Mistral Restaurant

Treat yourself to dessert tonight! We recommend our Blueberry Tart with Vanilla Bean Ice Cream & Meyer Lemon Sauce.

Relish in the flavors of our Grilled Salmon at Mistral: crafted with with Quinoa & “Ratatouille” Salad, Roasted Tomato Vinaigrette

Elevate your luncheon event by hosting it in Le Salon Du Mistral, our private dining room. For more information and to book, please contact Lisa Flores at [email protected] or 617-867-9300.

Evening plans: Thin Crust Tomato, Mozzarella & Oregano Pizza at Mistral.

Host your upcoming summer event in our private dining room Le Salon du Mistral. For details, contact Lisa Flores, Director of Sales & Marketing, at 617-867-9300 or [email protected].

Mistral is currently looking for an Assistant General Manager to join our team! To apply, please email your resume and cover letter to Mark D'Alessandro at [email protected]

Tonight, enjoy Mistral’s signature appetizer: Sushi Grade Tuna Tartare with Ginger, Soy, and Crispy Wontons.

Discover, our private dining room, le Salon du Mistral, offering the ideal setting to elevate your upcoming event! For more information and to book, please contact Lisa Flores at [email protected] or 617-867-9300

Enjoy the flavors of Summer at Mistral with our Grilled Salmon, prepared with Sweet Georgie Corn "Succotash", Zucchini, Chanterelle Mushrooms and Fines Herbs.

Happy 4th of July! While we're closed today, our sister restaurant Mooo Beacon Hill is open and ready to celebrate with you!

Start your evening at Mistral with the White Cheese Thin Crust Pizza, topped with Hot Peppers, Sea Salt & Arugula.

There’s nothing quite like the first bite of our Gluten Free Chocolate Torte, baked to order and served with Vanilla Ice Cream!

Start your evening at Mistral with our Chilled Corn Soup: prepared with Maine Lobster, Avocado and Jalapeño Oil.

Half "Whole Roasted" Duck - a dish that needs no introduction. Accompanied by Wild Mushroom Risotto and Dried Cranberry Gastrique.

For a great start to your dinner, experience our Prime Sirloin Carpaccio, served with Black Truffle Aioli, Toasted Ciabatta & Parmesan.

Tonight at Mistral, enjoy our Escargots prepared Burgundy Style and served with Red Wine, Garlic Butter and Semolina Toast.

Our Braised Lamb “Osso Buco” served with Goat Cheese Polenta, Cured Tomatoes, and Green Olive Gremolata is awaiting your order tonight at Mistral.

Love knows no bounds! Mistral is proud to support and celebrate the LGBTQ+ community 🏳️‍🌈To learn more about celebrating at Mistral, contact Lisa Flores at 617-867-9300 or [email protected]

Photos by Paul Robert Berman

Tonight, enjoy Mistral’s signature appetizer: Sushi Grade Tuna Tartare with Ginger, Soy and Crispy Wontons.

Our Red Wine Braised Colorado Lamb “Bavarian”, served with Roasted Garlic Whipped Potatoes and Gremolata, is awaiting your order tonight at Mistral.

Mistral’s Private Dining Room: Le Salon Du Mistral is the ideal venue for private events of all kinds! Offering exceptional food and service, a private bar, and space for up to 60 guests for a seated luncheon or dinner.

To begin planning your special event with us, please contact Lisa Flores at 617-867-9300 or [email protected]

Planning a Summer Soirée? Our private dining room Le Salon du Mistral. For details, contact Lisa Flores, Director of Sales & Marketing, at 617-867-9300 or [email protected].

Served with Lemon & Capers, Sauté of Spinach & Onions and Fingerling Potatoes – the Dover Sole Meunière is the perfect entrée to start your weekend!

“One of the great dining rooms in Boston with a superb menu and highly professional service. It is always a special pleasure to be at Mistral.” - Guest Review via Opentable

Your entrée is served: Pan Roasted Halibut served atop Shrimp & Fennel Risotto and Shrimp Nage.

Toast your graduate's milestone with a CHG Gift Card!

The perfect gift for a memorable dining experience, redeemable at any of our 6 restaurants: Mistral Restaurant, Mooo Beacon Hill, Ostra Boston, Mooo Seaport, Sorellina Boston, or Mooo Burlington

Celebrate the season with the return of Mistral's Spring White Asparagus, complemented by black truffle vinaigrette, lemon aioli and parmesan.