Il Moro
11400 West Olympic Boulevard, Los Angeles, CA 90064
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Soups & Starters
TOMATO GARDEN SOUP
Roasted heirloom tomatoes velvety soup
Roasted heirloom tomatoes velvety soup
CAULIFLOWER SOUP
Fresh Heirloom cauliflower, spinach, asparagus, sweet peas, and cherry tomatoes
BURRATA
Creamy mozzarella and heirloom tomatoes, finished with Italian herb oil.
BEEF MEATBALLS
Served in a tomato and parmesan sauce, with creamy Italian polenta and grilled Ciabatta bread
POLPETTE DI SALMONE
King salmon croquettes with red cabbage, Italian balsamic drizzle and a blood orange slice
CALAMARI FRITTI
Fried wild East Coast calamari served with fresh homemade tartare and garlic sauce
SHRIMP SCAMPI
Four grilled jumbo shrimp, drizzled with a rich garlic lemon butter sauce, served over a bed of fresh zucchini noodles
Salads
GIARDINO
Wild arugula, avocado, kale, heirloom cherry tomatoes, Persian cucumbers, red onions, jicama in a shallot -red chianti vinegar dressing
CARCIOFI
Sliced raw baby artichokes, mixed baby lettuce and shaved parmesan cheese, extra virgin olive oil and fresh squeezed lemon juice
BEET
Oven cooked yellow and red baby beets, baby frisee lettuce, California goat cheese and walnuts, Hawaiian grilled papaya in a fresh orange Italian extra virgin olive oil dressing
CAESAR
Romaine lettuce, radicchio, home – baked croutons, Parmesan cheese in a Caesar dressing
GARGA
Watercress, avocado, roasted pine nuts, parmesan cheese, turnips, tomatoes and italian balsamic lemon dressing
Salads (Optional Add-Ons)
Grilled (5) wild shrimps
Grilled chicken breast
Pasta/Risotto
CAPELLINI
Fresh Roma tomatoes, Italian extra virgin olive oil, garlic, and fresh basil
RIGATONI BELMONDO
Italian pitted olives, roasted cherry tomatoes, garlic, mushrooms, basil and melted Italian mozzarella cheese
LASAGNA
Layers of homemade spinach pasta with meat ragu sauce
RISOTTO PORCINI
Italian organic Carnaroli rice, braised Italian Porcini Mushrooms, Amarone wine sauce and Reggiano cheese
PENNE MORO
San Marzano tomato sauce, Burrata cheese, basil, and Parmesan
TAGLIATELLE BOLOGNESE
6 hours Bolognese meat ragu sauce
CORN TRUFFLE RAVIOLI
Homemade pasta filled with corn in truffle butter and sliced truffle sauce
SPAGHETTI LOBSTER E GAMBERI ALLA DIAVOLA
Wild lobster and shrimps, spicy roasted tomatoes, garlic, rucola and shaved ‘Rocca’ Reggiano cheese
Emiliana Style Thin Crust
“THE QUEEN” MARGHERITA
Fior di latte mozzarella – San Marzano tomatoes –basil
RED DEVIL
Fior di latte mozzarella, San Marzano tomatoes, spicy Calabrese salame
RUSTICA STYLE THICK CRUST
PROSCIUTTO DI PARMA
Fior di latte mozzarella, San Marzano tomato sauce, Prosciutto di Parma, topped with fresh arugula and shaved Parmesan cheese
WILD MUSHROOM
White sauce, fior di latte mozzarella, caramelized onions, and a medley of wild mushrooms, finished with a delicate drizzle of truffle oil
Mains
‘MARY’S’ ORGANIC CHICKEN LEMON PICCATA
Chicken breast sautéed in a lemon caper sauce, served with zucchini noodles with garlic, cherry tomatoes, and spinach
BEEF SHORT RIBS ‘PRIME’ BONELESS
Chianti braised -farmers market vegetables
JIDORI GRILLED CHICKEN
Boneless half Jidory chicken grilled, chicken jus, sauteed spinach and roasted potatoes, fresh heirloom tomatoes, grilled onions, jalapenos and cilantro
COSCIOTTO – LAMB SHANK
Braised in a California red blend wine , garlic, served with mashed potatoes and farmers market vegetables
SOLE FILET
Sautéed in a lemon caper sauce and served on a bed of sautéed spinach, roasted cherry tomato, sautéed broccolini in ‘Rocca” Reggiano cheese
CIOPPINO
Wild shrimp, sea scallop, Manila clams, Mediterranean mussels, Branzino, Santa Barbara sweet prawns, in a lobster lightly spicy sauce
BRANZINO
Branzino filet pan sautéed with cherry tomatoes, basil, Italian olives, roasted garlic spinach and roasted potatoes
KING SALMON
Grilled ’steak style’ salmon, served with farmer market vegetables
Accompaniments
FRENCH FRIES
BRUSSELS SPROUT ROASTED MODENA BALSAMICO DRIZZLE
YUKON GOLD POTATOES ROASTED ROSEMARY
ROASTED CAULIFLOWER CALIFORNIA ALMONDS SERVED WITH GARLIC SAUCE
WILD MUSHROOMS SAUTÉED
GARLIC MASHED POTATOES
Small Plates
MEDITERRANEAN OLIVES & HERBS
REGULAR CRISPY FRIES
GARLICKY BROCCOLINI
TRUFFLE FRIES
Flat Breads
