Savor and share in Chef Joe Mooney’s eclectic and tantalizing cuisine in the warm and welcoming atmosphere of Mistral this Valentine’s Weekend.

On Saturday, February 13th and Sunday, February 14th,  enjoy our Valentine’s Weekend Three-Course Prix-Fixe menu with optional wine pairing.

Reserve your table today by calling us at 609.880.8808 or by clicking here.

Valentine’s Weekend Three-Course Dinner Menu

Dinner seating available, 4 PM – 10 PM

$69 per guest; choice of one item per course | $29 wine pairing

  • Beausoleil Oyster with Keluga Caviar
    crème fraîche, lemon, chive

    ($8 ea.)


  • Market Salad
    seasonal vegetables, pecorino, crispy quinoa, red wine vinaigrette
  • Burrata
    focaccia, mortadella, fig mostarda, pistachio
  • Shrimp Bisque
    sherry, lobster chili butter, chervil
  • Beef Tartare Toast
    pepperonatta, mushroom, provolone


  • Chicken Schnitzel
    crème fraîche veloute, fried egg, b&b pickles, dill
  • Skate Picatta
    caper beurre blanc, fennel, pine nut, mussel
  • Braised Lamb Shank
    parmesan risotto, shiitake mushroom, brussels sprouts
  • Goat Cheese Agnolotti
    cauliflower, sunchoke, almond, brown butter
  • Seared Bluefin Tuna
    smoked tomato, rutabaga, maitake mushroom, hazelnut

    ($15 supplement)


  • Milk & Honey Tart
    almond cake, whipped honey, brittle, kewra
  • Black Forest Cake
    chocolate, roasted cherry, cream cheese chantilly, almond
  • Kaffir Lime Posset
    coconut ice, tamarind, peanut, mochi
  • Butterscotch Pot de Creme
    bourbon sabayon, banana, miso blondie, walnut

Menu subject to change; please inform us of any dietary restriction at the time of  reservation – vegetarian offerings available

*Seating for Mistral’s outdoor heated patio subject to availability. It is strongly encouraged to book reservations as far in advance of special events & holidays such as Valentine’s Weekend in order to ensure seating on the patio.

Credit card required for all reservations; reservations with less than 24 hours notice of cancellation are subject to charge of $25 per person.