Bistro Menil’s Houston Restaurant Weeks 2016 Menus

Bistro Menil is proud to be participating in Houston Restaurant Weeks 2016, supporting the largest food bank in the country — the Houston Food BankWe will be offering a special two-course lunch ($20) and three-course dinner ($35) per person menu during the citywide fundraiser from August 1 – September 5th.

$3 from each HRW lunch menu and $5 from each HRW dinner menu purchased will be donated to the Houston Food Bank, providing 9 and 15 meals, respectively, to those in need in our local area. Make your reservations to dine soon and help us give back to our community.  Our Houston Restaurant Weeks menus can be found below

$20 | 10am to 5pm Wednesday to Sunday | click here for reservations

FIRST COURSE (choice of):
Chicken Breast Confit (GF) with shallot and thyme reduction with your choice of two bistro sides
Roasted Tomato & Artichoke Quiche with menil salad
Duck Confit Salad (GF) crisp duck, sliced pear, mixed greens, pomegranate seeds and red wine vinaigrette

SECOND COURSE (choice of):
Lemon Curd Tart bright lemon curd with Italian meringue in our house-made pastry shell
Buttermilk Blackberry Cake “financiers” inspired cake with blackberries and whipped cream
Sorbet du Jour (GF) with mixed berry sauce

$35 | 5PM to close Wednesday to Sunday | click here for reservations

FIRST COURSE (choice of):
Goat Cheese Provençal fresh goat cheese marinated with shallot, garlic, EVOO, rosemary, thyme, lemon peel and black pepper, served with home-made focaccia bread
Calamari (GF) crisp and tender calamari topped with grated parmesan cheese and served with brava sauce
Olive-Oil Poached Tuna and Tea Smoked Mussels (GF) olive-oil poached tuna topped with sliced fennel and tea-smoked mussels

SECOND COURSE (choice of):
Jumbo Lump Crab Salad (GF) with avocado, shredded carrots, beets, bibb lettuce and apricot dressing
Crab Cakes served with Caper Mayonnaise
Crisp Duck Confit (GF) with Pink Peppercorn Butter
All 2nd course items come with choice of two side dishes: (gf) Mashed Potatoes, Petit Baked Potato with Crème Fraîche and Chives, French Fries, House Salad, cold Zucchini with Parmesan and Pancetta, Vegetable Primavera, or Quinoa salad.

THIRD COURSE (choice of):
Lemon Curd Tart bright Lemon Curd with Italian Meringue in our house-made Pastry Shell
Buttermilk Blackberry Cake “financiers” inspired with Blackberries and Whipped Cream
Sorbet du Jour (GF) with mixed berry sauce

We hope to see you soon!

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