Appetizers

 

Bistro 33 Salad
Bistro’s house salad made with locally grown Shediac
Farm spring greens topped with a julienne of fresh
vegetables and drizzled with a honey and poppy seed
vinaigrette
10

 

Greek Lamb Salad
Slow roasted pulled lamb leg in a garlic, olive and Ouzo
broth tossed with onions, tomatoes, feta cheese and
orzo pasta in a tzatziki dressing
14

 

Beet Salad
Roasted beets on a bed of spring greens topped with
toasted walnuts, goat cheese and a citrus vinaigrette
13

 

Enhance your salad by adding
Roasted Bistro 33 chicken
5
Shanghai BBQ beef
8
Shrimps in herbes de Provence
10

Maple bacon scallops
15

 

Lobster Spring Roll
Baked Atlantic coast lobster spring roll with a tarragon
and bisque sour-mayo dip accompanied by a cucumber
and fennel coleslaw
16

 

Oysters 

Dieppoise
Blue Pearl oysters baked in a half shell infused in a
white wine velouté with a caramelized shrimp
and mushrooms

Rockefeller
Blue Pearl oysters baked in the half shell with a bacon,
spinach and garlic béchamel sauce au gratin

4 oysters
18

6 oysters
25

8 oysters
32

 

Bistro 33 mussels
Fresh Prince Edward Island mussels cooked in wine
and cream with a house blend of herbs and served with
toasted baguettes
14

 

Mushroom and Brie Baguettes
Crispy baguettes topped with a mushroom caviar,
baked with brie cheese and lightly drizzled with
pesto oil
12

 

From the vineyards of the Magnetic Hill Winery

Galantine of Quail
Braised quail in an Illusions wine stuffed with wild rice
and rhubarb nestled in prosciutto straws
18

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