Dinner Menu


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SEE YOU SOON FOR A GREAT DINING EXPERIENCE. 

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A great dining experience at the House

Make the Tait House your House

 
Here is today's dinner menu

Reservations – 506-532-4233 or online - Réservations



From the Garden

The chef’s signature salad - $11.50

Springmix with watermelon and feta cheese
served chilled, drizzled with our balsamic vinaigrette 

Waldorf salad - $10.50

The original Waldorf-Astoria recipe of 1896 mixes apples, grapes, walnuts, celery in a chive aioli on Boston lettuce.


The classic Caesar salad $9

A traditional mix of romaine leaves, croutons, dressing and fresh parmesan

Mini cheese board (for 2) - $12

Chef Gilles presents a selection of International and Canadian cheeses served on a mini wooden block with crackers 

From our Shores

The chef’s signature appetizer - $14.50

The ‘Lobster Crisp ™’, seasoned knuckles & claws
with celery bits and mayo on a cucumber slice or cracker 

Cast iron pan seared digby scallops - $12.50

Served on our chef’s ‘sauce vierge’ of ripped tomato,
shallots, scallions, virgin oil with basil and lemon wedge

The traditional shrimp cocktail - $11.50

Jumbo sized served chilled with cocktail sauce

MARITIME seafood chowder - $7 / $11

This creamy mix of haddock, scallops, shrimp and lobster
is prepared in 4 and 8 oz servings

exclusive at the house: NEWFOUNDLAND mussels - $14

A generous portion of (20-25)mussels pan seared in a white wine sauce served with fresh bread

From the Cooking Pot

The chef’s signature ‘Pear and Parsnip’ soup $9.50

The creamy potage is served with our in house baked croutons and a sprig of thyme

Le fricot de Mme. Myers - $8

This 6 oz inspired traditional Acadian dish is world renowned consisting of chicken, potatoes, onions, carrots, dumplings and of course, summer savory.

From the Vegetable Patch

The house’s ‘Lasagna Florentine’ - $17.50

From fresh noodles, this spinach, Portobello mushrooms, Mozzarella, Provolone, Parmesan cheeses, marinara sauce and basil lasagna is served with Artisan bread and greens

Mini vegetarian mini board (for 2) - $10

Chef Gilles presents a selection of cheeses and vegetable sticks served with a ranch dip 

 


                        

                    The entrées 

The House Specialty

Chef Gilles’ signature ‘Prime Rib’ roast - $21.95

Slow roasted to perfection, the beef is seasoned with our house blend of spices and carved from ‘oven to plate’, served with ‘les à côtés’ du jour and a dewdrop of our chef’s red wine sauce (10 oz)

timmy's cut - $25.95   Thicker than the usual (12 oz)

From the back of the Kitchen

The chef’s signature ‘Lobster Roll’ - $25.50

The 4oz lobster meat is chilled to perfection; served in our ‘summer savory’ mini baguette, with our chef’s gourmet potato salad and garlicky cucumber

'A taste of Shediac: where the lobster rolls'

From the Grill

Le ‘Steak Mignon’ - $35.50

An impeccably marbled char grilled 7 oz eye filet of beef ‘Tenderloin’, served with ‘les à côtés’ du jour 

The classic ‘Surf and Turf’ - $44.50

Our 7 oz ‘Filet Mignon’ with a lobster tail baked in roasted garlic oil, served with ‘les à côtés’ du jour 

The cleaver’s traditional ‘Ribeye’ steak - $25.50

Chef Gilles’ choice rib eye 10 oz steak cuts grilled to your liking served with ‘les à côtés’ du jour

From the Ovens

The lobster tail - $14

This lobster tail can be added with any entrée, baked with roasted garlic oil 

The Parma wrapped Chicken - $13.50

Chef Gilles’ chicken filets are wrapped in Parma prosciutto ham with a peppered asparagus centre, served with ‘les à côtés’ du jour and shaved parmesan cheese (3 pieces)

The house’s ‘Maple Bacon' Salmon Filet - $16.50

Our chef’s 4 oz maple bacon seasoning is featured on this baked filet of salmon, served with ‘les à côtés’ du jour

 


From Lisa's dessert cart


The tait house team’s sweet choices - $8

The desserts will be brought to your table allowing you to choose from today’s selections

Thank you and bon appétit!

We invite you to a nightcap at the Bootlegger's Lounge    

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