MoZaic restaurant on Main Street Featuring the exquisite Western Mediterranean cuisine of chef/owner Dylan Elhajoui, offering award-winning wine list, and genuine hospitality, colorful decor, and world music. Southern French and Western Mediterranean fare offers a mosaic of fresh, flavorful dishes artfully seasoned with herbs and spices from the region. MoZaic regularly creates the most unique wine dinners in town, while also offering Saturday afternoon wine pairings, and Women & Wine gatherings. Luscious vegetarian dishes are also available. The two-storey dining space has an urban vibe complemented by friendly service. Whether you want to enjoy casual dining with friends or an exquisite high-end dining experience, MoZaic will never disappoint. And don’t leave without indulging in one of Chef Dylan’s tantalizing desserts!

For Reservations & Information - (941) 951.6272

www.mozaicsarasota.com

Lunch

Saturday Wine & Food Tastings

Chef Dylan pairs tantalizing appetizers with

exquisite wines every Saturday, Noon – 3PM

3 courses – Only $20!

Dinner

Soups

Light velouté of green asparagus with lemon-scented goat cheese

crostini 4 / 6

Roasted heirloom yellow tomato soup with basil oil

and truffle-scented crème fraîche 6 / 8

Salads

Baby arugula and preserved lemon vinaigrette with lavender honey

goat cheese, pine nuts and asparagus 10

Warm baby calamari escabèche and watercress salad of olives, chick peas,

fennel and limoncello vinaigrette 12

Tender herbs and greens melange with olive oil braised tomatoes, walnuts

and roasted shallot-tomato vinaigrette 8

Appetizers

Fricassée of escargot and shiitake mushrooms with white wine, fresh chives

 and crème fraîche 11

Blue crab and mango Napoleon with baby cress and coriander-lime

Vinaigrette 14

Moroccan style mussel soup with leeks, dry vermouth, citrus,

olive oil and charmoula 14

White anchovy gnocchi and eggplant agrodolce with soffritto, grana padano

 and pignolis 11

Sautéed quail and forest mushrooms with chèvre polenta and grape

thyme jus 14

Crispy veal sweetbreads over applewood smoked pancetta and wilted

escarole with orange-verjus beurre blanc 14

Roasted butternut squash ravioli and grana padano with fresh sage

and sherry maple brown butter 9

Entrées

Sautéed prawns atop roasted garlic-shrimp ravioli with olive oil, fresh basil

and leek fumet 29

Pan-roasted Chilean sea bass and homemade herb tagliatelle pasta

with tomato anchoyade vin blanc 34

Wild Scottish salmon and fennel with asparagus risotto, sparkling cider carrot

beurre blanc and romesco [when available] 26

Pan-seared diver scallops and sautéed escarole with crispy dill potato cake

and curried citrus nage 34

Braised petite veal shank tagine and root vegetables with spring peas, lemon,

oregano and garlic 28

Morel mushroom dusted Black Angus rib eye with asparagus risotto, cipollini

and mustard sauce 34

Herbs de Provençe lamb rack and grilled merguez sausage with marchand

de vin sauce (just a hint of lavender) 36

Trio of lamb chops, duck breast, and pan-seared diver scallop with savoyarde

gratin and asparagus 36

Spice glazed duck breast and crispy goat cheese polenta with poached pears

and star anise aigre-doux jus 28

Roasted cornish game hen and couscous with green olives, preserved lemon,

and crystallized ginger sauce 26

Seven vegetable couscous and braised cardoons with ginger, lemon confit,

green olives and raisins 22

Roasted butternut squash ravioli and grana padano with fresh sage

and sherry maple brown butter 18

Sides

Crispy goat cheese polenta gratin with soffritto and leeks 6

Grilled asparagus and radish with Florida oranges and lemon vinaigrette 6

Braised cardoons with chick peas, candied ginger, and raisin velouté  5

Savoyarde potato au gratin (just like Grandma’s, only half the fat) 6

Char-grilled merguez sausages with spiced harissa 9

Sautéed truffle-scented medley of mushrooms with fino sherry and

crème fraîche 7

Crab and asparagus risotto with preserved lemon

and grana padano 8

Grilled prawns drizzled with citrus-scented Tuscan olive oil

and romesco 9

Desserts 

Marseille

Raspberry and milk chocolate mousseline

Pernod orange sorbet and raspberry coulis 10

Napoli

Dark chocolate Frangelico molten cake

Mango coulis and gianduja semifreddo 10

Tangier

Pear walnut flourless cake and citrus scented crème anglaise

Caramelized banana vanilla bean ice cream 10

Roma

Strawberry almond Napoleon à la mode with tarragon

Amaretto white chocolate crème brulée 12

Provençe

Lavender-scented buttermilk panna cotta

Moscatto d’asti-apricot soup and green apple sorbet 8

Gibraltar

Your Choice of 4

Sorbets

Granny Smith Apple Passion Fruit Myers’s Rum

Orange Pernod Montelimar Nuts & Coconut

Rhubarb Strawberry Dark Chocolate

Ice Creams

Gianduja Semifreddo

Tarragon

Caramelized Banana Vanilla Bean

6

Monte Carlo

Chocolate Sampler

Raspberry chocolate mousseline

Frangelico molten cake

White chocolate amaretto creme brulée

Dark Chocolate Sorbet

Bittersweet chocolate-espresso pot de crème

Passion Fruit Myers’s Rum Sorbet

28

• None
• Flight
• Hotel
• Car
• Packages