TARDIF'S AMERICAN BRASSERIE Menu

Knife cut prime Tenderloin, capers, cornichons, Dijon mustard

Served with Persillade butter and Toast Points

Rosemary roasted Bone Marrow, Toast Points

Served with house accoutrements

Seared and melty raclette cheese, prosciutto and cornichons

Grilled Artichoke with a chipotle Alioli.

Miognette and Atomic Horseradish

Thinly sliced Smoked beets with arugula and truffle. Citrus vinaigrette.

Slow smoked Pork Belly with berry gastrique and little house salad

Creamy wild mushrooms vol-au-vent with herbs

Creamy Pea soup topped with Bacon and Goat Cheese.

Mixed seasonnal greens with escabeche and vegetables.

Thinly sliced Fennel and Pommegranate, dressed in a pommegranate vinaigrette.

Smoked duck breast with berries and sliced pears, honey herb vinaigrette

Charcoal grilled Lambchops, basil cashew pesto with rosemary potatoes

Seared duck breast, caramelized onions, sauteed pears and ginger carrot puree

8oz center-cut Tenderloin, choice of sauce

Slow braised Prime Short Rib served with Garlic Infused Mashed Potatos.

15 oz. breaded Veal Chop, Prosciutto, Raclette, Melted Cheese topped with Mushrooms.

Split Grilled Prime Tenderloin, Black Peppercorn Sauce.

Grilled Branzino with butter Parsley and Lime sauce.

2 full Canadian lobster tails on a saffron citrus risotto

Seared Diver Scallops with brown butter almond sauce and sauteed spinach

Pan seared Red Snapper, Champagne caper buttery sauce with Sage Potatos.

Creamy Risotto, Truffle and Wild Mushrooms.

Whole fried snapper meuniere sauce

14 oz Chateaubriand Chef's choice of sauce

8 oz. Center cut filet, bone marrow, and Foie Gras, Perrigourdine sauce.