per person.
| TICKETS |

— PER COMINCIARE —

RAW OYSTERS +20
mignonette, 6 pieces

BROILED OYSTERS +20
calabrian chili butter, 6 pieces

BATTILARDO +20
parm & prosciutto, tigelle, mostarda di cremona

CANNOLI +15
marea volzhenka siberian caviar, crème fraîche, chive

 

……………………………………

— ANTIPASTI —

choice of

INSALATA
heirloom beet, arugula, aged balsamic, goat cheese, toasted almond

ROMANA
romaine, anchovy vinaigrette, capers, parmigiano, mollica

MOZZARELLA
fior di latte mozzarella, squash agrodolce, black grape

PORRI
grilled leek, pistachio-anchovy vinaigrette, focaccia

CALAMARI FRITTI
pomodoro, calabrian chili

SCAMPI
seared prawns, calabrian chili butter, creamy polenta

POLPETTINE
prosciutto & mortadella meatballs, pomodoro, ricotta

CARPACCIO
mishima reserve wagyu beef, porcini, pickled vegetables

 

……………………………………

— ENTRÉE —

choice of one pasta or secondi

– PASTA –

TAGLIATELLE
bolognese, parmigiano

TORTELLONI
duck confit, marsala sugo, maitake mushroom, parmigiano

GARGANELLI
prosciutto di parma, english peas, truffle crema

CHITARRA
lobster, shrimp, pomodoro, chili, garlic, tarragon

GNOCCHI
maryland crab, tomato cream, pistachio, ricotta salata

CAPPELLETTI
truffled ricotta ravioli, prosciutto

GRAMIGNA
sausage ragu, white wine, tomato

 

– SECONDI –

SALMONE
broccolini, oven roasted tomato, olive, caper vinaigrette

TONNO
fennel-coriander crusted tuna, cannellini beans, pickled onion, balsamic

ANATRA
seared duck breast, farro risotto, pickled currants, cunja

POLLO AL FORNO
roman style cacciotore, polenta, pepper agrodolce

POLLO ALLA PARMIGIANA
san marzano tomatoes, mozzarella, rigatoni

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

 

……………………………………

— DOLCI —

choice of

CIOCCOLATO
flourless hazelnut chocolate cake, whipped espresso ganache, amarena cherry

PASSIONE
passion fruit crema, pate choux, vanilla meringue, candied lime zest

CUORE
vanilla mascarpone mousse, raspberry gelée, chocolate cake

 

EXECUTIVE CHEF Bill Dorrler
CHEF DI CUCINA Jon Rice

hands sqeezing lemon onto an oyster
Valentine’s Day