Dinner

plaques communautaires

chilled beet soup

duo of golden and red beet, crostini, chevre


arancini

black forest ham, fontina, gala apple butter, roasted cherry & garlic aioli, arugula


pâté en terrine

cherries, pistachios, brioche toast points, seasonal confiture


moules provençal

steamed bouchot mussels, tomato, pastis,
persillade [frites ]


fromage

artisan cheeses, house confiture, seasonal fruit


charcuterie

chicken liver pâté, cured meats


plateau provençal

charcuterie & artisanal cheeses

salades

verte


butter lettuce, toasted walnuts, fines herbs, dijon vinaigrette


mixte


spring lettuces, carrot, roasted beets, fennel, cucumber, lemon-shallot vinaigrette


salade lyonnaise


crispy prosciutto vinaigrette, poached egg, frisee, watercress, tender belly bacon lardon


roasted chestnut & farro


arugula, cherry and peppercorn vinaigrette, sage, rosemary, roasted chestnut tuile

entrées

mateo burger aux champignons et truffes*

niman ranch sirloin, cacio de bosco, locally foraged wild mushrooms, roasted garlic dijonnaise, frites

classic mateo burger [chedder, gruyere, blue] – also available


cassoulet du potager [option to add duck confit]

locally foraged wild mushrooms, cannelinni beans, zucchini, san marzano tomatoes, asparagus, grana, panko


poulet frites

pan roasted chicken, petite salade, beurre fondue, frites


steak frites

grilled colorado flat iron, petite salade, sauce béarnaise, frites


grilled salmon

english peas, faro & cherry tomato salad, asparagus puree


niman ranch pork chop

mushroom and blue cheese compound butter, haricots verts, fingerling potatoes, balsamic reduction


garniture

haricots verts // grilled asparagus

 


house curried nuts // house cured olives // house cut frites

 


*menu is subject to change daily – please contact the restaurant for today’s menu.

mateo supports local ranchers, farmers and foragers. we are dedicated to using organic, chemical free and genetically unaltered products whenever possible.

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.