A FRESH SOUTHERN BISTRO
Whether it's date night, a business dinner, or you just don't feel like cooking, we have the wine you want to drink and the food you wish you could make. We have spent the last ten years honing the art of hospitality, and our staff would love to welcome you to the table.
Reservations are recommended, but we do have sought-after sidewalk seating on a first come, first served basis, as well as bar seating with a view of the action in the kitchen.
rooted in the historic west end neighborhood of winston-salem, we'd love to have you over soon.
appetizers
10
FRIED PICKLES gv
spicy ranch dressing
10
11
SOUTHERN SPRING ROLLS
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
11
12
BEET CAPRESE gv
roasted beets, burrata, everything spice, basil sprouts + pomegranate molasses
12
13
SPICY TUNA TOAST*
sweet pea guacamole, cherry tomatoes, toasted hemp seeds + sourdough
13
12
/
18
CHEESE PLATE
choice of 2 or 4 specialty cheeses, olives, dried fruit, spicy nuts, housemade conserve + crostini
12
/
18
6
/
9
TOMATO BISQUE v
parmigiano-reggiano, basil + housemade croutons
6
/
9
salads
14
CRISPY OYSTER SALAD* g
kale, hard-cooked eggs, angry pecans, chevre, sweet corn + warm sherry vinaigrette
14
14
FIRECRACKER SALMON SALAD* g
baby greens, rice noodles + spicy cucumber kimchi
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 or daily catch
7
HOUSEMADE DRESSINGS:
Bleu Cheese, Ranch, Sesame Ginger, Warm Sherry Vinaigrette, Caesar*, Creamy Balsamic Vinaigrette, Champagne Vinaigrette
classic entrees
19
FRIED CHICKEN
mac & cheese, haricots verts + peach chutney
19
17
TOMATO PIE v
vine-ripened tomatoes, cheeses, herbs in a hand-rolled crust + creamy succotash
17
19
GOURMET MEATLOAF g
bacon-wrapped, havarti, tomato marmalade, spicy collards + cheese grits
19
20
SHRIMP AND GRITS g
shrimp, prosciutto, sweet peppers in a sherry cream sauce + cheese grits
20
12
PIMENTO CHEESEBURGER*
certified angus beef, housemade dill pickles, lettuce, tomato, pimento cheese + brioche bun
12
seasonal entrees
28
SEA SCALLOPS*
Israeli couscous, roasted tomatoes, cucumber-mint tangle + miso-peach barbecue
28
26
PORK CHOP*
cannellini beans, kale + apricot mostarda
26
32
PETITE FILET MIGNON*
crushed new potatoes, caramelized onions, haricots verts + steak sauce
32
19
MUSHROOM PASTA v
hand-cut pappardelle, roasted mushrooms, fontina cream sauce + crispy sage
19
18
CALIFORNIA RAW BOWL gv
zucchini noodles, napa cabbage, radish, edamame, carrots, pickled pineapple + sesame somen dressing
18
15
VEGETABLE PLATE
choice of three sides
15
ADD
5
chicken or tofu
5
6
shrimp
6
7
salmon or daily catch
7
EXTRAS
6
SPICY COLLARDS WITH BACON
6
6
CHEESE GRITS
6
6
MAC + CHEESE
6
6
HARICOTS VERTS
6
6
CANNELINI BEANS + CHOWCHOW
6
6
CREAMY SUCCOTASH
6
6
KALE
6
6
CRUSHED NEW POTATOES
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
8
CRÈME BRÛLÉE
8
6
HOMEMADE ICE CREAM
6
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
12
BEET CAPRESE gv
roasted beets, burrata, everything spice, basil sprouts + pomegranate molasses
12
6
/
$9
TOMATO BISQUE v
parmigiano-reggiano, basil + housemade croutons
6
/
$9
salad
13
AHI TUNA SALAD*
