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) 298-1127. You can also fill out our
contact form and we will contact you shortly.

We loved the food. The Santa Fe Salad was spectacular. It was the best guacamole that I ever had.

- R.K., MB Patron

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