Bistro Louise Catering

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28 Years

in Business

(817) 291-2734Call

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Map & DirectionsDirections5125 Turtle Creek CtFort Worth, TX 76116 Write a ReviewWrite Review

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Details

Phone: (817) 291-2734

Address: 5125 Turtle Creek Ct, Fort Worth, TX 76116

More Info

Email: Email Business
Neighborhood: Ridglea Hills
Category: Restaurants

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

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

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