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 10am-2pm & 5pm-9pm.

Directions Click Here

Reservations Click Here

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 sushi, 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.


Valentine's Day at Mattison's

Valentines Day

Sunday, February 14

> special three-course dinner for two for $59.95 which includes a bottle of wine
> special drink prices
> beautifully candle-lit tables
> reservations are recommended: online or call your favorite location directly
> available at all Mattison's restaurant locations
Mattison's Forty-One 941.921.3400
Mattison's City Grille 941.330.0440
Mattison's Riverside 941.748.8087

Want to send flowers?
Mattion's can arrange a cube vase with a dozen roses and have them waiting at your table for just $59 (a $10 savings)

Mattison's Forty-One Valentine's Day Menu for Two for $59.95

First Course

Choice of Appetizer

> Charred Tomato Bisque with grilled ciabatta and warm herbed goat cheese

> Traditional Caesar Salad hearts of romaine and herbed foccacia croutons tossed with a traditional dressing, garnished with Parmesan tuille

> Mattison's 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 risotto

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

> 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, sundried tomatoes, shiitake mushrooms, and Asiago cream sauce

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

 

Choice of Dessert

> Torte di Nonna 

> Flourless Espresso Chocolate Torte

> Roasted Pear and Wild Flower Honey Croissant Bread Pudding

 

A bottle of wine is also included in the price of the Valentine's Day three-course Menu

 

Mattison's Forty-One's regular menu is also available along with some new Valentine's Day dinner specials including Rock Lobster, King Crab, Filet, and Chef Paul Mattison's famous Flourless Chocolate Espresso Torte with fresh raspberries and crème anglaise for dessert.  

Mattison's Forty-One Valentine's Month Special

Wine special available at Mattison's Forty-One: 2006 Terra Valentine Spring Mountain District Cabernet Sauvignon available by the glass for only $12 on Valentine's Day and throughout the month of February. Plus, with each purchase, the customer's name is entered to win a three liter bottle of Terra Valentine. The drawing is at the end of February 2010.


King Estate Wine Dinner at Mattison's Forty-One

Mattison's Forty-One Wine DinnerWednesday, February 17 from 6:30pm

> exquisite five-course wine-pairing dinner featuring wines from the King Estate Winery
Wines served from the
King Estate Winery
2008 Next Riesling, Washington
2008 King Estate Pinot Gris, Oregon
2008 King Estate Pinot Noir, Oregon
2007 NxNW Cabernet Sauvignon, Columbia Valley
2006 King Estate Vin Glace, Oregon
> $65 per person
> reservations required, online or call 941.921.3400

 


 

affordable Gourmet Mattison's Forty-One Cooking ClassAffordable Gourmet Cooking Class at Mattison's Forty-One

 

Wednesday, February 24 from 11:30am-1:30pm

> Chef Paul Mattison hosts an informative and fun cooking class focusing on affordable gourmet meals so you can entertain lavishly with maintaining a budget
> delicious three-course lunch with wine
> question and answer session
> complete packet of recipes demonstrated
> $35 per person
> limited attendance so reservations are requested and can be made online or by calling 941.921.3400

 



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

Happy Hour Special daily from 3-7pm
>
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

Half BBQ Pork Quesadilla with caramelized onions, charred pablano, and queso fresco with a citrus scented slaw

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