PIED PIPER 25
piper heidsieck champagne, blood orange
cocchi americano, gold flake
BLUEBERRY BUBBLES 17
grey goose vodka, house‑made blueberry syrup
lemon, orange bitters, sea salt foam
LOVE ON THE ROCKS 17
strawberry infused gin, campari, mint, berries
SKYY’S THE LIMIT 18
espresso frappe, vanilla bean skyy vodka
baileys, maple, sambuca
TROPICAL MIMOSA 25
coconut water, orange, pineapple & mango juice
prosecco, served in a coconut
CHOICE OF HOUSE:
MIMOSA
BELLINI peach or mango
BLOODY mary or maria
PERONI
+$10 SPARKLING ROSE
available for 1.5 hours
HALF DOZEN 21 || DOZEN 39
red wine mignonette, calabrian chili cocktail sauce
BOMBOLONI 14
citrus‑scented doughnuts, vanilla anglaise
lemon curd sauce
calabrian chili cocktail sauce
prosciutto di parma • mortadella • parmigiano gelato
olives • crostini
INSALATA MISTA 22
mixed greens, shaved squash, pickled sweet peppers
tomato conserva, robiolina crostini, morini vinaigrette
INSALATA ROMANA 18
romaine lettuce, parmigiano, anchovy vinaigrette
garlic pancito
CAVOLO* 18
baby kale, fresh berries, spiced almonds,
feta cheese, poppy seed vinaigrette
CARCIOFI 17
roman‑style marinated grilled artichoke, herb yogurt
cipollini onion
BAKED BURRATA 19
san marzano tomato, eggplant, basil
add two poached eggs +6
FRITTO MISTO 23
crispy calamari, shrimp & seasonal vegetables
spicy pomodoro
AVOCADO TOAST 17
sourdough, crushed avocado, pickled onion
everything spice
add two poached eggs +6 • add smoked salmon +7
SMOKED SALMON 21
cream cheese, capers, onion, bagel chips
2 EGGS poached • scrambled • over easy • sunny side up 6
BACON 12
TURKEY BACON 12
TOAST seasonal jam, butter 6
SEASONAL FRUIT 14
CRISPY POTATOES rosemary, parmigiano 12
3-COURSE MENU | $55 PER PERSON
Choice of
ANTIPASTI • PASTA/PIETANZE • DOLCI
COMPLIMENTARY HOUSE BEVERAGE
OMELETTE 18
mushroom, spinach, truffle pecorino
MORINI MORNING 22
2 eggs any style, crispy potatoes, choice of bacon
sauasage or turkey bacon, crostini
EGGS NORWEGIAN 22
two poached eggs, smoked salmon, spinach
hollandaise, tigelle modenese
RICOTTA PANCAKES 18
seasonal jam, maple mascarpone
BRANZINO 32
grilled mediterranean sea bass
seasonal greens, salsa verde
STEAK & EGGS 26
grilled hanger steak, sunny‑side up eggs
crispy potatoes, salsa verde
BREAKFAST SANDWICH 19
sausage patty, fried egg, american cheese, crispy potato
THE MORINI BURGER 21
8 oz dry‑aged beef, caramelized balsamic onion
swiss cheese, pickled peppers add fried egg +3
FATTA IN CASA
SPAGHETTI 22
pomodoro & basil
add burrata +6 • add meatballs* +8
TORCIA 28
gulf coast shrimp, cherry tomato, lemon, pancito, bottarga
RIGATONI 24
wild mushroom ragù, rosemary, black truffle moliterno
TAGLIATELLE 26
bolognese, parmigiano
EXECUTIVE CHEF Bill Dorrler
CHEF DI CUCINA Thomas Levandoski