Bistro 829

With black bean relish and remoulade.

Rare with hot english mustard sauce and jicama slaw.

Baked in pastry with toasted almonds and herbs.

Sauteed with southwestern lime beurre blanc.

With marinara and remoulade.

Two homemade tamales with mango-garlic sauce.

Roma tomato ragout with provolone.

Crispy calamari, crab balls and bruschetta.

Smooth and creamy blend of roma tomatoes, basil and garlic.

Cream based with roasted poblano peppers, corn and cilantro.

Slices of roma tomatoes, hearts of palm and shallots with honey-lime vinaigrette, with crabmeat add $5.00

Baby spinach, blueberries, candied pecans, bleu cheese crumbles and blueberry vinaigrette.

Romaine, croutons and parmesan.

Iceberg, creamy bleu cheese dressing, bacon, and tomato ragout.

Mixed baby greens with choice of homemade dressings.

esame seed crusted, seared rare and cool in the center with pineapple pico de gallo. Served with jicama slaw and zesty corn grits.

Finished with basil beurre blanc. Served with spinach risotto and sautéed vegetables.

Finished with fire roasted tomato cream sauce. Served with angel hair pasta and sauteed vegetables.

Chicken breast rolled with brie, fresh spinach and sun-dried tomato compote then finished with sherry nola sauce. Served with mushroom risotto and grilled zucchini.

Chicken breast topped with smoked gouda, tasso ham and tomato relish finished with basil beurre blanc. Served with potato cakes au gratin and vegetables.

Romaine tossed with tortilla strips and honey-lime vinaigrette. Topped with cool sliced chicken. Finished with peanut sauce drizzle.

8 oz beef tenderloin peppercorn crusted finished with demi-glace. Served with mashed potatoes and sauteed asparagus.

Beef tenderloin medallions finished with creole mustard demi-glace. Served with potato cakes au gratin and sauteed vegetables.

Herb crusted and slow roasted prime rib roast with au jus, creamy horseradish. Served with mashed potatoes and sauteed vegetables.

Topped with bacon-poblano cream gravy. Served with mashed potatoes and green beans.

Two australian lamb chops, dijon encrusted finished with demi-glace and cabernet reduction. Served with potato cakes au gratin and grilled zucchini.

Giant two-bone pork chop brined in root beer, herbs and spices. Slowly smoked over pecan then finished in the oven with root beer BBQ sauce. Served with zesty corn grits and green beans.

Tossed mixed greens, toasted almonds, tomatoes, carrots, water chestnuts and balsamic vinaigrette. Topped with grilled beef tips, fried onion strings and bleu cheese crumbles.

Housemade, rich dark chocolate mousse infused with kahlua and irish cream liqueurs.

Ladyfingers soaked in rum and espresso, layered with sweet mascarpone cream cheese and chocolate shavings.

Housemade traditional new york style cheesecake infused with amaretto. Served with caramel and chocolate sauces.

Cool custard with crispy sugar glaze top.

Layers of cinnamon croissants baked in a rich cream sauce. Served warm with a caramel bourbon sauce.

Rich chocolate brownie brushed with raspberry syrup topped with chocolate mousse. Finished with chocolate shavings.