MOZAIK SONOMA Menu:

your just desserts
BUTTER TOFFEE BUNT 13
With seasonal stone fruit, roasted pistacio, gochujang, caramel sauce, fresh cream
TRIPLE BERRY TART 12
With Madagascan vanilla bean ice cream.
TEMPRANILLO PORT AFFOGATO 15
Rosé port from Sonoma Port Works over vanilla bean ice cream.
MOZAIK AFFOGATO 10
Mozaik espresso coffee poured over vanilla bean ice cream.
A BIT ON THE SIDE
SWEET AND SPICED BABY CARROTS 11
Roasted garden baby carrots, rosé fermented with chilli butter, honey, and finished with pinenuts.
MIRIN SPINACH 9
Locally grown spinach sautéed with lime, white miso and mirin.
MOZAIK POMME FRITES 10
Baked french fries presented with Pecorino Romano and a homemade ketchup flight.
The Cipriani
THE CIPRIANI 23
Carpaccio for two inspired by Harrys Bar: Thinly sliced beef with extra-virgin olive oil, fresh lemon juice, capers, arugula and shaved Pecorino Romano.
GAUCHO SHORT RIB
GAUCHO SHORT RIB 39
Slow-roasted and served with creamy mash, spiced jus and dressed with house-made chimichurri.
CAESAR CARDINI
CAESAR CARDINI 24
Chopped romaine salad, Chefs Caesar dressing, seasoned crumb, Pecorino Romano, anchovy fillets, grated pasture-raised egg.
MEDITERRANEAN SEA BASS
MEDITERRANEAN SEA BASS 39
Fillet of Barramundi sea bass, served on a bed of sautéed spinach, vine-ripened and marinated tomatoes, a blend of crispy and marinated heirloom white beans, with a touch of garlic and lemon.
THE CROWN SALAD
THE CROWN SALAD 21
Little Gem lettuce, creamy avocado, chives, roasted pistachio, virgin olive oil, fresh dill and Mozaik vinaigrette.
NEW YORK STRIP
NEW YORK STRIP 69
10oz steak marinated for eighteen hours, sliced for the table and served with a reduced red wine demi-glaze and cowgirl butter. Served with Mozaik pomme frites.
PORK BELLY NAAN FLATBREAD
PORK BELLY NAAN FLATBREAD 26
Served with creamy French brie, onion and fig compoté, crispy pork belly and dressed arugula.
ASIAGO STUFFED GNOCCHI
ASIAGO STUFFED GNOCCHI 26
Potato dumplings filled with creamy Asiago cheese. Served in a rich cacio e pepe sauce made with Pecorino Romano, black pepper, and a touch of butter.
BERBERE SPICED CHICKEN
BERBERE SPICED CHICKEN 39
Boneless chicken thighs simmered in aromatic Berbere spices, combined with heirloom tomatoes, garlic, white onion, and carrots for a Ethiopian-inspired Dora Wot (chicken stew), finished with an immersed soft-boiled pasture-raised egg. Served with mini chapatis for a shared experience.
SICHUAN WONTONS WITH PRAWNS
SICHUAN WONTONS WITH PRAWNS 29
Chicken wontons served in a pool of spicy, aromatic chili oil, served with large prawns, and topped with spring onions and cilantro.
More Food, Beverages & Desserts
THE CIPRIANI
Carpaccio for two inspired by Harrys Bar. Thinly sliced beef with extra virgin olive oil, fresh lemon juice, capers, arugula and shaved Pecorino Romano
CAESAR CARDINI
Chopped romaine salad, Chefs Caesar dressing, seasoned croutons, Pecorino Romano, anchovy fillets, grated parmesan egg
THE CROWN SALAD
Little Gem lettuce, creamy avocado, cheese, roasted potatoes, virgin olive oil, fresh dill and Miso vinaigrette
PORK BELLY NAAN FLATBREAD
Served with creamy French brie, onion and fig compote, crispy pork belly and dressed arugula
ASIAGO STUFFED GNOCCHI
Potato dumplings filled with creamy Asiago cheese. Served in a rich cacio e pepe sauce made with Parmesan Romano, black pepper, and a touch of butter
SICHUAN WONTONS WITH PRAWNS
Chicken wontons served in a pool of spicy aromatic chili oil, served with large prawns, and topped with spring onions and chilies
GAUCHO SHORT RIB
Slow-cooked and glazed with creamy mash, spinach on wild rice with homemade jus
MEDITERRANEAN SEA BASS
Fillet of Pan-seared sea bass, served on a bed of sautéed spinach and Mediterranean vegetables, a lemon of crisp potatoes, finished with a touch of garlic and lemon
NEW YORK STRIP
8oz New York striploin, char-grilled, dial to the table, served with a reduced red wine pan reduction and creamed butter. Served with fresh parmesan fries
BERBERE SPICED CHICKEN
Boneless chicken thighs marinated, grilled, and finished with harissa tomato compote, white wine sauce, and spiced yoghurt. Finished with fresh herbs and a fried egg. Served with no chips for a diet-conscious experience
MOZAIK SONOMA restaurant menu is provided by top-menus.com.

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