Bâton Rouge Joliette
NEW

Brussels sprouts drizzled with Mike’s Hot Honey® and sesame & tahini vinaigrette, topped with maple candied pecans.

Soft cinnamon bun with a scoop of cream cheese frosting, topped with maple pecans. A sweet treat to share!

Zaatar-roasted carrots on a bed of smoky eggplant purée, topped with feta cheese, fresh parsley and glazed with Mike’s Hot Honey®, served with grilled bistro bread

Reminiscent of Swiss fondue, this white wine cheese fondue is served with a giant warm salted pretzel for dipping

Fresh pappardelle sautéed in a porcini mushroom veal stock with black tiger shrimp, sautéed scallops, white wine,  fresh parsley and chunks of braised beef short rib.