Mosaic's eclectic menu can include entrees such as Kasu Chilean Sea Bass, Roasted Lamb Shank, and Pesto Fettuccine.
From the restaurant's website:
"Mosaic. ... is the collaboration of sisters Athina, Maria, and Stella Papas. This new generation of the Papas family — whose father founded Greektown landmark restaurant Pegasus, partnered in the Atheneum Suite Hotel, and was responsible for bringing gaming to Detroit — will be adding their own innovation to the downtown foodscape. In the spirit of a true mosaic, the venue will fuse together flavors of cuisines from regions around the world, introducing a new foodstyle, which the Papas's refer to as 'world cuisine'."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Late-night Fri–Sat. Closed Sun.
"Sample lobster spring rolls served with a mango salsa and wasabi aïoli, or try flash-fried calamari in a lemon beurre blanc with capers, tomatoes and scallions. Move on to the cedar-roasted whitefish brushed with maple mustard-glaze and served with shrimp hash and Savoy cabbage salad."
— Gayot
Mosaic's eclectic menu can include entrees such as Kasu Chilean Sea Bass, Roasted Lamb Shank, and Pesto Fettuccine.
From the restaurant's website:
"Mosaic. ... is the collaboration of sisters Athina, Maria, and Stella Papas. This new generation of the Papas family — whose father founded Greektown landmark restaurant Pegasus, partnered in the Atheneum Suite Hotel, and was responsible for bringing gaming to Detroit — will be adding their own innovation to the downtown foodscape. In the spirit of a true mosaic, the venue will fuse together flavors of cuisines from regions around the world, introducing a new foodstyle, which the Papas's refer to as 'world cuisine'."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Late-night Fri–Sat. Closed Sun.
"Sample lobster spring rolls served with a mango salsa and wasabi aïoli, or try flash-fried calamari in a lemon beurre blanc with capers, tomatoes and scallions. Move on to the cedar-roasted whitefish brushed with maple mustard-glaze and served with shrimp hash and Savoy cabbage salad."
— Gayot