Bistro Le Cep

$55 Per Person

Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)

First Course

House Salad with Master Dressing

Topped with a Colorful Julienne of Vegetables (GF)

Soupe à l’ Oignon

Traditional Onion Soup with Gruyère Cheese (GF)

Escargots à la Bourguignonne

Succulent Burgundy Snails in Homemade Seven Herb Garlic Butter au Gratin (GF)

Médaillon de Marcassin à l’aigre-doux

Pan Roasted Medallions of young Texas Hill Country Wild Boar served with Mushrooms and Plum Sauce (no sauce =GF)

Second Course

Bistro Le Cep Trio

Lamb chop, Duck Breast and Bacon Wrapped Quail legs served with mashed potatoes and Seasonal Vegetables

8 oz Filet de Bœuf Enveloppé avec Bacon et Grille

Tender Fillet Steak wrapped with Bacon and Grilled to Perfection Served with Pinot Noir Reduction and Seasonal Vegetables (no sauce =GF) Top with 2 Jumbo Shrimp +$6

8 oz Bar à la Florentine

Pan Roasted Fresh Fillet of Chilean Sea Bass topped with a light Velouté Sauce served with Garlic Leaf Spinach and Roasted Potatoes (no sauce =GF)

8 oz Poisson du Jour

Catch of the Day in Lemon Butter Sauce with Capers served with Fresh Grilled Vegetables (no sauce= GF)

12 oz Canard à l’Orange

Half of a Roasted Duck with a Bigarade Sauce, Lentils and Red Cabbage (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

Tarte Tatin

Caramelized Apple Tart with Vanilla Ice Cream

$25 PER PERSON

Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)

First Course

Soupe du Jour

Delicious Chef Daily Creation

House Salad with Master Dressing

Topped with a Colorful Julienne of Vegetables (GF)

Escargots à la Bourguignonne

Succulent Burgundy Snails in Homemade Seven Herb Garlic Butter au Gratin (GF)

Second Course

Marcassin à l'aigre-doux aux Champignons

Pan Roasted Medallions of young Texas Hill Country Wild Boar served with Plum Sauce, Wild Rice, Toasted Pistachios and Seasonal Vegetables (no sauce=GF)

6 oz Grillé Filet de Saumon

Grilled Salmon in Lemon Butter Sauce with Capers Served with Seasonal Vegetables (no sauce=GF)

6 oz Piccata de Volaille

Chicken Piccata Served with Linguini Pasta and Lemon Butter Sauce with Capers (no Sauce=GF)

Third Course

Glace à la vanilla

Vanilla Ice Cream with Chocolate Sauce (GF

Mousse au Chocolat

Dark Belgian Chocolate Mousse (GF)

Crème Brûlée du Bistro Le Cep

Creamy Custard glazed with Caramelized Sugar

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.