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.
starters
11
fried summer squash (gv)
malted aioli
11
11
golden beet ceviche (gv)
olive oil, cilantro, lime, jalapeño, magic dust + tortilla chips
11
13 add prosciutto +3
flatbread (v)
brie fondue, provençal relish, arugula, olive oil + fried onions
13 add prosciutto +3
13
torched caprese (gv)
burrata, tomatoes, basil, himalayan salt + olive oil
13
11
edamame hummus (v)
olive oil, sumac, lemon, radish, carrots + soft pita
11
12
southern spring rolls
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
12
10
fried pickles (gv)
spicy ranch dressing
10
12
/
18
cheese plate (v)
a selection of two or four cheeses, olives, dried fruit, angry nuts, conserve + crostini
12
/
18
6
/
9
house (gv)
leaf lettuce, carrots, tomatoes, cucumbers, white cheddar + house dressing
6
/
9
6
/
9
caesar*
hearts of romaine, parmigiano-reggiano + housemade croutons
6
/
9
6
tomato bisque (v)
parmigiano-reggiano, basil + housemade croutons
6
housemade dressings
champagne vinaigrette | ranch | sesame ginger | latin goddess | oil + vinegar | caesar*
classic entrees
19
gourmet meatloaf (g)
bacon-wrapped, havarti, tomato marmalade, spicy collards + cheese grits
19
18
tomato pie (v)
tomatoes, sharp cheddar, parmigiano-reggiano, basil, hand-rolled crust + creamy succotash
18
22
shrimp and grits (g)
wild-caught american shrimp, prosciutto, sweet peppers, sherry cream sauce + cheese grits
22
19
fried chicken
boneless chicken breast. mac + cheese, haricots verts + peach chutney
19
14
chef's double*
two smashed beef patties, special sauce, lettuce, american cheese, pickles, onions, brioche bun + pommes frites
14
seasonal entrees
21
brick half-chicken
farro, cucumber-tomato salad + mediterranean salsa verde
21
19
eggplant parmigiana (v)
cacio e pepe orzo + lemony arugula
19
27
scallops*
freekeh tabbouleh, spinach + tzatziki
27
mkt
fresh catch* (g)
arugula, lemon, new potatoes, parsley + maitre d'butter
mkt
20
rare ahi tuna* (g)
little gem, ricotta salata, toasted walnuts, radishes + latin goddess dressing
20
22
salmon* (g)
ratatouille, provençal relish + feta
22
24
/
32
petite filet mignon* (g)
local mushrooms, new potatoes + red wine reduction
24
/
32
15
vegetable plate
choice of three sides
15
extras
6
spicy collard greens + bacon (g)
6
6
cheese grits (gv)
6
6
mac + cheese (v)
6
6
haricots verts (gv)
6
6
cucumber tomato salad (gv)
6
6
creamy succotash (gv)
6
6
ratatouille (gv)
6
6
new potatoes (gv)
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 friendly (v) vegetarian
starters
11
fried summer squash (gv)
malted aioli
11
11
edamame hummus (v)
olive oil, sumac, lemon, radish, carrots + soft pita
11
12
southern spring rolls
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
12
10
fried pickles (gv)
spicy ranch dressing
10
6
tomato bisque (v)
parmigiano-reggiano, basil + housemade croutons
6
big salads
11
little gem (gv)
ricotta salata, toasted walnuts, radishes + latin goddess dressing
11
12
fried goat cheese salad (gv)
spring mix, roasted tomatoes, pecans, red onions + dried cranberries
12
14
firecracker salmon* (g)
leaf lettuce, rice noodles + spicy cucumber kimchi
14
6
/
9
house (gv)
leaf lettuce, carrots, tomatoes, cucumbers, white cheddar + house dressing
6
/
9
6
/
9
caesar* (v)
hearts of romaine, parmigiano-reggiano + housemade croutons
6
/
9
housemade dressings:
