Menu
Moriarty's Bistro | Wine Bar boasts a simple and flavorful urban modern bistro menu, inspired by the innovation and cunning of Professor Moriarty himself.
Menus change on a seasonal basis - we are in the process of changing to our Spring menus. The Lunch Spring Menu is now available.
For the third year, we are involved with the Citadel's Dine & Play program. For that special occasion, the Dine & Play package includes dinner from a set menu at a participating restaurant (including Moriarty's) and a ticket to a play. Check out all the details at http://www.citadeltheatre.com/theatre/experience-the-citadel/.
"This is the time of year that our local farmers look forward to. They will soon reap the benefits of a season of hard work. As a chef, I also look forward to this time. We have long awaited beautiful heirloom tomatoes, zucchini, beets, squash and potatoes of every variety, grown by our local farmers. It inspires me to prepare warm stews and soups to warm the soul on a chilly autumn day.
Good food starts with our farmers, and is transformed by chefs and enjoyed by our guests." - Chef Cory Welsch
Menu
Moriarty's Bistro | Wine Bar boasts a simple and flavorful urban modern bistro menu, inspired by the innovation and cunning of Professor Moriarty himself.
Menus change on a seasonal basis - we are in the process of changing to our Spring menus. The Lunch Spring Menu is now available.
For the third year, we are involved with the Citadel's Dine & Play program. For that special occasion, the Dine & Play package includes dinner from a set menu at a participating restaurant (including Moriarty's) and a ticket to a play. Check out all the details at http://www.citadeltheatre.com/theatre/experience-the-citadel/.
"This is the time of year that our local farmers look forward to. They will soon reap the benefits of a season of hard work. As a chef, I also look forward to this time. We have long awaited beautiful heirloom tomatoes, zucchini, beets, squash and potatoes of every variety, grown by our local farmers. It inspires me to prepare warm stews and soups to warm the soul on a chilly autumn day.
Good food starts with our farmers, and is transformed by chefs and enjoyed by our guests." - Chef Cory Welsch
