Evening Features

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

    • Main Dishes

    • 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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