latin goddess | champagne vinaigrette | ranch | sesame ginger | oil + vinegar | caesar*
add
5
chicken or tofu
5
7
shrimp
7
7
salmon*
7
8
petite filet*
8
classics
12
tomato pie (v)
tomatoes, sharp cheddar, parmigiano-reggiano, basil, hand-rolled crust + creamed succotash
12
14
fried chicken
boneless chicken breast, mac + cheese, haricots verts + peach chutney
14
13
gourmet meatloaf (g)
bacon-wrapped, havarti, tomato marmalade, spicy collards + cheese grits
13
14
shrimp and grits (g)
wild-caught american shrimp, prosciutto, sweet peppers, sherry cream sauce + cheese grits
14
14
chef's double*
two smashed beef patties, special sauce, lettuce, american cheese, pickles, onions, brioche bun + pommes frites
14
10
grilled pimento cheese + bacon
sharp cheddar, soudough + tomato bisque
10
seasonal entrees
14
dipped chicken sandwich
lexington sauce, ham, swiss, arugula, brioche + pommes frites
14
12
super freaked bowl (v)
freekeh, spinach, cherry tomatoes, avocado, marinated black beans, pepitas + tangy yogurt dressing
12
13 add prosciutto + $ 3
flatbread (v)
brie fondue, provençal relish, arugula, olive oil + fried onions
13 add prosciutto + $ 3
14
eggplant parmigiana (gv)
provolone, tomato friggone, arugula + lemon
14
mkt
fresh catch* (g)
arugula, lemon + maître d’ butter
mkt
sides
6
mac + cheese (v)
6
6
spicy collards with bacon (g)
6
6
pommes frites (gv)
6
6
haricot verts (gv)
6
6
cheese grits (gv)
6
6
ratatouille (gv)
6
6
creamy succotash (gv)
6
6
cucumber tomato salad (gv)
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 friendly (v) vegetarian
brunch
8
sake bloody mary
pimento cheese-stuffed castelvetrano olives
8
7
mimosa
blanc de blancs + orange juice
7
12
avocado toast* (v)
chili-lime cream cheese, avocado, two fried eggs, everything spice, toasted sourdough + radish
12
12
breakfast tacos
chorizo, eggs, flour tortillas, avocado, magic dust + black beans with pico sub tofu (v)
12
12 chicken or chorizo +5
huevos rancheros* (gv)
corn tortillas, black beans, queso cotija, pepperjack, sour cream sauce, radish, cilantro, ranchero sauce, pico de gallo + two over-easy eggs
12 chicken or chorizo +5
13
mozelle's benedict*
candied bacon, spicy collards, sausage gravy, fried egg, brioche bun + cheese grits
13
14
the "go back to bed" sandwich
buttered croissant, fried chicken, applewood bacon, sausage gravy + breakfast potatoes
14
10
grilled pimento cheese + bacon
sharp cheddar, soudough + tomato bisque
10
starters
11
fried summer squash (gv)
malted aioli
11
11
golden beet ceviche (gv)
olive oil, cilantro, lime, jalapeño, magic dust + tortilla chips
11
13 add prosciutto +3
flatbread (v)
brie fondue, provençal relish, arugula, olive oil + fried onions
13 add prosciutto +3
13
torched caprese (gv)
burrata, tomatoes, basil, himalayan salt + olive oil
13
11
edamame hummus (v)
olive oil, sumac, lemon, radish, carrots + soft pita
11
12
southern spring rolls
pulled pork, shiitakes, napa cabbage, collards + sesame ginger
12
10
fried pickles (gv)
spicy ranch dressing
10
12
/
18
cheese plate (v)
a selection of two or four cheeses, olives, dried fruit, angry nuts, conserve + crostini
12
/
18
6
/
9
house (gv)
leaf lettuce, carrots, tomatoes, cucumbers, white cheddar + house dressing
6
/
9
7
chopped kale salad (gv)
pecorino romano, pine nuts, red chile, olive oil + lemon
7
6
/
9
caesar*
hearts of romaine, parmigiano-reggiano + housemade croutons
6
/
9
6
tomato bisque (v)
