- Crepes stuffed with smoked trout, julienne apples, red onion and a horseradish crème fraiche
- Seared foie gras with citrus chutney on black pepper brioche
- Steamed artichoke leaves with grilled shrimp, fennel, and a lemon artichoke heart vinaigrette
- Ripe pears, and grilled asparagus wrapped in prosciutto stuffed with St. Agur blue cheese
- Tuna Tartar served on fried won ton
- Mesclun and ricotta salata on grilled garlic toast
- Duck guacamole
- Tomato peanut chutney bruschetta with goat cheese curd
- Pulled braised short ribs on endive
- Miniature crab cakes with a red pepper aioli
- Fava bean bruschetta with a basil mint paste with shavings of ricotta salata
- Spicy seared scallops over thinly sliced daikon with a light wasabi aioli topped with a plume of mustard cress
- Cucumber cups filled with a cantaloupe, mango mint puree
- Chicken skewers with a ginger coconut milk dripping sauce
- Shrimp ceviche with a yummy soy-rice wine vinegar, red chili and green scallion dipping sauce
- Coconut patties served with mixed berry chutney.
- Marinated mozzarella in crème fraiche, with lemon, plumes of marjoram, and thinly sliced red and green chilies over red leaf
- Pan seared prawns wrapped in prosciutto and cooked till crispy then drizzled with balsamic reduction and arugula oil
- Honey lavender glazed halibut
- Blue cheese tartlets
- Cognac infused gravlax served on rye toast points garnished with caviar, capers and red onion brunoise
- Fresh basil leaves stuffed with goats cheese and crème fraiche garnished with toasted pine nuts and red pepper bruinoise
- Crudités with leek dip
- Olive tapenade and goat cheese crostini
- Twice cooked red bells peppers with caviar, crème fraiche and chives
- Apricot-glazed chicken drummettes
- Crab stuffed quesadillas with a mango salsa
- Pork guacamole on corn tortilla
- Anticuchos beef skewers marinated in spiced vinegar
- Peruvian Olive bruschetta
- Steamed tri-colored baby potatoes with a dill cream sauce
- Spicy shrimp avocado on tortilla wedge
- Empanadas
We can be reached at bistro@missionbistro.com
or (626) 300-9750. You can also fill out our
contact form and we will contact you shortly.
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