A FRESH SOUTHERN BISTRO
Mozelle's uses only the finest and freshest ingredients in our cuisine. Whether you Are here for lunch with colleagues or dinner with friends, you will enjoy great food, a lively atmosphere and excellent service in the heart of downtown Winston-Salem.
OUR MANAGEMENT TEAM
Matt Haithcock - Executive Chef
Holly Ratcliff and Juliana Ronquillo - Managers
Jennifer Smith - Owner
SINCE OUR START IN 2008, MOZELLE'S HAS BEEN DEDICATED TO SOURCING OUR FOOD FROM LOCAL FARMS THANKS TO OUR FRIENDS AT HARMONY RIDGE FARMS, FAIR SHARE FARM, JOYCE FARMS, HERITAGE FARMS, AND FLORA RIDGE FARM.
we offer vegetarian, vegan and gluten-free menu items and are happy to accommodate any dietary requests.
appetizers
10
FRIED PICKLES gv
spicy ranch dressing
10
12
CAROLINA CRAB DIP
jumbo lump crab meat, bell peppers, red onion, havarti, cheddar, parmigiano-reggiano + grilled baguette
12
11
SOUTHERN SPRING ROLLS
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
11
13
AHI TUNA POKE g
diced ahi tuna, toasted sesame seeds, avocado, jalapeño, lime, grapefruit, soy sauce, mirin, fried wontons + chilled soba noodles
13
11
BRIE AND JAM v
baked brie and house jam + crostinis
11
6
/
$9
TOMATO BISQUE v
parmigiano-reggiano, basil + housemade croutons
6
/
$9
salads
13
SPINACH SALAD g
grilled chicken, chopped spinach, diced mango, avocado, grape tomatoes, cucumbers, toasted pepitas, bleu cheese crumbles + citrus vinaigrette
13
12
SPRING QUINOA SALAD g
baby arugula, quinoa, bacon, green peas, grape tomatoes, red onions, chopped pecans, crumbled feta + honey lemon vinaigrette
12
14
FIRECRACKER SALMON SALAD g
baby greens, rice noodles + spicy cucumber kim chee
14
12
FRIED GOAT CHEESE SALAD gv
spring mix, roasted tomatoes, pecans, onions + dried cranberries
12
6
/
9
CAESAR
hearts of romaine, parmigiano-reggiano + housemade croutons
6
/
9
6
/
9
HOUSE gv
leaf lettuce, carrots, tomatoes, cucumbers, white cheddar + house dressing
6
/
9
ADD
5
chicken or tofu
5
6
shrimp
6
7
salmon
7
$8
petite filet
$8
HOUSEMADE DRESSINGS:
Bleu Cheese, Ranch, Buttermilk Bacon Ranch, Sesame Ginger, Caesar, Citrus Vinaigrette, Creamy Balsamic Vinaigrette, Champagne Vinaigrette
entrees
19
FRIED CHICKEN g
mac & cheese, haricot verts + peach chutney
19
17
TOMATO PIE v
tomatoes, cheeses, herbs in a homemade crust + cheese grits
17
19
GOURMET MEATLOAF g
bacon-wrapped, havarti, tomato marmalade, spicy collards + cheese grits
19
20
SHRIMP AND GRITS g
shrimp, prosciutto, pepper medley in a sherry cream sauce + stone-ground+ cheese grits
20
29
HORSERADISH CRUSTED RIBEYE FILET g
duck fat seared filet, potatoes au gratin, toasted broccoli + port wine demi-glace
29
Market Price
NC FRESH CATCH
citrus herb orzo pasta, grilled asparagus, smoked almond romesco + buerre blanc
Market Price
26
SCALLOPS g
stone-ground cheese grits, roasted vegetable quinoa, + brown butter sauce
26
28
KOREAN BBQ PORK SPARE RIBS g
fried rice + sauteed Asian Vegetables
28
18
NOODLE BOWL v
