Served with our Bistro 33 salad, seasoned potato wedges or soup of the day between 11 am & 4 pm only

    • 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

    • Soups

    • Acadian Seafood Chowder

      13

      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

      6
      8

      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

      4
      6

      Made fresh daily from the freshest ingredients available

    • Pastas

    • Alligator Bacon Shrimp Jambalaya

      24

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

    • Bistro 33 scallops

      26

      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

      23

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

    • Maple Curry Chicken

      19

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

    • Appetizers

    • Frog Legs

      10

      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

      13

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

    • Neptune Salad

      13

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

    • Spice Up Your Mussels

      12

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

    • Duck Confit With Oyster Mushroom Risotto

      14

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

    • Mussel duo

      13

      Combine both mussel recipes for a true culinary delight

    • Mushroom and Brie Baguettes

      11

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

    • Mussels

      12

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

    • Bistro 33 Salad

      8

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

    • Beet Salad

      12

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

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