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