Mo's Diner Dinner Menu

SMALL PLATES
spicy yucatan head on shrimp with ciabatta toast for dipping 9.00
baked oysters, fresh spinach, bacon and hollandaise 11.00
beef carpaccio, virgin olive oil, capers & shaved parm 10.00
grilled sea scallops, sautéed julienne vegetables & lemon butter 12.00
sautéed spinach & cheeses with baked phyllo 8.00
sauteed chicken livers, madeira & bacon on a goat cheese crostini 12.00
mussels lyonnaise, garlic & lemon cream 12.00

SALADS
pear & gorgonzola salad with pecans & house vinaigrette 9.00
beets & oranges with arugula, goat cheese & almonds 9.00
iceberg wedge with gorgonzola dressing & crispy bacon 8.00
grilled brussel sprouts, baby bellas & roasted red peppers 9.00
grilled romaine, bacon, eggs & spicy caesar dressing 11.00

ENTREES

house specialty, certified american rack of lamb 25.00/37.00
pecan snapper, caper brown butter, sweet potatoes & succotash 28.00
pork osso buco, sweet potatoes, succatosh & braising jus 17.00
upside down paella, chicken, shrimp, sausage & spicy tomatoes 19.00
filet mignon, oven roasted wild mushrooms & garlic mash 19.00/32.00
pan fried catfish, basmati, greens & remoulade slaw 18.00
bouillabaisse with fish, shellfish & a saffron-tomato broth 28.00
duck confit, butternut & shiitake risotto with asiago 17.00
farmers plate of vegetables from the produce stand 14.00

Mo's diner: a place to dine on simple foods prepared with care

private party rooms available for business meetings and celebrations

Thursday, October 30, 2014

Wednesday, October 29, 2014

Thursday, September 25, 2014

Thursday, September 4, 2014

Tuesday, August 12, 2014

Downtown Raleigh Restaurant Week


FIRST COURSE (choose one)

GRILLED SPICY SHRIMP AND REMOULADE
GRILLED ANDOUILLE SAUSAGE, PEPPERS, ONIONS & REMOULADE
SAUTÉED SPINACH & CHEESES WITH BAKED PHYLLO
MIXED GREENS, TOMATOES, RED ONIONS, CUCUMBERS
ICEBERG WEDGE WITH GORGONZOLA DRESSING & CRISPY BACON
CAESAR SALAD

SECOND COURSE (choose one)

LITTLE RIVER LUMP CRAB CAKE & REMOULADE
GRILLED PORK TENDERLOIN, CARAMELIZED ONIONS & BALSAMIC
SEAFOOD STEW WITH A SAFFRON-TOMATO BROTH
GARLIC & HERB SHRIMP, MUSHROOMS, CAPELLINI & ROMANO
FILET MIGNON, OVEN ROASTED WILD MUSHROOMS & A PORT JUS
GRILLED SALMON WITH LUMP CRAB AND LEMON BUTTER
SAUTÉED SHRIMP, CHICKEN, ANDOUILLE , RICE & SPICY TOMATOES
PAN FRIED CATFISH, REMOULADE & SAUTÉED SPINACH
GRILLED CHICKEN KEBAB, SAFFRON RICE & CUCUMBER SALAD
PAN SEARED SEA SCALLOPS, JULIENNE VEGETABLES & LEMON BUTTER
SQUASH, BEANS, SPINACH, CORN, CABBAGE,  & MASHED POTATOES

 THIRD COURSE (choose one)
ASK YOUR SERVER FOR TODAY’S SELECTION

Wednesday, April 9, 2014

A few photos from our menu and atmoshphere.

Pan Fried Catfish & Remoulade
 
 
Grandma's Three Day Coconut Cake


 
Jack Daniels Pecan Pie with Salted Caramel Gelato
 
This Week's Roses for the tables.
 
Steamed Mussels in a Lemon Cream
 
 
Spicy Shrimp Appetizer

Whiskey Decanters watch over the Woodland Salsa Room.

Tuesday, March 4, 2014

Icicles

 
Watch your step tonight when you come in for dinner. 
We've got icicles!!