restaurantmatisse: Weekly SpecialsSoup Chantrelle mushroom veloute finished with St Augur blue cheese.Salad Butter poached dungeness crab & hand peeled baby shrimp salad with apples and heart of palm. Crepe Smoked Salmon and Asparagus with bechamel.S

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restaurantmatisse: Weekly SpecialsSoup Chantrelle mushroom veloute finished with St Augur blue cheese.Salad Butter poached dungeness crab & hand peeled baby shrimp salad with apples and heart of palm. Crepe Smoked Salmon and Asparagus with bechamel.S

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