LUNCH $15

Served from 11:30am-3pm

Includes a soft drink, iced tea or coffee 
Choice of Appetizer
Artichokes-Esther Style crispy artichoke hearts with a tomato, lemon, and caper butter, sprinkled with aged Parmesan

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

Slow Roasted Duck Spring Roll with Asian vegetables and rice noodles, served

over cucumber salad, with sweet Thai chili and sweet soy

Traditional Small Caesar Salad hearts of romaine and herbed focaccia croutons tossed with a traditional dressing, garnished with Parmesan tuile
Mattison's Small House Salad seasonal greens tossed with Mattison s balsamic vinaigrette and topped with toasted pine nuts, fresh tomatoes and Gorgonzola

Charred Tomato Bisque with grilled ciabatta and warm herbed goat cheese

Chef's Soup of the Day

Choice of Entrée
Seafood Gumbo shrimp, mussels, fresh market catch and andouille sausage in a hearty gumbo, served over risotto

Grilled Salmon Salad grilled salmon filet over seasonal greens with caper dressing

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 chévre, kalamata olives, and Tzaziki sauce

Chicken Vineyard Salad poached chicken salad with grapes, nuts, dried cranberries, avocados, and blue cheese tossed over seasonal field greens with a sauvignon blanc vinaigrette
Grilled Salmon Filet with roasted veggie risotto and whole grain mustard butter

Pot Roast Forty One slowly braised pot roast with gorgonzola-shiitake cream and port wine demi, served with crusty bread and warm red potato salad

Chicken Penne Pasta with crisp pancetta, sun-dried tomatoes, shiitake mushrooms and an asiago cream sauce

Chicken Marsala pan seared chicken breast with wild mushrooms in a rich marsala wine sauce served with warm red potato salad

DINNER $25

Choice of Appetizer
Artichokes-Esther Style crispy artichoke hearts with a tomato, lemon, and caper butter, sprinkled with aged Parmesan

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

Crab Cake with habenero-mandarin remoulade and rainbow microgreens

Goat Cheese Bruschetta marinated tomatoes and pesto goat cheese on grilled rustic bread with basil olive oil and aged balsamic drizzle

Slow Roasted Duck Spring Roll with Asian vegetables and rice noodles, served over cucumber salad, with sweet Thai chili and sweet soy

Shrimp Rangoon tempura fried jumbo shrimp with herbed cream cheese and Thai chili sauce

Charred Tomato Bisque with grilled ciabatta and warm herbed goat cheese

Traditional Small Caesar Salad hearts of romaine and herbed focaccia croutons tossed with a traditional dressing, garnished with Parmesan tuile
Mattison's Small House Salad seasonal greens tossed with Mattison s balsamic vinaigrette and topped with toasted pine nuts, fresh tomatoes and Gorgonzola

Choice of Entrée
Seafood Gumbo shrimp, mussels, fresh market catch and andouille sausage in a hearty gumbo, served over risotto
Rosemary & Lemon Honey Glazed Salmon over sweet potato streusel and citrus beurre blanc
Cajun Lime Blackened Mahi Mahi with tropical fruit macedoine and citrus beurre blanc served with veggie risotto

Jumbo Boston Sea Scallops over pancetta and sweet pea risotto with smoked tomato coulis

Grouper Picatta fresh Florida grouper, lightly dusted, sautéed and finished with a lemon caper butter, served with vegetable risotto

Pot Roast Forty One slowly braised pot roast with gorgonzola-shiitake cream and port wine demi, served with crusty bread and truffle mashed potatoes

Chicken Penne Pasta with crisp pancetta, sun-dried tomatoes, shiitake mushrooms and an asiago cream sauce

New Zealand Baby Lamb Chops with white bean cassoulet, sautéed garlic spinach and Shiraz sauce

Choice of Dessert
Torta di Nonna pine nut and lemon custard torte

Chocolate Pate with a Tahitian vanilla crème anglaise

Roasted Pear, Wildflower Honey and Cream Croissant Bread Pudding