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A la Carte Dinner Menu available

11 am - 2 pm & 5:30 - 9 pm

Thursday November 28


Check out our menu here.

  • 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


    Bucheron goat cheese puff pastry Napoleon, yellow gold beet, arugula salad, basil pesto, lemon vinaigrette


    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


    Le Mistral’s traditional vanilla crème brûlée

    SignaturePrix Fixe Menu $60


    Lobster bisque cappuccino, served with a Niçoise black olive saffron crust


    Quail breast jalapeno brochette, wrapped in maple bacon, celery root purée, port wine reduction sauce


    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


    Fresh raspberry torched Champagne sabayon, vervain meringue, sour cream sorbet

    TastingPrix Fixe Menu $80


    Poached lobster tail, smoked duck breast, sliced burgundy truffle, celery root purée, warm truffle hazelnut oil vinaigrette


    Duck confit ravioli, sage au jus, braised salsify en persillade


    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


    Dark chocolate fondant with white chocolate, pistachio crème anglaise


    Gastronomic MenuPrix Fixe Menu $100

    First Course

    Pan-seared sliced foie gras, roasted pears, 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.

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