Bistro Menil Houston Restaurant Weeks menu wine pairing suggestions from chef Greg Martin

Wine Pairings for the Houston Restaurant Weeks Menus at Bistro Menil

A multi-course repast in which each offering is paired with the kind of adult beverage that brings out the best in each other.

By now you should know that Bistro Menil is in the midst of participating in the 2015 edition of Houston Restaurant Weeks, a citywide fundraiser for the largest food bank in the country — the Houston Food Bank. From Aug. 1 through Sept. 7, Chef Greg Martin will be serving special two-course lunch and three-course dinner menus that include French-inspired cuisine.

But what goes with what? The right wine or beer has the ability to intensify flavors while non-complementary selections may leave you thinking: What was that?

Not to worry, help is on the way.

We’ve taken the guesswork out of this delicious equation by selecting Chef Greg’s favorites to pair perfectly with what he’s cooking during Houston Restaurant Weeks.

Lunch and wine

Our lunch menu — offered Wednesday to Sunday from 10am to 5pm for $20 per person — features an entrée and dessert ideal for a power lunch between meetings. Add a glass — or two — of wine and you’ve got yourself a leisurely midday meal.

HRW lunch wine suggestionsThe Extra Virgin Olive Oil Poached Tuna Nicoise Salad, Roasted Tomato and Artichoke Quiche and the Risotto Primavera with Roasted Salmon are all excellent choices for a light but filling lunch. The ’14 Domaine Romain Pouilly Fuisse (a dry white wine made from Chardonnay grapes), the ’12 Domaine Martot Bourgogne Blanc (a rounded fruity Chardonnay) or the ’13 Domain Cherrier et Fils (a soft Sancerre with citrus notes similar to a Sauvignon Blanc) will pair nicely with whichever entrée you choose. We promise.

Our Lemon Curd Tart, Blackberry Buttermilk Cake or Banana and Nutella Crepes are sure to satisfy your sweet tooth. Pair any of these desserts with the bubbly NV Delamotte Brut sur Mesnil (a dry champagne with a fresh fruit finish, the result of a blend of 55 percent Chardonnay, 35 percent Pinot Noir and 10 percent Pinot Meunier).

 

Vine and dine

The three-course dinner menu — offered Wednesday to Sunday from 5pm to close for $35 per person — includes Bistro Menil specialties such as Eggplant Fries, Duck Confit and Lemon Curd Tart, among others.

Start off with an appetizer of Eggplant Fries, Tuna Tartare Bites or Duck Rillettes, all of which pair nicely with the sparkling Domaine Charles Baur Brut Cremant D’Alsace NV (a well balanced brut with hints of melon, pear and apple) or the refreshing ’14 Miraval Rose (a popular choice out of Brad Pitt and Angelina Jolie’s summer residence).

For the main course, order Crisp Duck Confit with a pairing of ’13 Twenty Rows (a Cabernet Sauvignon with flavors of dark cherries, black currants and cedar). The ’13 Chateau Goudichaud (an aromatic Sauvignon Blanc blend with a hint of white peach and grapefruit) pairs well with seafood, making it a great compliment to our Roasted Salmon and Crab Cake entrées.

To finish your meal on a sweet note, order the Lemon Curd Tart, Blackberry Buttermilk Cake or Banana and Nutella Crepes with a glass of ’11 Perrin Muscat Beaumes de Venise (a sweet Muscat wine), which pairs particularly well with fruity desserts.

To view the entire Houston Restaurant Weeks menu (with wine pairings) and to make reservations at Bistro Menil, please continue reading, or click here.

 

 

 

 

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

FIRST COURSE (choice of):
EVOO Poached Tuna Nicoise Salad (gluten free) with Spanish Potato Salad and Haricot Verts | Wine Pairings: ’14 Domaine Romain Pouilly Fuisse, ’12 Domaine Martot Bourgogne Blanc and ’13 Domain Cherrier et Fils
Roasted Tomato & Artichoke Quiche with Menil Salad | Wine Pairings: ’14 Domaine Romain Pouilly Fuisse, ’12 Domaine Martot Bourgogne Blanc and ’13 Domain Cherrier et Fils
Risotto Primavera with Roasted Salmon (gf) with Spring Vegetables, Parmesan & Menil Salad | Wine Pairings: ’14 Domaine Romain Pouilly Fuisse, ’12 Domaine Martot Bourgogne Blanc and ’13 Domain Cherrier et Fils

SECOND COURSE (choice of):
Lemon Curd Tart: bright Lemon Curd with Italian Meringue in our house-made Pastry Shell | Wine Pairing: NV Delamotte Brut sur Mesnil
Buttermilk Blackberry Cake: “financiers” inspired with Blackberries and Whipped Cream | Wine Pairing: NV Delamotte Brut sur Mesnil
Caramelized Banana & Nutella Crepes: house-made Crepes filled with Bruléed Bananas and Nutella | Wine Pairing: NV Delamotte Brut sur Mesnil

 

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 | Wine Pairings: Domaine Charles Baur Brut Cremant D’Alsace NV and ’14 Miraval Rose
Tuna Tartare Bites: diced Ahi Tuna topped with Micro Greens and Lemon Zest in crisp Shells | Wine Pairings: Domaine Charles Baur Brut Cremant D’Alsace NV and ’14 Miraval Rose
Duck Rillettes with Onion Jam, Cornichons, Mustard and Walnut & Fig Biscotti | Wine Pairings: Domaine Charles Baur Brut Cremant D’Alsace NV and ’14 Miraval Rose

SECOND COURSE (choice of):
Roasted Salmon (gf) with Horseradish Dill Sauce | Wine Pairing: ’13 Chateau Goudichaud
Crab Cakes served with Caper Mayonnaise | Wine Pairing: ’13 Chateau Goudichaud
Crisp Duck Confit (gf) with Pink Peppercorn Butter | Wine Pairing: ’13 Twenty Rows
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 | Wine Pairing: ’11 Perrin Muscat Beaumes de Venise
Buttermilk Blackberry Cake: “financiers” inspired with Blackberries and Whipped Cream | Wine Pairing: ’11 Perrin Muscat Beaumes de Venise
Caramelized Banana & Nutella Crepes: house-made Crepes filled with Bruléed Bananas and Nutella | Wine Pairing: ’11 Perrin Muscat Beaumes de Venise

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