Order Now for June 16 and 17!

Ripe Plum Tomatoes blended with Blue Cheese Crumbles, Cream, and a unique blend of Spices. 

A velvety blend of cream, tender potatoes, and delicate leeks, enhanced with a mix of spices and a mirepoix of finely diced onions, carrots, and celery. 

 A vibrant blend of fresh mixed greens, ripe tomato slices, and juicy orange segments, topped with house-made candied nuts with Mateo's signature vinaigrette. 

Succulent jumbo shrimp complemented by tender asparagus, hard-boiled egg, and ripe tomato, all served atop a bed of mixed greens with Mateo's tangy blue cheese vinaigrette. 

Slow-roasted spicy jerk pork seasoned to perfection, topped with pickled carrot and cucumber, and fresh cilantro. Served on a crusty baguette with Vietnamese mayo. 

Tender chicken salad, combined with fresh tomato slices, bacon, crisp greens, and tangy pickled red onion, served on a freshly baked baguette. Seems basic, until it isn't!

Seared Rare Ahi Tuna layered with avocado, bacon, roma tomato slices, and fresh mixed greens. Served on a fresh baguette with a side of Wasabi Cream.

Slow Cooked, Cuban style shredded flank steak in a rich, savory sauce & cheese curds, with black bean relish, served on a toasted ciabatta with curtido (Salvadoran slaw). Finished with cilantro-lime crema.