Mosaic; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Honey roasted corn bisque — With Chesapeake crab, peppadews,
crispy pork belly and Brussels 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 VA peanuts, smoked pork, and bleu cheese sausage

Course two

Choose one

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

Course three

Choose one

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