Summer 2009 new menu at Matisse

Matisse on the beach in Belmar NJ summer 2009 menu


APPETIZERS


BBQ’D Day Boat Sea Scallops with Toasted Pine Nuts 9


PEI Mussels with Sweet Chili and Ginger 7


Goat Cheese Raviolis, Pineapple and Macadamia Syrup 8


Tuna Tartar with Chipotle and Lime 7


Crispy Shrimp with Orange Radish Dipping Sauce 9


Grilled Calamari, Lemon and Fennel 7


Grilled Cheddar Cheese Toast with Tomato Soup 8


Chef’s Selection of Appetizers 24

(Your Server will describe for you)


SALADS


Romaine with Caesar Dressing, Olive Crostini 6


Mesculin with Olive Oil Vegetables, Rice Wine Vinaigrette 7


Seedless Watermelon, Feta, Cashews and Citrus Vinaigrette 7


Hearts of Palm, Oranges & Avocado, Cider Vinaigrette 8


SOUPS


New England Clam and Bacon Chowder 6


Andalusian Gazpacho with Crab and Cilantro Oil 7


Chicken and Escarole with White Beans 6


SIDES

Steamed Rice 3 Macaroni & Cheese 5

Mashed Potatoes 4 Creamed Spinach 5

Seasoned Vegetables 5 French Fries 3


PASTAS & NOODLES


Pappardelle with Peas, Sausage and Plum Tomatoes 18


Atlantic Clams with Chinese Black Beans and Flat Noodles 16


Udon Noodles, Shredded Chicken with Lemon Grass Broth 19


Crispy Shrimp with Noodles, Peppers and Szechwan Sauce 22


MEATS AND POULTRY


Pan Seared Rib Eye with Shallot Butter, Yukon Gold Puree 26


Southern Fried Chicken with Mashed and Gravy 18


Jack Daniels BBQ Short Ribs with Mashed Puree 24


Breast of Chicken, Wild Mushrooms and Yukon Gold Puree 18


Scallopine of Pork Mojo with Lemon and Baby Spinach 18


Rosemary Crusted Rack of Lamb, Vegetable Cous Cous 30


SEAFOODS


U10 Dayboat Sea Scallops, Corn, Orange, Matchsticks 29

No 1 Chili Spiced Tuna, Red Wine and Jicama 30


Grilled Salmon with Tomato Balsamic Relish, Potato Puree 25


Crispy Snapper, Cilantro, Sesame and Soy 25


Maryland Crab Cakes, Sweet Pepper and Lemon 28


Ciopino, Tomato and Shellfish Stew, Spring Vegetables 26


Crispy Soft Shell Crabs with Mint and Sweet Chili Glaze 29


Steamed Lobster, Lemon Butter Market Price






CHILDRENS SELECTIONS


CHICKEN FINGERS, HONEY MUSTARD 5


GRILLED CHICKEN, STEAMED VEGETABLES 6


PASTA WITH TOMATO SAUCE OR BUTTER 5

CHILD SIZE SIRLOIN STEAK, FRIES OR MASHED 8

BOARDWALK GRIDDLE DOG WITH FRIES 5

A twenty percent gratuity will be added to parties of six or more.


Chef Anthony Wall, ACF