Our Menu
Appetizers
Scallop Carpaccio
$21.00
Thinly sliced Bay scallops, lime cilantro sauce, chef's garden herbs
Steak Tartare
$21.00
Prime tenderloin, capers, cornichon, French Dijon.
Escargots
$16.00
Served with Persillade butter and toast points.
Roasted Bone Marrow
$24.00
Rosemary roasted bone marrow, toast points
Baked Brie
$21.00
Triple Cream Brie with seasonal chutney
Seared Foie Gras
$38.00
Served with house accoutrements
Seared Foie Gras
$38.00
Served with house accoutrements
Duck Rillettes
$16.00
Duck comfit pate, cornichons, toast points
Mushroom Vol au Vent
$18.00
Chef's selection of wild mushrooms, classic Vol-au-Vent sauce (lemon cream) sauce.
Charcuterie Board
$28.00
Chef's selection of imported meats and cheeses, served with accoutrements
P.E.I. Beau Soleil Oysters
$19.00
$36.00
Served with house accoutrements
Salads
Endives Salad
$14.00
Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette
Smoked Duck & Pears
$18.00
Duck prosciutto, sliced pears, honey herb vinaigrette, microgreens, goat cheese
Tardif's House Salad
$14.00
Chef's choice of seasonal greens, tomato confit, house vinaigrette, heirloom cherry tomato, goat cheese tartine
Shrimp Salad
$18.00
Jalapeno citrus poached shrimp, house greens, tarragon aioli vinaigrette
Soups
Soupe du Jour
$12.00
Soupe a l’ Oignon
$12.00
Traditional onion soup topped with a melted Gruyere and cheddar crouton.
Pea Soup
$12.00
Grandma Tardif's French recipe
Entrees
Foie Gras Burger
$48.00
Seared foie, brioche bun, micro cilantro, crisp pear
Filet Mignon
$46.00
8oz Center-Cut Tenderloin, choice of sauce
Braised Quail
$38.00
Bandera braised quail, with Brie mac and cheese
Beurre Rose Snapper
$39.00
Pan seared red snapper with Israelian couscous, basil pesto and beurre rose sauce.
Ora King Salmon
$41.00
Ora king Salmon Fillet, grain-mustard Dijon sauce, garlic sautéed spinach
Marinieres Mussels
$24.00
Butter wine reduction, shoestring fries
Duck Magret
$45.00
Seared duck breast served with green peppercorn sauce accompanied by Port wine caramelized onions and a carrot ginger puree.
Fried Duck Confit
$38.00
Crispy duck confit, berry gastrique, garden salad
Lobster Tails
$61.00
Two Canadian lobster tails, potato garlic puree, warm herb vinaigrette, candied lemon
Entrecote
$64.00
Ribeye with whole grain Dijon mustard sauce, served with frites
Rack of Lamb
$52.00
Charcoal grilled lambchops, basil cashew pesto, herb and house potatoes
Kurobuta Porkchop
$44.00
Char grilled Kurobuta porkchop, honey rosemary glaze, house potato
Short Rib Risotto
$38.00
Slow braised prime short rib, herb risotto
Scallops a La George
$40.00
Baked diver scallops, white wine garlic cream sauce
Chef's Specials
Limited availibility
Beef Wellington
$65.00
Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce
Mediterranean Snapper
MK
Whole fried snapper with Meuniere sauce
Chateaubriand
$69.00
14oz Chateaubriand with bone marrow butter, chef's choice of sauce
Add-Ons
Foie Gras
$16.00
Lobster Tail
$24.00
2 Scallops
$18.00
3 Jumbo Shrimp
$18.00
Sauces
Green Peppercorn
Creamy Roquefort
Bearnaise
Foie Gras Demi
Glace
Sides
Potato Pave
$9.00
Heirloom Carrots
$9.00
Haricots Verts
$9.00
Baby Gold Potatoes
$9.00
Grilled Asparagus
$9.00
Ratatouille
$9.00
Lobster Mac and Cheese
$16.00
Menu
Croque Monsieur
Black forest ham and gruyere, served with bechamel.
Avocado Toast
Sourdough, avocado, tomatoes and Parmesan served with two sunny side eggs and bacon.
French Scramble
Scrambled eggs with Roquefort cheese, chives and spinach, served with sourdough.
Croque Madame
Black forest ham and gruyere, served with fried eggs.
Tardif's French Toast
Blue bell French toast with seasonal berries.
House Scramble
Scrambled eggs with gruyere and heirloom tomato, served with sourdough.
Menu
Scallop Carpaccio
Thinly sliced bay scallops, sliced with shallots, lime cilantro sauce, chef's garden herbs.
Pei Beau Soleil Oysters
Endives Salad
Endives, Roquefort cheese, caramelized hazelnuts, Anjou pears, honey balsamic vinaigrette.
Entrecôte Moutarde
Ribeye with whole grain Dijon mustard, served with steak frites.
Croque Monsieur
Black forest ham, French bechamel, Dijon mustard, Gruyere, buttered Texas toast.
Marinieres Mussels
Butter wine reduction with herbs and shoestring fries.
Escargots
Served with Persillade butter and toast points.
Filet Mignon
Bacon wrapped filet mignon with house butter and fingerling potatoes.
Steak Tartare
Prime tenderloin, capers, cornichon, French Dijon.
Soupe a L'Oignon
Traditional onion soup topped with a melted Gruyere and smoked cheddar crouton.
Tardif's House Salad
Chef's choice of seasonal greens, tomato confit, house vinaigrette, goat cheese snow, green onion, heirloom cherry tomato.
Prime Rib French Dip Sandwich
Shaved prime rib, melted Gruyere, caramelized onion, house au jus, on toasted sourdough.
Croque Madame
Black forest ham, French bechamel, Dijon mustard, Gruyere, buttered Texas toast, with two fried eggs.
Ora King Salmon
Ora king salmon fillet grain mustard Dijon sauce served with garlic sauteed spinach.
Loaded Potato
Creamy potato soup, chives, bacon lardons, Comte cheese.
Boeuf Bourguignon
Stewed prime tenderloin, bacon, onions, parsley, carrots, fingerling potatoes.