Cafe Matou

1846 N Milwaukee Ave- At W Moffat St
Chicago, IL 60647

773 384-8911

Premiers Plats
Creme De Courge   Cream of butternut squash with fresh tarragon	7.50
Crevettes Grillées Et Avocat a L'indienne   Marinated shrimp grilled and served in the shell with avocado, tomato, and a curried vinaigrette with fresh coriander	9.00
Gateau Aux Deux Poissons   Tartare of yellowfin tuna and salmon, capers, celery root, dill, red onion, and bell pepper wrapped in smoked salmon and served with toast points	9.25
Rillettes Aux Trios Poissons   Rillettes of halibut, smoked lake trout and salmon with fresh dill, lemon, and toast points	9.00
Moules Mariniéres   Mussels steamed with white wine, lemon, scallions, parsley, garlic, crushed black peppercorns, and a touch of butter	8.75
Grillade Des Asperges Et Champignon   Grilled asparagus and portabello served with a relish a relish of tomato, fresh basil, garlic, extra virgin olive oil, and Auvergne blue cheese	9.00
Salade De Mesclun Et Confit De Canard Auvergnate   Baby mixed greens, duck confit, roast bosc pear, Auvergne blue cheese and walnut vinaigrette	9.00
Saucisson Grille Aux Pommes Sautées Et Glace De Vinaigre   Grilled sausage served atop grilled bread with sautéed apples, red onion, and balsamic syrup	8.75
Assiette De Charcuteries   Pates of the day, garnished with toast points, Dijon mustard, nicoise olives, and raw onion	8.75
Salade De Betteraves Et Roquettes   Roasted beets, rocket, walnuts, Parmesan cheese, and fresh tarragon served with a red wine vinaigrette	7.50
Plats Principaux
Bouillabaisse   Saffron-tomato broth with corvina, mahi-mahi, yellowfin tuna, and shrimp, garnished with rouille and toast points	19.00
Esturgeon Et Saumon Grillé Corse   Grilled Columbia River sturgeon and Atlantic salmon; served with a relish of orange, dill, capers, red onion, fennel, and extra virgin olive oil	19.00
Po�le De Lotte Biarritz   Sautéed monkfish served with a pan sauce of tomato, garlic, proscuitto, Chablis, and pine nuts	18.75
Saumon Poché Avec Sa Crème Au Raifort   Poached Atlantic salmon served with a Chablis-horseradish cream sauce	18.25
Cailles R�ties Chez Nous   Roast quails wrapped in bacon and stuffed with garlic croutons and Gruyère; served with a sherry-golden onion sauce	19.00
Magret De Mulard Avec Sa Salade Composée   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	19.25
Poulet R�ti En Crapaudine   Roast chicken stuffed under the skin with a panade of butter, tarragon, garlic, onion, and cognac	17.00
Medaillons De Chevreuil Vernon Eau   Medallions of venison wrapped in bacon and served with a red wine, peppercorn, and juniper berry reduction sauce	23.00
Fricassée De Ris De Veau Aux Asperges Et Champignons Japonais.   Sautéed sweetbreads, asparagus, shiitake mushrooms, and toasted pecans; served with a calvados-tarragon cream	19.00
Pave De Beouf Au Gril Bordelaise   Grilled paving stone of prime top sirloin coated with mixed, crushed peppercorns, and served with a bordelaise sauce.	18.75
Filet De Porc Grillé Au Midi   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	18.25
Blanquette De Veau   Veal poached with aromatic vegetables and an herb bouquet; served with a calvados and egg yolk enriched cream sauce	18.00
Po�le De Rognon De Veau Au Chou Polanis Et Sauce De Genévrier   Pan-roast veal kidney served on a bed of sauerkraut with a port-juniper pan sauce	17.75
Bequet Au Four Nicoise   Lamb shank braised with garlic, tomato, white wine, fresh rosemary, and citrus zest	17.25
Assiette De Jardin   Vegetable medley of garlic potatoes, roast peppers, Jacob's cattle beans, seared tomatoes, grilled brochette, and tomato sauce; topped with a phyllo disk	16.75
Desserts
Poire Pochée Au Vin Rouge   Burgundy-spiced poached pear served with a tile cookie with butterscotch
Pain Au Chocolat Et Bananes   Chocolate and banana bread pudding.
Joie D'amande   Flourless chocolate cake roll filled with toasted coconut and amaretto chantilly
Creme Brulee   A rich, creamy vanilla custard with a delicate caramel glaze.
Faux Millefeuille Aux Mangues   Phyllo layered with cream cheese mousseline and mangoes; served with raspberry and caramel sauces
Meringue De Noisette Aux Fraises Et Sa Crème De Caramel Br�le   Hazelnut meringue layered with an espresso-burnt caramel chantilly and strawberries
Marquis Au Chocolat   Rum-flavored chocolate bisquit and rich-dense chocolate mousse served with crème anglaise
Gateau Lyonnais Au Chocolat Et Coulis De Poires   Chestnut cake topped with chantilly cream, chocolate sauce, and pear coulis
Tarte Aux Pruneaux Et Bananes   Prune and banana tart with a brown butter custard
All desserts are $7.50