Seated Menus
Business Menu $40
Signature Menu $60
Tasting Menu $80
Gastronomic Menu $100
Guests can select one of the two entrées at the event.
BusinessPrix Fixe Menu $40
Appetizer
Bucheron goat cheese puff pastry Napoleon, yellow gold beet, arugula salad, basil pesto, lemon vinaigrette
Entrées
Deboned duck leg confit, huckleberry sauce, aged Parmesan risotto, braised acorn squash
Baked Scottish salmon filet, Portobello mushroom Chablis au jus, smashed olive oil fingerling potatoes, broiled jumbo asparagus
Dessert
Le Mistral’s traditional vanilla crème brûlée
SignaturePrix Fixe Menu $60
Starter
Lobster bisque cappuccino, served with a Niçoise black olive saffron crust
Appetizer
Quail breast jalapeno brochette, wrapped in maple bacon, celery root purée, port wine reduction sauce
Entrées
Pan-seared center-cut filet mignon, Bandolaise red wine sauce, Portobello mushrooms sautéed in garlic and parsley, pomme mousseline
Pan-seared red snapper filet, tomato coulis fava beans étouffée, olive oil smashed fingerling potatoes, poached asparagus, saffron au jus
Dessert
Fresh raspberry torched Champagne sabayon, vervain meringue, sour cream sorbet
TastingPrix Fixe Menu $80
Starter
Poached lobster tail, smoked duck breast, sliced burgundy truffle, celery root purée, warm truffle hazelnut oil vinaigrette
Appetizer
Duck confit ravioli, sage au jus, braised salsify en persillade
Entrées
Baked halibut filet, Champagne lemon beurre monté sauce, spinach tart, poached white asparagus
Beef Chateaubriand, topped with sautéed wild mushrooms, butternut squash risotto, hazelnut beef stock
Dessert
Dark chocolate fondant with white chocolate, pistachio crème anglaise
Gastronomic MenuPrix Fixe Menu $100
First Course
Pan-seared sliced foie gras, roasted pears, duck confit, five spice bread, black currant Port wine reduction
Second Course
Broiled scallops, leeks julienne étouffée, diced smoked salmon
Third Course
Lobster tail risotto, flambéed vermouth, baby spinach
Fourth Course
Baked Chilean sea bass, Bouillabaisse sauce, saffron olive oil confit Idaho potato
Center-cut beef tenderloin Wellington, Wild mushroom creamy sauce, jumbo green asparagus
Dessert Trio
Valrhona chocolate fondant, praline lemon custard with French meringue, raspberry Marie Antoinette macaron
Chef David Denis would be pleased to propose alternative menu selections.
All food and beverages prices 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