Bâton Rouge Grande Prairie
NEW

Velvety potato soup with cheddar cheese, smoked bacon bits and green onions.

Baby arugula, pineapple, black beans, cucumbers and red peppers, topped with our ginger-lime dressing and crispy wontons.

Our take on a traditional British classic. Slow-cooked beef topped with rich gravy and onion compote, finished with horseradish mayo and beet microgreens, served in crispy golden pudding shells.

Braised beef served over creamy garlic mashed potatoes with grilled carrots & Brussels sprouts, covered with a porcini demi-glace and hint of chimichurri and topped with thick-cut crispy onion rings.

Velvety gnocchi tossed in a rich Alfredo sauce with truffle tapenade, sautéed mushrooms, red onions, topped with freshly grated Parmigiano Reggiano and a touch of parsley.

Black cod served over velvety gnocchi tossed in a creamy sauce enriched with cowboy butter, roasted red pepper, zucchini and garnished with fresh parsley.

Warm cinnamon spiced apples mixed with a golden crumble, topped with vanilla ice cream and drizzled with caramel sauce.

Rickard’s Red beer broth & caramelized onions topped with croutons and melted mozzarella & Swiss cheeses.

Warm baguette drizzled with garlic butter and truffle oil topped with mozzarella cheese.