spring mix, bell peppers, red onions, carrot and cucumber noodles, wontons + ginger peanut dressing
13
14
FIRECRACKER SALMON* g
leaf lettuce, rice noodles + spicy cucumber kim chee
14
14
CRISPY OYSTER SALAD* g
kale, hard-cooked eggs, angry pecans, chevre, sweet corn + warm sherry vinaigrette
14
$12
STEAK SALAD* g
USDA prime ranch steak, blue cheese, hearts of romaine, cherry tomatoes, radish, avocado + house vinaigrette
$12
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, Sesame Ginger, Warm Sherry Vinaigrette, Creamy Balsamic, Champagne Vinaigrette, Caesar*
ADD
5
chicken or tofu
5
6
shrimp
6
6
steak
6
7
salmon
7
7
daily catch
7
classics
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
MOZELLE'S PIMENTO CHEESEBURGER
certified angus beef on a brioche bun, shaved ham, gruyere, dijon aioli + choice of side
12
9
GRILLED PIMENTO CHEESE + BACON
extra sharp white vermont cheddar, sharp yellow cheddar cheese on soudough + choice of side
9
seasonal delights
13
BLUE RIBBON CHICKEN²
bbq-dipped, fried boneless chicken breast on a brioche bun, shaved ham, gruyère, dijon aiolli + choice of side
13
13
COCONUT CURRY* g
fried or grilled catch of the day, tomato-coconut curry sauce, steamed popcorn rice, swiss chard, green onions + fresh cilantro
13
12
NOLA ROAST BEEF POBOY
slow-cooked roast beef with gravy on a french roll, mayonnaise, lettuce, tomato + choice of side
12
12
SUPER FREEKEH BOWL v
freekeh, marinated cannellini beans, pickled carrots, radishes, avocado, arugula, tomatoes + tangy greek yogurt dressing
12
12
CALIFORNIA BOWL gv
zucchini noodles, napa cabbage, radish, edamame, carrots, pickled pineapple + sesame somen dressing
12
ADD
5
chicken or tofu
5
6
shrimp
6
7
salmon or daily catch
7
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
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
8
CREME BRULEE
8
6
HOMEMADE ICE CREAM
6
g gluten free/v vegetarian
BRUNCH
12
PEACH CHEESECAKE TOAST
toasted sourdough smeared with cheesecake, brandied fruit + sprinkled with bacon
12
12
LA VERDAD CHILAQUILES* gv
corn tortillas tossed in salsa verde, queso cotija, crema, radish, cilantro + two over-easy eggs
12
13
MOZELLE'S BENEDICT*
bacon, spicy collards, sausage gravy, and a fried egg on a brioche bun served with cheese grits + fruit
13
11
BREAKFAST BURRITO v
scrambled eggs, roasted poblano cream, white beans, pepperjack + smothered in ranchero sauce
11
13
THE "GO BACK TO BED" SANDWICH
buttered croissant, fried chicken, bacon, sausage gravy + breakfast potatoes
13
Starters
10
FRIED PICKLES gv
spicy ranch dressing
10
11
SOUTHERN SPRING ROLLS
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
11
12
BEET CAPRESE gv
roasted beets, burrata, everything spice, basil sprouts + pomegranate molasses
12
13
SPICY TUNA TOAST*
sweet pea guacamole, cherry tomatoes, toasted hemp seeds + sourdough
13
6
/
9
TOMATO BISQUE v
parmigiano-reggiano, basil + housemade croutons
6
/
9
BIG SALADS
14
CRISPY OYSTER SALAD* g
kale, hard-cooked eggs, angry pecans, chevre, sweet corn + warm sherry vinaigrette
14
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 kimchi
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
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
32
PETITE FILET MIGNON*
