| 33 Restaurant & Lounge |
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| Seasonal Sample Menu |
| First Course |
| Classic lobster bisque - Chervil timbale and Cognac crème fraîche | | $10 |
| Mussel soup - Pernod broth, roasted fennel and marjoram | | $9 |
| Mixed green salad - Field greens and hand-picked herbs in a Champagne vinaigrette | | $7 |
| 33 Caesar treviso salad - Romaine hearts and radicchio leaves, house dressing and parmesan croutons | | $9 |
| Arugula salad with zante currants and pignoli - Lemon, olive oil and aged balsamico | | $9 |
| San Daniele prosciutto and grilled melon - Piadini and opal basil vinaigrette | | $11 |
| Antipasto misto (for two) - Chef’s selection of meats, cheese, seafood and salads | | $18 |
| Escargots "Bleu de Bresse" - Escargots stuffed with garlic, butter, herbs and blue cheese from Savoie | ½ Dozen | $10 |
| 1 Dozen | $18 |
| Beef tenderloin carpaccio - Seared beef tenderloin, olives, parmesan and fig vinegar | | $12 |
| Poisson cru - Raw tuna tossed with tomatoes, cucumber, coconut, lemon and sesame oil | | $14 |
| Salmon tartare - Chopped raw Atlantic salmon mixed with ginger, sesame and pomegranate molasses | | $11 |
| Classic steak tartare - Garnished with chopped shallots, capers, thyme and parsley, served with an egg yolk | | $12 |
| Bruschetta with smoked tomatoes - Grilled bread, tomatoes, Vermont chèvre and Niçoise olive tapenade | | $10 |
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| Pizza and Pasta |
| Heirloom margherita pizza - Fresh mozzarella, tomatoes and basil | | $12 |
| Pizza Bianca with calamari - Topped with romano cheese, peperoncini and oregano | | $14 |
| Gnocchi with baby shrimp and sorrel - House made gnocchi, baby shrimp, white wine, garlic and herbs | | $21 |
| Baked ziti "al cartoccio" - Fresh tomato sauce , basil and smoked mozzarella baked in parchment | | $16 |
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| Main Courses |
| Porcini-crusted Atlantic halibut - Mahogany clams, fingerling potatoes, asparagus and saffron fumet | | $28 |
| Cacciucco di pesce - Tuscan seafood stew with lobster, shrimp, mussels, clams and braised calamari | | $35 |
| Butter-poached skatewing - Zucchini tart tatin, beurre noisette and capers | | $24 |
| Grilled yellowfin tuna - Barbecued ratatouille and blood orange vinaigrette | | $29 |
| Roasted ½ chicken "al matone" - Rosemary roasted potatoes, lemon and olive oil | | $19 |
| Paillard de veau - Sautéed veal cutlets with Dijon mustard, pearl onions and tarragon | | $27 |
| Grilled "lollipop" lamb chops - Contadina potatoes, baby artichokes and rosemary jus | | $30 |
| Steak frites "Café de Paris" - A classic, served with a shallot gastrique and maître d’ butter | | $28 |
| Filet mignon au poivre - Dauphinoise potatoes, Cognac cream and green peppercorns | | $32 |
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| Sides |
| Rosemary roasted potatoes | | $5 |
| Pommes Frites with house ketchup | | $5 |
| Sautéed greens with olive oil and lemon | | $5 |
| Barbecued ratatouille | | $5 |
|
| Desserts |
| White chocolate bread pudding with bourbon crème anglaise | | $7 |
| Merlot poached pear with Poire William gelato | | $9 |
| Chocolate-Grand Marnier Mousse | | $9 |
| Crespelle with apples, apricots and almond cream | | $7 |
| Tahitian vanilla creme brulee | | $9 |
| Molten chocolate "Bomb" - (allow 20 mins)
| | $11 |
| 33 mon cheri | | $12 |
| Sorbets and gelati | | $7 |
| Artisan cheeses | | $9 |
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