soba noodles, red onions, celery, carrots, bok choy, garlic, scallions, cashews + soy vegetable broth
18
15
VEGETABLE PLATE
choice of three sides
15
12
PIMENTO CHEESEBURGER
house ground certified angus beef, housemade dill pickles, lettuce, tomato, pimento cheese + brioche bun
12
EXTRAS
6
SPICY COLLARDS WITH BACON
6
6
CHEESE GRITS
6
6
MAC + CHEESE
6
6
HARICOT VERTS
6
6
ROASTED BROCCOLI
6
6
AU GRATIN POTATOES
6
6
ASPARAGUS
6
6
ORZO PASTA
6
DESSERTS
8
BOURBON PECAN BREAD PUDDING WITH CARAMEL SAUCE
8
8
TODDLE HOUSE CHOCOLATE PIE
8
8
FLOURLESS CHOCOLATE TORTE WITH RASPBERRY SAUCE
8
8
COCONUT PIE
8
g gluten free/v vegetarian
starters
10
FRIED PICKLES gv
spicy ranch dressing
10
11
SOUTHERN SPRING ROLLS
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
11
13
AHI TUNA POKE
diced ahi tuna, toasted sesame seeds, avocado, jalapeño, lime, grapefruit, soy sauce, mirin, fries wontons + chilled soba noodles
13
11
BRIE AND JAM v
baked brie and house jam + crostinis
11
6
/
$9
TOMATO BISQUE v
parmigiano-reggiano, basil + housemade croutons
6
/
$9
salad
13
SPINACH SALAD g
grilled chicken, chopped spinach, diced mango, avocado, grape tomatoes, cucumbers, toasted pepitas, bleu cheese crumbles + citrus vinaigrette
13
14
FIRECRACKER SALMON g
leaf lettuce, rice noodles + spicy cucumber kim chee
14
12
SPRING QUINOA SALAD g
baby arugula, quinoa, bacon, green peas, grape tomatoes, red onions, chopped pecans, crumbled feta + honey lemon dressing
12
$15
STEAK SALAD g
grilled petite filet mignon, mixed greens, tomatoes, roasted corn, cucumbers, avocado, cheddar cheese, fried leeks + buttermilk bacon ranch
$15
11
FRIED GOAT CHEESE SALAD gv
spring mix, roasted tomatoes, pecans, red onions + dried cranberries
11
6
/
9
CAESAR
hearts of romaine, parmigiano-reggiano + housemade croutons
6
/
9
6
/
9
HOUSE gv
leaf lettuce, carrots, tomatoes, cucumbers, white cheddar + house dressing
6
/
9
HOUSE-MADE DRESSINGS:
Bleu Cheese, Ranch, Buttermilk Bacon Ranch, Sesame Ginger, Caesar, Creamy Balsamic Vinaigrette, Champagne Vinaigrette, Citrus Vinaigrette
ADD
5
chicken or tofu
5
6
shrimp
6
7
salmon
7
8
petite filet
8
sandwiches
9
GRILLED PIMENTO CHEESE AND BACON
extra sharp white Vermont, sharp yellow cheddar cheese, bacon + sourdough
9
12
ASIAN BEEF BBQ SANDWICH
Korean marinated certified angus beef, bok choy, carrots, onions, cilantro, spicy cucumber kim chee, Asian aioli + hoagie roll
12
12
OYSTER PO BOY
fried NC Stump Sound oysters, arugula, toamotes, pickles, avocado, smoked jalapeno mayo + hoagie roll
12
12
Mozelle's Club Sandwich
ham, turkey, pecan wood-smoked shoulder bacon, lettuce, tomato, red onion, cheddar, avocado basil spread + croissant
12
12
MOZELLE'S PIMENTO CHEESEBURGER
house ground certified angus beef, housemade dill pickles, lettuce, tomato, pimento cheese + brioche bun
12
12
FLATBREAD
shaved flank steak, guacamole, red onion, cilantro, pico de gallo, sour cream + spicy queso sauce
12
Sandwiches served with one side item. Gluten-free buns available.
