Bâton Rouge Pointe-Claire
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.

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.

Salmon tartare tossed in a creamy caper-dill sauce, set on avocado purée and served with crostini.

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.