Mosaic; 2016 Spring Restaurant Week
Menu and contact information for the 2016 Spring Restaurant Week.
- 6229-A River Road
- 804.288.7482
- mosaicedibles.com
- Reservations »
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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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