BISTR09

6 snails baked in a combination of diced parsley, white wine, garlic and some secret ingredients. Best in all of Texas!

Fresh Bibb lettuce topped with our delicious basil vinaigrette and served alongside fresh sliced tomatoes.

Bosc pear soaked in port wine served with melted gorgonzola atop spring mixed greens tossed in a basil vinaigrette with a port wine reduction sauce for added flavor

Sauteed onions in a white wine, olive oil, beef stock, and sherry broth served with french bread and melted swiss cheese

3 jumbo shrimp lightly battered and fried with tempura, served over a fried noodle basket, dollop of mashed potatoes with sriracha and spicy aioli for dipping

Served with cornichons, berries, toast, and jam - this pate is made with ground pork, ham steak, bacon, and a mixture of spices.

Roasted chicken breasts served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables

Thinly fried pork loin topped with a mushroom truffle brown gravy. Served over butter spaghetti accompanied with mixed vegetables.

(in the style of Nice (France)). The style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. The tuna steak is seared on the outside and rare in the middle. Basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.

A very mild flaky white fish pan sauteed and served with a lemon butter beurre blanc and capers. Comes with new potatoes and mixed vegetables.

Served in a lightly browned butter with lemon juice and parsley. Served with new potatoes and mixed vegetables.

Short Rib braised in a red wine reduction sauce, mire-poi, and beef stock. Served with buttered mashed potatoes and mixed vegetables.

Duck confit is a classic French preparation that produces silky, tender meat that can be preserved for a long period of time, thanks to the curing technique where the duck is put in a salt bath with a mixture of herbs, then steamed in a pan. When the meat is tender, it is placed in an oven to crisp up the fat in the skin. It is served with a demi-glace sauce, buttered mashed potatoes, and mixed vegetables.

A generous serving of homemade sliced potatoes, butter, cream, and cheese.

French style parmesan risotto. Made with love

Homemade style frites served with a garlic basil aioli.

Blend of butter sauteed vegetables. Assortment consists ( but not limited to) broccoli, carrots, asparagus, and mushrooms.

Bibb lettuce topped with a basil vinaigrette and sliced tomatoes. Very simple. Very elegant.

Sauteed onions in a white wine, olive oil, beef stock, and sherry broth served with french bread and melted swiss cheese

6 snails baked in a combination of diced parsley, white wine, garlic and other herbs. Best in Texas!

Slices of hangar steak cooked to Chef's choice, served over a peppercorn gravy with frites and mixed vegetables

A very mild flavor and flaky white fish pan sauteed, served with a lemon butter beurre blanc sauce and capers "meuniere style". Comes served with new potatoes, and mixed vegetables.

Homemade whipping cream and chocolate pieces blended for your satisfaction. Served cold with berries.

A custard or "burned cream" made with sugar, cream egg yolks and vanilla. Sugar is scorched to a crisp. Served with powdered sugar and berries.

Slices of hangar steak cooked to Chef's choice, served over a peppercorn gravy with frites and mixed vegetables

Roasted chicken breast served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables.

A very mild flavor and flaky white fish pan sauteed, served with a lemon butter beurre blanc sauce and capers "meuniere style". Comes served with new potatoes, and mixed vegetables.

A custard or "burned cream" made with sugar, cream, egg yolks, and vanilla. Brulee is blow torched to a fine crisp. Topped with powdered sugar and mixed berries.

Homemade whipping cream and chocolate swirled into a mousse. Served with berries.

Beluga Noble Russian Vodka - The super-premium vodka is crafted with utmost care, ensuring unparalleled quality and a smooth, refined taste. Best consumed with caviar, Beluga Vodka is the perfect choice for those who appreciate the finest things in life.

6 snails baked in a combination of diced parsley, white wine, garlic and some secret ingredients. Best in all of Texas!

Fresh Bibb lettuce topped with our delicious basil vinaigrette and served alongside fresh sliced tomatoes.

Bosc pear soaked in port wine served with melted gorgonzola atop spring mixed greens tossed in a basil vinaigrette with a port wine reduction sauce for added flavor

Sauteed onions in a white wine, olive oil, beef stock, and sherry broth served with french bread and melted swiss cheese

3 jumbo shrimp lightly battered and fried with tempura, served over a fried noodle basket, dollop of mashed potatoes with sriracha and spicy aioli for dipping

smoked salmon roses on toast points with capers, diced hardboiled egg, olive oil and mixed herbs

Roasted chicken breasts served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables

Thinly fried pork loin topped with a mushroom truffle brown gravy. Served over butter spaghetti accompanied with mixed vegetables.

A whole quail seasoned with salt, pepper, and thyme grilled and topped with it's own juices. Served with a quail egg, a french style parmesan risotto (crispier), and mixed vegetables/

(in the style of Nice (France)). The style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. The tuna steak is seared on the outside and rare in the middle. Basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.

A very mild flaky white fish pan sauteed and served with a lemon butter beurre blanc and capers. Comes with new potatoes and mixed vegetables.

Served in a lightly browned butter with lemon juice and parsley. Served with new potatoes and mixed vegetables.

Short Rib braised in a red wine reduction sauce, mire-poi, and beef stock. Served with buttered mashed potatoes and mixed vegetables.

Duck confit is a classic French preparation that produces silky, tender meat that can be preserved for a long period of time, thanks to the curing technique where the duck is put in a salt bath with a mixture of herbs, then steamed in a pan. When the meat is tender, it is placed in an oven to crisp up the fat in the skin. It is served with a demi-glace sauce, buttered mashed potatoes, and mixed vegetables.

A generous serving of homemade sliced potatoes, butter, cream, and cheese.

French style parmesan risotto. Made with love

Homemade style frites served with a garlic basil aioli.

Blend of butter sauteed vegetables. Assortment consists ( but not limited to) broccoli, carrots, asparagus, and mushrooms.

Slices of hangar steak cooked to Chef's choice, served over a peppercorn gravy with frites and mixed vegetables

A very mild flavor and flaky white fish pan sauteed, served with a lemon butter beurre blanc sauce and capers "meuniere style". Comes served with new potatoes, and mixed vegetables.

Roasted chicken breast served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables.

A custard or "burned cream" made with sugar, cream, egg yolks, and vanilla. Brulee is blow torched to a fine crisp. Topped with powdered sugar and mixed berries.

Homemade whipping cream and chocolate swirled into a mousse. Served with berries.