Dinner Menu
Starters
tomato bisque – 10
cream, garlic, tomatoes, crème fraîche, micro basil, Little Red Hen sourdough toast point
arancinis (3) – 12
creamy parmesan risotto balls, panko and parmesan crusted flash fried, tomato sauce, pesto sauce, shaved parmesan
shishito peppers – 15 gf
garlic, lemon aioli, chili oil, Hawaiian lava salt, micro cilantro
roasted cauliflower – 16
mustard béarnaise, EVOO, garlic, chili flake, parmesan cheese, sage, breadcrumbs
brussels sprouts – 18 gf
cotija cheese, Fresno peppers, cilantro aioli, avocado, micro cilantro
roasted beets – 19 gf
roasted beets, honey goat cheese, pistachio aillade, Fuji apples, frisée, red gem lettuce, chives
bone marrow (2) – 24
roasted oyster mushrooms, sherry, celery leaf, salsa verde, bread crumbs, toasted crostinis
beef tartare – 26
USDA Prime-Certified filet mignon, pepper relish, whipped mustard béarnaise, caramelized onion crème fraîche, Yukon Gold potato chips
yellowfin duo – 28
tartare: avocado, cucumber, soy, Fresno chili, sesame, citrus, wonton chips tataki: sesame crust, soy glaze, wasabi aioli
charcuterie plate – 29
rotating meats and cheeses, toasted crostinis
lobster dogs (3) – 30
cold water tail meat, carnival batter, creole remoulade extra dog(s) – 10 ea.
Salads
chicken – 6, ahi tuna – 8, flat iron steak (6oz.) – 14, 5 shrimp (u-16) – 12
little gem caesar – 18
little gem lettuce, caesar dressing, Spanish white anchovies,
garlic herb croutons, shaved parmesan, chili oil
5 farms market – 19 gf
mixed greens, shaved fennel, walnut praline, matchstick
granny smith apple, manchego cheese, caramelized shallot
vinaigrette
endive and apple – 19 gf
Belgian endive, crumbled blue cheese, sliced apples, toasted
hazelnuts, honey apple vinaigrette, chives
kale and red quinoa – 19 gf
kale, red quinoa, marinated fava beans, parmesan cheese,
almonds, charred tomato vinaigrette
shaft & wedge – 19 gf
butter leaf lettuce, Old Shaft “Caveman” blue cheese, pork
belly, heirloom watermelon radishes, buttermilk vinaigrette
Entrees
spice roasted delicata squash – 27
df, gf, vegan – red quinoa, Granny Smith apples, toasted almonds, roasted mushrooms, golden raisin vinaigrette
porcini & black truffle ravioli (5) – 28
porcini mushroom ravioli, roasted mushroom, beurre blanc, arugula, balsamic reduction
casarecce – 30
handmade Etto pasta, pork sausage, roasted garlic, shallot, wild mushrooms, arugula, breadcrumbs
mason carbonara – 30
handmade Etto linguine pasta, pork belly, spinach, egg yolk, truffle oil, shaved parmesan
clams and mussels – 36
littleneck clams, Prince Edward Island mussels, spicy tomato broth, cherry tomatoes, nduja, Little Red Hen sourdough
add Etto linguine pasta – 5
1/2 roasted chicken – 36 df, gf
Mary’s organic, free-range, roasted half-chicken, crispy fingerling potatoes, baby carrots, cipollini onions, carrot purée
beef short rib – 37 gf
10 oz. boneless beef short rib, port wine braised, mashed potatoes, asparagus, garlic au jus
crispy skin king salmon – 38
8 oz. filet, pesto risotto, Meyer lemon beurre blanc, asparagus tips and wild mushrooms, romesco
crispy skin sea bass – 39
8 oz. filet, pan seared, green lentils, kale, salsa verde, breadcrumbs
linguine alfredo with shrimp (5) – 40
5 shrimp (u-16), handmade Etto linguine pasta, cream sauce, Andouille sausage, broccolini, cherry tomatoes, shaved parmesan
Kurobuta pork chop – 46 gf
14 oz. Snake River Farms bone-in pork loin chop, sweet tea brined, mashed potatoes, broccolini, brandy apple cider reduction
Steaks
8 oz. Snake River Farms American wagyu flat iron, french fries, sherry pan sauce
8 oz. filet of beef tenderloin – 48 gf
USDA Prime-Certified, filet mignon, mashed potatoes, charred asparagus, demi-glaze
14 oz. New York strip – 50 gf
Snake River Farms American wagyu beef, caramelized onions and blue cheese crumble, mashed potatoes, broccolini, demi-glaze
14 oz. boneless ribeye – 55 gf
USDA Prime-Certified, mashed potatoes, braised broccolini, savory compound butter
Customer Reviews
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
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
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
307 E. Branch St.
Arroyo Grande, CA 93420
(Corner of Mason and Branch)
805.202.8918
Sunday - Thursday: 11:30am - 9:00pm
Friday and Saturday: 11:30am - 10:00pm