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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
Carefully marinated gravlax, smoked potato salad wrapped in sushi grade salmon fillet, and a delicate salmon tartar served with traditional garnishing and onion chips Pata Negra Dry-Cured Jamon Serrano
Served with truffled saut‚ed goat cheese, a roasted tomato emulsion and sauterne wine poached pears Homemade Terrine
Delicate poultry terrine served on a bed of crisp greens with a Banjul reduction and a brioche crouton  Back to top
Warm Appetizers
© Escargots Escoffier
Selected vineyard snails baked with fine herbs and garlic in the tradition of the renowned French Chef August Escoffier
Nantucket Scallops and Grouper Tempura
Nantucket Bay Scallops, grouper strips, Asian salad shii-take mushroom Wasabi mayonnaise
© Marinated Frog Legs
Pan seared with herb de province and white wine, lagitarra pasta, roasted red bell pepper garlic sauce
Duet of Foie Gras de Canard & Ris de Veau
Saut‚ed tender duck liver and carefully selected veal sweetbreads served with a spiced mango crumble and a 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
Soup of the Day
Our Chef’s daily inspiration, please ask your waiter for more details Back to top
Crustaceans and Fish  Pan Seared Caribbean Rock Lobster Tail
Served with saffron risotto, black bean salsa and a lightly spiced tropical fruit chutney
Curried Jumbo Prawns
Sautéed garlic prawns served with a curry mango sauce and 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
Chilean Sea Bass
Lightly seasoned with smoked sea salt, served with roasted beets, sautéed Arugula, potato Mousseline and saffron sauce
Arubian Grouper Fillet
Herb Brie crusted grouper fillet served with warm citrus and Caribbean fruit vinaigrette, sweet plantain Mousseline and local funchi (polenta)
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Vegetarian
Vegetable Napoleon
Oven roasted portabella mushrooms, spinach, green asparagus, toasted cashew nuts and béarnaise sauce
Open Faced Ratatouille Ravioli
vegetable ratatouille served in a giant open faced ravioli with a curried mascarpone sauce
Wild Mushroom Risotto
Parmesan crisp and pine nuts, served with green asparagus and truffle oil 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
Veal Tenderloin “Oscar”
Served with Alaskan king crab cakes, tomato Hollandaise, green asparagus and Provencal sautéed potatoes
Moroccan Lamb
Marinated rack of lamb, Harissa lamb loin, red beet coulis, zucchini, raz el hanout cous-cous and mint sauce
Seared Suckling Pig Chops
Marinated with Provencal herbs, lentils and light mustard sauce
Back to top Poultry & Game Chicken Dijonaise
USDA organic chicken breast fillet served with a delicate Dijonaise mustard and wild mushroom sauce, fettuccini pasta and mixed vegetables
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
Chocolate, vanilla or banana soufflé with a vanilla sauce, Pisang-Ambon vanilla sauce or chocolate sauce
© Crêpes Suzette Négresco
Crêpes “prepared table-side” with orange liqueur sauce, flamed with cognac and served with vanilla ice-cream
© Chocolate Marquise
Matilde’s famous Layered chocolate cake served with orange mousse, Grand Marnier sauce and vanilla ice cream
Baileys Crème Brulée
Classic rich custard flavoured with a dash of Baileys Irish Cream and topped with a layer of hard caramel
Oven Baked Apple Tarte
Puff pastry topped with frangipane and apple, white cinnamon ice cream and vanilla sauce
Trio Glacé
Chocolate covered coconut-, strawberry- and ginger ice cream served with 3 sauces and lady fingers
Trio Glacé
Chocolate covered coconut, strawberry, and ginger ice cream served with 3 sauces and lady fingers
Swiss Sundae
Swiss roll served with peach parfait, vanilla cream and marinated strawberries
Back to top Cheeses Cheese Plate
A daily selection of cheese, French cheese, goat cheese, blue cheese and aged Dutch cheese
Munster Fermier Tatin
Grilled Alsace cheese on top of a thin crust of brioche bread, poached pear, frisée, crushed walnuts and a thyme 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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