• 10
    Frog Legs

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

  • Oysters Rockefeller

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

    3 oysters 12

    6 oysters 20

  • 13
    Escargots Stuffed Tomato à la Provençale

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

  • 13
    Neptune Salad

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

  • 12
    Spice Up Your Mussels

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

  • 14
    Duck Confit With Oyster Mushroom Risotto

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

  • 13
    Mussel duo

    Combine both mussel recipes for a true culinary delight

  • 11
    Mushroom and Brie Baguettes

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

  • 12

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

  • 8
    Bistro 33 Salad

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

  • 12
    Beet Salad

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