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Bistro Louise Catering

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5125 Turtle Creek Ct
Fort Worth, TX 76116
Uber
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Dessert Menu
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Dinner Parties

Desserts: Please choose the Desserts menu

Casual Gatherings

Salads

Louise's House Salad

with avocado lime vinaigrette, red grapes, and black olive tapenade

Caesar Salad

with chili crusted pistachios, smoked corn, and red bell peppers

Alsatian Slaw

with apples, walnuts, savoy cabbage, and dijon mustard vinaigrette (great to add baby shrimp)

Spinach Salad

with apples, mushroom and honey mustard dressing

Spinach Salad

with sliced avocado, chili crusted pistachios, feta cheese, grilled chicken and house dressing

California Slaw

with vinaigrette and vegetables

Winter Salad

with avocado, ruby grapefruit, blue cheese and walnut vinaigrette

Tuscan Olive Salad

with currants soaked in brandy

Vegetable Pasta Salad

with vegetables and sundried tomato vinaigrette

Two Salmon Pasta Salad

with black and white fettucine and curry dressing

Petite Napoleon of Pepper

crusted goat cheese and roasted red bell peppers

Seafood Salad

with spicy cayenne dressing (your choice: shrimp, crab, crayfish)

Chilled Mixed Grill of Vegatables

tomatoes, beets, artichoke hearts, French green beans, marinated carrots, asparagus, hearts of palm

Minestrone of Summer Fruits in Basil Syrup

pineapple, strawberries, kiwi and mango

Seasonal Fruit Salad

with raspberry yogurt

Cooked Artichokes

grilled or filled

Cheeses From The Mediterranean

Blues from France

Oveja from Spain

Pecorino With Hot Peppers From Italy

Goat Cheese Mold With Two Pestos

Other Cheeses

as availabie throughout the year

Appetizers And Sandwiches

Bite Size Quiches

Artichoke Galettes

bacon, spinach and leek

Deep Dish Vegetable Quiche

serves 10 to 12

Coffee Table Molded Dip in Three Layers

avocado, egg, and red bell pepper

Chicken Salad on Apple Bread

Grilled chicken breast, red bell pepper and black olive tapenade on croissant

Asian Pork Tenderloin

with lemon slaw on brioche rolls

The Lasagnes

Vegetarian Lasagne

with spinach, zucchini and smoked corn

Shrimp, Crab or Lobster Lasagna

with piquillo pepper bechemel and vermouth sauce

Quail and Veal Lasagne

with many mushroom sauce

Chicken Entrees

Pan Seared Chicken Breast

with jalepeno cheese, pico de gallo, sliced avocado, and our special colonial Mexican rice

Chicken with Reisling Sauce

butternut squash, green beans and peas (Coq au Reisling)

Chicken in a Red Wine Sauce

with new potatoes, red peppers, baby onions and peas (Coq au Vin)

Pecan Fried Chicken

Tuscan Roasted Breast of Turkey

Fish Entrees

One Dish

Seafood Paella

with jumbo shrimp, chicken, mussels and sausage and saffron rice

Choice of Seafood Cakes

salmon, crab and smoked trout

Side of Citrus Salmon

with citrus vinaigrette

Side of Scottish Salmon

with creamy cepes sauce topped with crispy mushrooms

Salmon Wellington

Salmon, hard boiled egg, spinach and sauteed onion wrapped in puff pastry

Pan Seared Scallops

with lemon grass beurre blanc and black olive tapenade (Special European caviar is great with this dish)

Butter Poached Lobsters

Chilean Sea Bass

Hawaiian Mong Choong or Tuna

special orders from Hawaii

Beef, Lamb And Duck Entrees

One Dish

Tea Smoked Duck

Asian Pork Tenderloin

with lemon slaw

Beef Wellington

Whole Rosted tenderloin of Angus beef with roquefort sauce or porcini mushroom sauce

Bordeaux Slow Roasted Short Ribs

Three hour roasted brisket Southwestern French style with Rhone wine and sauteed prunes

Rack of Lamb

Sides

Dauphinoise Scalloped Potatoes

Gratin of White Potatoes, Sweet Potatoes and Butternut Squash

Herb Roasted Vegetables

Yukon gold potatoes, red onions and butternut squash

Colonial Mexican Rice

Saute of Seasonal Vegetables

Spinach or Saffron Mashed Potatoes

Soups

Seasonal Soups

tomato dill, three pumpkin, Mexican pepper, etc.