entrees
11
TOMATO PIE v
tomatoes, cheeses & herbs in a homemade crust + creamed succotash
11
12
FRIED CHICKEN g
with peach chutney, mac & cheese + haricot verts
12
12
GOURMET MEATLOAF g
bacon-wrapped, havarti, marmalade, spicy collards + cheese grits
12
13
SHRIMP AND GRITS g
shrimp, prosciutto, pepper medley in a sherry cream sauce + stone ground grits
13
12
NOODLE BOWL v
soba noodles, red opnions, celery, carrots, bok choy, garlic, scallions, cashews+ soy vegetable broth
12
sides
6
Mac + Cheese
6
6
Spicy Collards with Bacon
6
6
French Fries
6
6
Haricot Verts
6
6
Sweet Potato Fries
6
6
Mixed Asian Vegetables
6
6
Cheese Grits
6
6
Fruit
6
6
Creamed Succotash
6
DESSERTS
8
BOURBON PECAN BREAD PUDDING WITH CARAMEL SAUCE
8
8
TODDLE HOUSE CHOCOLATE PIE
8
8
FLOURLESS CHOCOLATE TORTE WITH RASPBERRY SAUCE
8
8
COCONUT PIE
8
g gluten free/v vegetarian
Starters
10
FRIED PICKLES gv
spicy ranch dressing
10
11
SOUTHERN SPRING ROLLS
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
11
11
BRIE AND JAM v
baked brie with house made jam + crostinis
11
13
AHI TUNA POKE g
diced ahi tuna, toasted sesame seeds, avocado, jalapeño, lime, grapefruit, soy sauce, mirin, fried wontons + chilled soba noodle salad
13
6
/
9
TOMATO BISQUE v
parmigiano-reggiano, basil + housemade croutons
6
/
9
BRUNCH
11
BANANA BREAD FRENCH TOAST
topped with baked apples, maple syrup, cinnamon whipped cream + side of bacon
11
12
BREAKFAST SCRAMBLE
sausage, spinach, quinoa, edamame, red onion, shallots, garlic, white wine, cheddar + choice of side
12
13
MOZELLE'S BENEDICT
candied bacon, spicy collards, chorizo gravy and a fried egg on a brioche bun served with cheese grits + fruit
13
13
HUEVOS RANCHEROS v
two eggs, beans, ranchero sauce, monterey jack cheese, lime, pico de gallo, sour cream on a crispy tortilla + jalapeño
13
11
SAUTÉED GREEENS + FRIED EGGS gv
seasonal greens, butternut squash, goat cheese, white wine, olive oil topped with fried eggs + choice of side
11
13
THE "GO BACK TO BED" SANDWICH
buttered croissant, fried chicken, sausage gravy + breakfast potatoes
13
SIDES
6
MAC + CHEESE
6
6
CHEESE GRITS
6
6
SPICY COLLARD GREENS + BACON
6
6
HARICOT VERTS
6
6
POMMES FRITES
6
6
FRUIT
6
6
BREAKFAST POTATOES
6
6
SAUSAGE
6
6
BACON
6
SALADS
13
SPINACH SALAD g
grilled chicken, chopped spinach, diced mango, avocado, grape tomatoes, cucmbers, toasted pepitas, bleu cheese crumbles + citrus vinaigrette
13
12
SPRING QUINOA SALAD g
baby arugula, quinoa, bacon, green pease, grape tomatoes, red onions, chopped pecans, crumbled feta + honey lemon dressing
12
12
FRIED GOAT CHEESE gv
spring mix, roasted tomatoes, pecans, red onions + dried cranberries
12
14
FIRECRACKER SALMON g
baby greens, soba noodles + spicy cucumber kim chee
14
6
/
9
HOUSE gv
spring mix, carrots, tomatoes, cucumbers, white cheddar + house dressing
6
/
9
6
/
9
CAESAR
parmegiano-reggiano, hearts of romaine + housemade croutons
6
/
9
6
/
9
TOMATO BISQUE v
6
/
9
SANDWICHES
9
GRILLED PIMENTO CHEESE + BACON
extra sharp white Vermont and sharp cheddar cheese on sourdough + cup of tomato bisque
9
12
BREAKFAST FLATBREAD
shaved flank steak, guacamole, red onion, scrambled eggs, cilantro, pico de gallo, sour cream +spicy queso sauce
12
10
GRILLED PIMENTO CHEESE + BACON
extra sharp white Vermont and sharp cheddar cheese on sourdough + cup of tomato bisque
10
12
PIMENTO CHEESEBURGER
certified angus beef, housemade pickles, lettuce, tomato, pimento cheese, brioche bun + pommes fruit
12
Sandwiches served with one side item. Gluten-free buns available.
