Mattisons
 

 

Mattison's Forty-One Restaurant and Catering  - Award-winning comfortable elegance with Mediterranean flavors

Telephone 941.921.3400

Address 7275 South Tamiami Trail, Sarasota, FL 34231

Hours Open Mon-Wed 11:30am-10pm, Thurs & Fri 11:30am-11pm, Sat 5-11pm, Sun 11am-3pm & 4pm-9pm.

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Chef Paul Mattison invites you to join us and experience Mattison's Forty-One's elegant, friendly, fun, and comfortable atmosphere. Winner of Florida Trend Magazine's prestigious Golden Spoon Award the menu includes fresh seafood; Mattison's signature meat dishes like lamb, aged beef, and duck; we have a complete tapas menu, including calamari, Chef Paul Mattison's signature Artichokes Esther, fresh salads, and more. Mattison's Forty-One serves lunch, dinner and Sunday Brunch. There is live music and dancing every night along with nightly specials and events including Early Happy Hour, Girls Night Out, Wine-Pairing Dinners, Cooking Demonstrations and more. The Galleria is a beautiful complete catering facility seating up to 100 people.



Happy Hour $4 Martinis & $5 Apps at all Mattison's Locations

Happy Hour Special daily from 3-7pm
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Chef Paul Mattison announces a new drink and appetizer menu available at all Mattison's Restaurant locations during Happy Hour which also includes half price on wells, calls, draft beer, and house wine with prices starting under $2

 

Mattison's Forty-One

7275 South Tamiami Trail, Sarasota, FL  941.921.3400

 

Five Dollar Apps Menu

Calamari crispy, flash fried calamari with sweet Thai chili and an Asian mustard sauce

Soy-Ginger Glazed Chicken Satay with pickled Asian vegetables

Warm Baby Spinach Gratin with Parmesan flat bread

7" Margherita Pizza tomatoes, basil, and fresh mozzarella cheese

Artichokes Esther-Style artichoke hearts, tomato, lemon-caper butter, and Asiago cheese

Crab Cake with habanero-mandarin rémoulade and rainbow micro greens

Shrimp Rangoon two tempura fried jumbo shrimp with an herb cream cheese and sweet Thai chili sauce

 

Four Dollar Martini Menu

Traditional Martini Pinnacle vodka

Chocolate Martini Pinnacle vanilla vodka, light crème de cocoa, and dark crème de cocoa

Mango Martini Pinnacle mango vodka, lemon juice, and simple syrup

Sour Apple Martini Pinnacle citrus vodka, sour apple pucker, and sweet & sour mix

Espresso Martini Pinnacle vanilla vodka, kahlua, and espresso

Key Lime Pie Pinnacle vodka, liquor 43, lime, cream, and graham cracker crust

Cosmopolitan Pinnacle citrus vodka, triple sec, cranberry, and lime 

Raspberry Lemon Martini Pinnacle raspberry vodka, triple sec, sweet & sour mix, and a splash cranberry

Bellini Martini Pinaccle vodka, peach schnapps, splash of OJ, and champagne

 

Four Dollar Mojito Menu

Tradional Mojito Bacardi Rum with fresh lime, muddled mint leaves, simple syrup, and soda  

Coconut Mojito Malibu Coconut Rum 

Mojito Negro a dark twist on the Traditional Mojito, made with Meyers Rum 

O'My Mojito Bacardi, and a splash of OJ (a little touch of orange goes a long way)

Watermelon Mojito Bacardi Grand Melon Rum 

English Mojito Bombay Sapphire Gin (gin and mint, who knew?)

Jamaican Mojito Appletonís Jamaican Rum and a splash of pineapple juice 

 


Chef Paul Mattison Introduces The Galleria Mattison's Forty One's Catering Facilities

Chef Paul Mattison introduces the new catering facility at Mattison's Forty One, 7275 South Tamiami Trail, Sarasota, FL 34231 tel 941.921.3400 The Galleria, modeled after the arcades in Milan. The Galleria seats from 20-100 people for a formal sit-down event and can accommodate up to 150 for a cocktail party situation with plenty of room for our dance floor and a private bar. The Galleria also features a state of the art sound system perfect for everything from business meetings to dance parties. Some of the unique design features are a wine cellar entrance, sky lights; elegant silver leaf on the walls, a tranquil coy pond and waterfall, an outdoor garden terrace, and more. Chef Paul Mattison has also built a separate catering kitchen at Mattison's Forty One, specifically for The Galleria and Mattison's Catering Company."This was absolutely necessary says Chef Paul Mattison, our catering operations have grown to the point that it was important for the restaurant kitchen and the catering kitchen to be completely separate." 

 

MORE MATTISON'S FORTY-ONE EVENTS