Bistro 829- Fine Dining In Katy menu

Honey-lime Vinaigrette

Creamy Bleu Cheese

Blueberry Vinaigrette

Honey Mustard

Caesar and Spicy Cilantro Buttermilk

Grande Salad

side salad ""entrée"" sized with chicken

Jazz Salad

mixed greens, candied pecans, brie, pear slices, grilled chicken and dressing of your choice.

Soup and Salad

with grilled chicken add

Grande Salad

add

Soup and Salad

creamy poblano or tomato basil with choice of salad 829, iceberg wedge, spinach or caesar

Soup and Salad

creamy poblano or tomato basil with choice of salad 829, iceberg wedge, spinach or caesar

Calamari Salad

mixed greens tossed with honey mustard dressing with peppercini peppers, kalamatta olives and red onions topped with crispy calamari.

Chicken Salad

mixed greens and crispy tortilla strips tossed with honey-lime vinaigrette. topped with grilled chicken and peanut sauce drizzle.

Ahi Salad

seared rare ahi and mixed greens with spicy cilantro buttermilk dressing.

Steak Salad

mixed greens, toasted almonds, tomatoes, carrots, fried onions and water chestnuts tossed with sesame-ginger dressing topped with grilled steak and bleu cheese crumbles.

Billie Holiday

fettuccini tossed with roasted peppers and mushrooms in cilantro cream.

Chicken Salad

romaine lettuce tossed with tortilla strips and honey-lime vinaigrette. topped with grilled chicken and drizzled with peanut sauce.

Steak Salad

mixed greens, toasted almonds, tomatoes, carrots, fried onions and water chestnuts tossed with sesame-ginger dressing topped with grilled beef tenderloin steak and crumbled bleu cheese.

Billie Holiday

with grilled chicken

Billie Holiday

beef tenderloin

Miles Davis

angel hair tossed with sautéed shrimp and sliced zucchini in crushed roma tomatoes, fresh basil and thin sliced garlic

Count Basie

linguini tossed with mixed vegetables in roasted garlic cream and topped with blackened sea scallops.

Billie Holiday

shrimp

Pasta Fresco

with grilled chicken add

Pasta Fresco

with grilled shrimp add

Pasta Fresco

fettuccini tossed with crushed roma tomatoes, fresh basil and thin sliced garlic

Chicken Penne

grilled chicken, black beans, red onions, corn and tomatoes tossed in cilantro cream sauce

Milano

bow tie pasta tossed with chicken, crawfish and mushrooms in fire roasted tomato cream sauce

Chicken Penne

with beef

Venicia

bow tie pasta tossed with smoked salmon, black pepper, asparagus tips and capers with vodka cream sauce.

Blackened* Rib-eye Steak

larger cut for an ounce

Filet Mignon*

larger cut for

Pork Medallions

marinated pork loin medallions grilled and finished with mushroom-rosemary marsala cream sauce. served with roasted red skin potatoes and steamed asparagus.

Boar Chop

grilled boar chop stuffed with fresh basil and provolone cheese. finished with caramelized onions and brown sherry sauce. served with creamy risotto and grilled zucchini.

Beef Medallions

grilled beef tenderloin medallions finished with creole mustard demi-glace. served with roasted red skin potatoes and sautéed seasonal vegetables.

Blackened *rib-eye Steak

topped with roasted peppers and cilantro cream sauce. served with zesty corn grits and sautéed seasonal vegetables. * our rib-eye steak is 12 oz, well marbled which adds to its great flavor.

Filet Mignon*

peppercorn crusted and grilled, finished with mushroom demi glace. served with mashed potatoes and steamed asparagus. * our filet mignon is 8oz, not marbled and considered the most tender cut of meat

Lamb Rack

one half australian lamb rack dijon encrusted and grilled finished with red wine demiglace. served with roasted red skin potatoes and grilled zucchini.

Lamb Chops

pistachio-dijon encrusted lamb chops grilled with chipotle-mango chutney. served with horseradish mashed potatoes and steamed asparagus.

