Cafe Matou Menu and Prices

$7.50

cream of butternut squash with fresh tarragon

$9.00

marinated shrimp grilled and served 'in the shell' with avocado, tomato, and a curried vinaigrette with fresh coriander

$9.25

tartare of yellowfin tuna and salmon, capers, celery root, dill, red onion, and bell pepper wrapped in smoked salmon and served with toast points

$9.00

rillettes of halibut, smoked lake trout and salmon with fresh dill, lemon, and toast points

$8.75

mussels steamed with white wine, lemon, scallions, parsley, garlic, crushed black peppercorns, and a touch of butter

$9.00

grilled asparagus and portabello served with a relish of tomato, fresh basil, garlic, extra virgin olive oil, and auvergne blue cheese

$9.00

baby mixed greens, duck confit, roast bosc pear, auvergne blue cheese and walnut vinaigrette

$8.75

grilled sausage served atop grilled bread with sauteed apples, red onion, and balsamic syrup

$8.75

pates of the day, garnished with toast points, dijon mustard, nicoise olives, and raw onion

$7.50

roasted beets, rocket, walnuts, parmesan cheese, and fresh tarragon served with a red wine vinaigrette

$19.00

saffron-tomato broth with corvina, mahi-mahi, yellowfin tuna, and shrimp, garnished with rouille and toast points

$19.00

grilled columbia river sturgeon and atlantic Salmon; served with a relish of orange, dill, capers, red onion, fennel, and extra virgin olive oil

$18.75

sauteed monkfish served with a pan sauce of tomato, garlic, proscuitto, chablis, and pine nuts

$18.25

poached atlantic Salmon served with a chablis-horseradish cream sauce

$19.00

roast quails wrapped in bacon and stuffed with garlic croutons and gruyere; served with a sherry-golden onion sauce

$19.25

pan-broiled moulard duck breast served with a salad of belgian endive, haricots verts, fig, pine nuts, fresh thyme, and a pan glaze of balsamic and dried cherries

$17.00

roast chicken stuffed under the skin with a panade of butter, tarragon, garlic, onion, and cognac

$23.00

medallions of venison wrapped in bacon and served with a red wine, peppercorn, and juniper berry reduction sauce

$19.00

sauteed sweetbreads, asparagus, shiitake mushrooms, and toasted pecans; served with a calvados-tarragon cream

$18.75

grilled ‘paving stone’ of prime top sirloin coated with mixed, crushed peppercorns, and served with a bordelaise sauce

$18.25

grilled prairie grove farms pork tenderloin dusted with lavender and served with a spicy red pepper sauce, pistou, extra virgin olive oil, and grana parmesan

$18.00

veal poached with aromatic vegetables and an herb bouquet; served with a calvados and egg yolk enriched cream sauce

$17.75

pan-roast veal kidney served on a bed of sauerkraut with a port-juniper pan sauce

$17.25

lamb shank braised with garlic, tomato, white wine, fresh rosemary, and citrus zest

$16.75

vegetable medley of garlic potatoes, roast peppers, jacob's cattle beans, seared tomatoes, grilled brochette, and tomato sauce; topped with a phyllo disk

$7.50

burgundy-spiced poached pear served with a ‘tile cookie’ with butterscotch

$7.50

chocolate and banana bread pudding

$7.50

flourless chocolate cake roll filled with toasted coconut and amaretto chantilly

$7.50

a rich, creamy vanilla custard with a delicate caramel glaze

$7.50

phyllo layered with cream cheese mousseline and mangoes; served with raspberry and caramel sauces

$7.50

hazelnut meringue layered with an espresso-burnt caramel chantilly and strawberries

$7.50

rum-flavored chocolate bisquit and rich-dense chocolate mousse served with crème anglaise

$7.50

chestnut cake topped with chantilly cream, chocolate sauce, and pear coulis

$7.50

prune and banana tart with a brown butter custard