TARDIFS AMERICAN BRASSERIE Menu:

APPETIZERS
SCALLOP CARPACCIO $21
Thinly sliced Bay scallops
STEAK TARTARE $29
Prime Tenderloin, capers, cornichon, French Dijon
ESCARGOTS $16
Served with Persillade butter and toast points
ROASTED BONE MARROW $24
Rosemary roasted bone marrow, toast points
SEARED FOIE GRAS $42
Served with house accoutrements
MUSHROOM VOL-AU-VENT
Chef
DUCK RILLETTES $16
Duck comfit pate, cornichons, toast points
PEI BEAU SOLEIL OYSTERS $19 | $36
Served with house accoutrements
SHRIMP COCKTAIL $19
Served with house accoutrements
BAKED BRIE $20
Triple cream Brie baked in puff pastry with seasonal chutney
SMOKED PORK BELLY $19
Slow smoked pork belly with berry gastrique
RACLETTE $26
P.E:I OYSTERS 1 21/ $41
cornichons Dijon mustard: SMOKED BEET CARPACCIO $20
17 Thinly sliced smoked Beets with
Point $19
MUSHROOM VOL-AU-VENT $21
SEARED FOIE GRAS 42 Creamy wild mushrooms vol-au-vent Served with house accoutrements with herbs:
RACLETTE
Seared and melty prosciutto and cor
P.E.I. OYSTERS
S A [ A D $
ENDIVES SALAD $14
Indive: Roqueion cneese coromelized nut Anjou pear: honey paltamic vinaigrette
SMOKED DUCK & PEAR $18
Duck prosciuttosliced parinoney naro vinoigrette microgreens goOt cheat?
TARDIF S SALAD $14
Chef : cnoice 0f s#osonal greens [omato conllt nouse vlnaigrette. heirioom cherry tomato goat cheese [artine
GRAVLAX SALMON SALAD $18
Bea: curea salmon wiith arugula, citus and pickled onion
SOUPES
SOUPE DU JOUR $12
SOUPE A L”OIGNON” $12
Traditional onion soup topped with a melted Gruyere and smoked cheddar crouton
SHRIMP BISQUE $14
Creamy wild caught shrimp soup with brown butter
Chef”s Specials”
BEEF WELLINGTON $65
Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce
MEDITERRANEAN SNAPPER
Whole fried snapper with Meuniere sauce
CHATEAUBRIAND $69
14oz Chateaubriand with bone marrow butter
ENTR E E $
BRANZINO MK BRAISED QUAIL $38
Grilled branzino with roasted garllc caper Bandera bralsed quall with rosemary rice sauce pllaf
DIVER SCALLOPS 40 DUCK MAGRET $45
Seared dlver scallops, wlth brown butter Seared Duck breast; caramelized onlon and almond sauce pears, carrot ginger puree
BRICK CHICKEN 42 RACK OF LAMB $52
Roasted chicken with lemon butter sauce Charcoal grllled lambchops, basil cashew pesto, herb and house potatoes
BEURRE ROSE SNAPPER $42
Pan seared Red Snapper; Israelian couscous_ KUROBUTA PORKCHOP $44
basil pesto, and beurre rose sauce Char grilled Kurobuta porkchop, honey rosemary glaze, house potato
ORA KING SALMON $41
Ora king Salmon Fillet, grain-mustard Dijon FILET MIGNON $49
sauce, garlic sauteed spinach 80z Center-Cut Tenderloln, cholce of sauce
MARINIERES MUSSEL $24 | $67
LOBSTER TAILS 61 SHORT RIB RISOTTO $38
Two canadian lobster tails; potato garlic Slow braised prime short rib, herb risotto puree, warm herb vinaigrette, candied lemon
SIDES
Potato Pave
Heirloom Carrots – Haricots Verts – Baby Gold Potatoes
Pork Belly Brussels Sprouts
Ratatouille – Roasted Cauliflower
Lobster Mac and Cheese $16
ADD-ONS
FOIE GRAS $16
LOBSTER TAIL $24
2 SCALLOPS $18
3 JUMBO SHRIMP $18
SAUCES
GREEN PEPPERCORN
PORT DEMI
BEARNAISE
FOIE GRAS DEMI-GLACE
SALADS
ENDIVES SALAD $16
Endives, Roquefort, candy pecans, Anjou pears with honey balsamic vinaigrette.
ESCABECHE SHRIMP SALAD $22
Mixed seasonal greens with escabeche Shrimps and vegetables.
FENNEL AND POMEGRANATE $17
Thinly sliced fennel and pomegranate dressed in a pomegranate vinaigrette.
SMOKED DUCK AND PEARS $20
Smoked Duck breast with berries and sliced pears, honey herb vinaigrette and goat cheese.
SOUPS
SOUPE A L”OIGNONS” $14
Traditional onion soup topped with melted Gruyere over sourdough crouton.
PEA SOUP $14
Creamy Pea soup topped with bacon and goat cheese.
PPETIZERS
RACLETTE $26
Seared and melty Raclette cheese, prosciutto and cornichons
P.E:I OYSTERS 1 21/ $41
Mignonette and Atomic Horseradish $8
SMOKED BEET CARPACCIO $20
Thinly sliced smoked Beets with arugula and truffle citrus vinaigrette
MUSHROOM VOL-AU-VENT $21
Creamy wild mushrooms vol-au-vent with herbs:
DESSERTS
STRAWBERRY CRÈME CAKE $14
5 layers of strawberry mousse, strawberry preserve, and vanilla bean crème
CHOCOLATE FUDGE CAKE $14
5 layers of decadent ganache, chocolate mousse, topped with seasonal berries
MILLE FEUILLE $14
Sugar toasted puff pastry, vanilla bean crème anglaise, seasonal berries
PEAR TARTE TATIN $14
Chef Tardif”s favorite slow-cooked caramelized pear puff pastry tarte”
MOUSSE AU CHOCOLAT $14
Chocolate mousse served with fresh raspberries, homemade whipped cream, and bacon bits
CRÈME BRÛLÉE $12
Traditional French crème brûlée, seasonal berries
BREAD PUDDING
Banana, vanilla bean gelato, whiskey drunk caramel
GELATO VANILLA BEAN . PISTACHIO $14
TARDIFS AMERICAN BRASSERIE restaurant menu is provided by top-menus.com.

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