Bistro Corn chowder

Lobster Bisque

Lobster Gumbo

Seated Dinners

First Course

Petite Napoleon of Pepper

Crusted Goat Cheese & Roasted Red Bell Pepper

Shooter of Lobster Bisque or Red Bell Bisque

with pistachio crusted goat cheese crostini on grilled polenta

Pepperadelle with Lobster and Truffles

Green Asparagus

with jumbo lump crab cake and saffron aioli

Carpaccio of Scottish Salmon

with julienne red peppers and basil oil

Pumpkin Risotto

with fall vegetables

Romaine Soufflé

with aged gruyere sauce

Cazuela of Spanish Shrimp

with Saffron mashed potatoes

Pan Seared Scallop

with sundried tomato vinaigrette

Salads

Louise's House Salad

with red grapes, black olive tapenade, and avocado lime vinaigrette

Winter Green Salad

with steamed red beets, ruby red grapefruit and house dressing

Sliced Tomato Salad

with Mediterranean olives, baked feta, and balsamic orange vinaigrette

Boston Bibb

micro greens, steamed beets, hearts of palm and warm ojo santo with lemon oil

Toasted Romaine Caesar

with red onion, tomato and black olive relish

Green and White Asparagus

with Red Grapefruit and Blood Orange Vinaigrette

Chicken Entrees

Pan Seared Airline Breast of Chicken

with mushroom ragout, braised brussel sprouts and chestnuts

Chicken with Cognac

crayfish sauce and mashed sweet potatoes

Roasted Guinea Hen

with baked grapes, sauterne sauce and wild rice medley

Seafood Entrees

George's Banks Scallops

with sautéed cabbage, fingerling potatoes and lemon grass beurre blanc

Scottish Salmon on Bacon and Leek

sauteed with apple cider beurre blanc and carnival cauliflower

Scottish Salmon

with saffron mashed potatoes, cepes sauce and crispy mushrooms

Panko Crusted Seabass

with Mediterranean lobster sauce, saffron orzo

Mong Choong

(Hawaiian snapper) with grilled pineapple and warm citrus vinaigrette

Butter Poached Lobster

with late harvest reisling sauce and herb risotto

Premier Grilled Tuna

with roasted shallot sauce, red wine syrup and candied carrot

Beef, Lamb And Duck

Tea Smoked Duck

with gratin of white potato, sweet potato, and butternut squash and rose wine demi-glaze

Confit of Duck

with cannellini bean ragout and farro

Asian Pork Tenderloin

with soba noodles

Beef Wellin

with Cepes and black trumpet mushrooms or sautéed chantrelles (if available)

Whole Roasted Tenderloin of Angus Beef

with roquefort sauce or porcini mushroom sauce

Bordeaux Slow Roasted Short Ribs

on creamy polenta

Rack of Lamb

with garlic mashed potatoes and star anise demi glace

Sides

Dauphinoise Scalloped Potatoes

Gratin of White Potatoes, Sweet Potatoes and Butternut Squash

Herb Roasted Vegetables

Yukon gold potatoes, red onions and butternut squash

Colonial Mexican Rice

Saute of Seasonal Vegetables

Spinach or Saffron Mashed Potatoes

Soups

Seasonal Soups

tomato dill, three pumpkin Mexican pepper etc.

