Soupe A L’oignon

traditional french onion soup.

B33 Tarts

warm brie, goat cheese and caramelized onion tarts.

Escargots À La Bourguignonne

baked snails in a garlic and parsley butter sauce.

Rillettes De Lapin

rabbit rillettes served with toasted baguette.

Vol-au-vent Au Poulet Et Champignons

chicken and mushrooms a shallot champagne sauce in puff pastry.

Ris De Veau Au Porto

fresh sweet breads with a port wine mushroom sauce.

Tartare De Boeuf

traditional french beef tenderloin tartare.

B33 Salade Maison

house salad of mixed greens with tomatoes, cucumbers, fresh beets, and goat cheese with balsamic vinaigrette.

Salade De Chevre Chaud

warm goat cheese croutons over mixed greens, fresh red peppers, hazelnuts in a balsamic dressing.

Salade D’endives Et De Betteraves

salad of fresh beets, belgium endives and roasted walnuts with roquefort vinaigrette.

Salade Lyonnaise

poached egg and bacon over friseé lettuce with croutons and dijon vinaigrette.

Assiette D’ Huitres

7 fresh oysters on the half shell.

Coquillages

fresh middle neck clams sautéed in a garlic, parsley and white wine broth.

Assiette De Crevettes

cold prawns served with a spicy aioli.

Les Huitres Rockefeller

7 traditional oysters rockefeller.

Poulet Roti / Frites

roasted semi-boneless half free range chicken au jus with pommes frites and vegetables.

Moules Provencales

caramelized onions, garlic, tomatoes in a white wine sauce.

Coq Au Vin

traditional french chicken dish of marinated chicken, onions, mushrooms, bacon and roasted potatoes in a red wine sauce.

Blanquette De Veau

traditional french veal casserole with carrots, roasted potatoes, fresh thyme, parsley and mushrooms in a white wine veal sauce.

Cassoulet

traditional french bean casserole with lamb, duck confit, and andouille sausage in a tomato sauce.

Bouillabaisse

classic french bouillabaisse with calamari, shrimp, clams, mussels, fish, scallops and roasted potatoes with a saffron fumè.

Boeuf Bourguignon

braised beef with garlic, onions, carrots, bacon and mushrooms in red wine sauce.

B33 Salmon

fresh salmon filet served with provençales sauce over fettucini pasta and vegetables.

Steak / Frites

ny strip steak with your choice of a brandy peppercorn sauce or a beurre maitre d’hôtel, served with pommes frites and vegetables.

Rôti De Canard Au Cassis

roasted semi-boneless half duck with black currant sauce, served with au gratin potatoes and vegetables.

Jambe D’agneau

lamb shank au jus served with roasted potatoes and vegetables.

Tarte Tatin

fresh apple tart served with a french vanilla ice cream.

Creme Brulee

Mousse Au Chocolat

Paris-brest

Parfait Au Chocolat