
SEAFOOD
FISH
- Rosemary & Lemon Honey Glazed SalmonWith citrus beurre blanc
- Caraway Crusted SalmonWith red beet & rye berry salsa
- Bronzed Atlantic SalmonApple mustard marinade, with citrus beurre blanc
- Lump Crab Stuffed Salmon FiletWith lemon beurre blanc
- Grilled SalmonMarinated with lemon, olive oil and fresh herbs
- Pesto Crusted SalmonWith citrus beurre blanc
- Grouper PiccataSautéed and topped with white wine and caper sauce
- Macadamia Nut Crusted GrouperWith lemon-lime beurre blanc
- Blackened Fresh Florida GrouperWith coconut beurre blanc and pineapple relish
- Pesto Crusted TroutWith charred tomato and chardonnay sauce
- Chilean Sea BassWith an Asian style shiitake mushroom and ginger sauce
- Chilean Sea BassWith mango-papaya salsa
- Snapper PuttanescaWith olives, capers, garlic, tomatoes and pine nuts
- Grilled Red SnapperWith lemon-lime beurre blanc or tropical mango salsa
- Cajun Lime Blackened Mahi MahiWith tropical fruit macedoine and citrus beurre blanc
- Grilled TilapiaWith black olive vinaigrette
- Fennel Crusted Yellowfin TunaWith rioja sauce
- Yellowfin TunaPan seared and sesame crusted with citrus and soy reduction
- Ahi Tuna TogarashiTogarashi-lime crusted with wasabi crème fraiche
SHELLFISH
- Shrimp Fra DiavoloGarlic seared shrimp, spicy cream sauce over pasta with fresh basil and pine nuts
- Rock Shrimp PastaServed with Asiago cheese and garlic white wine cream sauce
- Shrimp ScampiServed with a herbed garlic cream sauce over pasta
- FregolaShrimp, mussels, market catch, fregola pasta, tomato-fennel broth
- Fresh Maine Lobster TailsWith warm drawn butter and fresh lemon
- Sea ScallopsCorn & chayote slaw, with lemon cream sauce
MEATS & POULTRY
BEEF
- Filet MignonA center cut filet, grilled and served with sautéed button mushrooms, port wine demi and béarnaise sauce
- Steak au PoivreTenderloin, cracked pepper crust, seared and served with brandy cream sauce
- Chateau of Beef TenderloinWith horseradish cream sauce and onion confit
- Braised Boneless Beef Short RibsIn a port wine reduction sauce
- Argentinean Skirt SteakWith chimichurri sauce and fried plantains
- Pot Roast ReconstructedA Mattison’s signature dish
- Mattison’s City Grille Meat LoafBlack angus beef in applewood-smoked bacon with pan gravy
- Bertha PalmerFilet mignon, lump crab meat, citrus hollandaise
- Osso BucoBraised veal shanks with olive oil, red wine, onions and garlic
PORK & LAMB
- Berkshire PorkProsciutto wrapped with balsamic syrup
- Hibiscus Braised Pork Short RibWith citrus pork demi and papaya kim chi
- PaellaTraditional Spanish saffron rice with shrimp, mussels, fresh fish, chorizo, pork, garlic, onions, peas, artichoke hearts and tomatoes
- Pork Tenderloin MedallionsWith apple onion jam
- Tortellini CarbonaraWith pancetta, peas and fresh egg
- Pork Tenderloin MedallionsWith apple onion jam
- Tortellini CarbonaraWith pancetta, peas and fresh egg
- Andouille Stuffed Pork LoinServed with port wine demi
- Baby Back RibsGrilled to perfection and finished with our house BBQ sauce
- New Zealand Rack of LambWhite bean-chorizo cassoulet, chimichurri
POULTRY
- Chicken PiccataPan seared chicken breast topped with a caper, Parmesan and lemon beurre blanc
- Chicken ChèvreTopped with spinach, roasted tomatoes and goat cheese finished with a basil beurre blanc
- Pesto Marinated Chicken BreastWith tomatoes, basil and balsamic drizzle
- Seared Duck BreastWith blood orange, sesame and ginger glaze or blackberry and currant sauce
- Duck ConfitPeppercorn red-wine butter sauce
- Tuscan Braised ChickenBone-in, pine nuts, sultanas, sage, toasted couscous, sautéed spinach
- Chicken PaillardWith arugula, tomatoes and preserved lemon vinaigrette
- Chicken StephanoStuffed with spinach, mushrooms, and pine nuts and finished with a rich marsala wine sauce
- Chicken Saltimboccawith pancetta sage au jus
- Thai Curry Chicken
- Chicken MarsalaPan seared chicken breast topped with wild mushrooms and a rich marsala wine sauce
- Chicken ParmesanWith lightly breaded chicken breast topped with marinara and melted mozzarella
- Slow Roasted Herb ChickenWith black bean and corn relish
- Arroz con PolloTraditional Spanish saffron rice with chicken, garlic, onions, peas, and tomatoes
- JambalayaWith cajun rice and chicken, shrimp and pork
VEGETARIAN
- Vegetable TorteWith layers of white potato, sweet potato, zucchini, yellow squash, tomato and Parmesan cheese, baked until golden brown
- Baked ZitiWith ricotta cheese, marinara, fresh herbs and topped with mozzarella and Parmesan cheese
- Penne PastaWith Wild Mushroom Sauce roasted tomatoes, sautéed mushrooms & steamed spinach
- Bowtie Pasta in Reggiano Cream SauceWith sun dried tomatoes and shiitake mushrooms
- Mattison’s Homemade LasagnaWith white or red sauce
- Tortellini AlfredoWith sweet peas and garlic Parmesan cream sauce
- Stuffed Pasta ShellsWith ricotta cheese, spinach and homemade marinara
- Penne ala VodkaTossed in sautéed vegetables with tomato cream sauce and shaved Parmesan cheese
- Veggie PaellaTraditional Spanish saffron rice with garlic, onions, peas, red peppers, artichoke hearts & tomatoes
- Eggplant ParmesanFresh mozzarella, red and golden tomato marinara, parmesan
- Grilled PolentaRoasted mushrooms, tomatoes, spinach, balsamic syrup
- Asian Tofu NoodlesWith stir fry vegetables tossed with soy ginger sauce
- Portobello StackWith roasted tomatoes, ratatouille, Brie and pesto cream sauce
- Root Vegetable StackWith beets, sweet potatoes, celery root, roasted peppers and cauliflower cream sauce
- Risotto-Fugi con TortifoWhite truffle oil and wild mushroom risotto
Assorted Indian Specialties: Assorted Curries, Pakoras, Samosas, Saag Paneer, Tandoori, Korma, Tikka, Chole