Restaurant Menu

Lighter Provisions

Soup Du Saison

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

House Salad

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

Roasted Beet Salad

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

Summer Cobb

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

Bourbon Burger

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

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.

Mains

Sauerbraten

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

Gnocchi of the Season

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

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

Vegetarian Penne

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

Saltimbocca Alla Romana

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

Jagerschnitzel

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

Mozart's Platter for Two

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

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

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

Firsts

Warm Artisan Demi-Baguette

Served with butter and sea salt.

Goat Cheese Potato Cakes

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

Fromage Frit

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

Apple Pork Bratwurst

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

Founder's Crab Cakes

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

Tart Provencal

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

House Specialty Starters

Escargots with Wild Mushrooms

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

House Fondue

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

Cafe Mozart Restaurant Prices in Leavenworth, WA 98826

Hours of Operation