MUSHROOM TRUFFLE
PROSCIUTTO & ARUGULA
CHICKEN & CARAMELIZED ONIONS
PIZETTA MARGHERITA
TACOS (3) | Tuesdays & Thursdays Only
FILET MIGNON
SHORT RIBS
GRILLED SHRIMPS
FISH
Chefs Specialties
CALAMARI
Fried wild East Coast Calamari served with fresh homemade marinara and tartar sauce
MINI AVOCADO TOAST (2)
smashed avocado, heirloom cherry tomatoes, cilantro relish and lemon zest sourdough toast
HOUSE-MADE MEATBALLS (2)
Served with garlic bread and shaved Reggiano cheese
BONELESS BEEF SHORT RIBS
Braised in Italian red wine, served with Parmesan polenta
SWEET CHILI SHRIMP CRISPS
Crispy tortilla topped with four wild shrimp, seasonal slaw, and a light sweet chili glaze
FILET MIGNON SLIDERS (2)
Tender filet mignon on toasted brioche, layered with aged cheddar, fresh lettuce, and house-made garlic aioli
SALMON CAKES (2)
Ora King, served with braised red cabbage, balsamic & blood orange citrus-olive oil dressing
ANGUS BEEF SLIDERS (2)
Served with brioche rolls, agedcheddar cheese, lettuce, and garlic sauce
MINI CHARCUTERIE BOARD
Chef's selection of cured meats, artisanal cheeses, and seasonal fruits
7PM-9PM(Saturdays)
ALT & TONIC
PATHFINDER NON-ALCOHOLIC AMARO, FRESH LEMON & TONIC SERVED OVER ICE
Chardonnay
NOIR SPRITZ
Vicary dark cherry liqueur and fresh lemon, topped with Prosecco. MARGARITA Tequila, cointreau, agave & fresh lime tajin or salt rim
BEER
PERONI NASTRO AMSTEL LIGHT RUN WILD Non Alcoholic
RUN WILD Non Alcoholic
SIDE SALADS SERVES 6
BEETS
Oven cooked yellow and red baby beets, baby frisee lettuce, California goat cheese and walnuts, Hawaiian grilled papaya in a fresh orange Italian extra virgin olive oil dressing
SMALL BITES SERVES 6-8 (24 PIECES)
MEATBALLS
VEGETABLE ARANCINO
MEAT ARANCINO
MINI BEEF WELLINGTON
SERVES 6-8 (16 PIECES)
WILD SHRIMP COCKTAILS
WITH COCKTAIL SAUCE
ANGUS BEEF SLIDERS
MEDIUM RARE
Medium Rare
NEW ZEALAND LAMB CHOPS
MEDIUM RARE WITH RED WINE SAUCE
CHICKEN LEMON PICCATA
Chicken breast sautéed in a lemon caper sauce served with zuchinni noodles
CHICKEN MARSALA
Chicken breasts sautéed to a golden brown and simmered in a rich, savory Marsala wine sauce with mushrooms and mashed potatoes
ORA KING SALMON
Grilled ’steak style’ salmon. Served with sautéed farmers vegetables
BEEF SHORT RIBS
Chianti braised. Served with mashed potatoes and sautéed carrots
PIZZAS PER 4 BOXES
MARGHERITA (THIN OR THICK CRUST)
Fior di latte mozzarella – San Marzano tomatoes –basil
WILD MUSHROOMS (THICK CRUST)
Fior di latte mozzarella and a medley of wild mushrooms, finished with a delicate drizzle of truffle oil
PASTAS SERVES 6
PENNE BOLOGNESE
6 hours Bolognese meat ragu sauce
LOBSTER TORTELLONI
Tortellini filled with lobster in a saffron creamy sauce
ACCOMPANIMENTS SERVES 6 -8
GRILLED BROCCOLLINI
ROASTED POTATOES
GARLIC MASHED
POTATOES
FRESH SEASONAL FRUITS
DESSERTS SINGLE SERVING SIZE(10 PCS MINIMUM SPEND)
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COCONUT FLAN
APPLE TART
TIRAMISU
WHOLE CAKES
LEMON CHEESECAKE
TENERINA
Beverages
HALF MOON SALAD
Baby iceberg lettuce with sweet Bay shrimp, wild shrimps, fresh Dungeness crab, baby heirlooom tomatoes, and Persian cucumber in a dill and Russian creamy dessing
COBB SALAD
Romaine lettuce, cherry tomatoes, cucumber, red onion, garbanzo beans, roasted corn, avocado, crispy pancetta, and crumbled blue cheese. Served with house-made blue cheese dressing
CLASSIC CAESAR SALAD
Romaine lettuce, house-made Caesar dressing, shaved parmesan, and garlic croutons
SOUP OF THE DAY
Ask your server about today's freshly prepare soup
Organic & Savory
(served with your choice of rosemary potatoes, mixed greens or fresh fruits)
IL MORO CLASSIC BREAKFAST
Three eggs any style, bacon or Italian chickeck sausage, and garlic bread
CAPRESE OMELETTE
Three eggs, heirloom tomatoes, burrata cheese and basil
ALLA FLORENTINA – EGGS BENEDICT
Sautéed spinach and mushrooms on a toasted English muffin, topped with two poached eggs and finished with a velvety spinach hollandaise sauce
AL SALMONE AFFUMICATO – EGGS BENEDICT
House-smoked salmon and cream cheese on a toasted English muffin, topped with two poached eggs and finished with a rich, velvety hollandaise sauce
SMOKED SALMON BAGEL
House-smoked salmon with cream cheese, red onion, Persian cucumber, heirloom tomato, and capers on a toasted sesame bagel