| 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. |
| House Salad |
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Red leaf lettuce tossed in a truffle vinaigrette with basil, cherry tomatoes and diced red onion. |
| 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. |
| Summer Cobb |
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Layered tomato, greens, egg and bacon. Dressed in homemade gorgonzola dressing, topped with avocado. |
| 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. |
| 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. |
| Sauerbraten |
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Red wine-marinated beef roast with a roasted red cabbage steak, whipped yukon golds and traditional sauce. |
| 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. |
| 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. |
| 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. |
| 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. |
| Jagerschnitzel |
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Breaded and pan fried pork tenderloin cutlets in a cream wild mushroom sauce, served with schwabian spatzle. |
| 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 |
| 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. |
| 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. |
| Warm Artisan Demi-Baguette |
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Served with butter and sea salt. |
| 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. |
| Fromage Frit |
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Lightly breaded and fried whole milk mozzarella, french brie and smoked dutch gouda with expertly paired accompaniments. |
| 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. |
| Founder's Crab Cakes |
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Dave's favorite, two dungeness cakes served with two seasonal plate scrapings and lightly dressed arugula. |
| Tart Provencal |
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Tart-like buttery flatbread topped with goat cheese, tomato, artichoke, dressed greens and balsamic drizzle. |
| Escargots with Wild Mushrooms |
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Imported from france. Sauted in herb butter, served in a baguette. |
| House Fondue |
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Fondue made from our house recipe with fancy potatoes, grilled chicken bratwurst, bread assortment and fresh apple. |
