SEAFOOD

FISH

  • Rosemary & Lemon Honey Glazed Salmon
    With citrus beurre blanc
  • Caraway Crusted Salmon
    With red beet & rye berry salsa
  • Bronzed Atlantic Salmon
    Apple mustard marinade, with citrus beurre blanc
  • Lump Crab Stuffed Salmon Filet
    With lemon beurre blanc
  • Grilled Salmon
    Marinated with lemon, olive oil and fresh herbs
  • Pesto Crusted Salmon
    With citrus beurre blanc
  • Grouper Piccata
    Sautéed and topped with white wine and caper sauce
  • Macadamia Nut Crusted Grouper
    With lemon-lime beurre blanc
  • Blackened Fresh Florida Grouper
    With coconut beurre blanc and pineapple relish
  • Pesto Crusted Trout
    With charred tomato and chardonnay sauce
  • Chilean Sea Bass
    With an Asian style shiitake mushroom and ginger sauce
  • Chilean Sea Bass
    With mango-papaya salsa
  • Snapper Puttanesca
    With olives, capers, garlic, tomatoes and pine nuts
  • Grilled Red Snapper
    With lemon-lime beurre blanc or tropical mango salsa
  • Cajun Lime Blackened Mahi Mahi
    With tropical fruit macedoine and citrus beurre blanc
  • Grilled Tilapia
    With black olive vinaigrette
  • Fennel Crusted Yellowfin Tuna
    With rioja sauce
  • Yellowfin Tuna
    Pan seared and sesame crusted with citrus and soy reduction
  • Ahi Tuna Togarashi
    Togarashi-lime crusted with wasabi crème fraiche

SHELLFISH

  • Shrimp Fra Diavolo
    Garlic seared shrimp, spicy cream sauce over pasta with fresh basil and pine nuts
  • Rock Shrimp Pasta
    Served with Asiago cheese and garlic white wine cream sauce
  • Shrimp Scampi
    Served with a herbed garlic cream sauce over pasta
  • Fregola
    Shrimp, mussels, market catch, fregola pasta, tomato-fennel broth
  • Fresh Maine Lobster Tails
    With warm drawn butter and fresh lemon
  • Sea Scallops
    Corn & chayote slaw, with lemon cream sauce

MEATS & POULTRY

BEEF

  • Filet Mignon
    A center cut filet, grilled and served with sautéed button mushrooms, port wine demi and béarnaise sauce
  • Steak au Poivre
    Tenderloin, cracked pepper crust, seared and served with brandy cream sauce
  • Chateau of Beef Tenderloin
    With horseradish cream sauce and onion confit
  • Braised Boneless Beef Short Ribs
    In a port wine reduction sauce
  • Argentinean Skirt Steak
    With chimichurri sauce and fried plantains
  • Beef Brisket
    Coffee rubbed brisket or corned beef brisket
  • Pot Roast Reconstructed
    A Mattison’s signature dish
  • Mattison’s City Grille Meat Loaf
    Black angus beef in applewood-smoked bacon with pan gravy
  • Bertha Palmer
    Filet mignon, lump crab meat, citrus hollandaise
  • Osso Buco
    Braised veal shanks with olive oil, red wine, onions and garlic

PORK & LAMB

  • Berkshire Pork
    Prosciutto wrapped with balsamic syrup
  • Hibiscus Braised Pork Short Rib
    With citrus pork demi and papaya kim chi
  • Paella
    Traditional Spanish saffron rice with shrimp, mussels, fresh fish, chorizo, pork, garlic, onions, peas, artichoke hearts and tomatoes
  • Pork Tenderloin Medallions
    With apple onion jam
  • Tortellini Carbonara
    With pancetta, peas and fresh egg
  • Pork Tenderloin Medallions
    With apple onion jam
  • Tortellini Carbonara
    With pancetta, peas and fresh egg
  • Andouille Stuffed Pork Loin
    Served with port wine demi
  • Baby Back Ribs
    Grilled to perfection and finished with our house BBQ sauce
  • New Zealand Rack of Lamb
    White bean-chorizo cassoulet, chimichurri

POULTRY

  • Chicken Piccata
    Pan seared chicken breast topped with a caper, Parmesan and lemon beurre blanc
  • Chicken Chèvre
    Topped with spinach, roasted tomatoes and goat cheese finished with a basil beurre blanc
  • Pesto Marinated Chicken Breast
    With tomatoes, basil and balsamic drizzle
  • Seared Duck Breast
    With blood orange, sesame and ginger glaze or blackberry and currant sauce
  • Duck Confit
    Peppercorn red-wine butter sauce
  • Tuscan Braised Chicken
    Bone-in, pine nuts, sultanas, sage, toasted couscous, sautéed spinach
  • Chicken Paillard
    With arugula, tomatoes and preserved lemon vinaigrette
  • Chicken Stephano
    Stuffed with spinach, mushrooms, and pine nuts and finished with a rich marsala wine sauce
  • Chicken Saltimbocca
    with pancetta sage au jus
  • Thai Curry Chicken
  • Chicken Marsala
    Pan seared chicken breast topped with wild mushrooms and a rich marsala wine sauce
  • Chicken Parmesan
    With lightly breaded chicken breast topped with marinara and melted mozzarella
  • Slow Roasted Herb Chicken
    With black bean and corn relish
  • Arroz con Pollo
    Traditional Spanish saffron rice with chicken, garlic, onions, peas, and tomatoes
  • Jambalaya
    With cajun rice and chicken, shrimp and pork

VEGETARIAN

  • Vegetable Torte
    With layers of white potato, sweet potato, zucchini, yellow squash, tomato and Parmesan cheese, baked until golden brown
  • Baked Ziti
    With ricotta cheese, marinara, fresh herbs and topped with mozzarella and Parmesan cheese
  • Penne Pasta
    With Wild Mushroom Sauce roasted tomatoes, sautéed mushrooms & steamed spinach
  • Bowtie Pasta in Reggiano Cream Sauce
    With sun dried tomatoes and shiitake mushrooms
  • Mattison’s Homemade Lasagna
    With white or red sauce
  • Tortellini Alfredo
    With sweet peas and garlic Parmesan cream sauce
  • Stuffed Pasta Shells
    With ricotta cheese, spinach and homemade marinara
  • Penne ala Vodka
    Tossed in sautéed vegetables with tomato cream sauce and shaved Parmesan cheese
  • Veggie Paella
    Traditional Spanish saffron rice with garlic, onions, peas, red peppers, artichoke hearts & tomatoes
  • Eggplant Parmesan
    Fresh mozzarella, red and golden tomato marinara, parmesan
  • Grilled Polenta
    Roasted mushrooms, tomatoes, spinach, balsamic syrup
  • Asian Tofu Noodles
    With stir fry vegetables tossed with soy ginger sauce
  • Portobello Stack
    With roasted tomatoes, ratatouille, Brie and pesto cream sauce
  • Root Vegetable Stack
    With beets, sweet potatoes, celery root, roasted peppers and cauliflower cream sauce
  • Risotto-Fugi con Tortifo
    White truffle oil and wild mushroom risotto

Assorted Indian Specialties: Assorted Curries, Pakoras, Samosas, Saag Paneer, Tandoori, Korma, Tikka, Chole

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