Join us for a la carte dining at all Mattison’s locations,

including your favorite Turkey Dinner Specials!

Make Your Reservations Today!

Mattison’s Forty-One, 941-921-3400

Seafood Pumpkin Gumbo gulf shrimp, clams, mussels, fresh market fish, andouille sausage, served in a roasted pumpkin shell with side of crawfish dirty rice $28 | Niman Ranch Porchetta slow roasted with fennel, citrus and herbs, served with mascarpone polenta, sauteed spinach and red wine au jus $28 | FreeBird Gourmet Turkey Two Ways FreeBird bacon wrapped turkey breast roulade, apricot pecan stuffing, turkey leg confit, served in a roasted acorn squash, Tuscan grilled vegetable medley, peppercorn red wine gravy $38.95 | FreeBird Traditional Turkey Feast apple walnut stuffing, green beans almondine, truffle mashed potatoes, sweet potato streusel, giblet gravy, cranberry relish $32.95 adults | $16 children

Mattison’s City Grille, Downtown Sarasota, 941-330-0440

Home Made Turkey Dinner FreeBird all-natural turkey, apricot stuffing, truffle whipped potatoes, sauteed green beans, giblet gravy, cranberry sauce $29.95 adults | $15.95 children

Mattison’s City Grille, Bradenton Riverwalk, 941-896-9660

Oven Roasted Turkey Dinner giblet gravy, herbed apricot stuffing, sweet mashed or white mashed potatoes, cranberry sauce, green bean casserole $29 | Grilled Pork Ribeye roasted Brussels sprout, candied bacon, sweet potato hash, dark & stormy glaze $28



Let Mattison’s do the work for you!

Order your Complete Thanksgiving Feast to go today!

Place your order and pick up on Thanksgiving Day for a fresh hot meal for your family & friends.

Two convenient pick up locations available: Mattison’s Forty-One & Mattison’s City Grille Bradenton Riverwalk

Full Feast Includes: Fresh FreeBird Farms All Natural Antibiotic & Hormone Free Whole Oven Roasted Turkey, Apple Walnut Stuffing, Mashed Potatoes, Sweet Potatoes, Green Beans, Giblet Gravy, Fresh Cranberries, Rolls, Boursin Butter.

Order Form and Further Information:

Thanksgiving Feast To Go Order Form

A la carte Dining Reservations by Location:

Mattison’s Forty-One ~ 941-921-3400 or click here

Mattison’s City Grille Downtown Sarasota ~ 941-330-0440

Mattison’s City Grille Bradenton Riverwalk ~ 941-896-9660

Join Mattison’s Chef Ray Lajoie for his annual

Hands-On Gingerbread Workshop

We are offering two workshops this year:

Saturday, November 24th, 1-4pm 

Location: ArtCenter Manatee, 209 9th Street West, Bradenton


Sunday, November 25th, 1-4pm

Location: Mattison’s Forty-One, 7275 S Tamiami Trail, Sarasota

$50 Per House (up to 3 participants)