Bistro Corn Chowder

Lobster Bisque

Buffet Gatherings

Salads

Louise's House Salad

with avocado lime vinaigrette, red grapes and black olive tapenade

Caesar Salad

with chili crusted pistachios, smoked corn and red bell peppers

Alsatian Slaw

with apples, walnuts, savoy cabbage and dijon mustard vinaigrette (great to add baby shrimp)

Spinach Salad

with apples, mushroom and honey mustard dressing

Spinach Salad

with sliced avocado, chili crusted pistachios, feta cheese, grilled chicken and house dressing

California Slaw

with vinaigrette and vegetables

Winter Salad

with avocado, ruby grapefruit, blue cheese and walnut vinaigrette

Tuscan Olive Salad

with currants soaked in brandy

Vegetable Pasta Salad

with vegetables and sundried tomato vinaigrette

Two Salmon Pasta Salad

with black and white fettucine and curry dressing

Petite Napoleon of Pepper

crusted goat cheese and roasted red bell peppers

Seafood Salad

(your choice: shrimp, crab, crayfish) with spicy cayenne dressing

Chilled Mixed Grill of Vegatables

tomatoes, beets, artichoke hearts, French green beans, marinated carrots, asparagus, hearts of palm

Minestrone of Summer Fruits in Basil Syrup

pineapple, strawberries, kiwi and mango

The Lasagnes

Vegetarian Lasagne

with spinach, zucchini and smoked corn

Shrimp, Crab or Lobster Lasagne

with piquillo pepper bechemel and vermouth sauce

Quail and Veal Lasagne

with many mushroom sauc

Chicken Entrees

Pan Seared Chicken Breast

with jalepeno cheese, pico de gallo, sliced avocado, and our special colonial Mexican rice

Chicken with Reisling Sauce

butternut squash, green beans and peas (Coq au Reisling)

Chicken in a Red Wine Sauce

with new potatoes, red peppers, baby onions and peas (Coq au vin)

Pecan Fried Chicken

Tuscan Roasted Breast of Turkey

Fish Entrees

Seafood Paella

with saffron rice

Side of Citrus Salmon

with citrus vinaigrette

Side of Scottish Salmon

with creamy cepes sauce topped with crispy mushrooms

Salmon Wellington

Salmon, hard boiled egg, spinach and sauteed onion wrapped in puff pastry

Pan Seared Scallops

with lemon grass beurre blanc and black olive tapenade (Special european caviar is great with this dish)

Butter Poached Lobsters

Chilean Sea Bass

Hawaiian Mong Choong or Tuna

special orders from Hawaii

Beef, Lamb And Duck

Tea Smoked Duck

Asian Pork Tenderloin

Beef Wellington

Whole Rosted Tenderloin of Angus Beef

with roquefort sauce or porcini mushroom sauce

Bordeaux Slow Roasted Short Ribs

Three Hour Roasted Brisket

Southwestern French style with Rhone wine and sauteed prunes

Rack of Lamb

Sides

Dauphinoise Scalloped Potatoes

Gratin of White Potatoes, Sweet Potatoes and Butternut Squash

Herb Roasted Vegetables

Yukon gold potatoes, red onions and butternut squash

Colonial Mexican Rice

Sauté of Seasonal Vegetables

Spinach or Ssaffron Mashed Potatoes

Soups

Seasonal Soups

tomato dill, three pumpkin Mexican pepper, etc.

Bistro Corn Chowder

Lobster Bisque

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General Info

5125 Turtle Creek Ct
Fort Worth, TX 76116
Claim this business
817-291-2734
http://www.bistrolouisecatering.com/
Map of Bistro Louise Catering
Payment Types
Cash Only
Cuisine
Bakery
Dessert
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Brunch
Lunch
Dinner

About Us

Bistro Louise is well known for its quality ingredients such as prime cuts of beef, lamb and fish flown in from world seaports.  Louise's cuisine is based on bold flavors, special seasonings and specially selected produce. Her creative combinations and universal flavors have received extraordinary ratings being named to America's Top Tables by Gourmet Magazine, being voted "#1 most popular restaurant in a county of one million people” for four consecutive years by Zagat, receiving four stars from the Dallas Morning News, and being winner of Best Restaurant, Chef of the year, and Best Dessert by local publications. *Awards*: Culinary Awards as voted by readers for Fort Worth, TX magazine=, #1 Caterer in Tarrant county. (2011, 2012, 2013)

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