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1420 Eldridge
Parkway between Briar Forest and Memorial
Houston, Texas 77077
RESERVATIONS:
832-379-8322 ~ Fax: 832-379-8255
Info@LeMistralHouston.com
www.LeMistralHouston.com
Le Mistral
Imagine walking through a quaint village in Provence,
France, at twilight and happening upon a small, intimate
restaurant that looks like a local favorite.
You give it a try and have one of the best southern French
food experiences ever.
This is exactly how many first time visitors to Le Mistral
describe their experience
at the restaurant.
Chef David Denis has taken many of his family's recipes and
merged them with fresh Texas produce and American taste buds,
but one family tradition at Le Mistral remains unchanged. You
will never find vats of sauces or vegetables warming on the
stove. Each meal is prepared from scratch to ensure maximum
freshness and guarantee each meal is cooked to perfection. Le
Mistral also offers a take-out menu and catering.
Mother’s Day Menu for Sunday,
May 11, 2008
Service Hours:
11 a.m. to 2:30 p.m. and 5 p.m. to 9 p.m.
$ 45 per person
(does not include tax or gratuity)
Children’s Menu Upon Request: $15 for children 5 to 12
Children 4 under Free
First Course
Duo de Carpaccio: Truite et Saumon
Sauvage,
Marinade à l’Huile d’Olive, Oignons Verts et Aneth
Carpaccio Duo: Trout and Wild Salmon served
with
a Dill, Green Onion and Extra Virgin Olive Oil Marinade
or
Tarte Tatin au Chèvre et Confit de Canard,
Accompagnée d’une Salade Frisée
Warm Goat Cheese, Tomato Tarte Tatin and
Duck Confit served with a Frisée Salad
Second Course
Filet Mignon sur un Lit de Galette de
Crabe,
Beurre Blanc Parfumé à la Langouste
Filet Mignon served with a Blue Crab Cake,
Lobster Beurre Blanc and Fresh Pasta flavored with Lemon
or
Loup de Mer Poêle, Gnocchis de Pomme de
Terre
aux Olives Noires, Consommé de Tomates Fumées
Roasted Chilean Sea Bass served with Black
Olive Potato Gnocchi,
Smoked Tomato Broth and Green Asparagus Tips
Third Course
Roulade de Framboises, Sabayon au
Champagne
Frozen Raspberry Roulade and Fresh Berries
served with Raspberry Sorbet, Champagne Sabayon
Chef David Denis
Le Mistral Restaurant
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