September 28, 2010 at 1:36pm
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Inspired by their winemaker dinners, Morso Wine Bar in Gig Harbor now serves Pasta Putenesca, Barolo Braised Beef and Roasted chicken, as well as expanded on some of their original dishes. Check out their new autumn menu after the jump:
Almonds and Olives: Fried and salted Marcona Almonds. Rich and meaty black and green Cerignola olives
Crostini Sampler: A trio of house made spreads featuring romesco, cannelini bean and Nicoise olive tapenade
Smoked Trout Crostini: Delicate hickory smoked Idaho trout, English cucumber, shaved radish, crème fraiche and chives, on artisan crackers
Chorizo & Garlic Toasted Bread: Spanish chorizo, crunchy garlic croutons, flat leaf parsley
Baked Cheese: Laura Chenel goat cheese, fresh herbs, creamy goodness
Domestic Cheeses: Beecher's Reserve, Mt Townsend Red Alder & Pleasant Valley Mutschli
International Cheeses: Comte, 20-month aged Pecorino, Cana de Cabra
Paté: A duet of country pork & duck liver mousse pate, cornichons, mustards and bread
Chartcuterie: Haystacks of prosciutto, coppacola, and sopressata
Eggplant: Charred eggplant pillows, layers of mozzarella, sweet peppers and onions with peppery arugula pesto.
Lamb Meatballs: Bold and spicy. With tzatziki sauce and romesco on warm, toasted pita
Mushrooms: Crimini and big brother portabella. Herb-roasted on polenta
Salad on the Side: Fresh lettuce, veggies and your choice of dressing
Spinach Salad: Baby spinach, toasted slivered almonds, goat cheese. Pommery mustard vinaigrette
Dungeness Crab Salad: Sweet crab, velvety butter lettuce, ripe tomato. Olive oil, lemon and herb drizzle
Steak Salad: Tender and meaty flat-iron steak, peppery baby arugula, fried quail egg. Worcestershire vinaigrette
Steve's Cheese: A marriage of warmed herbed goat cheese, thinly sliced prosciutto, and arugula on a toasted
baguette :: Tim's Cascade Chips.
Tuna Nicoise: Grilled albacore tuna, hard cooked egg, shaved shallots, black olive tapenade, tomato, crisp jicama, on toasted bread
Prosciutto: Crisp, sweet and salty. Compliments of Parma ham, Maytag blue, arctic cloudberry jam
Coppacola: Cured pork, sautéed shiitakes, caramelized onion with melt in your mouth Fontina
Margherita: A lovely combination of mozzarella, tomatoes and basil
Veggie: Charred eggplant, sweet peppers, sautéed onions, fresh spinach, creamy Fontina and goat cheese
Pasta Putenesca: Hearty strazzopretti pasta topped with putenesca sauce, garlic toast
Marsala Duck: Slow braised duck leg, creamy French lentils, Marsala-crimini pan reduction, seasonal veggies
Roasted Half Chicken: Savory roasted lemon herb chicken half, seasonal veggie, cheese topped potatoes
Barolo Braised Beef: Tender braised beef, seasonal veggie, polenta and mushrooms
Pork "tender" loin: Sweet onions, pommery mustard cream, seasonal veggie, cheese topped potatoes
Olympic Mountain Ice Cream
Grandma's Apple Pie
Chocolate Tart
Lemon Polenta Cake
Chocolate Almond Torte (gluten free!)
LINK: We reviewed Morso
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