Menu
First Course
SOUPE À L’ OIGNON
Traditional Onion Soup
ESCARGOTS À LA BOURGUIGNONNE
Succulent Burgundy Snails in Homemade Seven Herb Garlic Butter(GF) ADD PARMESAN CHEESE +$2
GALETTE DE CRABE
Crisp Crab Cake Topped with a Dijon Remoulade Sauce
SALADE DE TOMATES À L'OIGNON
Sliced Beefsteak Tomatoes, Sweet Onion & Crumbled Blue Cheese Served with House Dressing
Second Course
BISTRO TRIO
Lamb Chop, Duck Breast and Bacon Wrapped Quail legs
FILET DE POISSON ROUGE MEUNIÈRE
Fresh Pan Seared Filet of Redfish and a Lemon Butter Caper Sauce TOP WITH JUMBO LUMP CRABMEAT +$8
CANARD À L’ORANGE
Half of a Roasted Duck with a Bigarade Sauce Served with Red Cabbage and Lentils
MÉDAILLON DE MARCASSIN À L’AIGRE-DOUX
Pan Roasted Medallions of Young Texas Hill Country Wild Boar served with Plum Sauce and Topped with Pistachios (No Sauce = Gluten Free)
PÂTES AUX LÉGUMES
Pasta with a Mix of Vegetables in a Pomodoro Sauce (Vegetarian)
BEEF & BIRD
6 Oz Filet Mignon and a Quarter of Canard à l’Orange +$ 15
Third Course
TARTE AU CITRON VERT
Key Lime Pie
MOUSSE AU CHOCOLAT
Dark Belgian Chocolate Mousse (GF)
CRÈME BRÛLÉE DU BISTRO LE CEP
Creamy Custard glazed with Caramelized Sugar
GÂTEAU AUX CAROTTES
Carrot Cake with Cream Cheese Frosting
First Course
SOUPE DE JOUR
A Special Seasonal Soup Cooked Fresh Daily
SOUPE à L'OIGNON
Traditional French onion soup
SALADE DU JARDINIER
Crisp House Salad with Our Famous House Dressing (GF)
ESCARGOTS À LA BOURGUIGNONNE
Succulent Burgundy Snails in Homemade Seven Herb Garlic Butter(GF) +$5 ADD PARMESAN CHEESE +$2
COCKTAIL DE CREVETTES
Shrimp Cocktail (GF) +$ 5
Second Course
6 OZ POULET PICCATA
Chicken Piccata Served with Vegetables and Pasta with a Lemon Butter Caper Sauce (No Sauce=GF)
MÉDAILLON DE MARCASSIN À L'AIGRE-DOUX
Pan Roasted Medallions of Young Texas Hill Country Wild Boar served with Plum Sauce and Topped with Pistachios (No Sauce = Gluten Free)
6 OZ GRILLÉ FILET DE SAUMON
Grilled Salmon in a Lemon Butter Sauce with Capers Served with Seasonal Vegetables (No Sauce=GF)
Third Course
TARTE AU CITRON VERT
Key Lime Pie
MOUSSE AU CHOCOLAT
Dark Belgian Chocolate Mousse (GF)
CRÈME BRÛLÉE DU BISTRO LE CEP
Creamy Custard glazed with Caramelized Sugar
First Course
SOUPE À L’ OIGNON
Traditional Onion Soup
ESCARGOTS À LA BOURGUIGNONNE
Succulent Burgundy Snails in Homemade Seven Herb Garlic Butter(GF) ADD PARMESAN CHEESE +$2
GALETTE DE CRABE
Crisp Crab Cake Topped with Dijon Remoulade Sauce
SALADE DE TOMATES À L'OIGNON
Sliced Beefsteak Tomatoes, Sweet Onion & Crumbled Blue Cheese Served with House Dressing
Second Course
BISTRO TRIO
Lamb Chop, Duck Breast and Bacon Wrapped Quail legs
FILET DE POISSON ROUGE MEUNIÈRE
Fresh Pan Seared Filet of Redfish and a Lemon Butter Caper Sauce TOP WITH JUMBO LUMP CRABMEAT +$8
CANARD À L’ORANGE
Half of a Roasted Duck with a Bigarade Sauce Served with Red Cabbage and Lentils
MÉDAILLON DE MARCASSIN À L’AIGRE-DOUX
Pan Roasted Medallions of Young Texas Hill Country Wild Boar served with Plum Sauce and Topped with Pistachios (No Sauce = Gluten Free)
PÂTES AUX LÉGUMES
Pasta with a Mix of Vegetables in a Pomodoro Sauce (Vegetarian)
BEEF & BIRD
6 Oz Filet Mignon and a Quarter of Canard à l’Orange +$15
Third Course
TARTE AU CITRON VERT
Key Lime Pie
MOUSSE AU CHOCOLAT
Dark Belgian Chocolate Mousse (GF)
CRÈME BRÛLÉE DU BISTRO LE CEP
Creamy Custard glazed with Caramelized Sugar
GÂTEAU AUX CAROTTES
Carrot Cake with Cream Cheese Frosting
First Course
SOUPE DE JOUR
A Special Seasonal Soup Cooked Fresh Daily
SALADE DU JARDINIER
Crisp House Salad with Our Famous House Dressing (GF)
COCKTAIL DE CREVETTES
Shrimp Cocktail (GF) +$5
ESCARGOTS À LA BOURGUIGNONNE
Succulent Burgundy Snails in Homemade Seven Herb Garlic Butter(GF) ADD PARMESAN CHEESE +$2
SOUPE à L'OIGNON
Traditional French onion soup
Second Course
6 OZ POULET PICCATA
Chicken Piccata Served with Vegetables and Pasta with a Lemon Butter Caper Sauce (No Sauce=GF)
MÉDAILLON DE MARCASSIN À L'AIGRE-DOUX
Pan Roasted Medallions of Young Texas Hill Country Wild Boar served with Plum Sauce and Topped with Pistachios (No Sauce = Gluten Free)
6 OZ GRILLÉ FILET DE SAUMON
Grilled Salmon in a Lemon Butter Sauce with Capers Served with Seasonal Vegetables (No Sauce=GF)
Third Course
TARTE AU CITRON VERT
Key Lime Pie
MOUSSE AU CHOCOLAT
Dark Belgian Chocolate Mousse (GF)
CRÈME BRÛLÉE DU BISTRO LE CEP
Creamy Custard glazed with Caramelized Sugar
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
When making reservations please let the restaurant know you would like the Houston Restaurant Menu.
Restaurant Information
Menu Photos
