From the restaurant's website:
"Residing in San Jose ’s oldest (and in a way, newest) historic downtown hotel, Hotel Montgomery, Mosaic is a unique, one-of-a-kind destination restaurant and lounge. Mosaic features American, French and Asian Fusion cuisine by Chef Albert Nguyen-Phuoc, a large selection of hand-shaken cocktails, outdoor plaza seating and San Jose’s liveliest nightlife at Club M nightclub Thur–Sat. Chef Albert’s menu is a dynamic collaboration of highlights from three continents: Asia, Europe and North America, featuring sustainable, fresh organic California produce, line-caught seafood, hand-cut fresh meats, and delectable, made-to-order desserts from San Jose’s signature baker, Bijan Bakery."
Full bar. Serving dinner Mon–Sat. Late-night Fri–Sat. Closed Sun.
"Standout starters include the crispy duck egg roll: its crunchy crust explodes with the complementary flavors and textures of roast duck, cabbage and wild mushrooms encased within, while an accompanying dipping sauce offers the thick consistency of a traditional Vietnamese sauce with the fruity tang of fig and balsamic vinegar."
— Gayot
From the restaurant's website:
"Residing in San Jose ’s oldest (and in a way, newest) historic downtown hotel, Hotel Montgomery, Mosaic is a unique, one-of-a-kind destination restaurant and lounge. Mosaic features American, French and Asian Fusion cuisine by Chef Albert Nguyen-Phuoc, a large selection of hand-shaken cocktails, outdoor plaza seating and San Jose’s liveliest nightlife at Club M nightclub Thur–Sat. Chef Albert’s menu is a dynamic collaboration of highlights from three continents: Asia, Europe and North America, featuring sustainable, fresh organic California produce, line-caught seafood, hand-cut fresh meats, and delectable, made-to-order desserts from San Jose’s signature baker, Bijan Bakery."
Full bar. Serving dinner Mon–Sat. Late-night Fri–Sat. Closed Sun.
"Standout starters include the crispy duck egg roll: its crunchy crust explodes with the complementary flavors and textures of roast duck, cabbage and wild mushrooms encased within, while an accompanying dipping sauce offers the thick consistency of a traditional Vietnamese sauce with the fruity tang of fig and balsamic vinegar."
— Gayot