| Cuisine type | Contemporary French | |
| Price range | $31 to $50 | |
| Neighborhood | Northside |
| Cuisines | Contemporary French, Organic |
| Dining style | Casual Elegant |
| Phone number | +1 713 358 5079 |
| Website | www.lebistro-houston.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Chef Jimmy Bedard |
| Location | 7070 Allensby, Houston, TX 77022 |
| Escargot de Bourgogne | $7.00 | Snails, Garlic Butter, Fresh Chopped Parsley. Wine Pairing: B39 Chardonnay Sonoma $11 G |
| Shrimp Bang-Bang | $9.00 | Tempura Shrimp Glazed with a Sweet Chili-Garlic Sauce. Wine Pairing: B38 Chardonnay Grand Ardeche France $13 G |
| Beef Tartar | $9.00 | Minced Beef Tenderloin Filet with Shallots, Dijon Mustard, Capers & Fresh Herbs |
| Breaded Crawfish Cakes | $9.00 | Fresh Crawfish with Sauce Béarnaise & Garden Greens. Wine Pairing: B43 Sauvignon Blanc Bordeaux $10 G |
| Charcuterie Platter | $20.00 | Our homemade charcuterie, Dijon Mustard & Cornichons. Wine Pairing: B52 Rose Grenache Mourvedre Provence $10 G |
| Grilled Caesar Salad | $9.00 | Half Romaine Heart Grilled, Roasted Bacon, Caesar Dressing, Parmesan, Croûtons |
| Melon-Peach Yogurt Salad | $10.00 | Fresh Cut Lettuce, Cantaloupe with Honeydew, Peach Dressing, Cashew Nuts |
| French Onion Soup | $7.00 | Hot onion soup with Gruyère Croûtons |
| New Zealand Lamb | $20.00 | Grilled Garlic Lamb Chop, Zucchini, Cipollini onion & Demi-Glace. Wine Pairing: B57 Pinot Noir Napa $12 G |
| Chicken Five Spice | $12.00 | Marinated in Japanese FIVE Spices, Glazed with Texas honey & touch of Fleur de Sel. Wine Pairing: B48 Riesling Germany $10 G |
| Lasagna Forestière | $16.00 | Lasagna Rolled with Paris Mushroom, White wine & Black Truffle Sauce. Wine Pairing: B52 Rose Grenache Mourvedre Provence $10 G |
| Pop's Award Winning Ribs | $16.00 | Wcbbqc 2017 First Runner up Overall Secret Recipe served with French Fries & Salad. Wine Pairing: B50 Grenache Viognier Languedoc $9 G |
| Angus Steak au Poivre | $18.00 | Angus Shoulder Tender with Garlic Mashed Potatoes, Root Vegetables & Green Peppercorn Sauce. Wine Pairing: B103 Malbec Argentina $13 G |
| Beef Filet Mignon | $26.00 | Grilled Filet Mignon with Montreal Spice, Béarnaise Tarragon Sauce & Baby Red Potatoes. Wine PAiring: B92 Cabernet/Merlot Bordeaux $13 G |
| Giant Scallops & Shrimp in Chardonnay Sauce | $22.00 | Two U8 Sea Scallops, 21- 25 Shrimp Pan Seared with Creamy Chardonnay Sauce Vegetables of the day. Wine Pairing: B52 Rose Grenache Mourvedre Provence $10 G |
| French-Fries | ||
| Parsnip Puree | ||
| Creamy Spinach |
| Desserts du Jour | Our Students Will Appreciate If You Order your Dessert at the Same Time as You Order the Entree |
| Grilled Open-Faced Baguette | $10.00 | House made with choice of 2 toppings: Mushroom, Ham, Spinach, Tomato |
| Charcuterie Platter | $12.00 | Our Homemade Assorted Charcuterie with Dijon Mustard & Cornichons |
| Breaded Crawfish Cakes | $9.00 | Fresh Crawfish with Béarnaise Sauce & Fresh Greens |
| Grilled Caesar Salad | $8.00 | Half Romaine Heart Grilled with Roasted Bacon, Parmesan & Croûtons |
| Melon-Peach Yogurt Salad | $8.00 | Fresh Greens, Cantaloupe With honeydew, Peach dressing & Cashew Nut |
| French Onion Soup | $5.00 | Hot onion soup with Gruyère Croûtons |
| Omelette du Chef | $12.00 | Whole Egg or Egg White with cheese. Two toppings: Mushroom, Spinach, Ham, Tomato |
| Grilled Croque Monsieur Lenôtre | $9.00 | House made white bread, Gruyere & Ham with Dijon Mustard Butter |
| Pulled Pork Lasagna | $12.00 | Smoked & slow cooked Pork shoulder with white wine reduction creamy sauce |
| Pop's Award Winning Ribs | $14.00 | WCBBQC 2017 First Runner Up Secret recipe served with French Fries & Fresh Greens Salad |
| Chicken Five Spice | $12.00 | Marinated Chicken Breast in Japanese five spice with Texas Honey Glazed |
| Angus Steak au Poivre | $16.00 | Angus shoulder tender with Garlic Mashed Potatoes, Root vegetables & Green Peppercorn Sauce |
| French-Fries | ||
| Parsnip Puree | ||
| Creamy Spinach |
| Desserts du Jour | Our Students Will Appreciate If You Order your Dessert at the Same Time as You Order the Entree |
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