Our Menu
Please inform your server of any allergies or dietary restrictions | *Contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Starters
Smoked Duck Croquettes
The authentic Spanish recipe of Croquettes with smoked Duck, served with Garlic Aioli.
Escargots
Served with Persillade butter and toast points.
Swordfish Ceviche
Served with our Serrano aguachile sauce on top of an Avocado mousse.
Steak Tartare
Prime knife cut Tenderloin, Capers, Cornichons and Dijon Mustard.
Soups & Salads
Soupe a L'oignon
Traditional Onion Soup topped with melted Gruyere cheese over a toasted crouton.
Nicoise Salad
Made of tomatoes, hard-boiled eggs, Nicoise olives and tuna, dressed with olive oil and vinaigrette.
Lyonnaise Salad
Classic French bistro Salad featuring bitter greens, crispy bacon, a warm vinaigrette, topped with a poached egg, and croutons.
Main Courses
Steak & Frites
Grilled Prime Ribeye strip, black Peppercorn Sauce and Fries.
Branzino Beurre Blanc
Pan seared with Beurre Blanc and Basil Oil.
Specials
Wagyu Burger
Tender Wagyu beef with red wine caramelized onions, finished with melted Raclette Cheese and garlic aioli.
Croque Monsieur
French grilled cheese sandwich with ham, “pain de mie”, Gruyère cheese and béchamel sauce.
Croque Madame
Croque Monsieur with a sunny side up fried egg on top.
Sides
Haricots Verts
Potato Pave
Mashed Potatoes
Sauteed Mushrooms
Carrots
Asparagus Hollandaise Sauce
Desserts
Strawberry Creme Cake
5 layers of strawberry mousse, strawberry preserve, and vanilla bean creme.
Chocolate Fudge Cake
5 layers of decadent ganache, chocolate mousse, topped with seasonal berries
Appetizers
Smoked Pork Belly
Slow smoked pork belly with berry gastrique.
Grilled Artichoke
Grilled artichoke with chipotle alioli.
P.E.I. Beau Soleil Oysters*
Served with mignonette and atomic horseradish sauce.
Swordfish Ceviche
Served with our Serrano aguachile sauce on top of an Avocado mousse.
Scallop Carpaccio
U-10 Scallop finely sliced with our spicy seasoning sauce.
Escargots
Served with Persillade butter and toast points.
Seared Foie Gras
Served with house accoutrements.
Steak Tartare
Knife cut Prime tenderloin, capers, cornichons and Dijon mustard.
Beef Tataki
Thinly sliced seared Tenderloin served with an Asian fusion sauce and Shallots rings.
Smoked Duck Croquettes
The authentic Spanish recipe of Croquettes with Duck, served with Garlic aioli.
Raclette
Hot melted Raclette Cheese with Prosciutto, Cornichon and French bread.
Pate de Campagne
Homemade Peppercorn Pork pate served with mixed
greens and French bread.
Salads
Smoked Duck Salad
Smoked duck breast, with berries and pears served with mixed greens, honey and house vinagrette.
Endives Salad
Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette.
Salade Verte
Mixed seasonal greens, tomato, shallots and cucumbers tossed in a French vinaigrette.
Soups
Soupe a l’ Oignon
Traditional onion soup topped with a melted Gruyere crouton.
Gazpacho
"Basque" traditional cold soup made with Tomato, Cucumber and Green Bell pepper.
Avocado Soup
Creamy fresh Avocado from Mexico with a cilantro touch.
Entrees
Filet Mignon
8oz Center-Cut tenderloin, choice of sauce.
Chateaubriand
14 oz. Prime tenderloin Chateaubriand, Chef's choice of sauce.
Steak et Frites
Split grilled Prime NY, black peppercorn sauce and fries.
Wild Mushroom Filet
8oz. center cut Prime Tenderloin served with a creamy morel brandy sauce.
Veal Cordon Bleu
15oz. Breaded Veal chop. topped with Prosciutto and Melted Raclette with a Mushroom Port Sauce.
Kurobuta Pork Chop
18 oz. double-bone-in grilled pork chop, glazed with a honey rosemary sauce.
Pork Belly Carbonara
Smoked Pork Belly with a Carbonara risotto.
New Zealand Rack of Lamb
Grilles Lamb Rack, Basil Cashew Pesto and Peri Gourdine sauce.
Duck Magret
Seared duck breast served over sauteed shaved brussels sprouts with a port demi-glace.
Diver Scallops
Three U-10 Seared diver scallops, with a Tarragon lime velouté.
Branzino Beurre Blanc
Pan seared served with Beurre Blanc and Basil sauce.
Mustard Grain & Honey Glaze Salmon
Honey Grain Dijon Mustard Glaze served with a Celery pure.
Grilled Swordfish
On top of a Corn Pure, Summer succotash with au Poivre sauce.
Half Roasted Chicken
From our Charcoal oven.
Tardif's Signature Wellington's
Limited availibility
Beef Wellington
Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce.