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

Starters

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

Appetizers

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, Cognac morel 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