dinner menu--served
tuesday-saturday, 5:00-10:00pm

all dinners are served with choice of crab bisque or house organic greens salad

awesome pastas

putanesca pasta - 16
jumbo shrimp tossed with pasta in a white wine and butter sauce blended with garlic, basil, onion and pepperoncinni

peppers & pasta - 16
our famous stuffed hungarian banana peppers (hot!) tossed with a spicy red sauce and served over pasta

duck confit pasta - 16
tender duck meat cooked in its own juices and blended with spinach, onion, and sweet roasted red peppers, tossed with pasta and finished with a light mushroom demi glace

frutti d'mare - 19
shrimp, mussels and clams tossed with garlic, onion, tomato and fresh spinach served over pasta in a light white wine sauce

pasta pasta - 12
a dinner sized portion of pasta du jour tossed with your choice of red sauce, alfredo or pesto (all homemade)
with grilled chicken or homemade meatballs - 16

steaks & seafood (include choice of side)

filet medallions - 27
two four-ounce filet mignon medallions lightly dusted ground espresso, fired to your preference and dressed with a luscious veal and mushroom demi glace

rhinestone cowboy - 19
a tender six-ounce coulette sirloin steak encrusted with a blend of horseradish, romano and breadcrumbs, cooked medium and drizzled with reduced balsamic glaze

crabcake dinner - 23
three of our house made crab cakes blended with just enough breading to hold together, splashed with ponzu sauce and garnished with remoulade and corn relish

sesame ahi tuna steak - 18
fresh, a-1 ahi tuna steak rolled in toasted sesame seeds and seared rare, splashed with ponzu and served with wasabi aioli

desserts

cheesecake - 8
crème brulee flavored!

tiramisu - 8
a generous portion of lady fingers soaked in espresso liqueur and layered with sweet and fluffy italian mascarpone cheese

diane's homemade pies - 8
chef tim's mother-in-law visits us once a week to make a variety of fresh home baked treats--ask about today's selections
 

Matthew's Trattoria & Martini Lounge
has consistently been voted
"Best Chef" and "Best Restaurant" in Erie,
not to mention "Best Dessert" and
"Restaurant that Best Captures Erie's Heritage."

Chef Matthew V. Sarbak, C.W.C.
deglazing a sauté pan before preparing a special

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Be sure to call ahead to find out about our daily features.
We always recommend any of these special chef creations that you won't find anywhere else in Erie.



Another chef special: fresh Chilean Seabass, lightly grilled and paired with a colorful medley of fresh local vegetables served over bechamel sauce and splashed with tomato-infused extra virgin olive oil.
 

Yet another special chef creation: jumbo tiger prawns over phyllo pastry with wild mushroom demiglace.
 

tapas menu -- great food to share or to make a meal
tuesday-saturday: 5:00pm-10:00pm

what is tapas?
tapas literally translates as "small tastes," but in
america tapas has evolved into an entire
sophisticated cuisine in and of itself.

patrons at tapas restaurants combine offerings to make a full meal, the serving of which is designed to encourage conversation because guests are not focused on consuming a more formal dinner.

                                                                         

shrimp martini - 9
cooked jumbo shrimp (seven monsters) served chilled with cocktail sauce--just for you, or to share!

dipping oil - 7
extra virgin laced with sweet roasted garlic, basil pesto, a
pinch of s&p--dusted with--espresso! and served
with a whole loaf of warm and fluffy italian bread
bread reload - 3

house greens - 4
fresh, organic spring greens dressed with our
house balsamic vinaigrette

crabby soup - cup: 4 / bowl:6
our famous, rich and velvety lobster cream stock loaded with lump crab clawmeat and boozed up with extra dry sherry wine

stuffed pepper - 8
spicy hungarian banana peppers (long and hot!) stuffed with a special blend of seasoned ground beef, browned off in extra virgin olive oil and finished with Chef's infamous spicy red sauce
(which we understand is "to die for")

volcano - 8
it's pretty darn hearty! a fresh baked rustic round boule (that's a floured bread bowl in layman's terms) exploding with Matthew's hand-rolled meatballs (sliced up for easy consumption) and great grandma's rich, short-rib red sauce--oh yeah, and it's all smothered with melted mozzarella!

seared sirloin - 13
a mouth-watering six ounce sirloin filet, lightly herbed and seared to your liking over open flames, bathed in a rich veal stock with pennsylvania mushrooms and nestled up with a bed of organic microgreens and roasted red pepper

artichoke dip - 8
speaks for itself: "I'm rich and creamy and love when you dip
toasty garlic crostinis in me!"

mussels - 8
steamed with all the good stuff--butter, garlic and sweet basil,
onion and stock--polished off with a lemon twist

house crabcake - 12
there's actually two, so if you're nice you can share ;)
made with lump crab clawmeat and served up with remoulade
sauce and corn relish (and if you're good, a splash of ponzu)

sesame ahi - 10
a perfect portion of a-1 ahi tuna that's gone for a dip in a tub full of sesame seeds--seared rare and cuddled up with some baby spinach, showered with ponzu and finished with a side of wasabi aioli

putanesca - 9
monster shrimp tossed with dry vermouth, butter, garlic, sweet basil and onion, pepperoncini and a pinch of spicy red pepper

pasta - 4
add a fist full of imported pasta du jour to your favorite saucy
tapas to beef it up for your hungry appetite! or just have it on the side to complete your meal

chicken pizzaioli - 11
sliced boneless chicken breast tossed with pepperoni and
pasta in a tomato cream sauce with garlic, tomato and onion

espresso filet - 14
a four ounce espresso dusted filet mignon medallion grilled how you like it and dressed with a rich mushroom demiglace; nestled aside our house baby greens
double it! - 25

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At Matthew's, we use only the absolute freshest
and finest ingredients to prepare each and
every dish from scratch to order.



Fresh Jumbo Sea Scallops lightly pan-seared with mango coulis, red Holland bell pepper, asparagus spears, and a nest of Chinese noodles over imported jasmine rice.
(a weekend chef specialty--not always available)

No outside food or beverages permitted
due to insurance liability and Pennsylvania health code
(celebration cakes may be ordered through Matthew's)