Restaurant Matisse

Name: Restaurant Matisse
Address: 512 Yates St., V8W 1K8, BC, V8W 1K8
Telephone: 250-480-0883

512 Yates St., Victoria, BC V8W 1K8, CA

• Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

OUR APPETIZERS

Escargot Bordelaise 10.00

Red wine reduced with double smoked bacon, shallots, garlic and fresh herbs

Foie Gras de Canard Poëlé 23.00

Pan-seared Canadian duck foie gras, accented by Okanagan granny smith apples & sauterne caramelized glaze

Prawns Provençale 13.00

Sautéed black tiger prawns in butter with garlic, onions & italian parsley finished with anise & fresh tomato

Warm Duck Confit 14.00

Classic traditional french preparation served with rhubarb compote and warm lentils

Smoked Tuna 13.00

Sliced loin of smoked tuna with toasted brioche and a lemon caper cream cheese

Rillettes du Porc 9.00

Traditional house-made salt and herb cured pork pate served with toast and cornishons

SOUPS AND SALADS

Atlantic Lobster Bisque 11.00

Fresh lobster finished with cognac and cream

Soupe du Jour 8.00

Server has all the answers

Barnston Island Field Greens 8.00

Mixture of exotic field greens with a white truffle oil vinaigrette

Warm Goat Cheese Salad 12.00

French goat cheese rolled in les herb du Provence oven roasted served with a mixture of delicate baby field greens

Hearts of Palm 10.00

With crisp apples tossed in a creamy citrus dressing

Heirloom Tomato & Onion Salad 10.00

With a fresh onions, basil infused olive oil and balsamic vinaigrette

MEAT and FOWL

Filet of Beef Bordelaise 29.00

Beef tenderloin in a rich reduction of red wine and shallots

Filet of Venison Grand Veneur 32.00

Pan seared Rocky mountain venison in a rich port reduction

Steak au Poivre 29.00

Medallions of beef tenderloin peppered then pan-fried, flambéed with cognac, finished with a rich demi-glaze and cream

Slow Roasted Duckling 26.00

Fresh duck oven roasted slowly three to four hours finished with the ducks own drippings

Braised Shank of Lamb 28.00

Australian lamb shank braised in red wine fine herbs enhanced by a calvados brandy demi

FOOD from the SEA

Wild Pacific Salmon 25.00

Fresh local wild salmon in a beurre blanc and chervil sauce

Catch of the Day 26.00

Local market choice

Coquilles Saint – Jacques à la Périgord 28.00

Classic scallop dish with black truffle scented potato, topped with gruyere cheese baked in a rich mornay sauce

Bouillabaisse 31.00

Fresh fish, shellfish & crustaceans in a lobster broth with tomato, vegetables, garlic, anise, fresh herbs and saffron

For VEGETARIANS

| Chfibeless Dinner

The Finale - DESSERT

Crème Brulée 8.00

A rich french custard with a caramelized sugar top

House-made Sorbets or Ice Creams 8.00

Your choice of homemade ice cream or sorbet made daily

Chocolate Truffle Cake 8.00

Warm flour-less Belgian chocolate truffle cake on a creme anglaise sauce

Tarte Tatin 8.00

Classic upside down caramelized fresh apple tart

Chocolate Truffles 8.00

House prepared from Callebaut’s Belgian chocolate what more can we say!