MoZaic

Name: MoZaic
Address: 1377 Main St., 34236, FL, 34236
Telephone: 941-951-6272

1377 Main St., Sarasota, FL 34236, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: American (New), Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Soups

Roasted heirloom yellow tomato soup

with lemon thyme croutons and chive oil

Mediterranean mussel soup

with leeks, sofritto and dry vermouth and citrus

Soup du jour

Salads

Baby arugula and preserved lemon vinaigrette

with lavender honey goat cheese, pine nuts and asparagus

Olive oil braised tomatoes and herb salad

with walnuts, roasted tomato shallot vinaigrette

Mesclun greens and mushrooms à la greque

with radish and sherry mustard vinaigrette

Appetizers

Escargots in champagne and shallots

with thyme and hazelnuts

Sauteed quail and forest mushrooms

with chevre polenta and grape thyme jus

Homemade orangecello cured salmon

with meyer lemon crème fraiche pot de crème

Wild mushroom ravioli

with tomatoes and asparagus

Duck leg confit

with buttered peas and orange-scented risotto

Duck truffled mousse and grilled merguez sausage

with herb goat cheese and crostinis

International artisanal assorted cheeses

Entrées

Wild mushroom ravioli and asparagus

with french lentils and provençale vegetable medley

Seven vegetable couscous and braised cardoons

with lemon confit and raisins

Roasted cornish game hen couscous

with green olives, and preserved lemon saffron sauce

Anise roasted duck breast and seared goat cheese polenta

with artichoke and asparagus

Broiled New York Strip basquaise style

with truffle-scented maitre d’ butter and herb mushroom mashed potatoes

Tagine of braised petite veal shank

with cardoons and root vegetables

Grilled lamb rack and merguez sausage

with vine-ripe tomato and tapenade barolo jus

Trio of Lamb chops, sliced duck breast, and blue crab flan

with savoyarde gratin potatoes

Pan-roasted Chilean sea bass and homemade herb papardelle

with tomato anchoyade beurre blanc

Pan-seared diver scallops and heirloom tomatoes

with fennel and lemon anise vinaigrette

Papardelle pasta

with rock shrimp, blue crab, and scallops with sauteed ribbon vegetables

Sides

Appetizer split charge

Entree split charge

Tomato and goat cheese polenta gratin

with basil and mushroom cream

Grilled asparagus

with citrus tapenade vinaigrette

Braised cardoons

with lemon saffron velouté

Savoyarde potato our gratin

(just like Grandma’s, only half the fat)

Desserts

MARSEILLE

Raspberry and milk chocolate mousseline with pernod orange sorbet and wild berry coulis

NAPOLI

Dark chocolate Frangelico molten cake with mango coulis and gianduja semifreddo

TANGIER

Pear and walnut flourless cake with citrus blossom scented crème anglaise and saffron cardamon ice cream

PROVENCE

Lavender-scented buttermilk panna cotta with moscatto d’asti apricot soup and green apple sorbet

ROMA

Strawberry almond Napoleon à la mode with tarragon and amaretto white chocolate crème brulée

BARCELONA

Pistachio vanilla parfait and orange wafers with Pedro Ximinez sherry sabayon and passion fruit sorbet

MONTE CARLO CHOCOLATE SAMPLER

Raspberry chocolate mousseline, Frangelico molten cake, White chocolate amaretto creme brulée Bittersweet chocolate-espresso pot de crème, and gianduja semifreddo

AVIGNON*

Grand Marnier soufflé with crème anglaise | (*approximately 20-minute preparation required)