Mosaic Restaurant; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

April 17, 2015; 9:34 AM • by RVANews staff

6229-A River Road

804.288.7482

Mosaic

Reservations »

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Course one

Chose one

Honey roasted corn bisque — With Chesapeake crab, peppadews, crispy pork belly, and Brussel leaves
Butter lettuce salad — With strawberries, mangos, goat cheese, basil, peppered lavash crouton, and white balsamic vinagrette
Charcuterie & cheese board — With roast duck liver pate, crostini, glazed cherries, roasted Virginia peanuts, and smoked pork & bleu cheese sausage

Choose one

Grilled rockfish — With fava bean, chick pea & roasted corn succotash, and bergamot orange beurre blanc
Olive oil poached lamb loin — With Yukon potato puree, mint pistou, and elephant garlic chips
Seared pork ribeye — With ricotta gnocchi, oven roasted cherry tomatoes, collards, salt-cured virginia ham, and pan jus
Baked ratatouille — With roasted eggplant, squash varieties, sweet peppers, house fettuccini, creamy tomato-saffron sauce, hand-pulled mozzarella, and garden herbs

Choose one

Blood orange granita — With citrus-semolina biscuit, pistachio powder, smoked honey, and whipped cream
S’mores candy bar — With dark chocolate, marshmallow bruleé, and bourbon-cherry compote
Strawberry shortcake — With buttery biscuit, macerated strawberries, and candied lemon peels, whipped cream