Evening Features

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

    • Evening

    • Honey, Mango and Coconut Pork Medallions


      Braised pork medallion in a coconut, mango and honey demi-glace sauce served with pan seared baked potato tower and Bistro 33 vegetables

    • Hungarian Beef Goulash


      Seared beef strips in a sweet pepper paprika demi-glace sauce served in a portobello mushroom cap

    • Salmon en Papillote


      Fresh Atlantic farmed salmon stuffed with brie cheese, wrapped in Boston bibb lettuce and served with a currant jelly cream sauce on sweet basil mashed potatoes and Bistro 33 vegetables

    • Whiskey Beef Rib


      Whiskey macerated beef short rib with cilantro, sesame and black bean miso gastric served with garlic wasabi mashed potatoes and root vegetables

    • Vegetarian Spinach Gnocchi


      Served with your choice of parmesan cream or rustic tomato sauce with a broccoli and lentil cake on a black bean and corn salsa

    • Shrimp and Scallop Coquille


      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

    • Pepper Crusted New York Sirloin Steak

      8 oz 35
      10 oz 40
      12 oz 45

      Pepper Crusted New York Sirloin Steak. Served with roasted sweet potatoes in cream and Bistro 33 vegetables.

      Garnished with

      • Mushroom à la forestière 3
      • Seafood Crust 6
    • Rustic Chicken Supreme


      Madawaska chicken supreme en porte-feuille stuffed with Springbrook maple smoked ham and cranberry goat cheese served with a roasted peach demi-glace sauce

    • Soups

    • Acadian Seafood Chowder


      Northumberland seafood chowder featuring scallops, shrimps and haddock in a rich cream broth scented with Springbrook maple smoked ham

      • Newfoundlander – add cod 3
      • Miramichi – add salmon 5
      • Maritimer – add lobster 10
    • Cream of Mushroom


      A roasted blend of Paris and portobello mushrooms seasoned with our in house herb mixture.

      Enhance your Cream of mushroom by adding:

      • Piri Piri Chicken 4
      • Shanghai BBQ Beef 6
      • Wild Mushroom Blend 8
      • Maple Bacon Scallops 10
    • Soup of the day


      Made fresh daily from the freshest ingredients available

    • Pastas

    • Alligator Bacon Shrimp Jambalaya


      House cured alligator bacon and shrimp étouffée with baby corn and okra in a chorizo jambalaya

    • Bistro 33 scallops


      Pan roasted Digby scallops and smoked pancetta flambéed with brandy and cream served on a bed of fettucine and garnished with parmesan cheese

    • Veal Osso Buco


      Veal shank served in an olive and tomato orzo pasta with roasted garlic zucchini wedges

    • Maple Curry Chicken


      Panseared chicken breast, mushrooms and red onions tossed in a maple curry cream sauce on a bed of fettucini

    • Appetizers

    • Frog Legs


      Garlic frog legs on a bed of fennel and cucumber ribbons served with a Pernod coddled egg

    • Oysters Rockefeller

      3 oysters 12
      6 oysters 20

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

    • Escargots Stuffed Tomato à la Provençale


      Escargots stuffed roasted balsamic tomato topped with a garlic, parmesan and herb au gratin

    • Neptune Salad


      Poached baby scallops, shrimps, mussels and haddock tossed with mix greens in a tarragon mayonnaise lobster bisque

    • Spice Up Your Mussels


      Mussels served in a Belgian Moon draft, chorizo sausage and tomato ragoût

    • Duck Confit With Oyster Mushroom Risotto


      Apple and juniper marinated duck confit on a bed of creamy oyster mushroom risotto

    • Mussel duo


      Combine both mussel recipes for a true culinary delight

    • Mushroom and Brie Baguettes


      Crispy baguettes topped with a mushroom caviar, baked with brie cheese and drizzled with pesto oil

    • Mussels


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

    • Bistro 33 Salad


      Bistro’s house salad made with seasonal greens, julienne of fresh vegetables and drizzled with a honey poppeyseed vinaigrette

    • Beet Salad


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

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