Events
Host Your Private Event with Ease
Planning a private party at IL MORO is effortless and enjoyable. Simply reach out to our Banquet Coordinator, Georgina Radovic, to begin. Choose from our carefully curated banquet menus or collaborate with Georgina to design a custom menu tailored to your occasion. Paired with our exceptional service and inviting atmosphere, your event is sure to be an unforgettable experience.
Set Menu
TO START
INSALATA CAESAR
Romaine lettuce, radicchio, baked crouton parmesan cheese Caesar dressing
-OR-
VELLUTATA DI POMODORO
Roasted garden heirloom tomato soup
-OR-
INSALATA GIARDINO
Wild rucola, kale, avocado, heirloom cherry tomato, Persian cucumber, red onions, jicama in a shallot red Chianti vinegar dressing
ENTREE
SOGLIOLA MUGNIAIA
Filet of sole in a lemon and caper sauce, roasted cherry tomatoes with broccolini, garlic and Italian olive oil
-OR-
CAPPELINI ALLA CHECCA
Angle hair pasta, fresh tomato, Italian extra virgin olive oil, basil and garlic
-OR-
“MARY’S” ORGANIC CHICKEN LEMON PICCATA
Chicken breast sautéed in a lemon caper sauce, served with zucchini noodles with garlic, cherry tomatoes, and spinach
DESSERT
TENERINA
Dark moist chocolate cake with crispy crust (flourless)
-OR-
TORTA DI LIMONE
Lemon cheese cake served with strawberry sauce
-OR-
FRUTTI DI BOSCO
Mixed berries served with vanilla gelato and sesame seed
TO START
INSALATA CAESAR
Romaine lettuce, radicchio, baked crouton parmesan cheese Caesar dressing
-OR-
VELLUTATA DI POMODORO
Roasted garden heirloom tomato soup
-OR-
vegetables, basil pesto, extra virgin olive oil
BURRATA PUGLIESE
Italian burrata, creamy mozzarella cheese, organic tomato,
vegetables, basil pesto, extra virgin olive oil
ENTREE
SOGLIOLA MUGNIAIA
Filet of sole in a lemon and caper sauce, roasted cherry tomatoes with broccolini, garlic and Italian olive oil
-OR-
RIGATONI BELMONDO
Maccheroni style pasta with Mediterranean pitted olives, roasted cherry tomatoes, garlic, basil and melted Italian Mozzarella cheese
-OR-
PENNE MORO
San Marzano tomato sauce, Burrata cheese, basil, and Parmesan
-OR-
GRILLED “JIDORI” CHICKEN
Boneless half Jidori chicken grilled, chicken jus sauce, fresh heirloom tomato, grilled onions, cilantro, avocado served with sauteed spinach and roasted rosemary Yukon gold potatoes
DESSERT
TENERINA CAKE
Dark moist chocolate cake with crispy crust (flourless)
-OR-
TORTA DI LIMONE
Lemon cheese cake served with strawberry sauce
-OR-
FRUTTI DI BOSCO
Mixed berries served with vanilla gelato and sesame seed
TO START
ZUPPA DI PORCINI
A velvety purée of wild porcini mushrooms simmered with aromatic herbs, finished with a touch of cream and truffle oil
-OR-
INSALATA CAESAR
Caesar salad – romaine lettuce, radicchio, croutons, Parmesan cheese, Caesar dressing
-OR-
BURRATA PUGLIESE
Italian burrata, creamy mozzarella cheese, organic tomato, vegetables, basil pesto, extra virgin olive oil
ENTREE
SOGLIOLA MUGNIAIA
Filet of sole in a lemon and caper sauce, roasted cherry tomatoes, served with sauteed broccolini, garlic and Italian olive oil
-OR-
BEEF SHORT RIBS
Beef Short Ribs “prime” boneless, Chianti braised served with sauteed Farmers market vegetables
-OR-
RIGATONI BELMONDO
Maccheroni style pasta with Mediterranean pitted olives, roasted cherry tomatoes, garlic, basil and melted Italian Mozzarella cheese
-OR-
LASAGNA BOLOGNESE
