A craft beer and tap wine bar featuring European inspired American fare.

Bistro Menil’s menus are inspired from chef Greg Martin’s years of extensive food travel in France, Spain, and Italy. Menus feature appetizers, pizza, light and full entrees, as well as a variety of dessert selections.

Chef Greg Martin reclaims the classic definition of a bistro by providing casual dining in his friendly, lively, and wine-focused establishment. Bistro Menil offers European-inspired, American fare paired with craft beer, cask wine, and thoughtfully selected wines by the glass or bottle. Enjoy lunch, happy hour, afternoon tea, and dinner Wednesday – Sunday, plus brunch Friday – Sunday.

Reservation Policies & Terms of Use

Bistro Menil provides full-service dining. In order to provide the best possible experience and attend to all of our valued guests, we highly encourage reservations. We ask that all parties be present for seating. We are more than happy to hold reservations for up to 15 additional minutes.

In order to foster a communal dining environment, we kindly ask that use of personal electronic devices be limited in our dining areas.

Check Policy

We will gladly split checks evenly among as many guests as desired; however, in order to provide efficient service, we do not offer itemized checks.

Brunch Menu

Brunch served Friday, Saturday, and Sunday 10am – 3pm
GF- gluten free, V- vegetarian


brunch entries

Bistro Scottish Smoked Salmon Plate
smoked salmon, crab-deviled eggs, pickled beet and onion, caper berries, savory mascarpone, served with focaccia bread 26

Crisp Jamón-Wrapped Asparagus with Eggs
Jamón Serrano (Spanish ham) wrapped asparagus with scrambled duck eggs and toast 20

Whole Grain Avocado Toast
featuring egg whites, house-cured salmon and dairy-free basil pesto 20

Brunch Galette
scrambled duck eggs, wild mushrooms, bacon, Gruyère cheese, roasted tomatoes, and arugula 19

Pancetta and Egg on Toasted Brioche Buns
two over-easy eggs on Italian bacon with beurre blanc 15

Caprese Omelet
filled with roasted tomatoes, fresh mozzarella and basil and pesto garnish (GF) 14

Steak and Egg
petit NY strip steak with pancetta, duck egg over easy, toasted brioche and salsa verde 26

Eggs Lyonnaise
toasted brioche, Gruyère cheese, jamón Serrano, frisée, two over-easy eggs and lyonnaise sauce 16

Brunch choices listed above are served with your choice of side salad or home fries.

Linge Belgian Waffle
a classic Belgian waffle with sugar pearls prepared one of two ways:
Fruit Forward - featuring a mixed-berry compote, fresh berries, blackberry sauce, maple syrup, and butter 14
Savory - crowned with buttermilk-fried chicken breast, maple syrup, and butter 19

Image of Bistro Menil's Savory and Fruit Forward Waffles

brunch cocktails

1/4, 1/2 or Full Carafe

Blood Orange Mimosa
made with blood orange juice and French Blanc de Blancs 10/18/34

Mimosa
orange juice and French Blanc de Blancs 9/16/30

White Sangria Sparkler
French Blanc de Blancs and marinated fruit 11/20/38

Italian Red Sangria
Puianello, Reggiano Lambrusco Amabile Rosso, Dolin Blanc, and orange slice 9/16/30


Brunch Beverages by the Glass

Irish Coffee
espresso with Chôcô Noir 8

Adult Mocha
espresso with Irish country cream 8

Bistro Mojito
mint, lime, simple syrup and sake 9

Bellini
French Blanc de Blancs with peach puree served in a coupe 9

The Ladybug Cocktail
French Blanc de Blancs with pomegranate juice 9

Coconut Republic
Coconut sake, ginger beer and mint 9

Bloody Mary
our spicy Bistro Bloody Mary 9

Negroni Sbagliato
Cappelletti, Vermouth di Torino, Champagne and orange slice 9

Limoncello Kiss
infused with sake, lemon syrup and Prosecco 9

Chambery Spritzer
Dolin Blanc, raspberry, lemon zest and citrus soda 9

Guzzi Spritz
Capelletti, Dolin Blanc, Prosecco, Topo Chico, and orange garnish 9

Image of Bistro Menil's Savory and Fruit Forward Waffles

Lunch and Brunch Reservations

Reservations made for parties of up to eight guests will be honored in our larger (Vue) dining room. Seating for parties of four guests or fewer in our smaller (Prive) room is subject to availability. Again, we ask that all party members be present for seating. Brunch is available Friday – Sunday only.

