Lunch Menu

APPETIZERS

Vegetable Terrine:Layers of seasonal vegetables, sliced and molded, served on muscling greens, dressed with apple thyme vinaigrette, black olives, sliced red onions and leek sauce.    
                   

Smoked Salmon:Housed cured filet of salmon, smoked over pinot noir vines, served with corn cakes, red onions, capers, lemons, sieved hard cooked eggs and dill crème fraîche.                       

Mushroom Tart: Sautéed wild mushroom with garlic, shallots and brandy, reduced with a glaze de viande, finished with cream and presented in a puffy pastry shell with melted fresh mozzarella.                

Crab Cakes: Three seared Dungeness crab cakes on a bed of mesclun greens, drizzled with tarragon cream sauce

Deli plate:
An assortment of meats and fine cheeses served with condiments.               

SOUPS

We make our own soups to order, hand crafted from fresh seasonal ingredients.

SALADS

Thai noodle: Linguini with cilantro, mint, fresh ginger, and Jalapeno peppers in a secret sauce    

With shrimp…        

Santa Fe Salad: Romaine lettuce, fresh roasted corn cut off the cob, black beans, red onions and avocado, tossed in a achiote vinaigrette and garnished with cilantro and crème fraîche, slivers of red and blue corn chips.    

With grilled marinated chicken …    

Cal-terranean: A medley of assorted greens, grilled vegetables, olives, vegetable terrine which is laced with balsamic vinaigrette, topped with Feta Cheese    

Caesar Salad : Fresh crisp romaine lettuce tossed in a garlic rubbed bowl with home made croutons and Matthews own dressing                 

With grilled chicken breast…      

With shrimp…          

Seafood Salad: Romaine lettuce dressed with apple thyme vinaigrette and your choice of our smoked sea scallops, or smoked shrimp or our house cured pinot noir vine smoked salmon, or combination of the three.      

SANDWICHES

Beef: Our house-roasted beef on freshly baked bread with mayonnaise, horseradish, Dijon vinaigrette, Feta cheese, lettuce, tomato and red onion.          

Turkey: Sage rubbed breast of house-roasted turkey served on olive foccacia bread with cranberry mayonnaise, alfalfa sprouts, tomato and red onion, accompanied by a wedge of Smokey Fontina cheese.                 

Ham: Honey mustard glazed baked ham served with a wedge

of Swiss cheese, garnished with lettuce, tomato and sliced red onions.                   

Salmon: Comes on our wheat flat bread and features sliced house cured, pinot noir smoked salmon with crème fraîche. Garnishes consist of capers, red onion, and fresh dill. Served with lettuce and tomato.           

Egg: Hard cooked eggs, mixed with bread and butter pickles, red onion and spicy mustard, served on sliced American bread with lettuce, tomato and red onion.           

Vegetable:Grilled eggplant, zucchini, red onion, and red peppers, marinated in balsamic vinegar and olive oil, layered and topped with Feta cheese on foccacia bread. Garnished with lettuce, tomato, and red onion.         

PASTAS

Fettuccini Alfredo:

Handmade egg noodles in a cream sauce with garlic and Parmesan cheese.             

With a grilled chicken breast…    

With beef filet mignon strips...   

Tagliatelle with Lobster:

Hand made egg pasta with julienne vegetables fresh Italian herbs and lobster cooked in a beurre de homard  

Linguine:

Julienne vegetables, olive oil and sautéed garlic.  

Lasagnas:

Handmade lasagna noodles with butternut squash, Smokey Fontina cheese, cream sauce and white truffle oil.                         

Handmade lasagna noodles with eggplant, spinach, Ricotta and Mozzarella cheeses, roasted peppers and green and yellow zucchini.                                        

Bolognese: Handmade lasagna noodles and a hearty beef sauce with sautéed tomatoes, onions, celery and garlic, layered with Ricotta and Mozzarella cheeses.                            

QUICHES

Quiche Loraine: Prepared with bacon and Swiss cheese.                         

Spinach Quiche: Prepared with spinach, mushrooms, & Smokey Fontina cheese.          

SAVORY FLAN- Matthew serves his flan in a flaky pastry shell.

Crab and chive with multi colored bell peppers and serried chardonnay from Le Cuvier winery.      

Lobster and thyme, roasted corn cut off the cob, roasted red peppers and grilled asparagus in a savory custard.

SEAFOOD

Halibut:

Dijon and pistachio encrusted seasonal filet, sautéed in lemon, white wine and butter, finished in the oven. Served with saffron basmati rice and a seasonal vegetable.

Fresh Filet poached in a court bouillon, served on grilled eggplant and a tomato concasse, with a reduced cream and tarragon sauce.             

Salmon:

Fresh salmon filet served on a bed of wilted spinach, with shallots and a touch of Ouzo, topped with sautéed wild mushrooms and serve with pinot noir reduction sauce.                      

Salmon filet coated with black sesame seeds, seared rare, with leek sauce and a colorful array of julienne vegetables.    
                 

Shrimp:
Provencale, sautéed in butter, garlic and white wine finished with a tomato concasse, lemon juice and parsley accompanied by saffron basmati rice.    

POULTRY

Chicken: The following dishes are served with Lyonnaise Potatoes.

Airline breast of free-range chicken stuffed with proscuitto, Pecorino cheese, spinach and roasted red peppers, finished with a glaze de volaille.              

Breast of free-range chicken picata style: sautéed and finished with white wine, capers and lemon juice.      

Breast of free-range chicken sauté sec with mushrooms and green onions in a white wine reduction sauce.    

Duck:

Breast of Peking duck seared rare, a la orange, or with a balsamic and Muscat canelli reduction sauce.          

BEEF

Rib eye steak seasoned and seared oven finished. Served with Lyonnaise Potatoes and seasonal vegetable.    

Rib eye stuffed with Gorgonzola cheese, seared and oven finished with a shallot and red wine reduction sauce and shitake mushrooms. Served with Lyonnaise Potatoes and seasonal vegetable.                

Tournedos:   Two 2-ounce filets sautéed a la Normande with apples, mushrooms, glace de viande, brandy and cream, served with Lyonnaise Potatoes and a seasonal vegetable.