Mosaic; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Butternut-apple bisque — Woth toasted pepitas and sweet onion crème
  • Pork & polenta frittes — With autumn olive farms slow braised shoulder, crispy polenta, whipped ricotta, and blood orange jam
  • Autumn panzanella salad — With pears, grilled acorn squash, salt roasted virginia peanuts, biscuit croutons, pomegranates, goat cheese, baby spinach, and apple cider vinaigrette

Course two

Choose one

  • Lamb gyro meatloaf — With Peruvian potato puree, sautéed arugula, and red wine tzatziki
  • Smoked pumpkin risotto — Creamy arborio rice, sautéed kale, dried tomato chips, fresh herbs, and ricotta salata
  • Chicken confit — All natural, bone-in leg quarter, roasted heirloom carrots, farro, sage, dried cherries, and brown butter
  • Olive oil poached swordfish — With house bacon lardons, pickled sweet peppers, fingerlings, and preserved lemon oil

Course three

Choose one

  • Pumpkin tiramisu
  • Ginger snaps — With calvados, nutmeg cream, ala mason jar
  • Maple panna cotta — Reservoir bourbon syrup, dried blueberries, candied bacon, and basil
  • Apple upside down tart — With Riesling poached Virginia apples, caramel, pistachio tuille, toffee cake
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