Skip to Content

We are so happy to be a part of such a great cause.

Check out the menu here.

  • Dinner Menu

    Each complimentary bread basket features our signature butter with handmade bread made fresh daily by our bakery, Foody’s Gourmet


    Foie Gras
    • - 20 -

    Cured foie gras terrine marinated in Sauternes, butter brioche, fig golden raisin chutney (served cold)

    Prince Edward Island Mussels
    • - 16 -

    Marinière style, white wine, cream, shallots, flat parsley

    Tuna Duo
    • - 19 -

    Sushi-grade tuna strips, sweet chili pepper sauce, tuna tartar marinated in piment d'Espelette, hazelnut vinaigrette, avocado purée

    • - 18 -

    Pan-seared scallops, leeks julienne étouffée, diced in-house cold-smoked Atlantic salmon

    Beef Carpaccio
    • - 15 -

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

    Smoked Salmon
    • - 16 -

    In-house cold-smoked Atlantic salmon, rosase, salmon eggs, microgreen salad, citrus vinaigrette, toasted butter brioche

    Cheese Platter
    • - 18 -

    Assortment of imported Artisan cheeses, honey comb, fig chutney, toasted hazelnuts, Niçoise black olive ficelle bread

    Mushroom Soup
    • - 9 -

    Wild mushroom soup, garlic whipped cream

    Lobster Bisque
    • - 25 -

    Four ounce Maine lobster tail served in a bisque, saffron croutons

    Poached Asparagus
    • - 17 -

    Poached white asparagus served cold, porcini mushroom vinaigrette, aged parmesan crisp

    Signature Appetizers Le Mistral original recipes since 2001

    • - 13 -

    Burgundy snails baked in butter, garlic, parsley

    Seared Hudson Valley Foie Gras
    • - 22 -

    Pan-seared sliced, roasted pears, five spice bread, black currant Port wine reduction

    Mistral Salad
    • - 11 -

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

    Lobster Risotto
    • - 23 -

    Maine lobster tail risotto, flambéed Vermouth, baby spinach

    Onion Soup
    • - 9 -

    French onion soup gratinée, Gruyère cheese, thyme


    Entrées Each complimentary bread basket features our signature butter with handmade bread made fresh daily by our bakery, Foody’s Gourmet

    Beef Tenderloin 6oz / 8oz
    • - 39 / 49 -

    Pan seared center-cut beef tenderloin topped with wild mushrooms en persillade, confit baked potato, sweet garlic cream, veal au jus

    Duck & Sausage
    • - 28 -

    Duck leg confit & homemade duck breast trumpet mushroom sausage, black currant sauce, carrot ginger purée

    Rack of Lamb
    • - 39 -

    Farm-raised rack of lamb, cumin black garlic au jus, scallop potato au gratin, ratatouille brochette

    Salmon & Clams
    • - 27 -

    Broiled Atlantic salmon steak, Champagne clam sauce, barigoule artichoke, romanesco broccoli

    Lobster Pasta
    • - 34 -

    Hand-made tagliatelle pasta, Maine lobster, tossed in Newburg sauce

    • - 28 -

    Pan-seared tuna marinated in black pepper & lemon, bell pepper piperade, saffron pistil sauce


    Signature Entrées Le Mistral original recipes since 2001

    • - 44 -

    Grilled dry-aged 14-oz rib-eye, green peppercorn Cognac sauce, garlic French green beans, French fries, tartar mayonnaise

    Veal Osso Bucco
    • - 48 -

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

    • - 25 -

    Roasted farm-raised chicken breast au jus, smashed olive oil Yukon potatoes, English pea fricassée, organic glazed carrots

    Red Snapper
    • - 33 -

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

    Chilean Sea Bass
    • - 35 -

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

    Veggie Ravioli
    • - 22 -

    Mémé's handmade ravioli filled with spinach, mushrooms, garlic, extra virgin olive oil, served with a fresh tomato coulis, aged parmesan cheese


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

    Executive Chef David Denis

    Back To Top