Reservations for parties of up to 8 guests (adults and children) can be made online or by calling Bistro Menil at 713-904-3537.

Lunch Menu

Lunch service is provided Wednesday – Sunday, 10am – 4pm.
GF- gluten free, V- vegetarian


starters

Calamari
crisp and tender topped with parmesan cheese (GF) 9

Eggplant Fries
crisp eggplant with anchovy aioli or brava sauce (GF, V) 9

Goat Cheese Provençal
marinated with shallots, garlic, EVOO, hers, lemon peel, black pepper, and served with hand-made focaccia 15

Truffle Potatoes
crisp, thick-cut potatoes with black-truffle cheese and white-truffle oil (GF) 12

Patatas Bravas
Barcelona-style crisp potatoes with creamy brava sauce with duck egg (GF) 12

Cold Roasted Beet Salad
with walnuts and chives (GF, V) 8 (add crumbled goat cheese +5)

Padron Peppers 
flash-fried, mild peppers with Fleur de Sel, EVOO, and lemon (GF, V) 12

Porcini Roasted Cauliflower 
with romesco and parsley gastrique (V) 14


featured salads

Poached Tuna Bowl
with French green beans, avocado, zucchini, boiled eggs, cucumber, and orange-ginger vinaigrette (GF) 24

Jumbo Lump Crab
avocado, carrots, beets, Bibb lettuce and apricot dressing (GF) 25

Avocado Toast and Smoked Salmon Salad
with arugula, endive, crème fraîche dressing, capers, and salmon caviar 24

Duck Salad
crisp duck confit, sliced pears, mixed greens, spiced pecans and pomegranate seeds (GF) 20

Shrimp Cobb Salad
avocado, Bibb lettuce, green onion, grape tomatoes, oil-cured olives, grilled shrimp, pancetta, with Cambozola dressing (GF) 24

Sous-Vide Salmon
with avocado, grapefruit and orange segments, and dressedwith citrus vinaigrette (GF) 22


bistro salads

Add to your bistro salad: chicken +6, salmon +7, crab cake +15, shrimp +12

Baby Kale and Frisée Salad
with pickled beets, shallots, buttermilk dressing and crunchy chickpeas (GF, V) 13

Baby Kale and Quinoa Salad
spring vegetables, dried cranberries, candied pecans, chèvre and a light apple-cider vinaigrette (GF) 13

Bistro Caesar
classic salad topped with anchovies and house-made croûtons 10

Arugula Salad
with crimini mushrooms and Piave with EVOO dressing (GF) 11

Veggie Bowl
quinoa, roasted beets, avocado, garbanzos, walnuts, seasonal roasted vegetables, EVOO and lemon vinaigrette (GF) 14


hamburgers

Choice of 1/2 lb. beef patty, 7 oz. turkey, or 7 oz. sous-vide chicken breast

Manchego Cheese and Jamón Serrano Burger
Spanish cheese and ham highlight this tasty burger 16

Porcini-Rub Burger
porcini mushroom-rubbed burger with bacon, truffle cheese, and caramelized onions 16

Goat Cheese Burger
a tangy favorite topped with lemon avocado salad 16

Pancetta Burger
an extraordinary burger topped with duck egg 16

Roasted Beech Mushroom Burger
with Gruyère cheese, arugula, and Dijonnaise 16

Image

pizza

Bianca
tasty white sauce, Gruyère cheese, chives, topped with crisp pancetta 18

La Spezia
pesto, fresh mozzarella, and tomato 12

Roma
artichokes, chicken, tomato sauce and fresh mozzarella 14

Amalfi
Italian cheese, arugula, pear and white truffle oil 13

San Marino
sausage, mushrooms, tomato sauce and fresh mozzarella 14

Umbria
wild mushrooms, Italian truffle cheese and white truffle oil 14

Granada
brava sauce, Manchego cheese and Jamón Serrano (Spanish ham) 15


entrées

all main entrees come with a choice of two side dishes (GF):
cold zucchini with parmesan and pancetta / mashed cauliflower and yukon potatoes / petit baked potato with crème fraîche and chives / house salad / bistro fries or add seared Brussel sprouts with pancetta +3  or layered ratatouille +4

Roasted Salmon
Atlantic salmon with horseradish dill sauce 26

Crab Cakes
our signature entrée served with caper mayonnaise 28

Crisp Duck Confit
tender duck with crisp skiin featuring pink peppercorn butter (GF) 27

