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© Matilde traditional signature dishes Gold Menu  © Amuse
A delightful welcome from our Chef served with your aperitif
Hors d’ Oeuvre
Norwegian salmon served with ginger bavarois Soup
Demi-tasse of our soup of the day Entremet
Sautéed sweetbreads served with caramelized apple and raspberry champagne sauce Sorbet
A tantalizing cleansing of the palate served with a dash of Champagne Main Course
Demi-cut classic tournedos (choice of sauce) served with traditional garnishing Dessert
Crepes filled with fruits served with vanilla ice cream  Back to top
Platinum Menu
Amuse
A delightful welcome from our Chef served with your aperitif Hors d’ Oeuvre
Black pepper crusted flash seared tuna loin served with marinated seaweed salad Soup
Demi-tasse Crab Cappuccino Entremet
Sautéed duck liver foie gras served with wild mushroom risotto Sorbet
A tantalizing cleansing of the palate served with a dash of Champagne Main Course
Milk fed veal tenderloin wrapped potato mousse, lobster foam Dessert
Soufflé (vanilla, chocolate or banana) Coffee or Tea of your choice served with homemade friandises Back to top Appetizers © Black Caspian Pearls
One ounce Russian Sevruga or Ossetra caviar served with traditional garnishing Norwegian Salmon
Napoleon of sushi grade salmon and smoked salmon mousse, gravlax fluerette with a ginger bavarois and tobiko caviar. Alaska King Crab
Shrimp ceviche, avocado and Caribbean fruit cubes Duo of Tuna
Black pepper crusted flash seared tuna loin and a subtle tuna tartar, Japanese seaweed salad, sesame cracker Tobiko wasabi caviar and wasabi soy foam © Beef and Duck Liver Carpaccio
Pine nuts, pickled onions, Reypenaer aged cheese shavings and truffle vinaigrette Tomato Carpaccio
Garlic roasted tomato carpaccio, truffled fried brie and herb vinaigrette © Escargots Escoffier
Baked with fine herbs and garlic in the tradition of the renowned French Chef August Escoffier Pan Seared Scallops
Topped with hazel nut crust served with caramelized Belgium endive and Noilly Prat sauce © Marinated Frog Legs
Braised green onion on an oven roasted red bell pepper and garlic sauce Duet of Foie Gras de Canard & Ris de Veau
Served with a spiced mango crumble and a raspberry champagne sauce Back to top
Soups © Onion Soup
Traditional French onion soup © Bouillabaisse de Marseille
Matilde’s traditional rich seafood soup served with garlic croutons and the traditional French Rouille Crab Cappuccino
Crispy crab ravioli, corn vanilla foam and fresh herbs Soup of the Day
Our Chef’s daily inspiration © Chez Matilde Timeless Classics All our dishes are prepared “a la Minute”. We kindly ask your understanding that quality time is required to prepare your dinner in such a way to make your evening a memorable one. Our Chef uses only the finest ingredients which are sometimes impossible to come by on Aruba. Please forgive us if an item you choose happens to be out of stock. Back to top
Fish and Crustaceans  Arubian Grouper Fillet
Herb Brie crusted served on top of tomato chutney with warm citrus vinaigrette, sweet plantain and funchi
Chilean Sea Bass on the Skin
Served with edamame beans, wrapped potato mousse and red beet sauce © Dover Sole Meunière
Sautéed in traditional butter with a dash of lemon, filleted at your table served with turned carrots and young boiled potatoes basket. Scampi Diablo
Sautéed garlic prawns served with a spicy tomato sauce and jasmine rice Caribbean Rock Lobster Tail
Butter poached served on a Saffron risotto, Savoy cabbage, avocado timbales and a black bean salsa Back to top
Vegetarian
Stuffed Baby Sweet Peppers
Oven roasted stuffed with green beans, glazed carrots, caramelized onions and braised leeks served with spinach ravioli Wild Mushroom and Tomato Risotto
Served with al dente green asparagus, Parmesan shavings, pine nuts and truffle oil. Complement your meal with the finest wines Back to top
Meat and Poultry
 © Tournedos au Poivre
Matilde’s classic, prepared at your table-side, served with double baked potato, green beans and sautéed mushrooms. Ask your server for a choice of sauces.
Milk Fed Veal
Seared tenderloin, sweetbread lasagna, wild mushroom fricassee and potatoes with lobster foam New Zealand Rack of Lamb
Herb roasted, goat cheese polenta, ratatouille and roasted garlic rosemary sauce Farm Raised Suckling Pig
Roasted, apple beignets, lentils, potato baskets and a Muscat sauce Corn Fed Chicken
Slow roasted liver stuffed supreme, young spinach leaves, wild mushroom risotto and Dijon mustard foam Duo of Duck Breast and Leg Confit
Glazed with honey, lavender, rhubarb and spices served with walnut parsley jasmine rice, garden vegetables and zinfandel 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 (Please order with your
main course or allow 25 minutes) © Crêpes Suzette Négresco
Crêpes prepared table-side with orange liqueur sauce, flamed with cognac and served with vanilla ice-cream(Minimum 2 persons, please allow 15 minutes) © Chocolate Marquise
Matilde’s famous layered chocolate cake served with a tangerine mousse and Grand Marnier sauce Tiramizu Parfait
Served with coffee syrup, black sambuca cream and lady finger 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 Tart
Puff pastry topped with nut cream and apple, vanilla ice cream and calvados sauce Bounty Inside Out
Served with Malibu granite, caramelized pineapple cubs, pine apple coulis and chocolate sauce Back to top Cheeses FRENCH
Camembert
Chèvre
Pont l’Eveque
Neufchâtel EUROPEAN
Tête-de-Moine
Manchego
Blue Stilton
Gouda Aged Back to top Coffees Matilde Coffee
Espresso with Kahlua and a dash of Cognac topped with fresh whipped cream and cinnamon Calypso Coffee
Caribbean blend of coffee, Jamaican rum, Tia Maria whipped cream flavored with banana liqueur and local Ponche Crema, sprinkled with coconut flakes 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 Mexican Coffee
Caribbean blend of coffee, Crème de Cacao Dark, Tequila, topped with whipped cream Espresso
Black Italian coffee Cappuccino
Traditional espresso coffee topped with steamed milk Coffee à la Cafetière
Our “registered Private Blend of Arabica” coffee also available decaffeinated Selection of Teas
Your choice from our tea chest Back to top
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