Gluten Free Dinner Menu
Starters
Steamed Mussels
with white wine, tomatoes, pancetta, and basil
Shrimp Cocktail
five house poached shrimp with citrus cocktail sauce
Tuna Two Ways
sesame crusted tuna sashimi, ahi tare tare, wakeme salad
Escargot
with garlic, fresh herbs and asparagus
Salads
Make any large salad an entree by adding one of the following:
Chicken - Salmon - Shrimp - Steak
Chicken - Salmon - Shrimp - Steak
Mattison's House Salad - Small or Large
seasonal greens tossed with Mattison's balsamic vinaigrette and topped with toasted pine nuts, fresh tomatoes and Gorgonzola
Caprese Salad
vine ripe tomatoes, marinated roasted peppers, and fresh mozzarella with basil oil and aged balsamic drizzle
Iceberg Wedge Salad
with Mattison's herb buttermilk ranch, Applewood smoked bacon, and grape tomatoes
Greek Salad
with Lamb Chops grilled New Zealand baby lamb chops served over romaine hearts and spinach tossed in an oregano-balsamic dressing with fresh che?re, kalamata olives and tzaziki sauce
Traditional Caesar Salad - Small or Large
hearts of romaine with traditional dressing, garnished with Parmesan tuile
Roasted Beet Stack
thinly sliced roasted beets, crumbled goat cheese, arugula and a walnut vinaigrette
Mediterranean Chopped Salad
fresh diced greens, tomatoes, cucumbers, red onion, olives and feta tossed in an herb vinaigrette
Entrees
Grilled Grouper Picatta
fresh Florida grouper, grilled and finished with a lemon caper butter, served with vegetable risotto
Steak Au Poivre
aged NY Strip, peppercorn studded, seared and served with brandy cream sauce
Stone Crab (During Season)
local Lewis stone crab claws served chilled with a mustard sauce
Pot Roast Forty-One
slowly braised pot roast with Gorgonzola-shiitake cream and port wine demi, served with truffle mashed potatoes
Steak Blue
ribeye with a Gorgonzola crust, applewood-smoked bacon, and ruby port reduction served with truffle mashed potatoes
Ribeye
served with truffle mashed potatoes and house vegetables ~12oz ? 16oz
Jumbo "Boston" Sea Scallops
over pancetta and sweet pea risotto with smoked tomato coulis
Seared Chilean Sea Bass
served over truffled cream corn with roasted fingerling potatoes
Rosemary & Lemon Honey Glazed Salmon
over veggie risotto and citrus beurre blanc
Cajun Lime Blackened Mahi Mahi
with tropical fruit macedoine and citrus beurre blanc served with veggie risotto
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