Il Moro Restaurant
11400 W Olympic Blvd, Los Angeles, CA 90064 (310) 575-3530Main
Zuppe
a variety of seasonal garden vegetables simmered in a traditional italian style.
fresh pasta filled with braised beef and simmered in a tasty chicken broth.
Insalate
radicchio and romaine hearts sprinkled with parmigiano-reggiano, tossed with freshly made croutons and dressed with a traditional italian caesar dressing.
fresh baby spinach leaves with diced tomatoes, roasted pine nuts, topped with goat cheese and tossed with a mild lemon dressing.
maine lobster with mix baby salad and cherry tomato sliced tropical mango in a mouth - watering lime dressing with roasted onions tortino.
tender watercress leaves, hearts of palm, diced tomatoes, toasted pine nuts and avocado with shaved parmigiano-reggiano cheese. dressed with a zesty lemon balsamic dressing.
seared garlic marinated white shrimp served with belgium endive, arugula, and tomato in a mustard vinegar dressing.
grilled jumbo sea scallops served with baby spinach leaves, chopped tomato, toasted walnuts and avocado, in a mild lemon dressing.
Antipasti
manila” clams sauteed in a white wine and garlic broth and served with crostini bread.
a trilogy of thinly sliced cured meats: san daniele prosciutto, salami, and coppa. served with hot “gnocco ” hot puffs fritters.
main lobster and avocado tower with crab and white shrimp cake
deep-fried calamari, white gulf shrimp served with a spicy tomato and creamy tartar sauce.
grilled eggplant stuffed with mozzarella cheese, baked in a light tomato sauce topped with parmigiano-reggiano, cheese and basil.
diced fresh ahi tuna mixed with finely chopped black olives, sun-dried tomatoes and shallots, dressed with a light lemon dressing. served with avocado mousse and hot crostini bread.
jumbo sea scallops wrapped in zucchini flamed in a hearty port sauce. topped with crispy leeks.
Typical Emilia Romagna Dishes
chef davide ghizzoni family recipes
arborio rice, with porcini mushroom, slowly cooked chicken gizzars and parmigiano reggiano cheese
homemade flat long pasta sautéed with a country style roasted breast of squab ragu with barolo wine and laurel leafs reduction and a touch of light tomato sauce
(only on wednesday and saturday ) homemade spinach pasta layered with bechamel and bolognese sauce, topped with parmigiano-reggiano cheese.
Paste & Risotti
all pastas are homemade
ravioli filled with a fresh artisan ricotta and artichokes hearts, sauteed with porcini mushroom, shrimp and white wine sauce
sauteed picchiatelli pasta with bolognese sauce.
Linguine pasta, sauteed with Porcini mushrooms and shrimp, in a light spicy tomato sauce
tortelloni stuffed with lobster and shrimp, bathed in a creamy saffron sauce.
linguine pasta sauteed with fresh “manila” clams, white wine, garlic and parsley.
handmade spinach and potato dumplings, sauteed in a refreshing sauce made with roma tomatoes, evergreen basil and garlic aroma
spaghetti sauteed with green olives, imported italian porcini mushrooms, chicken sausage and bolognese sauce.
arborio rice, sauteed with summer zucchini flower blossom, san daniele italian cured ham with cantaloupe melon and prosecco
Secondi
marinated chicken breast, grilled and served with a roasted garlic sauce. accompanied by fig chutney, vegetables, raisin and pine nut caponata and grilled polenta
slice grilled beef entrecote topped with chopped arugola and shaved parmesan cheese, in a homemade herb dressing
tuscany’s signature dish, a thick succulent 2 pound dry age prime beef grilled porterhouse, served with grilled radicchio trevigiano
french-cut pork chops, sautéed in white wine with porcini mushrooms, diced pumpkin and fresh rosemary.
lamb chops grilled and served with porto wine reduction, lamb sauce and gently dusted with blanched sliced almonds, served with fresh artichokes hearts saute with ligurian olive oil
our tender, flavorful, dry age prime beef grilled t-bone 12once steak served with braised radicchio
Formaggi
the king of cheese made from cow’s milk, aged for 18th months (emilia romagna)
sheep milk cheese, made in sassari the best area for pecorino, aged 20th months (sardegna)
served with honey made in tuscany from nectar collected from the flowers of the spring blossoming acacia tree, and a chianti wine jelly
brinata which means “early morning frost”, is a favorite sheep’s milk brie from the fields mugello (toscana)
this rare cheese made in valtellina is a blend of cow’s and goat milk, aged up to 12 months (lombardia)
Contorni
with roasted garlic
with fresh rosemary
sauteed with roasted garlic
with “ligurian” olive oil
