Mosaic Restaurant; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

— ∮∮∮ —

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

Course two

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

Course three

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
  • error

    Report an error

There are no reader comments. Add yours.