Houston Restaurant Weeks Menu

Bistro Menil is excited to participate in Houston Restaurant Weeks 2015, which supports the largest food bank in the country — the Houston Food Bank. We will be offering a special two-course lunch ($20) and three-course dinner ($35) menu during the citywide fundraiser from August 1 – September 7.

$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 Southeast Texas.

Watch the video to hear why Chef Greg Martin is excited to participate in HRW and to see some of the dishes offered on each menu, and then make your reservations to dine and give back to our community.

Houston Restaurant Weeks menus can be found below or by clicking here.

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

FIRST COURSE (choice of):
EVOO Poached Tuna Nicoise Salad (gf) with Spanish Potato Salad and Haricot Verts
Roasted Tomato & Artichoke Quiche with Menil Salad
Risotto Primavera with Roasted Salmon (gf) with Spring Vegetables, Parmesan & Menil Salad

SECOND 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
Caramelized Banana & Nutella Crepes: house-made Crepes filled with Bruléed Bananas and Nutella

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

FIRST COURSE (choice of):
Eggplant Fries (gf): our signature starter of Crisp Eggplant slices with your choice of Garlicky Anchovy Aioli or Spicy Brava Sauce
Tuna Tartare Bites: diced Ahi Tuna topped with Micro Greens and Lemon Zest in crisp Shells
Duck Rillettes with Onion Jam, Cornichons, Mustard and Walnut & Fig Biscotti

SECOND COURSE (choice of):
Roasted Salmon (gf) with Horseradish Dill Sauce
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, Menil Salad, cold Zucchini with pParmesan and Pancetta, Vegetable Primavera, or Quinoa Tabouli.

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
Caramelized Banana & Nutella Crepes: house-made Crepes filled with Bruléed Bananas and Nutella

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