All children 14 and under must be accompanied by an adult

Holiday Cookies & Refreshments will be provided

More Information: 941-921-3400

Seafood Pumpkin Gumbo



4 Tbsp              Butter

½ cup               Flour

1 lb                  Andouille Sausage

1 Tbsp              Clarified butter

½ cup               Chopped Onion

½ cup               Chopped Celery

¼ cup               Chopped Red Pepper

1 each             Pumpkin, roasted and pureed

2 tsp                Blackening seasoning

2 tsp                Chopped Garlic

2 Tbsp              Sherry

½ cup               Chopped Clams

2 cups              Clam Juice

2 cups              Chicken Stock

1 cup               Sliced Okra

1 Tbsp              Gumbo Filé Powder

½ tsp                Cayenne Pepper

1 tsp                Chopped Fresh Thyme

1 cup               Chopped Firm Fish, such as grouper or mahi mahi

24                    Mussels

16                    Large Shrimp

Chopped Fresh Parsley

Lemon Zest

Salt & Pepper, to taste



Make a roux by combining the butter and flour in a small oven-proof saucepan and place in a 350º F oven.  After 8-10 minutes, remove and stir then return to the oven.  Repeat this process until the roux is the color of chocolate.  Set aside.  Slice the sausage in half lengthwise then again into ¼ inch pieces.  Heat the clarified butter in a medium saucepan oven medium-high heat and brown the sausage.  Add the chopped onion, celery, red pepper, pumpkin and blackening seasoning.  Reduce the heat to medium to cook for 5 minutes.  Add the garlic and cook for one more minute.  Stir in the roux, cook for one minute, then deglaze the pan with the sherry.  Add the clams, clam juice, chicken stock, okra and season to taste.  Bring to a boil, reduce to a simmer and add the gumbo filé, cayenne pepper and thyme.  Simmer for one hour until thick.  Add the chopped fish and cook for 3 to 4 minutes.  Add the mussels and shrimp and cook until the mussels open.  Serve with grilled bread and garnish with parsley and lemon zest.



1 ½ cups                    warm beer

¼ cup                         brown sugar

1 – ( ¼ ounce)           package active dry yeast (about 2 ¼ tsp)

5 cups                          all-purpose flour

½ teaspoon                salt

4 ounces                      unsalted butter, melted

olive oil

3 quarts                       water

¾ cup                          baking soda

2                                   eggs

1 tablespoon              cold water

Coarse sea salt



  1. Make the pretzel dough: combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
  2. Add yeast, stirring until incorporated. Cover bowl with plastic wrap.  Set aside is a warm place for 10 minutes, or until foamy.
  3. In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.
  4. Pour in yeast/beer mixture, stirring until well combined. Turn dough out onto a clean surface, knead for a couple of minutes.  Dough should be soft and smooth.
  5. Pour about 1 tablespoon of olive oil into a large, clean metal or glass bowl. Add freshly kneaded dough to the bowl, turning to coat with the oil.
  6. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
  7. Once the pretzel dough has doubled in size, divide the pretzel dough into approximately 40 chunks.
  8. Preheat oven to 425ºF
  9. Bring water to a boil in a large pot. Add baking soda (BE CAREFUL – it will foam up) and stir until combined.
  10. Boil the pretzels, about 10 at a time, for about a minute
  11. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
  12. Use a slotted spoon to transfer each popper to a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (You’ll need 2 baking sheets).
  13. For the finishing touch: whisk together eggs and water, and brush this mixture across the tops of the poppers. Generously sprinkle the tops with coarse sea salt.
  14. Bake for 15-18 minutes, until golden brown.


Looking for the perfect gift? Mattison’s gift cards are good at all of our locations and available in both plastic and digital options!


Plastic gift cards are always available for purchase at any of our Mattison’s locations. If you would like us to mail you a plastic card, you can also purchase it in the Mattison’s ecommerce store by clicking here.


If you need your gift card immediately, we also offer digital gift cards. Our digital cards can be instantly purchased online, printed, or emailed to a gift recipient. To purchase a digital eGift card, please click here.

Our House or Yours….

The Holidays are quickly approaching!  Let Mattison’s Restaurants & Catering do the work for you!

Call our Experienced Sales Team today!

941-921-3400 or

Mattison’s is proud to present The “Sweet Caroline” Tour, a Neil Diamond Concert Celebration, starring Jay White.

Join us this New Year’s Eve for a night to remember!

Grab your VIP ticket now for a seat in the Golden Circle for the concert, Cocktail Reception, Three-Course Dinner and a New Year’s Eve Celebration, catered by Mattison’s!

Proceeds Benefit The Parkinson Research Foundation & Parkinson Place

Ticket Options and Packages

Join us the 4th Sunday of each month 11-2pm for a delicious brunch and awesome live entertainment!

November 25 ~ Doug Deming & The Jewel Tones

Reserve your table today at 941-896-9660.