t-dinner

dinner

 

Le mistral button gift

Appetizers

Escargots de Bourgogne au Beurre Persillé
Burgundy snails baked in butter, garlic, parsley
12

Foie Gras au Torchon Mariné au Sauternes

Cured foie gras au torchon marinated in Sauternes, butter brioche, date mousseline (served cold)
16

Tranche de Foie Gras Poêlée, Sauce Gastrique au Porto et Liqueur de Cassis

Pan-seared slice of foie gras, roasted pears, five spice bread, black currant Port wine réduction
18

Coquilles St.Jacques

Pan-seared scallops, fennel purée, Spanish chorizo sauce,
topped with fava bean and pancetta etouffée
16

Duo de Thon

Tuna Duo: Sushi-grade tuna strips, avocado purée, sweet chili pepper, soy ginger vinaigrette;
Sesame marinade, tuna tartar, sesame tuile
17

Carpaccio de Filet de Bœuf

Beef tenderloin carpaccio marinated in extra virgin olive oil, shaved aged Parmesan cheese,
 fresh tomato basil bruchetta
15

Saumon Fumé et Blinis

House-smoked salmon, dill crème fraiche, cornichons and arugula on blinis
16

Salade Le Mistral

  Spring mix greens, special Mistral blueberry balsamic dressing, roasted pine nuts
10
 
Chèvre Chaud en Salade de Pousses d’Épinard

Baby spinach, warm Bucheron goat cheese, caramelized pecans, pear vinaigrette
12

Frisée aux Lardons, œuf Poché

Curly endive, garlic croutons, chopped bacon, poached egg, extra virgin olive oil vinaigrette
11
   
Risotto de Langouste Flambée au Noilly Prat

Lobster tail risotto, flambéed Vermouth, baby spinach
21

Soupe Gratinée à l’Oignon

French onion soup gratinée, Gruyère cheese, thyme
9

Velouté de Champignons Sauvages

Wild mushroom soup, garlic whipped cream
9

Queue de Homard en Bisque

Baby lobster tail, lobster bisque, saffron croutons
21

Gratin de Crabe

Jumbo lump crab and artichoke heart gratin with Lemon zest emulsion
15

Each complimentary bread basket features our signature butter with mini rustic baguettes and
country hearth rolls hand-made fresh daily by our bakery, Foody’s Gourmet
 
Entrées

Entrecôte de Bœuf Rôtie au Thym
Grilled Dry-aged Chairman Reserve 14-oz Ribeye, green peppercorn Cognac sauce,
French fries, Béarnaise, garlic French green beans
44

Filet Mignon

 Pan-seared center-cut filet mignon, chanterelle mushroom fricassée,
vegetable brochette, roasted butter-rubbed fingerling potatoes
6 oz     34                8 oz     39

Duo des Volailles

Duck leg confit, black currant sauce; Quail breast-wild mushroom tartlette
served with celery root cappuccino
28

Côtes d’Agneau Rôties

New Zealand rack-of-lamb, thyme-infused au jus, seasonal baby vegetables, scalloped potato gratin
39

Jarret de Veau Braisé au Madère, Risotto Crémeux

  Slowly braised center cut veal osso bucco in Madeira, parmesan risotto, crimini mushrooms
48

Coq au Vin

Traditional red wine roasted free-range chicken breast, braised lentils, red swiss chard
25

Pavé de Saumon

Broiled salmon steak, basil pistou poached Provençal vegetables, potato gnocchi
26

Filet de Vivaneau en Papillote

Filet of red snapper en papillote, zucchini, tomatoes, leeks julienne, saffron potatoes;
marinated in lemon juice, olive oil and dill (20-minute preparation)
28

Thon à la Niçoise

Pan-seared tuna with Virgin Sauce: tomato coulis, Niçoise black olive, artichoke hearts, lemon;
sautéed fava beans
34

Loup de Mer au Four, Consommé de Coriandre

Oven-baked Chilean sea bass, creamy jasmine rice, sautéed green asparagus,
 fresh cilantro broth
34

Filet de  Loup de Mer, Farigoulette Rôti au Four

Farigoulette (herb-)baked branzini filet, fennel etouffée , broiled tomato, potato crisp, basil oil
29

Risotto aux Légumes et Champignons

Green Risotto: basil pesto Arborio risotto, English peas, fava beans, green asparagus, tomato confit, king trumpet mushrooms, cold-pressed extra virgin olive oil drizzle
21

 

*20 percent gratuity will be added to parties of five or more              
                                                                                                                        

Executive Chef David Denis
07/2014


 

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