Savor Sarasota Menu

Extended through October 31, 2009

LUNCH $15
Served from 11:30am-3pm
Includes a soft drink, iced tea or coffee

Choice of Appetizer

Artichokes-Esther Style
Crispy artichoke hearts with a tomato, lemon, and caper butter, sprinkled with aged Parmesan

Calamari
Crispy, flash fried calamari served with Asian soy mustard and sweet Thai chili sauce

Slow Roasted Duck Spring Roll
with Asian vegetables and rice noodles, served over cucumber salad, with sweet Thai chili and sweet soy

Traditional Small Caesar Salad
Hearts of romaine and herbed focaccia croutons tossed with a traditional dressing, garnished with Parmesan tuile

Mattison's Small House Salad
Seasonal greens tossed with Mattison's balsamic vinaigrette and topped with toasted pine nuts, fresh tomatoes and Gorgonzola

Charred Tomato Bisque
with grilled ciabatta and warm herbed goat cheese

Chef's Soup of the Day

Choice of Entrée

Seafood Gumbo
Shrimp, mussels, fresh market catch and andouille sausage in a hearty gumbo, served over risotto

Grilled Salmon Salad
Grilled salmon filet over seasonal greens with caper dressing

Greek Salad with Lamb Chops
Grilled New Zealand baby lamb chops served over romaine hearts and spinach tossed in an oregano-balsamic dressing, with fresh chévre, kalamata olives, and Tzaziki sauce

Chicken Vineyard Salad
Poached chicken salad with grapes, nuts, dried cranberries, avocados, and blue cheese tossed over seasonal field greens with a sauvignon blanc vinaigrette

Grilled Salmon Filet
with roasted veggie risotto and whole grain mustard butter

Pot Roast Forty One
Slowly braised pot roast with gorgonzola-shiitake cream and port wine demi, served with crusty bread and warm red potato salad

Chicken Penne Pasta
with crisp pancetta, sun-dried tomatoes, shiitake mushrooms and an asiago cream sauce

Chicken Marsala
Pan seared chicken breast with wild mushrooms in a rich marsala wine sauce served with warm red potato salad

DINNER $25

Choice of Appetizer

Artichokes-Esther Style
Crispy artichoke hearts with a tomato, lemon, and caper butter, sprinkled with aged Parmesan

Calamari
Crispy, flash fried calamari served with Asian soy mustard and sweet Thai chili sauce

Crab Cake
with habenero-mandarin remoulade and rainbow microgreens

Goat Cheese Bruschetta
Marinated tomatoes and pesto goat cheese on grilled rustic bread with basil olive oil and aged balsamic drizzle

Slow Roasted Duck Spring Roll
with Asian vegetables and rice noodles, served over cucumber salad, with sweet Thai chili and sweet soy

Shrimp Rangoon
Tempura fried jumbo shrimp with herbed cream cheese and Thai chili sauce

Charred Tomato Bisque
with grilled ciabatta and warm herbed goat cheese

Traditional Small Caesar Salad
Hearts of romaine and herbed focaccia croutons tossed with a traditional dressing, garnished with Parmesan tuile

Mattison's Small House Salad
Seasonal greens tossed with Mattison's balsamic vinaigrette and topped with toasted pine nuts, fresh tomatoes and Gorgonzola

Choice of Entrée

Seafood Gumbo
Shrimp, mussels, fresh market catch and andouille sausage in a hearty gumbo, served over risotto

Rosemary & Lemon Honey Glazed Salmon
Over sweet potato streusel and citrus beurre blanc

Cajun Lime Blackened Mahi Mahi
with tropical fruit macedoine and citrus beurre blanc served with veggie risotto

Jumbo Boston Sea Scallops
Over pancetta and sweet pea risotto with smoked tomato coulis

Grouper Picatta
Fresh Florida grouper, lightly dusted, sautéed and finished with a lemon caper butter, served with vegetable risotto

Pot Roast Forty One
Slowly braised pot roast with gorgonzola-shiitake cream and port wine demi, served with crusty bread and truffle mashed potatoes

Chicken Penne Pasta
with crisp pancetta, sun-dried tomatoes, shiitake mushrooms and an asiago cream sauce

New Zealand Baby Lamb Chops
with white bean cassoulet, sautéed garlic spinach and Shiraz sauce

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