For Immediate Release

Sarasota, Florida • Friday, May 1, 2015

Chef Paul Mattison announces Mattison’s Savor Sarasota Menus at Mattison’s Forty-One in Sarasota, Florida offered from June 1-14, 2015 featuring a three-course dinner for $29 and a two-course lunch with a beverage for $15. Savor Sarasota is organized and promoted by Visit Sarasota County to promote local dining at more than 50 participating local Sarasota restaurants. Savor Sarasota is in its tenth season and is a local favorite.

Mattison’s Forty-One Savor Sarasota Special June 1-14, 2015

Two-Course Lunch with non-alcoholic beverage
$15 plus tax and gratuity includes choice of one non-alcoholic beverage (Soda, Iced Tea, Lemonade, or Coffee)
(add a Wine Flight – three 3 ounce wine pairings – for $15 to any of the menus)

Lunch First Course (choice of one)
• “Calamari” crispy, flash fried calamari served with Asian soy mustard, sweet Thai chili sauce
• “Bruschetta” marinated tomatoes, basil-pesto goat cheese, balsamic drizzle, rustic bread
• “Shrimp Rangoon” tempura fried, herbed cream cheese, Thai chili sauce
• “Artichokes Esther-Style” tempura fried, mesclun greens, shaved Parmesan, lemon-caper butter
• “Mattison’s House Salad” baby greens, grape tomatoes, Gorgonzola, pine nuts, balsamic
• “Caesar Salad” Romaine hearts, herbed focaccia croutons, Parmesan tuile, egg-less Caesar dressing

• “Tomato Gazpacho” with fresh lump crab spicy salsa and tortilla strips

Lunch Second Course (choice of one)
• “Salmon” rosemary-honey glaze, crispy fingerling potatoes, baby green beans, citrus beurre blanc
• “Fregola” shrimp, mussels, fresh market catch, fregola pasta, tomato-fennel broth
• “Penne Pasta” sliced chicken, tomatoes, arugula, rosemary-goat cheese cream
• “Spinach & Mushroom Omelet” goat & manchego, crispy fingerling potatoes, crisp bacon
• “Pot Roast Reconstructed” whipped potatoes, baby green beans, Gorgonzola cream, port wine demi
• “Grilled Polenta” roasted mushrooms, tomatoes, spinach, balsamic syrup
• “Turkey Wrap” oven roasted turkey, Gruyère cheese, smoked bacon, tomato, avocado
• “Chicken Saltimbocca” prosciutto, fresh mozzarella, arugula, tomato, sage aïoli, focaccia

Three-Course Dinner $29 plus tax and gratuity
First Course (choice of one)
• “Artichokes Esther-Style” tempura fried, mesclun greens, shaved Parmesan, lemon-caper butter
• “Calamari” crispy, flash fried calamari served with Asian soy mustard, sweet Thai chili sauce
• “Crab Cakes” lump crab, pickled vegetables, mandarin-habanero rémoulade
• “Bruschetta” marinated tomatoes with basil, pesto goat cheese, rustic bread
• “Mattison’s House Salad” baby greens, grape tomatoes, Gorgonzola, pine nuts, balsamic
• “Caesar Salad” Romaine hearts, herbed focaccia croutons, Parmesan crisp, egg-less Caesar dressing
• “French Onion Soup” five onion, crostini, Gruyère cheese
• “Tomato Gazpacho” with fresh lump crab spicy salsa and tortilla strips

Dinner Second Course (choice of one)
• “Salmon” rosemary-honey glaze, sweet potato streusel, grilled asparagus, citrus beurre blanc
• “Sea Scallops” sweet potato-bacon hash, jicama-apple slaw, lemon butter
• “Fregola” shrimp, mussels, fresh market catch, fregola pasta, tomato-fennel broth
• “Housemade Pasta” our chef’s daily creation
• “Tuscan Braised Chicken” pine nuts, sultanas, sage, toasted couscous, sautéed spinach
• “Pot Roast Reconstructed” truffle mashed potatoes, baby green beans, Gorgonzola cream, port wine demi
• “Prosciutto Wrapped Berkshire Pork Tenderloin” balsamic fig and pine nut chutney,
manchego cheese polenta, asparagus

Dinner Third Course (choice of one)
• “White Chocolate Mousse Raspberry Cake”
• “Warm Chocolate Espresso Torte” Chambord raspberry sauce
• “Roasted Pear Croissant Pudding” wildflower honey, vanilla anglaise, coconut, caramel

Savor Sarasota menus cannot be combined with any other discounts or promotions.