Seared Lamb Chops
(all natural, free-range, and grass fed) with garlic aioli and mint infusion 35

12-Hour Beef Short Rib
Crowned with port wine and shallot reduction 29

Lemon-Thyme Chicken
Tender sous vide chicken, seared and served with pan drippings 25

Shrimp Zucchini Pasta
Grilled shrimp and julienned zucchini with wine gremolata sauce 25

Roasted Tomato and Artichoke Quiche
Classic quiche with  Gruyère cheese 17

Chicken and Artichoke Crêpes
Roasted chicken with artichokes, fresh mozzarella, and lemon beurre blanc sauce (GF) 16

Crab and Mushroom Crêpes
A French classic topped with lemon beurre blanc sauce (GF) 19


Lunch and Brunch Reservations

Reservations made for parties of up to eight guests will be honored in our larger (Vue) dining room. Seating for parties of four guests or fewer in our smaller (Prive) room is subject to availability. Again, we ask that all party members be present for seating. Brunch is available Friday – Sunday only.

Reservations for parties of up to 8 guests (adults and children) can be made online or by calling Bistro Menil at 713-904-3537.

Afternoon Tea Service

Bistro Menil Tea ServiceLooking for a great way to spend time with friends conversing over a soothing cup of tea and light bites? If it all starts off with a bit of champagne, even better.

With a fine selection of elegant finger food, sweet indulgences and your choice of several outstanding teas, Bistro Menil features a modern and relaxed spin on afternoon tea service, the perfect idea for intimate gatherings of friends.

Tea service is offered Wednesday to Sunday, 2:00 to 5:00 p.m. Tea service is $65 per person (includes sales tax & gratuity) with a two-person minimum. A credit card is required to secure all tea party reservations. Afternoon tea is offered as a set offer for two individuals. Additional split of offer not available. Adding additional components to the menu will incur additional cost.

A final guest count is required 24 hours prior to service. Please provide any necessary menu requirements (food allergies and dietary requests) via email 24 hours prior to service.

By making a reservation for tea service you agree to the terms of service that are detailed here in addition to what is found at bistromenil.com. Please contact Chris at 713-904-3537 or chris@bistromenil.com for reservations. Reservations will be confirmed via phone.


Afternoon Tea Menu

Our afternoon tea service begins with a coupe of champagne (or Italian soda) followed by selections of savory and sweet bites, capped off with a soothing cup of tea as you and your companions overlook the surrounding green space and Menil Museum campus. Whether celebrating the impending arrival of a bundle of joy with your group of friends or reconnecting with that one special person, afternoon tea is the ideal gathering event.

Bistro Menil Tea Tray

sip

NV Ayala Brut Champagne or Raspberry or Lemon Italian Soda

Starter
Demitasse cup of Soup Du Jour


savory

Smoked Salmon Finger Sandwiches
smoked Scottish salmon, cucumbers, and mascarpone on brioche bread

Mini BLT's
with bacon, arugula, and tomato mayonnaise

Crab Cake Bites
with cornichon caper sauce

Duck Rillette Finger Sandwiches
savory duck pâté with mango chutney on warm walnut bread


sweets

Chocolate Mousse
with double chocolate crisp

Lemon Tart
classic lemon curd with Italian meringue

Vanilla Creme Brûlée


Tea and Herbal Tisane Selections

Terms & Reservations

Tea service is offered Wednesday to Sunday, 2:00 to 5:00 p.m. Tea service is $65 per person (includes sales tax & gratuity) with a two-person minimum. A credit card is required to secure all tea party reservations. Afternoon tea is offered as a set offer for two individuals. Additional split of offer not available. Adding additional components to the menu will incur additional cost.

A final guest count is required 24 hours prior to service. Please provide any necessary menu requirements (food allergies and dietary requests) via email 24 hours prior to service.

By making a reservation for tea service you agree to the terms of service that are detailed here in addition to what is found at bistromenil.com. Please contact Chris at 713-904-3537 or chris@bistromenil.com for reservations. Reservations will be confirmed via phone.

