Menu

Served Daily 11:30 am – 10:00 pmDownload Menu

Starters

Toasted Herb Focaccia – 8
Herb and smoked brie whipped butter, sea salt

Shishito Peppers – 12 GF
Meyer lemon preserve, garlic, black salt, micro cilantro

Brussels Sprouts – 14 GF
Cotija cheese, Fresno peppers, cilantro aioli, avocado, cilantro

Szechuan Smoked Ribs (3) – 14 GF
Gochujang honey glaze, Korean kimchi

Cheese Plate – 18 GF

Local Charcuterie Plate – 24 GF
Ever-changing local selections

Lobster Corn Dogs (3) – 22
Cold water tail meat, carnival batter, creole remoulade
extra dog(s) – 8 ea.

YellowFin Duo – 24
Tartare: avocado, sesame, citrus, shishito peppers
tataki: sesame crust, soy glaze, baby herbs

Steaks

Add 2 jumbo u-10 scallops to any steak – 12

Steak Frites – 27 GF
8 oz snake river farms American wagyu flat iron, house-fried
potatoes, sherry pan sauce

8 oz Flat Iron – 34
American wagyu beef, cast iron butter-poached fingerling
potatoes, caramelized onions, and broccolini, beer mustard
demi-glaze

8 oz Filet of Beef Tenderloin – 38
Mashed potatoes, charred asparagus, coffee stout gravy,
mushroom demi-glaze

14 oz New York Strip – 39 GF
American wagyu beef, espresso-crusted, caramelized onions
and blue cheese crumble, root vegetable whip, fried broccolini,
dry stout and coffee gravy

16 oz Boneless Ribeye – 42 GF
Root vegetable whip, braised broccolini, savory compound
butter

Entrees

Handmade Roasted Vegetable Ravioli – 24
Ricotta, parmesan, smoked gouda, corn, garlic, onions, saffron
garlic cream sauce, roasted corn tapenade, crispy cilantro

Mason Carbonara – 24
Linguine, pork belly, pea tendrils, duck yolk, truffle oil

Oven Roasted Sweet Potato – 24 DF,GF, V
Sweet potato, broccolini, asparagus, tuscan kale, smoked
carrots, haricot-verts, garbanzo bean puree, chili oil, sunflower
seeds

Ragu Radiatori – 26
Tenderloin beef bolognese, corkscrew pasta, marscarpone,
baby basil

The Yard Bird – 29 GF
Mary’s organic, free-range, roasted 1/2 chicken, crispy
fingerling potatoes, smoked heirloom carrots, sherry and garlic
cream reduction

Wild Crispy Skin Salmon – 32
8 oz filet, creamy pesto risotto, Meyer lemon buerre blanc,
asparagus tips and wild mushrooms, romesco

Cast Iron Scallops (4) – 34 GF
Parsnip puree, sautéed spinach, port reduction, roasted garlic,
romanesco

Kurobuta Pork Chop – 34 GF
14 oz. bone-in loin chop, sweet tea brined, creamy gorgonzola
polenta, caramelized Brussels sprouts, brandy apple cider
reduction

New Zealand Rack of Lamb – 36
12 oz. rack of lamb, creamy parmesan risotto, charred
asparagus, beer mustard demi-glaze

Salads

Locally sourced whenever possible chicken – 6, ahi tuna – 8, flat iron steak – 8, two scallops – 12

Caesar Salad – 14
Halved romaine lettuce, focaccia croutons, Spanish white
anchovies, caper berries, shaved parmesan

Superkale – 15 GF
Marinated fava beans, San Joaquin gold cheese, Marcona almonds, charred tomato vinaigrette

5 Farms Market Salad – 16
Mixed greens, fried fennel chips, walnut praline, matchstick
granny smith apple, manchego cheese, caramelized shallot
vinaigrette

Ensalada Burrata – 17 GF
Fresh burrata cheese, local heirloom tomatoes, raw basil pesto,
San Marzano tomato glaze, port wine reduction, micro basil

Shaft & Wedge – 17 GF
Living butter lettuce, old shaft “caveman” blue cheese, pork belly, heirloom watermelon radishes, buttermilk vinaigrette

Sandwiches

All sandwiches served with house fries, side salad, or a side of soup

Grilled Cheese – 13

Add Pork Belly – 4
Provolone, smoked white cheddar, heirloom tomato, little red hen sourdough

Ahi Tuna Sandwich – 16
6 oz. center cut ahi, carrot jicama slaw, wontons, avocado, sriracha aioli, wasabi, fresh sesame brioche bun

Crispy Chicken Sandwich – 16
Mary’s free-range chicken breast, panko-crusted, pepper jack cheese, fried jalapeños, house aioli, pickle slices, arugula, fresh brioche bun

Pastrami Reuben – 16
Pastrami, Swiss cheese, 1,000 island dressing, fresh sauerkraut, fresh local marbled rye

Smoked Pork Tacos – 16
House-made corn tortillas, charred pepper salsa, creme fraiche,
local cabbage, sriracha aioli

BBQ Bacon Cheese Burger – 18
Ground in-house American wagyu beef, bacon, pepper-jack
cheese, crispy string onions, smoked jalapeño bbq sauce, dutch
crunch bun

Desserts

Brioche Bread Pudding – 12
Little red hen brioche sourdough, bourbon caramel sauce, Doc
Burnstein’s vanilla bean ice cream

Mason Jar Cheesecake Cups – 13
Seasonal cheesecake flavors, fresh local berries

GF – indicates gluten free items. Please note that our kitchen is not gluten free, so there is a possibility of cross contamination that may not be safe for people with severe gluten allergies. Not all ingredients are listed. Alert your server to special dietary requirements. Eating raw or under cooked foods may be hazardous to your health. A gratuity of 20% will be added to all parties 8 people or larger.

Customer Reviews

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I needed to update my review of Mason Bar with a couple wonderful visits of late. It's really become a great choice for our lodging guests and us personally. Both the carbonara and short ribs did not disappoint!

Pat S.
Arroyo Grande, CA
five_star_review

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Awesome ambience! Great for date night! Food was AMAZING! We took young kids here. Although, they were very accommodating , we won't do that again! Definitely better for adult dining.

Vicki D.
Manteca, CA
five_star_review

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When I come into town I just love coming here with my family and having a delicious meal! We just love the Brussel sprouts here! Changing up the menu, now they have a brunch menu as well in the weekends.

Ronny C.
Kalaheo, HI
five_star_review

(805) 202-8918