parmigiano-reggiano, basil + housemade croutons
6
housemade dressings
ranch, sesame ginger, lemon vinaigrette, caesar*, oil & vinager, champagne vinaigrette
classic entrees
19
gourmet meatloaf (g)
bacon-wrapped, havarti, tomato marmalade, spicy collards + cheese grits
19
18
tomato pie (v)
tomatoes, sharp cheddar, parmigiano-reggiano, basil, hand-rolled crust + creamy succotash
18
22
shrimp and grits (g)
wild-caught american shrimp, prosciutto, sweet peppers, sherry cream sauce + cheese grits
22
19
fried chicken
boneless chicken breast. mac + cheese, haricots verts + peach chutney
19
14
chef's double*
two smashed beef patties, special sauce, lettuce, american cheese, pickles, onions, brioche bun + pommes frites
14
seasonal entrees
$21
brick half-chicken
farro, cucumber-tomato salad + mediterranean salsa verde
$21
27
scallops*
freekeh tabbouleh, spinach + tzatziki
27
22
salmon*
ratatouille, provençal relish + feta
22
19
eggplant parmesan (v)
cacio e pepe orzo + lemony arugula
19
24
/
32
petite filet mignon* (g)
local mushrooms, new potaotes + red wine reduction
24
/
32
mkt
fresh catch* (g)
arugula, lemon, new potatoes, parsley + maitre d'butter
mkt
$20
rare ahi tuna (g)
little gem, ricotta salata, toasted walnuts, radishes + latin goddess vinaigrette
$20
15
vegetable plate
choice of three sides
15
sides
6
mac + cheese (v)
6
6
cheese grits (gv)
6
6
spicy collard greens + bacon (g)
6
6
haricots verts (gv)
6
6
cucumber-tomato salad (gv)
6
6
ratatouille (gv)
6
6
creamy succotash (gv)
6
6
pommes frites (gv)
6
6
breakfast potatoes (gv)
6
6
bacon (g)
6
6
new potatoes (gv)
6
6
black beans (gv)
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
$ 6
(g) gluten friendly (v) vegetarian
white
glass/bottle
8
/
28
broadbent vinho verde
portugal (nv)
8
/
28
8
/
28
francois montand blanc de blancs brut
cotes du jura, france (nv)
8
/
28
62
nicolas feuillatte reserve grower's brut*
chouilly, france (nv)
62
9
/
32
poema cava brute rosé
penedes, spain (nv)
9
/
32
12
/
40
le morette chiaretto classico rosé
venteto, italy (2017)
12
/
40
10
/
35
scarpetta pinot grigio
sicily, italy (2016)
10
/
35
10
/
35
licia albarino
rias biaxas, spain (2018)
10
/
35
13
/
43
trimbach pinot blanc
alsace, france (2016)
13
/
43
11
/
38
quibia white blend
mallorca, spain (2017)
11
/
38
18
/
54
roblin origine sancerre
loire, france (2017)
18
/
54
11
/
38
wente "louis mel" sauvignon blanc
livermore, california (2017)
11
/
38
14
/
45
bove "safari" pecorino
abruzzo, italy (2018)
14
/
45
9
/
32
brumont gascogne blanc
cotes de gascogne, france (2018)
9
/
32
10
/
35
j. lohr arroyo vista riverstone chardonnay
arroyo seco monterey, california (2017)
10
/
35
14
/
45
maison roche de bellene chardonnay
vieilles vignes, burgundy, france (2016)
14
/
45
79
patz +hall chardonnay
carneros, california (2015)
79
11
/
38
schloss saarstein riesling
mosel, germany (2017)
11
/
38
8
broadbent rainwater madeira
portugal (2017)
8
8
presidente white port
porto, portugal (nv)
8
8
maloney's irish cream
ireland (nv)
8
red
glass/bottle
11
/
38
domaine du peuble bre et fils beaujolais
beaujolais, france (2018)
11
/
38
10
/
35
carmel road pinot noir
monterey county, california (2016)
10
/
35
14
/
45
sarah's vineyard pinot noir
santa clara valley, california (2017)
14
/
45
65
wildaire cellars shea vineyard pinot noir*
yamhill-carton district, oregon (2013)
65
9
/
32
brumont gascogne rouge
cotes de gascogne, france (2017)