Happy Hour

Happy Hour served Wednesday - Friday 3 - 6pm
GF- gluten free, V- vegetarian


happy hour pintxos (small bites)

Grilled Octopus
tentacle with olive oil, paprika and lemon sauce (GF) 5

Padron Peppers
flash-fried, mild with Fleur de Sel, EVOO and lemon (GF) 4

Eggplant Fries
our savory favorites with aioli (GF, V) 4

Calamari
with fries and brava sauce (GF) 5

Double-Truffle Potatoes
with truffle cheese and white-truffle oil (GF) 5

Garbanzo Bites
quick-fried garbanzos served with aioli (GF) 4

Pizzettes
Manchego and Jamón Serrano or Taleggio, arugula and pear (V) 8

Patatas Bravas
Barcelona-style crisp potatoes with creamy brava sauce (GF) 4

Pizza Bianca
white sauce, leek, garlic, with crisp pancetta 8


happy hour craft beer $5

1/4, 1/2 or Full Carafe


happy hour cask wine $5

1/4 carafe/glass


happy hour cocktails

See Beverage board or ask your waiter for current offering

Blood Orange Mimosa
made with blood orange juice and French Blanc de Blancs 10/18/34

Mimosa
made with blood orange juice and French Blanc de Blancs 10/18/34

White Sangria Sparkler
French Blanc de Blancs and marinated fruit 11/20/38


happy hour beverages by the glass $5

Irish Coffee
espresso with Chôcô Noir

Adult Mocha
espresso with Irish country cream

Bistro Mojito
mint, lime, simple syrup and sake

Bellini
French Blanc de Blancs with peach puree served in a coupe

The Ladybug Cocktail
French Blanc de Blancs with pomegranate juice

Coconut Republic
Coconut sake, ginger beer and mint

Bloody Mary
our spicy Bistro Bloody Mary

Negroni Sbagliato
Cappelletti, Vermouth di Torino, Champagne and orange slice

Limoncello Kiss
infused with sake, lemon syrup and Prosecco

Italian Red Sangria
Puianello, Reggiano Lambrusco Amabile Rosso, Dolin Blanc and orange

Chambery Spritzer
Dolin Blanc, raspberry, lemon zest and citrus soda

Guzzi Spritz
Capelletti, Dolin Blanc, Prosecco, Topo Chico, and orange garnish

Hours & Location

Happy Hour served Wednesday - Friday 3 - 6pm

1513 West Alabama
Houston, TX 77006

Click here to view location on a Google map. Street and parking lot parking available

Dinner

Dinner served Wednesday - Sunday 4pm - closing
GF- gluten free, V- vegetarian


starters

Calamari
crisp and tender topped with parmesan cheese (GF) 9

Eggplant Fries
crisp eggplant with anchovy aioli or brava sauce (GF, V) 9

Goat Cheese Provençal
marinated with shallots, garlic, EVOO, herbs, lemon peel, black pepper, and served with hand-made focaccia 15

Truffle Potatoes
crisp, thick-cut potatoes with black-truffle cheese and white-truffle oil (GF) 12

Patatas Bravas
Barcelona-style crisp potatoes with creamy brava sauce with duck egg (GF) 12

Octopus
two char-grilled tentacles with paprika and olive oil drizzle (GF) 16

Cold Roasted Beets
with toasted walnuts, chives, and red-wine vinaigrette (GF, V) 8 (add crumbled goat cheese 5)

Padron Peppers
flash-fried, mild peppers with Fleur de Sel, EVOO and lemon (GF, V) 12

Porcini Roasted Cauliflower
with romesco and parsley gastrique (V) 14

Crudite
(radish, artichoke, green beans, endive, carrots, caper berries, and olives) with green goddess dip (GF) 12


featured salads

Poached Tuna Bowl
with French green beans, avocado, zucchini, boiled eggs, cucumber, and orange vinaigrette (GF) 24

Jumbo Lump Crab
avocado, carrots, beets, Bibb lettuce and apricot dressing (GF) 25

Avocado Toast and Smoked Salmon Salad
with arugula, endive, crème fraîche dressing, capers, and salmon caviar 24

Duck Salad
crisp duck confit, sliced pears, mixed greens, spiced pecans and pomegranate seeds (GF) 20

Shrimp Cobb Salad
avocado, Bibb lettuce, green onion, grape tomatoes, oil-cured olives, grilled shrimp, pancetta, with Cambozola dressing (GF) 24

