Dinner

t-dinner

dinner

 

Le mistral button gift

Appetizers

 

SNAILS
12
Burgundy snails baked in butter, garlic, parsley

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

SEARED FOIE GRAS
18
Pan-seared sliced, roasted pears, five spice bread,
black currant Port wine réduction

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

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

JUMBO LUMP CRAB
15
Artichoke heart gratin with Lemon zest emulsion

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

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

CHEESES
15
Assortment of imported Artisans cheeses (non-pasturized) with honey comb,
fruits and nuts, black olive ficelle

MISTRAL SALAD
10
Spring mix greens, special Mistral blueberry balsamic dressing, roasted pine nuts

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

LOBSTER RISOTTO
21
Lobster tail risotto, flambéed Vermouth, baby spinach

ONION SOUP
9
French onion soup gratinée, Gruyère cheese, thyme

MUSHROOM SOUP
9
Wild mushroom soup, garlic whipped cream

LOBSTER BISQUE
21
Baby lobster tail, lobster bisque, saffron croutons

Entrees
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

RIB EYE
44
Grilled Dry-aged Chairman Reserve 14-oz Rib eye, green peppercorn
Cognac sauce, French fries, Béarnaise, garlic French green beans

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

DUCK & QUAIL
28
Duck leg confit, black currant sauce; Quail breast-wild mushroom
tartlet served with celery root cappuccino

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

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

CHICKEN
25
Roasted free-range chicken breast, smashed Fingerling potatoes,
English peas à la Française, Hazelnut au jus

SALMON
27
Broiled salmon steak, leeks etouffée, porcini mushroom polenta galette,
light smoked-bacon sauce

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

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

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

GROUPER
29
Farigoulette (herb-)baked grouper, fennel étouffée ,
broiled tomato, potato crisp, basil oil

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

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

Executive Chef David Denis
10/2014


 

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1400 Eldridge Parkway Houston, TX 77077