Evening Features

Each evening, Chef Marc and his brigade prepare market fresh features for your dining pleasure.

    • Lunch

    • Portabello Burger

      14

      Balsamic braised portabello mushroom on a toasted Snair’s bun with a pesto mayonnaise, lettuce and slices of tomato

    • Bistro Burger

      15

      A freshly made Bistro 33 spiced beef burger with roasted herb mayo, caramelized onions on a rustic bun with lettuce and slices of tomato Add a balsamic portobello mushroom: $17

    • Bistro 33 Veggie Burger

      13

      Bistro’s house made vegetable and bean burger topped with a pesto mayo and served on a fresh bun with spring greens and slices of tomato.

      Add a balsamic portobello mushroom: $17

    • Onion Frittata

      14

      Balsamic and olive oil braised onions in a patato and bacon crust with a garlic and parmesan mousseline

    • Grilled Reuben

      14

      Montreal smoked meat, sauerkraut, Swiss cheese and mustard on marble rye

    • Chicken Panini

      13

      Sliced chicken breast with a basil pesto mayo, Swiss cheese and tomato on pan fried bread

    • Shrimp and Salmon Wrap

      14

      Bistro 33 herb rubbed salmon and shrimp baked in a crispy tortilla wrap and served with a spicy dipping sauce

    • Roast Beef Panini Dijonnaise

      13

      Sliced slow roasted tender beef with provolone cheese, caramelized onions on a grilled panini with dijon mayonnaise

    • Evening

    • Whiskey Beef Rib

      36

      Whiskey macerated beef short rib with a cilantro, sesame and black bean miso gastric served with a roasted potato  tower and root vegetables

    • Shrimp and Scallop Coquille

      29

      Sweet potato piped coquille St-Jacques with maple and bacon seared scallops and shrimps in a mushroom garlic béchamel served with Bistro 33 vegetables or Bistro 33 salad

    • Acadian Pork Chop

      34

      Acadian jerk spice rubbed pork chop steak with Belliveau’s Orchard Scow cider braised apple demie-glace sauce and pickled red onion fiddlehead Florentine served with a toasted almond and cranberry quinoa and Bistro 33 vegetables

    • This evening’s features

      Each evening, Chef Marc and his brigade prepare market fresh features for your gastronomical pleasure

    • Cedar Plank Salmon

      28

      Whiskey soaked cedar plank salmon with a maple blueberry glaze served with roasted rosemary potatoes and root vegetables

    • Pepper Crusted Filet Mignon

      8 ounces 38
      10 ounces 42
      12 ounces 46

      Maritime beef tenderloin served with roasted sweet potatoes in garlic cream and Bistro 33 vegetables

      Garnished with:
      Bacon wrap - 3
      Rissole onions - 5
      Forestière sauce - 8
      Seafood crust - 12
      Maple scallops - 15

    • Chicken Cassoulet

      24

      Oven baked lemon and thyme Madawaska chicken breast in a Tuscan bean and Italian sausage ragoût and Roma tomato cacciatore sauce

    • Duck Stir Fry

      26

      Sesame and honey ginger braised suprême of Brôme Lake duck tossed with a julienne of vegetables, rice noodles and steamed broccoli in a lemongrass reduction

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