Join Us this Summer for our

Summer Wine Series!

*Sign up for all three dinners by June 1st and receive a complimentary signed bottle of Benziger wine and Paul’s Mattison’s Cookbook Chef!


Rombauer Vineyards | Friday, June 21st | Menu & Details


French Wine Pairing Dinner, Celebrating Bastille Day | Thursday, July 11th | Wine Region Details


3rd Annual Benziger Family Wines & Niman Ranch Next Generation Scholarship Dinner  |  Wednesday, August 28th


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

2019 Blues Line-up:

May 26 | The Divebombers with George Worthmore

June 23 | LC Williams and the Driver

July 28 | Kat Crosby Band

August 25 | Kat Crosby Band

September 22 | Bryan Lee

October 27 | Steve Arvey

November 24 | RJ Howson

Reserve your table today at 941-896-9660.

5-Course Wine-Pairing Dinner, Featuring Rombauer Vineyards’ Exquisite Collection

Mattison’s Forty-One  |  Friday, June 21  |  6:30pm

Special Guest Jeff Papa of Rombauer Vineyards


First Course: 2017 Rombauer Vineyards, Sauvignon Blanc, Napa Valley | Fondue Plate, polenta, charred tomato skewer, tropical fruit skewer, beet carrot scallion skewer

Second Course: 2017 Rombauer Vineyards, Chardonnay, Carneros | Butter Poached Monkfish, lobster-Jasmine rice fritter, coconut vanilla nage, parsnips, scallions

Third Course: 2016 Rombauer Vineyards, Merlot, Napa Valley | Duck Confit Crepe, currants, Gorgonzola cheese, cipollini onion cream, pistachio bacon crumble, Albritton blueberry gastrique

Fourth Course: 2016 Rombauer Vineyards, Cabernet Sauvignon, Napa Valley | Slow Roasted Niman Ranch Beef Brisket, wilted Sweetgrass local greens, boysenberry horseradish, demi glace

Dessert Course: 2017 Rombauer Vineyards, Zinfandel, Napa Valley | Fallen PB&J Ice Cream Cone


Celebrating Bastille Day

Thursday, July 11, 2019  |  6:30pm  |  $95++

Special Guest: Pierre Langlaise



Menu and Further Details to come

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.

Come to any Mattison’s location for Savor Sarasota

June 1-14!

Lunch $16 | Dinner $32



Enjoy a three course menu at each of our restaurant locations

Mattison’s Forty-OneMattison’s City Grille | Mattison’s Riverwalk Grille


Chef Paul’s Featured Recipe of the Month!

serves 4

· 4 duck breasts, 6-8 oz each

· 3 tablespoons reserved duck fat

· 3 tablespoons sliced shallots

· 4 cups rough cut baby bok choy

· salt and pepper to taste


· 2 Tbsp butter

· 1 diced onion

· 1½ cups Arborio rice

· ½ cup white wine

· 5 cups heated chicken stock

· 2 Tbsp diced roasted sweet potato

· 2 Tbsp puréed roasted sweet potato

· ½ cup grated Parmesan cheese

· 2 Tbsp butter

· 2 tsp chopped fresh thyme


· 1 pint blueberries

· ¼ cup balsamic vinegar

· 1 cup sugar

· ½ cinnamon stick

· ½ star anise

· salt and pepper to taste

Clean and score the duck breasts. Pat both sides completely dry then salt and pepper both sides. Place the breasts in a large sauté pan, skin side down, and place over medium heat. Slowly render out the fat for 10 to 15 minutes, occasionally pouring off and reserving some of the fat for later use. Drain completely then transfer to a 350ºF oven, skin side down, for 8 to 10 minutes or to a temperature of 130ºF for medium.Heat the reserved duck fat over medium heat and sauté the shallots until just tender. Add the bok choy, season to taste and sauté for 1 to 2 minutes. Place on top of the duck breasts and serve with Sweet Potato Risotto. Drizzle plates with Blueberry Gastrique, sweet soy sauce and basil oil.

Melt the butter in a large saucepan over medium heat and cook the onion until soft, about 5 minutes. Add the rice and stir for one minute. Add the wine and stir until almost all of it is absorbed, about one minute. Add one cup of hot stock and simmer for 4 minutes until the stock is almost absorbed, stirring often. Repeat this process, adding one cup of stock each time, being sure the stock is absorbed each time and stirring until the rice mixture is tender and creamy, for about a total of 20 minutes. Stir in the diced and puréed sweet potatoes, cheese, butter and thyme. Season to taste.

Combine all ingredients in a small saucepan and cook over medium-low heat for 20 minutes. Remove the cinnamon stick and the star anise and purée in a blender.  Strain through a chinois or a very fine sieve.



· 12 medium tomatoes

· 10 ounces couscous

· 1 teaspoon salt

· 1 tablespoon extra virgin olive oil

· 2 cups very hot water

· 2 tablespoons extra virgin olive oil

· 1 finely diced shallot

· 1/4 teaspoon curry powder

· 1/4 teaspoon ground coriander

· 1/4 teaspoon ground cumin

· pinch of cayenne pepper

· 2 minced garlic cloves

· 1/2 zucchini

· 1/4 cup golden raisins

· 1 1/2 tablespoons toasted pine nuts

· 1 tablespoon chopped Preserved lemons

· 1 seeded, finely diced Roma tomato

· 1 tablespoon chopped fresh parsley

· 1 cup Yellow Tomato Coulis

· salt and pepper to taste


Core the tomatoes then blanch in boiling water until the skins begin to split. Place in ice water to stop the cooking.  Peel and even the bottoms so the tomatoes stand up.  Combine the couscous, salt and one teaspoon olive oil in a mixing bowl.  Add the water, cover with plastic wrap and let sit for 15 minutes.  Heat the remaining olive oil over medium heat in a saute pan.  Add the shallots and the spices and cook for 5 minutes to soften.  Add the garlic and cook for one minute, then reduce heat to low.  Finely dice the skin of the zucchini, add to the pan and cook for 3 minutes until the zucchini is slightly soft.  Remove from heat, stir in the raisins and pine nuts.  Add the lemon rind to the mixture.  Once cooled, stir the mixture into the couscous, fluffing with a fork.  Add the tomatoes and parsley, then season.  Serve with Yellow Tomato Coulis.

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