Cafe Mozart Restaurant

Summer medley of yellow bell pepper, corn and yukon gold topped with cilantro and olive oil. Served with warm roll.

Red leaf lettuce tossed in a truffle vinaigrette with basil, cherry tomatoes and diced red onion.

Roasted fancy beets on a bed of arugula, topped with gorgonzola and toasted almonds, dressed with homemade red currant and honey vinaigrette.

Layered tomato, greens, egg and bacon. Dressed in homemade gorgonzola dressing, topped with avocado.

Prime-cut beef, pressed in-house with bourbon-marinated bacon, topped with red leaf lettuce and sharp cheddar on an egg-washed brioche bun spread with garlic aioli. Served with seasoned fries.

chopped ale-braised corned beef grilled with bacon slaw and melted gruyere, drizzled with roasted chili thousand island on thick marbled rye, salted fries on the side.

Red wine-marinated beef roast with a roasted red cabbage steak, whipped yukon golds and traditional sauce.

Fresh potato gnocchi with hickory-smoked bacon, wild mushrooms and onion in a white wine, cream and butter reduction; accented with a roasted tomato drizzle.

Oven-roasted petite pork hock and seasonal vegetables with a goat cheese potato cake, topped with handcrafted tarragon sauce.

Skillet sauteed penne pasta tossed with broccoli, mushrooms and tomato in an herb and cream sauce, topped with freshly grated parmesan.

Veal cutlet tenderized with sage, wrapped in prosciutto and topped with deglazed marsala butter sauce. Served with gnocchi and grilled green onions.

Breaded and pan fried pork tenderloin cutlets in a cream wild mushroom sauce, served with schwabian spatzle.

Viennese veal schnitzel, petite pork hock, wild boar and smoked venison bratwursts, buttered fingerling potatoes, roasted red cabbage wedge and bacon slaw; whole grain mustard and cranberry-lingonberry compote on the side.

8 ounce hand-cut filet grilled to order and palted with fresh herb butter. Served alongside roasted asparagus and freshly whipped yukon golds.

Chardonnay and mustard cream, chive oil and fresh served. Served alongside buttered fingerlings and roasted broccoli topped with grated parmesan.

Served with butter and sea salt.

Two potato cakes seasoned with a house blend of herbs and grilled until golden. Lightly dressed greens to garnish.

Lightly breaded and fried whole milk mozzarella, french brie and smoked dutch gouda with expertly paired accompaniments.

Made exclusively for mozart's, grilled and topped with apple cider mustard glaze. Bacon cabbage slaw on the side.

Dave's favorite, two dungeness cakes served with two seasonal plate scrapings and lightly dressed arugula.

Tart-like buttery flatbread topped with goat cheese, tomato, artichoke, dressed greens and balsamic drizzle.

Imported from france. Sauted in herb butter, served in a baguette.

Fondue made from our house recipe with fancy potatoes, grilled chicken bratwurst, bread assortment and fresh apple.