crushed new potatoes, caramelized onions, haricots verts + steak sauce
32
28
SEA SCALLOPS*
Israeli couscous, roasted tomatoes, cucumber-mint tangle + miso-peach barbecue
28
26
PORK CHOP*
cannellini beans, kale + apricot mostarda
26
19
MUSHROOM PASTA v
hand-cut pappardelle, roasted mushrooms, fontina cream sauce + crispy sage
19
18
CALIFORNIA BOWL gv
zucchini noodles, napa cabbage, radish, edamame, carrots, pickled pineapple + sesame somen dressing
18
15
VEGETABLE PLATE
choice of three sides
15
12
PIMENTO CHEESEBURGER
certified angus beef, housemade dill pickles, lettuce, tomato, pimento cheese + brioche bun
12
SIDES
6
MAC + CHEESE
6
6
CHEESE GRITS
6
6
SPICY COLLARD GREENS + BACON
6
6
HARICOT VERTS
6
6
CANNELINI BEANS + CHOWCHOW
6
6
KALE
6
6
CREAMY SUCCOTASH
6
6
CRUSHED NEW POTATOES
6
6
POMMES FRITES
6
6
FRUIT
6
6
BREAKFAST POTATOES
6
6
BACON
6
6
CATHEAD BISCUIT + PIMENTO CHEESE
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
8
CREME BRULEE
8
6
HOMEMADE ICE CREAM
6
$ 6
g gluten free/v vegetarian
WHITE WINE
GLASS/BOTTLE
8
/
28
Blanc de Blancs Brut Francois Montand
Cotes du Jura, France (NV)
8
/
28
9
/
32
Poema Cava Brute Rosé
Penedes, Spain (NV)
9
/
32
11
/
38
Le Morette Chiaretto Classico Rosé
Venteto, Italy (2016)
11
/
38
9
/
32
Azoi Vinho Verde
Portugal (2016)
9
/
32
Licia Albarino
Rias Baixas, Spain (2016)
9
/
32
Barone Fini Pinot Grigio
Valdadige, Italy (2017)
9
/
32
10
/
35
Pulenta Estate Pinot Gris
Mendoza, Argentina (2016)
10
/
35
9
/
32
Carrel Jongieux Blanc Jacquere
Savoie, France (2016)
9
/
32
12
/
40
Rued Sauvignon Blanc
Sonoma County, California (2017)
12
/
40
Jean-Paul Picard Sauvignon Blanc
Sancerre Loire Valley, France (2015)
10
/
35
Monmousseau Vouvray
Loire, France (2016)
10
/
35
10
/
35
J. Lohr Arroyo Vista Riverstone Chardonnay
Arroyo Seco Monterey, California (2016)
10
/
35
14
/
45
Sarah's Vineyard Chardonnay
Santa Clara Valley, California (2014)
14
/
45
67
Cakebread Cellars Chardonnay*
Napa Valley, California (2015)
67
12
/
40
Vicus Sannio D.O.C Fiano
Campania, Italy (2016)
12
/
40
11
/
38
Sommerpalais Riesling
Mosel, Germany (2016)
11
/
38
14
Poquito Moscato*
Spain (NV)
14
8
/
--
Poças White Port
Doura, Portugal (NV)
8
/
--
RED WINE
GLASS/BOTTLE
10
/
35
Carmel Road Pinot Noir
Monterey County, California (2016)
10
/
35
15
/
48
Ferrari Carano Pinot Noir
Anderson Valley, California (2014)
15
/
48
67
Belle Glos "Las Alturas" Pinot Noir*
Santa Lucia Highlands, California (2016)
67
10
/
35
DÃO Red Blend
Beiras, Portugal (2015)
10
/
35
10
/
35
Vina Bujanda Tempernillo
Rioja, Spain (2014)
10
/
35
12
/
40
Demarie Barbaresco
Barbaresco, Italy (2013)
12
/
40
10
/
35
Alpataco Malbec
Patagonia, Argentina (2017)
10
/
35
11
/
38
Domaine de L'Espigouette Côtes du Rhone
Rhone, France (2015)
11
/
38
9
/
32
Chateau Coustaut Grangeotte
Graves, France (2014)
9
/
32
11
/
38
Vina Tarapaca Carmenere
Maipo Valley, Chile (2015)
11
/
38
11
/
38
Edmeades Zinfandel
Mendocino County, California (2014)
11
/
38
G.D. Vajra Barbera D'Alba
Piedmont, Italy (2016)
15
/
48
L'Ecole No. 41 Merlot
Columbia Valley, Washington (2014)
15
/
48
12
/
40
Alcance Cabernet Sauvignon
Valle del Maule, Chile (2015)
12
/
40
70
