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baked tiger prawns stuffed with crab meat and breadcrumps, topped with gratin of parmesan with kaffir-lime and coconut cream sauce.
filet of salmon pan seared and baked with a butter, white wine, lemon and capers sauce with fresh dill.
baked monkfish in toasted macademia and coconut crust. grilled polenta cake with mango-pineapple salsa and citrus beurre blanc sauce.
scallops in skewers pan seared over a bed of lentil ragout, baby mixed greens and seasonal vegetables. topped with caramelized onions.
grilled medalion of beef tenderloin with sauce bearnaise.
rib-eye steak with wild mushrooms, fresh herbs and sherry-cream sauce.
tender morsels of lamb cooked in fresh herbs, italian marsala wine and spices of the east indies (south pacifie), over a b ed of linguine.
boneless duck breast roasted in "herbs de provence" with apricot sauce.
baked free-range chicken breast with sliced mushrooms and fresh herbs in a garlic-butter and italian marsala wine sauce.
baked free-range chicken breast with sliced mushrooms and chives in a white wine and dijon mustard cream sauce.
lentil and mixed bean cake, grilled polenta and eggplant, sauteed green beans and shiitake mushrooms with garlic, caramelized carrots and tomato-onion relish. drizzled with rosemary-infused oil.
tossed with our house-made fresh pesto sauce.
chef's specialty soup made in-house
hearts of romaine with house made caesar dressing.
fresh spinach salad with chopped eggs, bacon, orange segments, crushed walnuts and french dressing.
mixed greens with grilled salmon, black olives, tomatoes, anchovies, hard boiled eggs, potatoes, roasted bell peppers and garlic-balsamic vinaigrette dressing.
house salad of mixed greens with shaved asiago cheese, crushed walnuts, tomato and galric-balsamic vinaigrette.
french country pate
prawns stuffed with cilantro and chickenmeat, wrapped in thin pastry skin and deep fried with remoulade sauce. napa cabbage slaw withlemon vinaigrette.
thin slices of house-cured salmon on an oversized blini with lemon-garlic aioli and drizzled with olive oil. served with chopped red onions, lemon, capers and sour cream.
snails baked in garlic and herbed butter.
grilled tiger prawns in skewers with mushrooms and pineapple. served with a sweet and tangy peanut sauce and shrimp chips.
new zealand green mussels baked in bechamel sauce iwth breadcrumps and parmesan cheese.
crepe stuffed with shredded duck, spinach and leeks with ginger-plum sauce. served cold.
luciously soft and light with a very thin layer of cake crust at the bottom.
white chocolate and cheese filling with peach topping.
light and fluffy layers of cream mousse and sponge cake with amarretto flavor. topped with crushed almonds.
moist and soaked with chocolate and coffee liqueur.
chocolate cake with cappuccino flavor.
traditional soft french custard infused with ginger and caramelized sugar on top.
italian liqueur flavored cookie and middle eastern phyllo wrapped sweets filled with nuts, honey and spices.
fresh cut strawberries drizzled with amarretto liqueur and topped with whipped cream.
cheese cake with apple and topped with crumbled strussel crumbs.
Menu for Cafe Mozart provided by Allmenus.com
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