Bistro Italiano - Conroe, TX

Thinly sliced prime beef served with spring mix salad, topped with capers, drizzled with white truffle oil.

Open shell clams pan-seared in white wine and garlic.

Fresh Shrimp butterflied, dipped in coconut shredding.

1 pan-seared mushroom with roasted garlic in balsamic reduction sauce.

Prepared with smoke.

Stuffed with fresh crabmeat, served on a bed of sauteed spinach.

Vegetable soup

Penne pasta with faggioli beans.

Lettuce wedge topped with blue cheese crumble dressing served with tomato, bacon & red onion.

Roasted red & green peppers marinated in garlic and extra virgin olive oil served over fresh mozzarella.

Homemade white dressing tossed w/ bacon bits & chopped red onions.

Dressed with balsamic vinaigrette, served w/ tomato

Whole tomato & onion sliced served w/ blue cheese

Diced red onions & tomato in a balsamic vinaigrette.

Angel hair pasta in a pink sauce with mushrooms and Italian sausage.

Four large medallions stuffed with cheese served in a pink sauce.

Whole clams alongside chopped clams in a red sauce.

Whole clams alongside chopped clams in a white wine and garlic sauce.

Tomato sauce with a touch of cream served with sliced Italian sausage.

Green pea cream sauce in tortellini noodles stuffed with cheese.

Balsamic reduction.

Layers of eggplant, prosciutto, and tomato w/ slice of mozzarella cheese on top.

Capers in a lemon white wine sauce.

Julienned vegetables, mushrooms, spinach, onions in a sherry white wine sauce.

Dipped in Parmesan cheese and Brandi sauce.

Red champagne sauce with onions and mushrooms.

Artichokes, onions & mushrooms in white wine sauce

Stuffed with prosciutto, spinach and mozzarella.

Stuffed with fresh crabmeat in Brandi sauce.

Capers in a lemon white wine sauce.

Artichokes, onions, & mushroom in a white wine sauce.

Clams and mussels in a tomato white wine sauce.

Served with mustard champagne sauce.

Jumbo shrimp, clams, mussels & calamari in a light tomato sauce.

Jumbo shrimp in a spicy tomato sauce.

Jumbo shrimp in a white wine sauce.

3 layered chocolate cake made w/ coca from Ecuador, filled w/ chocolate & hazelnut cream on a hazelnut crunch.

Soft spongy & airy cake made w/ lemon liquors.

Thick custard w/ a hard crust sugar shell.

9 mussels sautéed in a garlic white wine sauce.

Battered & served w/ spicy marinara sauce.

Roasted almond encrusted goat cheese medallions sitting on a warm spinach salad served w/ bacon, chopped red onions & dried cranberries.

2 homemade crepes rolled & stuffed w/ crabmeat, topped in a creamy saffron sauce.

5 butterflied, shell on prawns, encrusted w/ pistachio nuts, pan seared in a lemon white wine sauce served on a bed of spinach.

5 jumbo scallops w/ linguini in a creamy crabmeat champagne sauce

Sea bass wrapped in potato sheets; oven baked, served w/ a mustard champagne sauce.

8 oz salmon crusted in sesame seeds oven baked served w/ a champagne & mustard sauce.

8 oz salmon stuffed w/ crawfish tail, shrimp & crabmeat, topped w/ Cajun breadcrumbs served w/ julienned vegetables.

6-8 oz tuna in a char Cajun crust served on a bed of spinach served w/ a side of soy sauce.

Lollipop rack of lamb tenderized & breaded in Japanese breadcrumbs in a cognac sauce served w/ julienned vegetables.

Veal chop stuffed w prosciutto, mozzarella & spinach in a mushrooms sauce served w/ julienned vegetables.

8-10 oz marbled filet sitting on a pan seared portobello mushroom in a garlic & creamy mushroom white wine sauce.

6-8 oz filet mignon served w/ a 6-8 oz lobster tail & a boat of melted butter.