Trinchero Estates "Mario's VIneyard" Cabernet Sauvignon*
Napa Valley, California (2013)
70
15
/
$48
Il Fauno di Arcanum Super Tuscan
Toscano, Italy (2014)
15
/
$48
15
/
48
Ancient Peaks Renegade Syrah/Malbec/Petit Verdot
Paso Robles, California (2015)
15
/
48
12
/
--
Casa Do Crasto Vinho Licoroso
Portugal (1982)
12
/
--
9
/
--
Broadbent Rainwater
Madeira, Portugal (NV)
9
/
--
BEER
6
Noble Dry Cider Asheville, CA
6
5
Anderson Valley Framboise Rose Gose
5
8
Wise Man Scoop Dogg Cream Ale
8
5
White Street Kolsch Wake Forest, NC
5
5
Modelo Especial Mexico City, Mexico
5
6
Avery White Rascal Belgian Ale Boulder, CO
6
8
Rogue Dead Guy Ale Newport, OR
8
6
Fullsteam Humidity Pale Ale Durham, NC
6
6
Mother Earth Oatmeal IPA Kinston, NC
6
8
Wiseman Mountain Calling IPA Winston Salem, NC
8
6
Founder's Dirty Bastard Scotch Ale Grand Rapids, MI
6
Since our first day in 2008, our goal has been the same, to faithfully represent the flavors of winston-salem, nc, while showcasing the wonderful ingredients produced by our neighbors, Including: HARMONY RIDGE FARMS, FAIR SHARE FARM, HERITAGE FARMS, FLORA RIDGE FARM, homeland creamery, plum granny farm, camino bakery, and massey creek farm.
Most of our dishes are or can be made gluten-free. We also offer vegetarian AND vegan menu items. Please let us know, we are happy to accommodate any dietary requests.
Happenings
French Benefits Wine Dinner
Wednesday, August 15, 2018
5:15 and 8:00 pm seatings
First Course
Oysters Brûlée
triple créme + bayonne ham
Domaine Carneros Brut by Taittinger
Carneros 2013
Second Course
Rare Tuna Salade Niçoise
new potatoes, green beans, tomatoes, egg, dijon aioli
+ marinated anchovies
La Nerthe “Cassagnes” Rosé
Côtes du Rhone 2017
Third Course
NC Shrimp Amandine
creamed spinach
Louis Jadot Pouilly Fuisse
Burgundy 2016
+
St. Francis Chardonnay
Sonoma County 2016
Fourth Course
Duck Confit
andouille, mushrooms bourguignon + white bean purée
Louis Jadot Pommard
Burgundy 2015
+
Resonance Pinot Noir
Willamette Valley 2015
Fifth Course
Cherry Clafoutis
Medici Ermite “I Quericoli” Dolce Lambrusco
Reggiano NV
$80 per person + tax + gratuity
Call for reservations 336.703.5400
Every day, our chef and his team create specials to take advantage of what is peaking in the marketplace.
Mondays, we celebrate our wine list by offering half price bottles.
Saturdays + Sundays from 11am-3pm, we offer curated brunch specials to complement our all day menu.
Monthly, we pull out all the stops to create a truly unique wine dinner experience, featuring renowned wine makers, sought-after vintages, and expertly paired dishes.
PRESS
Reservations
Call (336) 703–5400 or book online with OpenTable.
Make a Reservation
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OUR TEAM
Jennifer Smith - Owner
Jay Pierce - Executive Chef
Holly Ratcliff - Manager
Juliana Ronquillo - Manager
Steve Chandler - Sous Chef
Sage Meador - Sous Chef
CONTACT
Call us at 336-703-5400
Email us at info@mozelles.com
Located at 878 W. Fourth St., Winston-Salem, NC 27101
HOURS
MONDAY 11am-2pm, 5pm-9pm
TUESDAY 11am-2pm, 5pm-9pm
WEDNESDAY 11am-2pm, 5pm-9pm
THURSDAY 11am-2pm, 5pm-9pm
FRIDAY 11am-2pm, 5pm-10pm
SATURDAY 11am-10pm
SUNDAY 11am-9pm