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© Matilde traditional signature dishes Cold Appetizers  © Caspian Pearls
One ounce Russian Sevruga or Ossetra caviar with traditional garnishing.
Scottish Salmon Bonbon
Salmon filet, smoked potato salad, crispy onion chips and basil vinaigrette
Serrano Ham Carpaccio
Truffled goat cheese mousse, snow peas salad, crispy onion, poached egg and béarnaise sauce
Rillette of Duck
Slowly braised duck breast and duck liver sauerkraut compote, caramelized apple and port jelly
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Warm Appetizers
© Escargots Escoffier
Selected vineyard snails baked with fine herbs and garlic in the tradition of the renowned French Chef August Escoffier
Scallops and Grouper Tempura
Sea Scallops, Grouper strips, Asian salad Shii-take mushroom, mayonnaise
© Marinated Frog Legs
Pan seared with herb de province and white wine, lagitarra pasta, roasted red bell pepper garlic sauce
Duck Liver
Duck liver, mango Tarte TaTin, Munster cheese, and raspberry champagne Sauce Back to top Light Duo of Tuna
Black peppered crusted flash seared tuna loin, tuna tartar, Japanese seaweed salad, sesame cracker Tobiko wasabi caviar and wasabi soy foam
© Beef Carpaccio
Thinly sliced beef fillet, capers, pine nuts, Parmesan cheese shavings dressed with balsamic vinaigrette
Matilde Salad
Mixed greens, cucumber ribbons, pickled red onions, roasted red beets, caramelized walnuts, Boursin crouton, balsamic orange vinaigrette Back to top
Soups © Bouillabaisse de Marseille
Matilde’s traditional rich seafood soup served with garlic croutons and the traditional French Rouille
Onion Soup
Traditional onion soup, bread crouton and gratinated with Gouda cheese
Crab Cappuccino
Crab cake, vanilla corn foam, fresh herbs
Roasted Tomato Red Bell Pepper Soup (Vega)
with basil panna cotta, parmesan crisp, and amaretto balsamic syrup
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Crustaceans and Fish  Maine Lobster
Poached Maine lobster, saffron risotto, and Moët Chandon verbena sauce
Malaysian Scampi
Spicy garlic sautéed Prawns, curry mango sauce, coconut infused jasmine rice
© Dover Sole Meuniere
Sautéed traditional butter with a dash of Lemon, served with turned carrots and young boiled potatoes filleted at your table
Smoked Sea Salt Topped Butter Fish Fillet
Roasted beets, sautéed Arugula, potato gnocchi, saffron sauce
Caribbean grouper Fillet
Herb Brie crusted grouper fillet, warm Caribbean fruit, salsa and citrus vinaigrette
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Vegetarian
Vegetable Napoleon
Oven roasted portabella mushrooms, spinach, green asparagus, toasted cashew nuts and béarnaise sauce
Pumpkin Risotto
Parmesan crisp, pumpkin cubs, Portobello mushroom and pumpkin seed oil
Gnocchi (Vega)
Forrest mushrooms, sage, creamy garlic sauce Back to top
Meats
 © Chateaubriand Béarnaise
Double baked potato, green beans, roasted tomato, béarnaise sauce and red wine sauce
© Tournedos au Poivre
A Matilde classic, prepared at your table-side upon request, potato gratin, green beans and mushroom
US Choice Beef Rib Eye
Mixed vegetables, steak fries, roasted garlic butter, red wine sauce
Moroccan Lamb
Marinated rack of lamb, Harissa lamb loin, red beet coulis, zucchini, raz el hanout cous-cous and mint sauce
Suckling Pig
Marinated with Provencal herbs, lentils and light mustard sauce
Back to top Poultry & Game Chicken Roulade
Wild mushrooms, saffron rice, bacon mustard sauce
Pan seared Duck Breast
Braised Belgium endive, saffron rice, fig calvados sauce
Crusted Ostrich Fillet
Pistachio nut coated served with, grilled vegetables, spicy raspberry sauce
Back to top Desserts  © Chocolate, Vanilla or Banana Soufflé
(Please order with your main course or allow 25 minutes)
Chocolate, vanilla or banana soufflé with a vanilla sauce, Pisang-Ambon vanilla sauce or chocolate sauce
© Crêpes Suzette Négresco
(Minimum 2 persons, please allow 15 minutes)
Crêpes “prepared table-side” with orange liqueur sauce, flamed with cognac and served with vanilla ice-cream
Chocolate Adventure
Marquise, dark liquid chocolate cake, marbled milk & white chocolate mousse, lemon grass vanilla, chocolate sauce and orange grand Marnier ice cream
Cold Banana Sabayon
Fried banana ravioli, pecan nut parfait orange caramel syrup, pomegranate sauce
Oven Baked Apple Tarte
Puff pastry topped with frangipane and apple, white cinnamon ice cream and vanilla sauce
Pumpkin Cake
Warm pumpkin cake served with marinated red forest fruits, nutmeg cream and walnut nut ice cream
Crème Brulée
Vanilla flavored crème Brulée caramelized with cane sugar
Marinated Warm Cherries
Cinnamon sabayon, vanilla ice cream
Back to top Cheeses Cheese Plate
A daily selection of cheese, French cheese, goat cheese, blue cheese and aged Dutch cheese
Munster Cheese
Alsace region cheese, fennel and orange confit, raisin nut bread and Banjul reduction Back to top Coffees Matilde Coffee
Espresso with Kahlua and a dash of Cognac topped with fresh whipped cream and cinnamon
Irish Coffee
A blend of Irish whisky, brown sugar and hot coffee with fresh whipped cream and powdered cocoa
French Coffee
Hot sugared coffee poured over Martell Cognac and covered with Chantilly cream
Saronnais Coffee
Amaretto liqueur with freshly filtered coffee, topped with fresh cream and almond flakes
Calypso Coffee
Caribbean blend of coffee, Jamaican rum, Tia Maria whipped cream flavored with banana liqueur and local Ponche Crema, sprinkled with coconut flakes
Espresso
Black Italian coffee
Cappuccino
Traditional espresso coffee topped with steamed milk
Coffee à la Cafetière
Our “registered Private Blend of Arabica” coffee that can also be served decaffeinated
Selection of Teas
Your choice from our tea chest Back to top
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