Bâton Rouge Moncton
FALL PROMO

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.

A poutine created by, our own, John Ford, from Bâton Rouge Whitby. Grilled seasoned beef flank steak, parmesan fries, poutine sauce, cheese curds, finished with truffle oil and green onions.

A rich and creamy soup made with roasted poblano pepper, white cheddar and tomatillo topped with a crispy wonton and a dollop of sour cream with dashes of green onion and julienned radish for a touch of freshness.

Creamy parmesan and white wine risotto served with braised beef short rib in a porcini mushroom veal stock, topped with a grilled black tiger shrimp skewer and micro greens.

Braised beef short rib perfected in a porcini veal stock served on a bed of sautéed autumn medley of beets, parsnips, fingerling potatoes and Nantes carrots, finished with fresh parsley and micro greens.