ENTREES
17
TOMATO PIE v
vine-ripened tomatoes, cheeses, herbs in a hand-rolled crust + cheese grits
17
19
FRIED CHICKEN g
fried boneless chicken breast with peach chutney, mac & cheese + haricot verts
19
19
GOURMET MEATLOAF g
bacon-wrapped, havarti, tomato marmalade, spicy collards + cheese grits
19
20
SHRIMP AND GRITS g
shrimp, prosciutto, pepper medley in a sherry cream sauce + stone-ground cheese grits
20
18
NOODLE BOWL v
soba noodles, red onions, celery, carrots, bok choy, garlic, scallions, cashews + soy vegetable broth
18
DESSERTS
8
BOURBON PECAN BREAD PUDDING WITH CARAMEL SAUCE
8
8
TODDLE HOUSE CHOCOLATE PIE
8
8
FLOURLESS CHOCOLATE TORTE WITH RASPBERRY SAUCE
8
8
COCONUT PIE
8
g gluten free/v vegetarian
WHITE WINE
GLASS/CARAFE/BOTTLE
8
/
15
/
28
Blanc de Blanc Brut Simonet Alsace, France (NV)
8
/
15
/
28
10
/
19
/
35
Gruet Rosé Brut New Mexico (NV)
10
/
19
/
35
8
/
15
/
28
Conde Villar Vinho Verde Minho, Portugal (2016)
8
/
15
/
28
9
/
17
/
32
Ferrari-Carano Fumé (Sauvignon) Blanc Sonoma County, California (2015)
9
/
17
/
32
9
/
17
/
32
Barone Fini Pinot Grigio Valdadige, Italy (2014)
9
/
17
/
32
9
/
17
/
32
Maison Saleya Rosé Provence, France (2016)
9
/
17
/
32
8
/
15
/
28
Cuvée des 3 Messes Basses Côtes du Ventoux Blanc Rhône, France (2015)
8
/
15
/
28
10
/
19
/
35
Pulenta Estate Pinot Gris Mendoza, Argentina (2015)
10
/
19
/
35
11
/
21
/
38
Quinto do Crasto White Blend Douro, Portugal (2015)
11
/
21
/
38
8
/
15
/
28
Steinig Gruner Veltliner Niederostereich, Austria (2015)
8
/
15
/
28
11
/
21
/
38
Nortico Alvarinho Minho, Portugal (2015)
11
/
21
/
38
9
/
17
/
32
Les Hauts de Janeil Grenache-Sauvignon Blanc Languedoc Roussilon, France (2015)
9
/
17
/
32
11
/
21
/
35
Rickety Bridge Chenin Blanc Franschoek, South Africa (2015)
11
/
21
/
35
10
/
19
/
35
Tramin Chardonnay Alto Adige, Italy (2016)
10
/
19
/
35
12
/
23
/
40
J. Lohr Arroyo Vista Chardonnay Monterey County, California (2014)
12
/
23
/
40
--
/
--
/
67
Patz + Hall Chardonnay Sonoma County, California (2014)
--
/
--
/
67
11
/
21
/
38
Ravines Dry Riesling Finger Lakes, New York (2014)
11
/
21
/
38
--
/
17
/
--
Poquito Moscato Spain (NV)
--
/
17
/
--
RED WINE
GLASS/CARAFE/BOTTLE
9
/
17
/
32
Le Charmel Pinot Noir Rhône, France (2015)
9
/
17
/
32
--
/
--
/
79
