Brix33 – Fine Wines and Bistro

  • Welcome to

    Brix 33

    Delicious Food, Distinctive Wines and Cocktails with Outstanding Service in a Warm and Comfortable Setting.

From the Beginning

Our Story

Born from a passion for outstanding food, delicious wine and superior customer service. Let the culmination of Brix 33's passions become your destination for delicious food and delightful libations in a relaxed and comfortable setting.

Food & Drink Options

Our Menus

Our inspired Weekly Blackboard Specials are augmented with our delicious daily menu to provide you with food choices to fit your need for food satisfaction. Our wine and cocktail menus, supplemented with our wine cellar selections, will ensure that you find a libation that will pair perfectly with your meal.

View Menus

Blackboard Specials

Starting Friday 2/1/19

Our Blackboard Specials for the week. Delicious and here for a limited time.

Blackboard Appetizer Specials

  • Snow Crab Claw Cocktail

    Hot or Cold 16
    Snow Crab Claw Cocktail.
  • Pan Seared Fiocchi

    15
    Fiocchi Pan Seared with Shallots, Apples, Prosciutto and Gorgonzola Cream.
  • Blue Point Oysters

    Cold14|
    Baked 16
    Blue Point Oysters, Baked or Cold
  • PEI Mussels

    13
    Sauteed PEI Mussels with Spinach, Tomatoes in a Garlic Wine Sauce.
  • Baked Brie in Puff Pastry

    14
    Baked Brie in Puff Pastry with Poached Pear and Raspberry
  • Tenderloin Tips

    14
    Tenderloin Tips with Grand Marnier and Oyster Mushrooms Sauce on a Garlic Crouton.
  • Mixed Plate

    15
    Mixed Plate with Hot Capicola, English Red Wine Cheddar Cheese, Brie with Honeycomb, Fig Paste and Assorted Crisps.

Blackboard Entree Specials

  • Lamb Shank

    30
    Red Wine Braised Lamb Shank
  • Lobster Thermidor

    55
    2 lb Lobster Thermidor
  • Spinach and Asiago Ravioli

    22
    Spinach and Asiago Ravioli with Pomodoro Sauce
  • Maple Smoked Norwegian Salmon

    24
    Maple Smoked Norwegian Salmon
  • Veal Tenderloin

    35
    Veal Tenderloin Wrapped in Bacon with Oyster Mushroom Ragout and Orange Essence