Sous-Vide Salmon
with avocado, grapefruit and orange segments, and dressed with citrus vinaigrette (GF) 22


salads

Bistro Caesar
classic salad topped with anchovies and house-made croûtons 10

Arugula Salad
with crimini mushrooms and Piave with EVOO dressing (GF) 11


pizza

Bianca
tasty white sauce, Gruyère cheese, chives, topped with crisp pancetta 18

La Spezia
pesto, fresh mozzarella, and tomato 12

Roma
artichokes, chicken, tomato sauce and fresh mozzarella 14

Amalfi
Italian cheese, arugula, pear and white truffle oil 13

San Marino
sausage, mushrooms, tomato sauce and fresh mozzarella 14

Umbria
wild mushrooms, Italian truffle cheese and white truffle oil 14

Granada
brava sauce, Manchego cheese and Jamón Serrano (Spanish ham) 15


main entrées

all main entrees come with a choice of two side dishes (GF):
cold zucchini with parmesan and pancetta / mashed cauliflower and yukon potatoes / petit baked potato with crème fraîche and chives / house salad / bistro fries / carottes râpées / seasonal vegetables / quinoa salad

Roasted Salmon
Atlantic salmon with horseradish dill sauce (GF) 26

Lemon-Thyme Chicken
Tender sous vide chicken, seared and served with pan drippings (GF) 25

Crab Cakes
our signature entrée served with caper mayonnaise 28

Shrimp Zucchini Pasta
Grilled shrimp and julienned zucchini with wine gremolata sauce (GF) 25

Crisp Duck Confit
Tender duck with crisp skin and pink peppercorn butter (GF) 27

Porcini-Rubbed New York Strip
Tender Angus beef with beech mushrooms and demi-glaze (GF) 32

Seared Lamb Chops
(all natural, free range, grass fed) with garlic aioli and mint infusion (GF) 35

12-Hour Beef Short Rib
Crowned with port wine and shallot reduction (GF) 29

Seared Snapper
With creamy jumbo lump crab sauce, fried capers, and thyme (GF) 32


Dessert

Dessert served Wednesday – Sunday 10 am - closing
GF- gluten free, V- vegetarian


Lemon Tart
classic lemon curd with Italian meringue in house-made pastry shell (GF preparation available) 11

Buttermilk Blackberry Cake
financiers-inspired cake with blackberries and whipped cream (GF) 9

Tuscan Lemon-Almond Torte
our version of the classic Italian torte featuring our house-made lemon curd (GF) 12

Basque Cheesecake
a unique combination of sweet cheeses complimented with mixed-berry purée and whipped cream (GF) 13

The Trio
triptych of lemon curd tart, buttermilk blackberry, and chocolate mousse cakes (GF) 15

Corrine’s Carrot Cake
with peanut butter cup ice cream (GF) 12

Le Brownie à La Mode
rich chocolate brownie with vanilla bean gelato and a drizzling of caramel sauce (GF) 10

Caramelized Banana and Nutella Crêpe
house-made crêpes filled with brûléed bananas and Nutella (GF) 9

German Chocolate Ice Cream Sundae
deconstructed sundae with German chocolate cookie, coconut ice cream, pecans, caramel sauce and toasted coconut flakes (GF) 9

Triple Crème Brûlée
creamy vanilla bean, espresso, and chocolate brûlées topped with sugar shell (GF) 14

Chocolate Coconut-Cream Ice Cream
coconut cream merges with rich chocolate and toasted coconut flakes (GF) 10

White Chocolate Bread Pudding
with sea salt caramel sauce 12

Ice Creams
choice of Dark Chocolate, Coconut, Chocolate Espresso Cappuccino, Sweet Cream or Vanilla Bean 8

Sorbets
choice of Passion Fruit or Mango (GF, V) 8

Bistro Menil Brownie with vanilla bean gelato Bistro Menil's Italian Lemon almond torte

Notice

In order to provide the best possible experience and attend to all of our valued guests, we highly encourage reservations. We ask that all parties be present for seating. We are more than happy to hold reservations for up to 15 additional minutes.

Guests are asked to notify their server of any food allergies or dietary restrictions when ordering so that the proper modifications, substitutions or clarification of menu choices can be made.

Dinner Reservations

To provide the highest level of service, parties of 9-12 guests will require a credit card to secure the reservation and a 20% gratuity is required after taxes. We do not offer itemized checks. Please make your reservation online or by calling Bistro Menil at 713-904-3537. Requests for specific seating areas are subject to availability.

Terms of Use Agreement

By requesting seating in-person or making a reservation electronically, you are accepting the terms and conditions provided by Bistro Menil.

Wine Corkage Fees

Three bottle limit per table/group. $15 for the first bottle, $25 for the second bottle and $35 for the third bottle. In order to comply with our state-issued beverage permit, all alcohol service has to be completed by 10:00 pm. Customer assumes all responsibility for their (brought-in) wine including notifying consumers of contents.