Mo's Diner Dinner Menu

STARTERS

mussels lyonnaise 12.00
jumbo lump crab cake & remoulade 12.00
beef carpaccio, virgin olive oil, capers & parmesan 9.00
grilled spicy shrimp and remoulade 7.00
grilled andouille sausage, peppers, onion & remoulade 7.00
sauteed chicken livers, onions & madeira on goat crostini 10.00
grilled sea scallop, sauteed vegetables & lemon butter 11.00
sauteed spinach & cheeses with baked phyllo 7.00

SALADS
caesar salad 7.00
warm brussel sprout salad, shiitakes, roasted red pepper & goat cheese 9.00
iceberg wedge with gorgonzola dressing & crispy bacon 8.00
warm goat cheese salad, asian greens & toasted pistachios 8.00
pear salad with gorgonzola, pecans, greens & balsamic 9.00
beet & blood orange salad with goat cheese, marcona almonds & balsamic syrup 9.00
mixed greens, tomatoes, onions, cucumbers & vinaigrette 5.00
grilled caesar salad with bacon, eggs and shaved parmesan 10.00

ENTREES

garlic & herb shrimp, mushrooms, capellini & romano 18.00
sauteed nc black grouper, lump crab & lemon butter 28.00
grilled pork tenderloin, caramelized onions & basamic 17.00
pan roasted sea scallops, spinach, asiago &lemon linguini 24.00
grilled, dry rubbed filet mignon & roasted wild mushrooms 32.00
shrimp, chicken, andouille, rice & spicy tomatoes 19.00
spicy shrimp & scallops, cucumber salad & lemon butter 24.00
pan fried catfish, remoulade & basmati 17.00
seafood stew in a saffron tomato broth 28.00
grilled marinated chicken & lemon butter 17.00
oven roasted rack of lamb & fried spinach 25.00/37.00
squash, spinach, green beans, corn & mashed potatoes 14.00

Mo's diner: a place to dine on simple foods prepared with care
some menu items vary depending on availability
vegetarian, vegan, allergies and dietary restrictions are gladly accommodated

party rooms available for business meetings and celebrations

Chefs Help One of Their Own


Chefs help one of their own

Four months ago, chef Hamid Mojaher was struggling with persistent back pain. After several tests, his doctors discovered that Mojaher, 52, has stage four lung cancer, which had spread to his spine.

Mojaher, 52, and his wife, Holly, own Mo's Diner, a restaurant in a converted blue bungalow on the edge of downtown Raleigh. To help with Hamid's medical bills, chefs, restaurant owners and musicians have organized six fundraisers; the first one is tonight at Raleigh's Five Star Restaurant.

"Hamid is just overwhelmed, and so am I," said Holly Mojaher this week

Hamid, pronounced HAM-id, was born in Iran and came to the United States to attend then Campbell College in 1976. The Iran hostage crises in 1979 prevented his parents from sending money so he could finish school. So he went to work, first on a tobacco farm then at a restaurant, starting as a bus boy at the now-closed Darryl's and eventually becoming a cook.

During his 30 years in the Triangle, he has worked many kitchens, from casual to fine dining restaurants, including Parizade, Angus Barn, Bloomsbury Bistro and the now-closed Karen's, where he met his wife. Thirteen years ago, the couple opened Mo's Diner, which despite its casual name, is a fine dining restaurant that, as its menu says, serves "simple foods prepared with care."

Chef Hamid is described by his colleagues as the antithesis of the egotistical, hotheaded chef.

"He's a very kind, very easygoing person," said chef John Toler, who owns Raleigh's Bloomsbury Bistro. "He has an ability to bring a sense of calm to a really hectic environment. He's a great cook, too - a great, great cook."

Holly Mojaher said her husband hasn't been able to work or drive since he started chemotherapy and radiation immediately upon the diagnosis in early April. She and the restaurant's longtime staff have pulled together to fill in Hamid's shifts as chef.

Holly Mojaher says her day job waiting tables at Ruby Tuesday's provides their health insurance. But she says, "With cancer, nobody has enough health insurance." One chemotherapy drug that Hamid takes every three weeks costs $14,800 a dose. With such costs, they quickly reached their insurance's company cap - the most the company would spend for their health care in one year - and now they are responsible for his medical bills.

Asked how much they owe, Holly Mojaher says, "I don't even know."

At first, Holly Mojaher says, she resisted talking about their mounting medical bills but an employee kept suggesting a music benefit. From there, the momentum built until more than half dozen events were planned, and more are in the works.

Holly Mojaher told her husband: "This is what happens when you work in this town for 30 years and you are nice to people."

andrea.weigl@newsobserver.com or 919-829-4848