"One of the best southern French food experiences ever."
This is exactly how many first time visitors  describe their experience at Le Mistral.

Chef David Denis has taken many of his family's recipes and merged
 them with fresh Texas produce and American taste buds.

But one family tradition at Le Mistral remains unchanged.

You will never find vats of sauces or vegetables warming on the stove.
Each meal is prepared from scratch to ensure maximum freshness and
guarantee each meal is cooked to perfection.
Le Mistral also offers a take-out menu and catering.

Thanksgiving Menu
November 26, 2009
11 a.m. to 9 p.m.

$45 per person
Does not include tax or gratuity
Special Children’s Menu Upon Request
$15 Children 5 to 12; Children Under 5 Free

Appetizers
Velouté d’Artichauts
Jerusalem artichoke velouté soup
or
Tarte Tatin de Chèvre, Tomates Confites
Goat cheese tart tatin, tomato confit, basil vinaigrette

Entrées
Dinde Fermière au Beurre de Sauge
Butter sage roasted farm-raised turkey breast,
truffle mashed potatoes, shallot confit gravy, English pea fricassée
or
Osso Buco d’Agneau
Slowly braised lamb osso buco, rosemary lemon sauce,
onion Rushdie potato galette

Dessert
Trilogie à la Citrouille
Pumpkin trio: Mini crème brûlée, Pumpkin ice cream sandwich, Pumpkin strudel

Chef David Denis
Le Mistral Restaurant