Goldeneye by Duckhorn Pinot Noir (2013)
--
/
--
/
79
9
/
17
/
35
DÃO Red Blend Beiras, Portugal (2015)
9
/
17
/
35
10
/
19
/
35
Vina Bujanda Tempernillo Rioja, Spain (2013)
10
/
19
/
35
10
/
19
/
35
La Flor Malbec Mendoza, Argentina (2016)
10
/
19
/
35
12
/
23
/
40
Vietti Barbera D'Asti Piedmont, Italy (2014)
12
/
23
/
40
11
/
21
/
38
Domaine de L'Espigouette Côtes du Rhone Rhone, France (2014)
11
/
21
/
38
15
/
26
/
48
Corte Volponi Valpolicella Ripasso Veneto, Italy (2013)
15
/
26
/
48
11
/
21
/
38
Edmeades Zinfandel Mendocino County, California (2012)
11
/
21
/
38
11
/
21
/
38
Jason Stephens Merlot Santa Clara Valley, California (2012)
11
/
21
/
38
16
/
28
/
50
Jackson Estate Cabernet Sauvignon Alexander Valley, California (2013)
16
/
28
/
50
--
/
--
/
62
BV Cabernet Sauvignon Rutherford, Caifornia (2013)
--
/
--
/
62
--
/
--
/
43
Baby Blue Red Blend Sonoma County, California (2014)
--
/
--
/
43
15
/
26
/
46
Ancient Peaks Renegade Syrah/Malbec/Petit Verdot Paso Robles, California (2014)
15
/
26
/
46
BEER
5
Bold Rock Seasonal Nellysford, VA
5
5
White Street Kolsch Wake Forest, NC
5
5
Catawba "White Zombie" White Ale Morganton, NC
5
6
Wicked Weed "Lunatic Blonde" Belgian Ale Asheville, NC
6
5
Hummin' Bird HELLes Whitsett, NC
5
$5
Red Oak Whitsett, NC
$5
6
Wicked Weed "Lunatic Blonde" Belgian Ale Asheville, NC
6
6
Hi-Wire "Hi-Pitch" IPA Asheville, NC
6
5
Green Man Porter Asheville, North Carolina
5
$6
Dogfish Head 60 Minute IPA Milton, DE
$6
6
Wicked Weed Seasonal Asheville, NC
6
HAPPENINGS
UPCOMING EVENTS
New Spring Menu
...coming March 30th
Italian Wine Dinner
featuring Fabio Zenato, Owner and Winemaker of Le Morette
and Corte Volponi
May 3, 2017
5:30 and 8:00 seatings
5 Courses + 5 Wines
...menu to come
SPECIALS
Mondays Half Price Wine by the Bottle
Thursdays 4 for $4 Wines by the Glass
Reservations
Call (336) 703–5400 or book online with OpenTable.
Make a Reservation
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CONTACT
Call us at 336-703-5400
Email us at info@mozelles.com
Located at 878 W. Fourth St., Winston-Salem, NC 27101
HOURS
LUNCH 11am – 2pm Monday – Friday
BRUNCH 11am - 3pm Saturday + Sunday
DINNER 5pm - 9pm Monday - Thursday
DINNER 5pm - 10pm Friday
DINNER 3pm –10pm Saturday
DINNER 3pm - 9pm Sunday