Dinner Menu

Served Daily 5:00 pm – 10:00 pmDownload Menu

Starters

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

Tomato Bisque – 9
creamy garlic tomato bisque, creme fraiche, micro basil, little red hen sourdough toast points

Shishito Peppers – 12 gf
meyer lemon preserves, 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

Pistachio Encrusted Brie – 15
4 oz. local brie wheel, pistachios, blood orange marmalade, little red hen herb focaccia

Braised Pork Belly – 15
Kurobuta pork belly, apple radish slaw, lemon maple glaze

Scallop Toast – 17
2 jumbo u-10 scallops, little red hen sourdough, avocado creme fraiche, port wine reduction, frisee

Lobster Corn Dogs (3) – 22
cold water tail meat, carnival batter, creole remoulade
extra dog(s) – 7 ea.

Beef Tartare – 21 gf
USDA prime certified filet mignon, pickled onions, fried capers, dijon hollandaise, quail yolk, baby arugula

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

Local Crab Stack – 23
Fresh local crab, cucumber, heirloom tomatoes, avocado, bell pepper tapenade, preserved lemon aioli, crispy fried wontons

Duo of Yellowfin – 24
Tartare: avocado, sesame, citrus, shishitos tataki: sesame crust, soy glaze, baby herbs local

Charcuterie Plate – 24

Cheese Plate – 18
Ever changing local selections

Sides

Charred Asparagus – 7 GF
Root Vegetable Whip – 6 GF
Crispy fingerlings – 7 GF
Smoked Heirloom Carrots – 7 GF
Frites – 7 GF
Broccolini – 7 GF
Creamy Gorgonzola Polenta – 7 GF
Ribbon Pasta – 6 Creamy Parmesan Risotto – 7 GF

Salads

locally sourced whenever possible chicken – 6, ahi tuna – 8, flat iron steak – 8, two scallops – 122

 

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
butter leaf lettuce, old shaft “caveman” blue cheese, pork belly, heirloom watermelon radishes, buttermilk vinaigrette

Steaks

Add 2 jumbo u-10 seared scallops – 12 add 6 oz. butter poached lobster tail – 20

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

8 oz. Flat Iron – 33
American wagyu beef, cast iron butter poached red potatoes, caramelized onions and broccolini, beer mustard demi-glaze

14 oz. Boneless Ribeye – 38 GF
Root vegetable whip, braised broccolini, savory compound butter

18 oz. double r ranch bone-in ribeye – 46 GF
Root vegetable whip, braised broccolini, savory compound butter

Filet of Beef Tenderloin
6 oz. – 36 / 10 oz. – 42
USDA prime certified, cream cheese whipped potatoes, charred asparagus, wild mushroom mornay sauce

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

20 oz. Porterhouse – 49
USDA prime certified, cream cheese whipped potatoes, local heirloom tri-color cauliflower, horseradish demi-glaze

Surf and Turf – 54 GF
6 oz. filet mignon, butter poached 6 oz. cold water lobster tail, root vegetable whip, hollandaise sauce, grilled asparagus

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, shaved parmesan cheese

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

Pasta Primavera – 24
House made ribbon pasta, basil cream sauce, shaved parmesan cheese, squash, cherry tomatoes, sun dried tomatoes, pine nuts, feta cheese, romesco, micro basil

Ragú Radiatori – 26
Tenderloin beef bolognese, cork screw pasta, mascarpone

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

Beef Short Rib – 32 GF
10 oz. boneless beef short rib, port wine braised, flash fried fingerling potatoes, asparagus, garlic au jus

Crispy Skin Duck Breast – 32 GF
8 oz. duck breast, root vegetable whip, pea tendrils, mixed berry compote

Lamb Sirloin – 32 GF
10 oz., root vegetable whip, smoked heirloom carrots, dry stout and coffee gravy

Osso Buco – 32
Braised 16 oz. bone-in veal shank, ribbon pasta, cream sauce, smoked heirloom carrots, veal demi-glaze

Wild Corvina Sea Bass – 32 GF
8 oz. filet, creamy parmesan risotto, tomato puree, frisee, red pepper tapenade

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

Handmade Lobster Ravioli (5) – 33
Pacific lobster, cognac garlic cream sauce, asparagus

Wild Mushroom Pasta – 33
2 jumbo u-10 seared scallops, fresh wild mushrooms, home-made reginette pasta, sherry garlic cream sauce, spinach, prosciutto

Cast Iron Seared Scallops (4) – 34 GF
Parsnip puree, sautéed spinach, port reduction, crispy garlic chips, 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 – 35
12 oz. rack, frenched, purple Peruvian potato gnocchi, charred asparagus, mustard demi-glaze

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.

This Week's Featured Specials

Local Halibut $32 - 6 Oz. Filet, Fresh, Wild, Line-Caught, Skinless, Seared, Gemelli Pasta (Long Corkscrew), Garlic Pesto Sauce, Toasted Pine Nuts, Cherry Tomatoes, Sautéed Spinach, Caper Buerre Blanc

Mason Local Cut

New York Manhattan $38 - 10 Oz. USDA Prime Certified SRF AW New York Manhattan Steak, (Middle Cut of a New York), Herb Oil Marinated, Truffle Butter Braised Fingerling Potatoes, Grilled Asparagus, Maine Lobster Claw Bearnaise Sauce (Butter, Cream, Shallots, Egg Yolks, Garlic, Lobster, Salt, Pepper)

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

 

Mason Bar and Restaurant is open! We are compliant, safe, sanitized, and able to seat anyone in our outdoor dining pavilion.

We are currently offering a new, modified limited menu served from 11:30am to 10:00pm.

(805) 202-8918