Cafe Matou Prices in Chicago, IL 60647
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Premiers Plats |
| Creme de Courge | $7.50 |
cream of butternut squash with fresh tarragon
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| Crevettes Grillees et Avocat a L'indienne | $9.00 |
marinated shrimp grilled and served 'in the shell' with avocado, tomato, and a curried vinaigrette with fresh coriander
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| Gateau Aux Deux Poissons | $9.25 |
tartare of yellowfin tuna and salmon, capers, celery root, dill, red onion, and bell pepper wrapped in smoked salmon and served with toast points
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| Rillettes Aux Trios Poissons | $9.00 |
rillettes of halibut, smoked lake trout and salmon with fresh dill, lemon, and toast points
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| Moules Marinieres | $8.75 |
mussels steamed with white wine, lemon, scallions, parsley, garlic, crushed black peppercorns, and a touch of butter
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| Grillade Des Asperges et Champignon | $9.00 |
grilled asparagus and portabello served with a relish of tomato, fresh basil, garlic, extra virgin olive oil, and auvergne blue cheese
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| Salade de Mesclun et Confit de Canard Auvergnate | $9.00 |
baby mixed greens, duck confit, roast bosc pear, auvergne blue cheese and walnut vinaigrette
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| Saucisson Grille Aux Pommes Sautees et Glace de Vinaigre | $8.75 |
grilled sausage served atop grilled bread with sauteed apples, red onion, and balsamic syrup
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| Assiette de Charcuteries | $8.75 |
pates of the day, garnished with toast points, dijon mustard, nicoise olives, and raw onion
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| Salade de Betteraves et Roquettes | $7.50 |
roasted beets, rocket, walnuts, parmesan cheese, and fresh tarragon served with a red wine vinaigrette
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| Plats Principaux |
| Bouillabaisse | $19.00 |
saffron-tomato broth with corvina, mahi-mahi, yellowfin tuna, and shrimp, garnished with rouille and toast points
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| Esturgeon et Saumon Grille Corse | $19.00 |
grilled columbia river sturgeon and atlantic Salmon; served with a relish of orange, dill, capers, red onion, fennel, and extra virgin olive oil
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| Poele de Lotte Biarritz | $18.75 |
sauteed monkfish served with a pan sauce of tomato, garlic, proscuitto, chablis, and pine nuts
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| Saumon Pochee Avec Sa Creme Au Raifort | $18.25 |
poached atlantic Salmon served with a chablis-horseradish cream sauce
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| Cailles Roties Chez Nous | $19.00 |
roast quails wrapped in bacon and stuffed with garlic croutons and gruyere; served with a sherry-golden onion sauce
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| Magret de Mulard Avec Sa Salade Composée | $19.25 |
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
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| Poulet Roti en Crapaudine | $17.00 |
roast chicken stuffed under the skin with a panade of butter, tarragon, garlic, onion, and cognac
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| Medaillons de chevreuil Vernon Eau | $23.00 |
medallions of venison wrapped in bacon and served with a red wine, peppercorn, and juniper berry reduction sauce
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| Fricassee de Ris de Veau Aux Asperges et Champignons Japonais | $19.00 |
sauteed sweetbreads, asparagus, shiitake mushrooms, and toasted pecans; served with a calvados-tarragon cream
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| Pave de Beouf Au Gril Bordelaise | $18.75 |
grilled paving stone of prime top sirloin coated with mixed, crushed peppercorns, and served with a bordelaise sauce
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| Filet de Porc Grille Au Midi | $18.25 |
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
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| Blanquette de Veau | $18.00 |
veal poached with aromatic vegetables and an herb bouquet; served with a calvados and egg yolk enriched cream sauce
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| Poele de Rognon de Veau Au Chou Polanis et Sauce de Genevrier | $17.75 |
pan-roast veal kidney served on a bed of sauerkraut with a port-juniper pan sauce
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| Bequet Au Four Nicoise | $17.25 |
lamb shank braised with garlic, tomato, white wine, fresh rosemary, and citrus zest
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| Assiette de Jardin | $16.75 |
vegetable medley of garlic potatoes, roast peppers, jacob's cattle beans, seared tomatoes, grilled brochette, and tomato sauce; topped with a phyllo disk
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| Desserts |
| Poire Pochee au Vin Rouge | $7.50 |
burgundy-spiced poached pear served with a tile cookie with butterscotch
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| Pain au Chocolat et Bananes | $7.50 |
chocolate and banana bread pudding
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| Joie D'amande | $7.50 |
flourless chocolate cake roll filled with toasted coconut and amaretto chantilly
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| Creme Brulee | $7.50 |
a rich, creamy vanilla custard with a delicate caramel glaze
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| Faux Millefeuille Aux Mangues | $7.50 |
phyllo layered with cream cheese mousseline and mangoes; served with raspberry and caramel sauces
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| Meringue de Noisette Aux Fraises et Sa Creme de Caramel Brule | $7.50 |
hazelnut meringue layered with an espresso-burnt caramel chantilly and strawberries
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| Marquis au Chocolat | $7.50 |
rum-flavored chocolate bisquit and rich-dense chocolate mousse served with crème anglaise
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| Gateau Lyonnais au Chocolat et Coulis de Poires | $7.50 |
chestnut cake topped with chantilly cream, chocolate sauce, and pear coulis
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| Tarte Aux Pruneaux et Bananes | $7.50 |
prune and banana tart with a brown butter custard
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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