Bistro 829- Fine Dining In Katy

side salad ""entrée"" sized with chicken

add

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

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

with grilled chicken add

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

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

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

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

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

served with homemade remoulade sauce and zesty corn grits.

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

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

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

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

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

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

served with garlic mashed potatoes and mushroom gravy.

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

with cabernet sauce, spinach risotto and grilled zucchini.

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

with grilled chicken add

with grilled shrimp add

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

with beef

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

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

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

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

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

with corn and black bean relish and homemade remoulade.

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

served rare with hot english mustard sauce and jicama slaw.

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

shrimp sautéed with southwestern lime beurre blanc.

with homemade marinara and remoulade sauces

three homemade tamales with mango garlic sauce.

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

roma tomatoes and fresh tomato ragout with provolone on crostinni.

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

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

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

with jumbo lump crabmeat add

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

romaine, croutons and parmesan cheese.

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

mixed baby greens with your choice of homemade dressing.

sesame 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 seasonal vegetables.

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

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

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

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

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.

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

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.

larger cut for an ounce

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.

larger cut for

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

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

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

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

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

fettuccini tossed with roasted peppers and mushrooms in cilantro cream.

with grilled chicken

beef tenderloin

shrimp

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

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

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

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.