Dinner Menu

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

gf = gluten free / df = dairy free / v = vegan

Starters

Toasted Herb Focaccia – 6
herb and smoked brie whipped butter, sea salt

Tomato Bisque – 8
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 – 13 gf
cotija cheese, Fresno peppers, cilantro aioli, avocado, cilantro

Szechuan Smoked Ribs (3) – 13 gf
gochujang honey glaze, Korean kimchi

Pistachio Encrusted Brie – 14
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 – 16
2 jumbo u-10 scallops, little red hen sourdough, avocado creme fraiche, port wine reduction, frisee

Lobster Corn Dogs (3) – 20
cold water tail meat, carnival batter, creole remoulade
extra dog(s) – 7 ea.

Beef Tartare – 20 gf
USDA prime certified filet mignon, pickled onions, fried capers, dijon hollandaise, quail yolk, baby arugula

Local Charcuterie Plate – 22 gf
Cheese Plate – 17 gf
ever changing local selections

Duo of Yellowfin – 23
tartare: avocado, sesame, citrus, shishitos
tataki: sesame crust, soy glaze baby herbs

Local Crab Stack – 24
fresh local crab, cucumber, heirloom tomatoes, avocado, bell pepper tapenade, preserved lemon aioli, crispy fried wontons

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 – 12

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

5 Farms Market Salad – 15
mixed greens, fried fennel chips, walnut praline, matchstick granny smith apple, manchego cheese, caramelized shallot vinaigrette

Superkale – 15 gf
marinated fava beans, San Joaquin gold cheese, marcona almonds, charred tomato vinaigrette

Ensalada Burrata – 16 gf
fresh burrata cheese, local heirloom tomatoes, raw basil pesto, San Marzano tomato glaze, port wine reduction, micro basil

Shaft & Wedge – 16 gf
butter leaf lettuce, old shaft “caveman” blue cheese, por

Steaks

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

Steak Frites – 26 gf
8 oz. snake river farms American wagyu flat iron, house fried potatoes, sherry pan sauce

8 oz. Flat Iron – 32
American wagyu beef, cast iron butter poached red potatoes, caramelized onions and broccolini, beer mustard demi-glaze

14 oz. Boneless Ribeye – 36 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. – 34 / 10 oz. – 40
USDA prime certified, cream cheese whipped potatoes, charred asparagus, wild mushroom mornay sauce

14 oz. New York Strip – 38 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 – 49 gf
6 oz. filet mignon, butter poached 6 oz. cold water lobster tail, root vegetable whip, hollandaise sauce, grilled asparagus

Entrees

Mason Carbonara – 22
linguine, pork belly, pea tendrils, duck yolk, truffle oil, shaved parmesan cheese

Pasta Primavera – 22
house made ribbon pasta, basil cream sauce, shaved parmesan cheese, squash, cherry tomatoes, sun dried tomatoes, pine nuts, feta cheese, romesco, micro basil

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

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

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

Yard Bird – 28 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

Kurobuta Pork Chop – 32 gf
14 oz. bone-in loin chop, sweet tea brined, creamy gorgonzola polenta, caramelized Brussels sprouts, brandy apple cider reduction

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

Cast Iron Seared Scallops (4) – 32 gf
parsnip puree, sautéed spinach, port reduction, crispy garlic chips, romanesco

Handmade Lobster Ravioli (6) – 32
Pacific lobster, cognac garlic cream sauce, asparagus tips

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

Wild Mushroom Pasta – 32
2 jumbo u-10 seared scallops, fresh wild mushrooms, home-made reginette pasta, sherry garlic cream sauce, spinach, prosciutto

New Zealand Rack of Lamb – 34
12 oz. rack, frenched, purple Peruvian potato gnocchi, charred asparagus, mustard demi-glaze

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

(805) 202-8918