Bâton Rouge Joliette
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Rigatoni tossed in a creamy rosé sauce with a hint of spice, peppers and tomatoes deglazed with white wine, then topped with tender filet mignon, freshly grated Grana Padano and fresh parsley.

Baby spinach and arugula, tender beets, crisp apples, Gorgonzola cheese, candied pecans, toasted walnuts and red onions, delicately finished with a balsamic reduction.

Baby spinach and arugula, tender beets, crisp apples, smoked blue cheese, candied pecans, toasted walnuts and red onions, delicately finished with a balsamic reduction.

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.

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