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
