10/29/2026
Still dreaming about this Beef Wellington from a past holiday menu.
It takes patience, precision, and a lot of steps, and that kind of care is exactly what our kitchen is built on.
At Bas Rouge, the art and craft of fine classics is part of our DNA, always with a little Maryland soul.
Here’s Sous Chef Tyler Heim building one from start to finish.
Keep an eye out for our upcoming holiday menus.