Cafe Mozart Restaurant Menu and Prices

3.8 based on 165 votes

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Lighter Provisions
Soup Du Saison
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Summer medley of yellow bell pepper, corn and yukon gold topped with cilantro and olive oil. Served with warm roll.
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House Salad
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Red leaf lettuce tossed in a truffle vinaigrette with basil, cherry tomatoes and diced red onion.
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Roasted Beet Salad
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Roasted fancy beets on a bed of arugula, topped with gorgonzola and toasted almonds, dressed with homemade red currant and honey vinaigrette.
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Summer Cobb
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Layered tomato, greens, egg and bacon. Dressed in homemade gorgonzola dressing, topped with avocado.
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Bourbon Burger
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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.
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Stacked Reuben
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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.
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Mains
Sauerbraten
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Red wine-marinated beef roast with a roasted red cabbage steak, whipped yukon golds and traditional sauce.
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Gnocchi of the Season
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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.
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Maiale Arrosto
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Oven-roasted petite pork hock and seasonal vegetables with a goat cheese potato cake, topped with handcrafted tarragon sauce.
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Vegetarian Penne
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Skillet sauteed penne pasta tossed with broccoli, mushrooms and tomato in an herb and cream sauce, topped with freshly grated parmesan.
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Saltimbocca Alla Romana
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Veal cutlet tenderized with sage, wrapped in prosciutto and topped with deglazed marsala butter sauce. Served with gnocchi and grilled green onions.
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Jagerschnitzel
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Breaded and pan fried pork tenderloin cutlets in a cream wild mushroom sauce, served with schwabian spatzle.
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Mozart's Platter for Two
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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-lingonber
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Certified Angus Top Sirloin
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8 ounce hand-cut filet grilled to order and palted with fresh herb butter. Served alongside roasted asparagus and freshly whipped yukon golds.
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Idaho Trout
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Chardonnay and mustard cream, chive oil and fresh served. Served alongside buttered fingerlings and roasted broccoli topped with grated parmesan.
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Firsts
Warm Artisan Demi-Baguette
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Served with butter and sea salt.
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Goat Cheese Potato Cakes
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Two potato cakes seasoned with a house blend of herbs and grilled until golden. Lightly dressed greens to garnish.
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Fromage Frit
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Lightly breaded and fried whole milk mozzarella, french brie and smoked dutch gouda with expertly paired accompaniments.
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Apple Pork Bratwurst
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Made exclusively for mozart's, grilled and topped with apple cider mustard glaze. Bacon cabbage slaw on the side.
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Founder's Crab Cakes
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Dave's favorite, two dungeness cakes served with two seasonal plate scrapings and lightly dressed arugula.
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Tart Provencal
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Tart-like buttery flatbread topped with goat cheese, tomato, artichoke, dressed greens and balsamic drizzle.
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House Specialty Starters
Escargots with Wild Mushrooms
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Imported from france. Sauted in herb butter, served in a baguette.
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House Fondue
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Fondue made from our house recipe with fancy potatoes, grilled chicken bratwurst, bread assortment and fresh apple.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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