Hotel Fiesole - Mistral in Skippack

8 oz. Filet with truffled mushroom ragout, parsnip potato mashed and roasted pancetta wrapped haricot verts

Semi-boneless baby chicken pan roasted with red grapes and herbs, served with a balsamic vinegar pan sauce, savory bread pudding and roasted sage carrots

Boneless lamb loin served sliced with oven roasted tomatoes, potato galette and roasted garlic lamb jus

With cream and chives

With spinach ricotta gnocchi

Classic Italian seafood stew with bass, clams, mussels, shrimp, calamari and lobster in a favorable white wine tomato broth

Black Pearl organic salmon filet pan seared and served on a bed of baby spinach with grapefruit-basil pan sauce and roasted fingerling potatoes

Seared herb-crusted sea scallops served with parmigiano whipped potatoes and roasted red pepper sauce

In a wild mushroom-parmesan cream.

Freshly made potato gnocchi prepared to order.

House-made pasta in pomodora sauce.

Tossed with mint vinaigrette and topped with thinly sliced prosciutto and shaved ricotta salata

Flavored with thyme, rosemary and truffle oil

Shaved fennel, crimini mushrooms and baby greens, tossed with a lemon herb vinaigrette topped with parmigiano crisp

Sliced apples tossed with baby greens, dried cranberries and gorgonzola cheese in a light balsamic vinaigrette topped with pancetta crisps and toasted pinenuts

Thinly sliced house smoked duck breast with baby arugula, shaved mushrooms, parmigiano cheese and white truffle oil

With citrus purée, brioche crouton and greens

Twin pancetta‏ wrapped jumbo shrimp stuffed with herb goat cheese, sautéed crisp and served with salsa verde

Changing varieties of six freshly shucked oysters served on the half shell with raspberry-champagne mignonette

Choose from our selection of imported artisan cheeses served with an assortment of crackers and bread

Mixed marinated olives, artichoke hearts, mozzarella cilengini, cherry peppers, proscuitto wrapped asparagus and pepperoncinis

Served with crackers, bread sticks and traditional accompaniments.

With orange-almond crust and orange-butter sauce.

With sauteed mushrooms, sage, brown butter and parmigiano cheese

Fresh squid ink pasta served in a white, wine garlic sauce with pan roasted shrimp and basil

House made‏ petite ravioli filled with roasted pears and gorgonzola cheese served in a walnut pesto sauce

Slow cooked and seared crisp over a bed of creamy pumpkin risotto

Choose from a variety of fresh ingredients.

With seasonal toppings & fresh whipped cream.

Poached egg‏ on brioche crouton, topped with fresh maine lobster meat and chive hollandaise.

Six fresh oysters served over shaved ice with cocktail sauce or raspberry-champagne granita.

Tender calamari tossed in seasoned flour and fried crisp. Served with spicy marinara sauce and roasted garlic aioli.

Traditional hummus‏ flavored with roasted garlic, served with toasted pita wedges.

Baked top-neck clams stuffed “casino style” with peppers, onions, garlic, herbs and pancetta.

Our fresh cut potato fries flavored with truffle essence and shaved parmigiano reggiano cheese

In seasoned flour, fried and then tossed in garlic hot sauce, served over a bed of gorgonzola risotto.

Venison and dried cherry sausage slow cooked with mushrooms and herbs, served with creamy whipped potatoes.

Warm garlic anchovy dip served with mixed raw vegetables.

Mascarpone cheese flavored with pancetta, garlic, basil and arugula, baked in a savory tart shell.

With arugula, horseradish cream, red onion, capers, crackers & crostini.

Traditional falafel fried crisp and served with hummus, tahini sauce and cucumber rounds.

Fried pasta chips smothered with traditional sausage bolognaise and topped with three-cheese sauce, tomatoes, green onion and olives