Bistro Menil’s Houston Restaurant Weeks 2017 Menus

Bistro Menil is pleased to be participating in Houston Restaurant Weeks 2017, 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 ($45) per person menu during the citywide fundraiser from August 1 – September 4th.

$3 from each HRW lunch menu and $7 from each HRW dinner menu purchased will be donated to the Houston Food Bank, providing 9 and 21 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

LUNCH
$20 | 10 am to 4 pm Wednesday to Sunday | click here for reservations

FIRST COURSE (choice of):
Duck Salad (GF) our crisp duck confit, sliced pears, mixed greens, spiced pecans and pomegranate seeds.
Lemon-Thyme Chicken Breast (GF) 8 oz. tender, sous-vide chicken breast, seared and served with pan reduction. 
12-Hour Beef Short Rib (GF) a delectable 6 oz. portion, crowned with port wine and shallot reduction. 

Chicken and Beef lunch choices include a 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.

SECOND COURSE/DESSERT (choice of):
Lemon Tart classic lemon curd with Italian meringue in our house-made pastry shell (can be prepared without the pastry shell for a gluten free option). 
Buttermilk Blackberry Cake “financiers” inspired cake with blackberries and whipped cream. 
Brownie à la mode rich chocolate brownie with vanilla bean gelato and a drizzling of caramel sauce. 

DINNER
$45 | 4 pm to close Wednesday to Sunday click here for reservations.

FIRST COURSE (choice of):
Goat Cheese Provençal  marinated goat cheese with shallot, garlic, EVOO, rosemary, thyme, lemon peel and black pepper, served with house-made focaccia bread
Octopus (GF) two char-grilled tentacles with paprika and olive oil drizzle.  
Scottish Smoked Salmon (GF) sliced salmon with cucumber, salmon caviar, and caper mayonnaise.  

SECOND COURSE (choice of):
Roasted Sea Bass (GF) 7 oz. of beautiful sea bass with crisp braised pork belly, mushroom reduction and beurre blanc. 
12-Hour Beef Short Rib (GF) 8 oz. portion of fork tender rib with port wine and shallot reduction. 
Crisp Duck Confit (GF) crisp yet tender duck with Pink Peppercorn Butter

All 2nd dinner course items come with a 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 Tart classic lemon curd with Italian meringue in our house-made pastry shell (can be prepared without the pastry shell for a gluten free option).
Galette du jour rustic galette featuring seasonal fruit served with sweet cream ice cream. 
The Trio triptych of lemon tart, buttermilk blackberry and chocolate mousse cakes. 

We hope to see you soon!

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