Dinner – Winter 

plaques communautaires

roasted chestnut & goat cheese fondue

$8
grilled boule, persimmon marmalade, arugula


arancini

$10
black forest ham, fontina, gala apple butter


pâté en terrine

$11
cherries, pistachios, brioche toast points, seasonal confiture


moules provençal

$13
steamed bouchot mussels, tomato, pastis,
persillade [frites 2]


fromage

$17
artisan cheeses, house confiture, seasonal fruit


charcuterie

$17
chicken liver pâté, cured meats


plateau provençal

$18
charcuterie & artisanal cheeses


shrimp & scallop grillé

$18
roasted garlic and cherry aioli, greens


fromage au canard & french onion soup

$18
duck breast grilled cheese, french onion soup

salades

verte

$9
butter lettuce, toasted walnuts, fines herbs, dijon vinaigrette


mixte

$9
spring lettuces, carrot, roasted beets, fennel, cucumber, lemon-shallot vinaigrette


salade lyonnaise

$13
crispy prosciutto vinaigrette, poached egg, frisee, watercress, tender belly bacon lardon


roasted chestnut & farro

$13
arugula, cherry and peppercorn vinaigrette, sage, rosemary, roasted chestnut tuile

entrées

 

mateo burger

$16 [gruyère/blue/cheddar: $1]
niman ranch sirloin, caramelized onion, petite salad, frites


wild mushroom risotto

$19
locally foraged wild mushrooms, sautéed shallots, black truffle oil, grana


coquilles st. jacques grille

$23
grilled scallops, celery root puree, locally foraged wild mushrooms, heirloom carrots


poulet frites

$26
pan roasted chicken, petite salade, beurre fondue, frites


steak frites

$28
grilled colorado flat iron, petite salade, sauce béarnaise, frites


cassoulet de canard

$31
confit duck, cannelinni beans, shallots, san marzano tomatoes, herbs de provence


lobster raviolo

$32
house pasta, brandy cream sauce, arugula, saffron beurre blanc


garniture

haricots verts // grilled asparagus

$5


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

$4


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.