9
/
32
9
/
32
château peyraud bordeaux
bordeaux, france (2014)
9
/
32
9
/
32
vina bujanda tempranillo
rioja, spain (2015)
9
/
32
11
/
38
k-nom malbec
cahors, france (2018)
11
/
38
15
/
48
ancient peaks renegade red blend
paso robles, california (2016)
15
/
48
12
/
40
alcance gran reserva merlot
valle del maule, chile (2014)
12
/
40
15
/
48
marietta cellars armé cabernet sauvignon
north coast, california (2015)
15
/
48
12
/
$40
aia vecchia lagone super tuscan
toscano, italy (2016)
12
/
$40
91
arietta hudson vineyards merlot*
napa, california (2014)
91
85
jordan alexander valley cabernet sauvignon*
sonoma, california (2014)
85
9
contratto vermouth rosso
italy (nv)
9
10
quinta do noval 10 year tawny port
porto, portugal (nv)
10
beer
mkt
seasonal selections
mkt
6
noble dry cider
asheville, nc
6
6
21st amendment sparkale
san leandro, ca
6
6
dogfish head seaquench ale
milton, de
6
5
modelo especial
mexico
5
6
carolina brewery sky blue kolsch
pittsboro, nc
6
6
gizmo beekeeper honey wheat ale
raleigh, nc
6
6
southern pines malty by nature scottish ale
southern pines, nc
6
6
fullsteam humidity pale ale
durham, nc
6
8
wise man mountain calling ipa
winston salem, nc
8
cocktails
7
mimosa
blanc de blancs + orange juice
7
8
white port spritz
poças, soda water + lemon
8
9
vermouth rocks
vermouth rosso + orange
9
9
tawny sparkler
tawny port, blanc de blancs + raspberries
9
8
sake mary
sake, zing zang + pimento-stuffed castelvetrano olives
8
8
irish cream
rocks or coffee
8
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
upcoming wine dinners
greek
wednesday, august 7, 2019
seatings at 5:15p + 8:00p
$85 per person + tax + gratuity
menu
first course
calamari salad :: mint :: cucumber :: radish :: lime :: carrots :: cilantro
papagiannakos assyrtiko attica, greece 2018
second course
peach + raspberry panzanella :: cornbread :: almonds :: citrus vinaigrette
gai’a agiorgitiko 14-18 rosé nemea, greece 2018
third course
lamb + eggplant moussaka :: baby arugula :: bechamel
pavlidis thema red drama, greece 2015
fourth course
beef souvlaki :: olive oil whipped potatoes :: feta :: oregano :: spinach
gai’a agiortiko estate red nemea, greece 2016
fifth course
baklava + cheesecake :: walnuts :: honey
argyros vinsanto 4 years santorini, greece 2010
.
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-2pm, 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
Juliana Ronquillo - General Manager
Holly Ratcliff - Front of House Manager
Graham Heaton - Chef de Cuisine
Steve Chandler - Sous Chef
Hayley Ruppard - Head Server
contact
call us at 336-703-5400
email us at info@mozelles.com
located at 878 w. fourth St. winston-salem, nc 27101
careers
mozelle’s fresh southern bistro would not enjoy the wonderful reputation that it has were it not for all of the talented, dedicated people that have contributed over the years. we are interested in passionate individuals who care about being successful. we are always accepting resumes and applications and would love to speak to you.
If you think you have what it takes and would like to join the team, please reach out to us at admin@mozelles.com.
mozelle’s provides equal employment opportunities to all applicants without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or marital status, in accordance with applicable federal, state, and local laws.
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