Layers of homemade spinach pasta lasagna, meat ragu sauce
DESSERT
TENERINA CAKE
Dark moist chocolate cake with crispy crust (flourless)
-OR-
TORTA DI LIMONE
Lemon cheese cake served with strawberry sauce
-OR-
PANNA COTTA
Silky Madagascar vanilla panna cotta with mixed berry sauce
TO START
INSALATA DI CARCIOFI
Sliced raw baby artichokes, mixed baby lettuce and shaved parmesan cheese, extra virgin olive oil and fresh squeezed lemon juice
-OR-
BEEF MEATBALLS
Beef meatballs in a tomato and Parmesan sauce, Italian polenta, grilled homemade ciabattina bread
-OR-
BEET SALAD
Beet salad, oven cooked yellow and red beets, baby frisée lettuce, California goat cheese, and Hawaiian grilled papaya in a fresh orange Italian extra virgin Olive oil
FIRST COURSE
RISOTTO PRIMAVERA
Risotto Primavera carnaroli Italian rice sautéed with fresh organic vegetables and parmesan cheese
ENTREE
BRANZINO MEDITERRANEO
Branzino filet pan sautéed with cherry tomatoes, basil, Italian olives, sauteed spinach and roasted potatoes
-OR-
COSTOLETTE DI AGNELLO
3- Colorado ’Superior’ lamb chops, grilled, served with sauteed spinach and Yukon gold roasted potatoes, red wine sauce
-OR-
SALMONE
King Salmon, grilled “steak style, served with sauteed farmer market vegetables
-OR-
GRILLED "JIDORI" CHICKEN
Boneless half Jidori chicken grilled, chicken jus, fresh heirloom tomato, grilled onions and jalapenos cilantro, avocado served with sauteed spinach and roasted rosemary Yukon gold potatoes
-OR-
TAGLIATELE ALLA BOLOGNESE
Homemade tagliatelle pasta sauteed in a Bolognese meat sauce
DESSERT
TORTA DI MELE
Traditional Italian apple tart with balsamic caramel sauce
-OR-
TIRAMISU
Mascarpone cheese, egg, lady fingerers cookies and espresso coffee
-OR-
TORTA DI LIMONE
Lemon cheesecake served with strawberry sauce
TO START
LOBSTER CRAB BISQUE
Velvety tomato-based lobster and Dungeness crab bisque
-OR-
BURRATA PUGLIESE
Italian burrata, creamy mozzarella cheese, organic tomato, vegetables, basil pesto, extra virgin olive oil
-OR-
INSALATA DI CARCIOFI
Sliced raw baby artichokes, mixed baby lettuce and shaved parmesan cheese, extra virgin olive oil and fresh squeezed lemon juice
FIRST COURSE
CORN TRUFFLE RAVIOLI
Two homemade ravioli filled with corn in truffle butter topped with Italian slice truffle
ENTREE
FILET MIGNON
Served with broccolini and baby carrots in an Amarone red wine sauce
-OR-
ALASKAN BLACK COD
Broiled served with sautéed garlic spinach, diced butternut squash and zucchini noodles, in a fresh orange butter sauce
-OR-
WILD SCALLOPS AND PUMPKINS
Pan Seared 3 jumbo wild sea scallops served in a lemon-butter sauce, pan sautéed butternut squash, diced garden vegetables, and micro greens
-OR-
RIGATONI LOBSTER E GAMBERI ALLA DIAVOLA
Wild lobster and shrimp, spicy roasted tomatoes, garlic, rucola and shaved “Rocca” Reggiano cheese
-OR-
AIRLINE CHICKEN WITH WILD MUSHROOM SAUCE
Pan-seared, tender airline chicken breast finished with a savory wild mushroom pan sauce, served over creamy garlic mashed potatoes
DESSERT
COCONUT FLAN
Velvety coconut custard topped with fresh berries
-OR-
TIRAMISU
Classic Italian dessert layered with espresso-soaked ladyfingers, silky mascarpone cream,and a dusting of rich cocoa
-OR-
SEASONAL COBBLER
Baked fresh with sweet seasonal fruit and a buttery golden crust. Served with a scoop of vanilla bean ice cream
Event Stylings at IL MORO