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Cafe Matou
cream of butternut squash with fresh tarragon
marinated shrimp grilled and served 'in the shell' with avocado, tomato, and a curried vinaigrette with fresh coriander
tartare of yellowfin tuna and salmon, capers, celery root, dill, red onion, and bell pepper wrapped in smoked salmon and served with toast points
rillettes of halibut, smoked lake trout and salmon with fresh dill, lemon, and toast points
mussels steamed with white wine, lemon, scallions, parsley, garlic, crushed black peppercorns, and a touch of butter
grilled asparagus and portabello served with a relish of tomato, fresh basil, garlic, extra virgin olive oil, and auvergne blue cheese
baby mixed greens, duck confit, roast bosc pear, auvergne blue cheese and walnut vinaigrette
grilled sausage served atop grilled bread with sauteed apples, red onion, and balsamic syrup
pates of the day, garnished with toast points, dijon mustard, nicoise olives, and raw onion
roasted beets, rocket, walnuts, parmesan cheese, and fresh tarragon served with a red wine vinaigrette
saffron-tomato broth with corvina, mahi-mahi, yellowfin tuna, and shrimp, garnished with rouille and toast points
grilled columbia river sturgeon and atlantic Salmon; served with a relish of orange, dill, capers, red onion, fennel, and extra virgin olive oil
sauteed monkfish served with a pan sauce of tomato, garlic, proscuitto, chablis, and pine nuts
poached atlantic Salmon served with a chablis-horseradish cream sauce
roast quails wrapped in bacon and stuffed with garlic croutons and gruyere; served with a sherry-golden onion sauce
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
roast chicken stuffed under the skin with a panade of butter, tarragon, garlic, onion, and cognac
medallions of venison wrapped in bacon and served with a red wine, peppercorn, and juniper berry reduction sauce
sauteed sweetbreads, asparagus, shiitake mushrooms, and toasted pecans; served with a calvados-tarragon cream
grilled ?paving stone' of prime top sirloin coated with mixed, crushed peppercorns, and served with a bordelaise sauce
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
veal poached with aromatic vegetables and an herb bouquet; served with a calvados and egg yolk enriched cream sauce
pan-roast veal kidney served on a bed of sauerkraut with a port-juniper pan sauce
lamb shank braised with garlic, tomato, white wine, fresh rosemary, and citrus zest
vegetable medley of garlic potatoes, roast peppers, jacob's cattle beans, seared tomatoes, grilled brochette, and tomato sauce; topped with a phyllo disk
burgundy-spiced poached pear served with a ?tile cookie' with butterscotch
chocolate and banana bread pudding
flourless chocolate cake roll filled with toasted coconut and amaretto chantilly
a rich, creamy vanilla custard with a delicate caramel glaze
phyllo layered with cream cheese mousseline and mangoes; served with raspberry and caramel sauces
hazelnut meringue layered with an espresso-burnt caramel chantilly and strawberries
rum-flavored chocolate bisquit and rich-dense chocolate mousse served with crème anglaise
chestnut cake topped with chantilly cream, chocolate sauce, and pear coulis
prune and banana tart with a brown butter custard
Menu for Cafe Matou provided by Allmenus.com
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