Baton Rouge (take 3)

I think this is my third post about Baton Rouge.

This Christmas, we had a company lunch @ Baton Rouge… Yummmmm 😛 Overall, I find the food there pretty good. Here’re some of the pictures that I’ve taken…

Ceasar Salad
Ceasar Salad that came with the entree. The porton is so big that your stomach will be half-filled before the entree comes.

Soup that came with the special entree for the day – Sea Bass. I won’t order soup next time… the salas was so much better.

Filet Mignon
My Filet Mignon 8 oz. – oh i love it!!! So tender and juicy… medium rare – just right. Don’t look at the broccoli – it’s HUGE!!! – which makes the filet mignon looks even smaller… the 8oz. was actually just right.

Tuna Steak
Seared “Sushi Grade” Tuna Steak… With Ginger & Lime Vinaigrette.

New York Striploin
New York Striploin 14 oz. Again, don’t look at baked potato – It was huge!!! The striploin was good, with lots of flavour.

Sea Bass.
That day’s special – Sea Bass. Had a bite of that… it was quite good…

Barbecue Baby Back Ribs
Barbecue Baby Back Ribs… One full pound of moist tender and meaty Baby Back Pork Ribs! YUMMM – this is the signiture of Baton Rouge.

Creme Brulee Cheesecake
Dessert time! Creme Brulee Cheesecake

Deep Chocolate Walnut Brownie
Deep Chocolate Walnut Brownie… with Vanilla Ice Cream.

Rapsberry Cheesecake
Rapsberry Cheesecake

“Baton Rouge” Cake

Southern Style Apple Cobbler
Southern Style Apple Cobbler… with Walnuts and Ice Cream.

Chocolate Mousse
Chocolate Mousse… Made with real Chantilly cream.

Among all these desserts, I especially liked the Creme Brulee Cheesecake and Chocolate Mousse.

FYI: Baton Rouge Restaurant
Previously… Baton Rouge (take 1) & (take 2)

2 thoughts on “Baton Rouge (take 3)

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