Course Meal Menu Ideas
:: FIRST COURSE MENU IDEAS ::
- Crumbled Gorgonzola, Walnuts, and Grilled Pear On Baby Mixed Greens with Chardonnay Vinaigrette
- Smoked Salmon and Herb Blini with Flowers & Chives
- Proscuitto with Fresh Mango
- Shrimp Cocktail
- Penne Pasta with Rock Shrimp and Roasted Garlic Sauce
- Roma Tomatoes and Buffalo Mozzarella
- Gravlax with Haricot Vert Salad
- Crab Cake with Sliced Mango and Lobster Butter Sauce
- Caesar Salad
- Seared Foie Gras with Black Trumpet Mushrooms
- Marinated Asian Vegetable Salad
- Pan Seared Sea Scallops with Lime Tequila Vinaigrette
- Beautiful Assorted Baby Lettuce Salad with Arugula, Radicchio Yellow Tear Drop Tomatoes, Hearts of Palm, Julienne Carrots, and Caramelized Walnuts with Balsamic Vinaigrette.
:: MAIN COURSES ::
- Each dish is complimented with Fresh Vegetables, Potatoes, Rolls, Butter & Fresh Brewed Coffee and Tea.
- Grilled Chicken Breast Florentine En Croute
- Grilled Fresh New Zealand Seabass with Lemon Grass
- Thai Style SauceFresh Filet of Salmon Wellington with Fresh Dill Sauce
- Grilled New York Steak with California Truffle Sauce
- Tenderloin of Turkey Stuffed with Roasted Peppers
- Spinach & Feta Cheese Center Cut Veal Chop with Pear Compote and Pear Brandy Sauce
- Rack of Lamb with Tomato Bordelaise
- Free-Range Chicken Breast with Louisiana Crawfish Sauce
- Pan-Seared John Dory with Braised Endive & Lentils
- Roasted Breast of Duck with Grape & Port Wine Sauce
- Grilled Marinated Cornish Game Hen with Lime & Mango Chutney
- Roasted Chicken Breast Vera Cruz En Croute
- Grilled Chicken Breast Morocco
- Whole Cold Water Lobster with Roasted Garlic Butter Sauce
- Fresh King Salmon, Marinated in Herbs and Olive Oil, Grilled over an Open Fire
- Poached Salmon and Lobster Potatoes with Veal Stock Reduction
- Grilled Loin of Lamb with Fennel, Black Truffles & Sweet Corn Broth
- Grilled Large Sea Scallops with Horseradish Potatoes and Mustard Sauce
- Peppered Tuna with Red Wine & Wild Mushrooms
- Roasted Squab Breast with Garlic & Herb Salsify and Papaya Salsa
- Ocean Catfish in Louisiana Saffron Broth
- Sauteed Medallions of Pork with Cider-Bourbon Sauce
- Grilled Veal Loin Topped with Crabmeat & Asparagus
- Roasted Tenderloin of Beef with Ancho Chili Sauce
- Breast of Chicken Stuffed with Jarlsberg Cheese, Almonds & Granny Smith Apples
- Breast of Chicken Stuffed with Tomatoes, Basil, Mushrooms, Olives & Red Onions
We can be reached at bistro@missionbistro.com or (626) 304-2058. You can also fill out our contact form and we will contact you shortly.
