Page 19 - Jackpot Magazine South ~ September, 2022

or two. Our knowledgeable waiter Ben helped us with our drink order, which included a craft IPA and a glass of Stag’s Leap Chardonnay, before making helpful suggestions for our appetizers and entrées. And, while we looked over the menu, we dove into the fresh, oversized onion loaf and creamy butter we were served. This was so tasty, and we were pleased when Ben assured us it wasn’t unusual for diners to have one loaf before their entrées and then a second loaf with their meal.
We didn’t want to fill up on the bread, however, as we had our Maine lobster ravioli appetizer on its way. The dish featured three large ravioli stuffed with a lobster mix in a rich citrus cream sauce with sun-dried tomatoes, asparagus and dill. It was a bright, tasty dish, and while sharing it worked, those who want more of the lobster ravioli can get it as the larger portion signature side.
Other appetizers are the popular prosciutto-wrapped mozzarella, bacon-wrapped sea scallops, jumbo lump crab cake and Wagyu meatballs.
There are also oysters, both on the half shell and grilled, jumbo shrimp cocktail and the ocean platter, which includes a variety of cold seafood.
Soups at Morton’s are lobster bisque and the steakhouse favorite, baked French onion. Both piqued our interest, but it was the seasonal burrata salad that really captured our attention. A variation on the Caprese, this salad is perfect for those who like fresh burrata, a soft cheese made from mozzarella and cream. It features a large serving of the velvety cheese perched on top of greens, cucumbers, tomatoes, croutons and red onion mixed with a light dressing. It was delightful as a second starter, and served to heighten our appetites for what was to come.
Morton’s also offers iceberg wedge, chopped house and Caesar salads.
Of course, Morton’s is known for its steaks (after all, it is called Morton’s The Steakhouse) and we
See Morton’s, Page 20
(Clockwise from top) Miso-marinated sea bass; seasonal burrata salad; fresh onion loaf; Brussels sprouts with bacon; and creamed spinach.
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September 2022 • JACKPOT! MAGAZINE 19