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Join us this Thanksgiving for lunch and dinner. The a la cart menu will be available, but a four course set menu will also be served. 

Check out the menu here.

  • Savory Cocktail Finger Food

    Cold
    Warm
    Desserts



    Cocktail Finger Food

    Minimum order one dozen of each item


    Cold(Price per piece)

    Smoked salmon macaron, lemon crème fraîche
    • - 3 -

    Tomato & watermelon lollipop, lemon basil vinaigrette
    • - 2.50 -

    served on Japanese spoon

    Parma prosciutto Dijon butter mille feuille, on brioche, French pickles
    • - 2.50 -

    Red snapper carpaccio, red onion, cucumber, red bell pepper escabeche
    • - 3.50 -

    Hawaiian scallop on the shell, sweet corn tarragon vinaigrette
    • - 3.50 -

    Lobster carpaccio, cilantro lime olive oil marinade
    • - 3.50 -

    served on small plate

    Sushi grade tuna tartar on butter brioche, miso mayonnaise
    • - 3.50 -

    Mini profiterole filled with sauternes foie gras terrine, apricot chutney
    • - 3 -

    Poached quail egg "deviled style", paprika mayonnaise on toasted crouton
    • - 2.50 -

    Smoked salmon canapé, cucumber, dill, salmon eggs
    • - 2.50 -

    Smoked duck breast tartlet, orange Grand Marnier marmalade
    • - 3 -

    Belgian endive leaf filled with blue cheese mousse, caramelized pecans
    • - 2 -

    Mini Russian blinis canapé, American paddlefish caviar, crème fraîche
    • - 9 -

    Rosemary goat cheese mousse on a crostini, honey glaze, caramelized pecans
    • - 2.50 -

    Grilled zucchini roulade, topped with roasted red bell pepper rémoulade
    • - 2.50 -

    served on Japanese spoon

    Salmon Gravlax on Phyllo dough shell, lemon chive crème fraîche
    • - 3 -

    Cantaloupe lollipop, wrapped with Parma prosciutto, balsamic glaze
    • - 2.50 -

    served on Japanese spoon

    Pan seared sushi grade tuna, sweet chili pepper ginger marinade
    • - 3.50 -

    served on Japanese spoon

    Warm(Price per piece)

    Mini chicken dumpling, black truffle mushroom vinaigrette
    • - 2 -

    Mini beef wellington, Cognac wild mushroom sauce
    • - 3-

    served on Japanese spoon

    Applewood bacon wrapped quail breast stuffed with plum, port wine sauce
    • - 3.50 -

    served on Japanese spoon

    Mushroom cap filled with creamy spinach, Parmesan cheese gratinée
    • - 2.80 -

    served on Japanese spoon

    Duck confit tartlet, blueberry marmalade
    • - 3 -

    Kobe beef mini slider, garlic aïoli, arugula salad
    • - 3 -

    Puff pastry filled with Burgundy snail, baked in butter garlic parsley
    • - 3 -

    Wild mushroom cappuccino, topped with whipped cream
    • - 2.50 -

    served in espresso cup

    Desserts

    Petite caramel profiterole, vanilla whipped cream
    • - 2 -

    Dark chocolate mousse
    • - 2.25 -

    served on square verrine

    Mini tiramisu
    • - 2.50 -

    served on square verrine

    Mini vanilla éclair
    • - 2 -

    Vanilla panna cotta, topped with mango chutney
    • - 2.25 -

    served on square verrine

    Raspberry mousse
    • - 2.25 -

    served on square verrine

    Fresh strawberries, marinated in aged port wine reduction sauce
    • - 2.25 -

    served on square verrine

    Homemade assorted French macarons
    • - 2.25 -

    Mini chocolate éclair
    • - 2 -

    Chocolate mousse trio (dark/milk/white)
    • - 2.25 -

    served on square verrine

    Mini royal cake, chocolate ganache, with hazelnut crisp
    • - 2.25 -

    Mini tropéziene: lemon almond mousse, between butter brioche
    • - 2.50 -

    Assorted summer berry tartlet
    • - 2.50 -

    Mini coffee éclair
    • - 2 -

    Chocolate caramel liegeois
    • - 2.50 -

    served on square verrine

    Mini lemon tart, Italian meringue
    • - 2.50 -

    Mini opéra cake
    • - 2 -

    Mini salted caramel éclair
    • - 2 -

    Vanilla panna cotta, raspberry coulis
    • - 2.25 -

    served on square verrine



    Chef David Denis would be pleased to propose alternative menu selections.
    All food and beverages are subject to a 8.25% sales tax and a 20% service charge.


    Please contact our Events Manager to begin planning your special event.
    832-379-8322
    florence@lemistralhouston.com

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