New Zealand Venison Chop

grilled farm raised venison chop smothered with red wine peppercorn reduction. served with red skin potatoes and sautéed garlic spinach.

Veal Porterhouse

grilled 16 oz veal porterhouse with herb crust and pesto butter. served with mashed potatoes and zucchini fresco.

Tomato Basil or Creamy Poblano

Salad 829, Iceberg Wedge, or Classic Caesar

Blueberry Spinach Salad

Tomato Basil

a smooth creamy blend of ripe roma tomatoes, basil and garlic.

Bistro Tomatoes

sliced roma tomatoes, hearts of palm and chopped shallots with honey-lime vinaigrette.

Classic Caesar

romaine, croutons and parmesan cheese.

Wedge Salad

iceberg, creamy bleu cheese dressing, bacon, chives and tomato ragout.

Salad 829

mixed baby greens with your choice of homemade dressing.

Roasted Poblano

cream based with fire roasted poblano peppers, corn and cilantro.

Bistro Tomatoes

with jumbo lump crabmeat add

Spinach Salad

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

Blackened Burger

topped with crumbled bleu cheese and fried onion strings with lettuce, tomato and herb aioli.

Chicken Breast Sandwich

grilled chicken breast, bruchetta topping and melted provolone on pesto toasted baguette.

Bello Sandwich

marinated portobello mushrooms topped with onion confit and pepperjack cheese on toasted baguette with cilantro sauce.

Crispy Calamari

with homemade marinara and remoulade sauces

Bruschetta

roma tomatoes and fresh tomato ragout with provolone on crostinni.

Crab Cakes

with corn and black bean relish and homemade remoulade.

Salmon Stack

smoked salmon stacked with potato pancake, crème fraiche, onion confit and pesto drizzle.

Brie "" En Croute""

wrapped in pastry dough with toasted almonds and herbs then baked. served with pesto and french baguette.

Texas Shrimp

shrimp sautéed with southwestern lime beurre blanc.

Duck Tamales

three homemade tamales with mango garlic sauce.

Seared Ahi Tuna

served rare with hot english mustard sauce and jicama slaw.

Appetizer Platter

crispy calamari, crab balls and tomato bruschetta. enough for four.

Chicken Bistro

grilled chicken breast topped with mushrooms and bacon in cilantro cream with a side of linguini fresco.

Crab Cakes.

served with homemade remoulade sauce and zesty corn grits.

Texas Shrimp

shrimp sautéed in chile-lime beurre blanc with a side of zesty corn grits.

Chicken & Beef Skewers

grilled chicken, beef & vegetable skewers served with jasmine rice and fresh vegetables.

Crusted Salmon

pecan crusted and baked finished with roasted tomato cream sauce over angel hair.

Smothered Steak

grilled steak tips, mushrooms and onions with melted provolone. served with potato cakes au gratin.

Cajun Snapper

pan seared and topped with spicy cajun cream sauce with crawfish and mushrooms over angel hair.

Veal Meatloaf

served with garlic mashed potatoes and mushroom gravy.

Petite Filet

grilled and topped with demi glace. served with roasted red skin potatoes and steamed asparagus.

Double Bone Lamb Chop

with cabernet sauce, spinach risotto and grilled zucchini.

Roquefort Snapper

finished with basil beurre blanc.served with spinach risotto and sautéed seasonal vegetables.

Chicken Roulade

chicken breast rolled with brie, spinach and sundried tomato compote topped with brown sherry sauce. served with mushroom risotto and grilled zucchini.

Yellow Fin Tuna

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

Barbequed Sea Scallops

sea scallops with soy-ginger bbq on a bed of pesto risotto with sautéed basil carrots.

Duck L'bistro

roasted duck breast with orange-ginger glaze. served with cilantro rice and asparagus.

Salmon Oscar

grilled with crab and asparagus hollandaise over jasmine rice and with sautéed spinach.