Dinner Menu

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

Starters

Toasted Herb Focaccia – 8
Little Red Hen sourdough focaccia, herb, and smoked brie whipped butter, sea salt

Tomato Bisque – 9
creamy, garlic, tomato bisque, creme fraiche, 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 – 13 gf
EVOO, garlic, Hawaiian lava salt, lemon aioli, paprika and chili oil, micro cilantro

Szechuan Smoked Ribs (3) – 15 gf
beer-braised, gochujang honey glaze, citrus slaw

Braised Pork Belly – 16
Kurobuta pork belly, citrus slaw, bourbon apple glaze

Brussel Sprouts – 16 (GF)
cotija cheese, Fresno peppers, cilantro aioli, avocado, microcilantro

Pistachio Encrusted Brie – 17
4 oz. local brie wheel, pistachios, blood orange marmalade, Little Red Hen herb focaccia

Lamb Lollipops (3) – 20
New Zealand lamb, root vegetable whip, balsamic glaze

Cheese Plate – 22
rotating local selections served with focaccia

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

Peppercorn Crusted Beef Carpaccio – 24
USDA prime-certified, SRF American wagyu filet mignon, dijon mustard, arugula, parmesan, capers, garlic crostini

Local Charcuterie Plate – 26
rotating local selections served with focaccia

Yellowfin Duo – 26
tartare: avocado, Fresno chili, sesame, citrus, shishito peppers tataki: sesame crust, soy glaze, wasabi aioli, baby herbs

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 breast – 6, SRF AW flat iron steak (6 oz) – 10, 5 tiger prawns (u-16) – 12

 

Caesar Salad – 16
halved romaine lettuce, garlic herb croutons, Spanish white anchovies, caper berries, shaved parmesan, chili oil

Superkale – 17 GF
marinated fava beans, San Joaquin gold cheese, Marcona almonds, charred tomato vinaigrette

5 Farms Market Salad – 18
mixed greens, fried fennel chips, walnut praline, matchstick granny smith apple, manchego cheese, caramelized shallot vinaigrette

Ensalada Burrata – 19
fresh burrata cheese, local heirloom tomatoes, raw basil pesto, San Marzano tomato glaze, port wine reduction, micro basil, sourdough toast point

Shaft & Wedge – 19 GF
butter leaf lettuce, old shaft “caveman” blue cheese, pork belly, heirloom watermelon radishes, buttermilk vinaigrette

Steaks

5 tiger prawns (u-16) – 12

Steak Frites – 30
8 oz. snake river farms American wagyu flat iron, house-fried potatoes, sherry pan sauce

8 oz. Flat Iron – 38
American wagyu beef, root vegetable whip, broccolini, beer mustard demi-glaze

8 oz. Filet of Beef Tenderloin – 42
root vegetable whip, charred asparagus, demi-glaze

14 oz. New York Strip – 42 GF
American wagyu beef, caramelized onions and blue cheese crumble, root vegetable whip, broccolini, demi-glaze

14 oz. Boneless Ribeye – 44 GF
root vegetable whip, braised broccolini, savory compound butter

Entrees

3-Cheese Ravioli – 25
ricotta, parmesan, smoked gouda, corn, garlic, onions, saffron garlic cream sauce, roasted corn tapenade, ricotta cheese, micro cilantro

Oven Roasted Sweet Potato – 25 (DF, GF, V)
sweet potato, broccolini, asparagus, tuscan kale, smoked carrots, haricot-verts, garbanzo bean puree, sunflower seeds

Mason Carbonara – 26
handmade linguine pasta, pork belly, spinach, egg yolk, truffle oil, shaved parmesan

Ragú Radiatori – 28
handmade corkscrew pasta, tenderloin beef bolognese, mascarpone, parmesan, baby basil

1/2 Rack of Pork Ribs – 29
beer-braised, smoked, and grilled, root vegetable whip, broccolini, house-made honey bbq sauce

The Yard Bird – 32
Mary’s organic, free-range, roasted 1/2 chicken, crispy fingerling potatoes, smoked heirloom carrots, sherry and garlic cream reduction

Beef Short Rib – 33 GF
10 oz. boneless beef short rib, port wine braised, root vegetable whip, asparagus, garlic au jus

Crispy Skin King Salmon – 34 GF
8 oz filet, wild, line-caught, creamy pesto risotto, Meyer lemon buerre blanc, asparagus tips and wild mushrooms, romesco

Linguine Alfredo with Prawns (7) – 36
7 tiger prawns (u-16), handmade linguine pasta, seafood stock cream sauce, Andouille sausage, broccolini, cherry tomatoes, shaved parmesan

Crispy Skin Sea Bass – 39
8 oz. filet, wild, line-caught, pan-seared, creamy saffron risotto with peas, haricot verts, Meyer lemon caper buerre blanc

Halibut – 39
8 oz. filet, wild, line-caught, panko and parmesan-crusted, creamy parmesan risotto, haricot vert, Meyer lemon buerre blanc

Kurobuta Pork Chop – 39 GF
14 oz. bone-in loin chop, sweet tea brined, root vegetable whip, broccolini, brandy apple cider reduction

New Zealand Rack of Lamb – 42
18 oz. rack of lamb, creamy parmesan risotto, charred asparagus, beer 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 undercooked foods may be hazardous to your health. A gratuity of 20% will be added to all parties 6 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