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Mattison’s Forty-One

Thursday, September 26, 2019  |  6:30pm  |  $95++

Santa Margherita Wines represent the best of tradition, innovation, a passion for authentic and enjoyable wines, and respect for the people and lands that produce them.

Over the last 80 years, Santa Margherita has grown to encompass vineyards across Italy, from Veneto to Tuscany, producing distinctive, authentic wines of deep tradition and regional character.

Make reservations today to enjoy the varietals of Santa Margherita wines paired with an Italian inspired, 6-course feast created by Chef Paul Mattison and his expert culinary team of classically trained chefs.

Menu

Passed Starter: 2018 Ca Maiol, Valtenesi Chiaretto Roseri | Frozé

First Course: Ca Maiol, Lugana | Toma Cheese Crocchetta on a bed of sorrel and arugula, tossed in a marzipan vinaigrette, crispy golden beet garnish and candied almond

Second Course: 2013 Kettmeir, Sudtirol Alto Adige Muller-Thurgau | Grilled Gamberi baby Mediterranean shrimp over house made strozzapreti pasta, Mixon Farms marinated bamboo hearts, tossed in basil pesto, tomato coulis, crumbled pine nuts

Third Course: 2017 Kettmeir, Sudtirol Alto Adige Pinot Nero | Shogun Farms Cinghaile slow cooked wild boar, three cheese polenta terrine, stewed spinach, Luxardo cherry reduction

Fourth Course: 2015 Lamole di Lamole, Chianti Classico | Ossobuco di Agnello braised Niman Ranch lamb shank, cauliflower puree, porcini mushroom ragu, roasted cipolinni onions, compari tomato, mint gremolata

Fifth Course: Santa Margherita, Brut Rose | Classic Italian Zabaglione macerated berries, strawberry biscotti

Join Chef Paul Mattison and Vintner Chris Benziger
for a wonderful wine pairing dinner with
Special Guest Aaron Williams, Hog Farmer and
Next Generation Scholarship Recipient!

Mattison’s Forty-One  |  Wednesday, August 28th  |  6:30pm  |

For the special Industry Rate of $75.00 inclusive call 941-713-3105 or email [email protected] 

Proceeds Benefiting The Next Generation Scholarship Foundation.  It raises awareness around the importance of traditional farming and ranching practices, ultimately helping to maintain agriculture opportunities by providing funding for college.  Learn More!

Menu

Hors d’Oeuvre: 2018 Benziger, Rose | Watermelon & Feta, marinated watermelon, balsamic, crumbled feta cheese on a jicama chip

First Course: 2018 Benziger, Tribute Sauvignon Blanc | New Bedford Sea Scallop, sweet pea puree, Niman Ranch bacon jam, pea tendril salad

Second Course: 2016 Benziger, Pinot Noir | Niman Ranch Pulled Pork, papusa corn cake, summer cherry pico de gallo, sweet pepper coulis, chimichurri drizzle

Third Course: 2016 Benziger, Tribute Cabernet Sauvignon | Slow Roasted Niman Ranch Porchetta, fennel sausage stuffed, marinated grilled zucchini plank, red wine herb au jus

Fourth Course: 2016 Benziger, Merlot | Niman Ranch Mixed Grill, red wine marinated beef tri-tip, crispy grilled pork belly, bone marrow mashed potatoes, roasted Brussels sprouts & cracklins, plum bbq sauce

Dessert Course: 2016 Benziger, Chardonnay | Bananas Foster Crepes, vanilla, toffee, chocolate gelato

Mattison’s and Edrington are joining forces this year to help raise money for Niman Ranch and our local farmers.
Edrington is double matching all donations to the Go Fund Me!