Lunch Menu

Served Daily 11:30 am – 4:45 pmDownload Menu

Starters

Toasted Herb Focaccia – 8
Little Red Hen focaccia, smoked brie and herb whipped butter, Hawaiian 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
Meyer lemon preserve, garlic, lemon aioli, chili oil, Hawaiian lava salt, micro cilantro

Szechuan Smoked Ribs (3) – 15 GF
gochujang honey glaze, citrus slaw

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

Brussels Sprouts – 16 GF
cotija cheese, Fresno peppers, cilantro aioli, avocado, micro cilantro

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

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

Local Cheese Plate – 22
ever changing local selections, served with focaccia

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

Local Charcuterie Plate – 26
ever-changing local selections, served with focaccia

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

Lunch

Grilled Shrimp Tacos (2) – 16 GF
4 – grilled shrimp (u-16), corn tortillas, citrus slaw, pickled peppers, avocado, tartar sauce

Salmon Belly Tempura Tacos (2) – 16
wild, king salmon belly, tempura batter, corn tortillas, citrus slaw, pickled peppers, avocado, tartar sauce

Smoked Pork Tacos (2) – 16
braised carnitas, house-made corn tortillas with smoked white cheddar cheese, charred pepper salsa, creme fraiche, local cabbage, sriracha aioli, micro cilantro

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

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

Steak Frites – 30 GF
8 oz. Snake River Farms American wagyu flat iron, house-fried potatoes, sherry pan sauce

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

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

Crispy Skin Sea Bass – 39
8 oz. filet, creamy saffron risotta with peas, haricot verts, meyer lemon caper buerre blanc

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

Salads

chicken – 6, ahi tuna – 8, flat iron steak (6 oz.) – 10, 5 tiger prawns (u-16) – 12, wild, line-caught 6 oz. king salmon filet – 16

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

Superkale – 17 GF
marinated fava beans, parmesan 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 GF
fresh burrata cheese, local heirloom tomatoes, raw basil pesto, San Marzano tomato glaze, port red wine reduction, micro basil, sourdough toast point

Shaft & Wedge – 19 GF
living butter lettuce, Old Shaft “Caveman” blue cheese, pork belly, heirloom watermelon radishes, buttermilk vinaigrette

Mason “Cobb” Salad – 20 GF
chopped iceberg lettuce, Old Shaft “Caveman” blue cheese, hard-boiled egg, bacon, cherry tomatoes, marinated artichoke hearts, country-style olives, watermelon radish, buttermilk vinaigrette

Spinach and Salmon Salad – 25 GF
8 oz. wild king salmon filet, spinach, burrata balls, pine nuts, red onion, bell pepper, avocado, citrus vinaigrette

Sandwiches

All sandwiches served with house fries, sweet potato 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

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

Charbroiled Chicken Sandwich – 16
Mary’s free-range chicken breast, bacon, arugula, red onion, lemon aioli, heirloom tomato, provolone cheese, jalapeño cheddar roll

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

Short Rib Sandwich – 17
8 oz. braised short rib, aioli, old shaft “caveman” blue cheese, caramelized onions, arugula, heirloom tomato, jalapeño cheddar roll

1 Lb. BLTA – 18
1 lb. applewood smoked bacon, provolone and smoked white cheddar cheese, red onion, lemon aioli, lettuce, heirloom tomato, avocado, Texas toast

ABC Burger – 18
ground in-house American wagyu beef, avocado, bacon, smoked white cheddar cheese, house aioli, bibb lettuce, tomato, red onion, brioche bun

BBQ Bacon Burger – 19
ground in-house American wagyu beef, bacon, onion rings, smoked white cheddar cheese, bbq sauce, brioche bun

“Impossible” Burger – 19 DF, VG
6 oz. plant-based “Impossible” patty, Flora vegan feta cheese, chickpea puree, lettuce, tomato, red onions, fresh avocado, sesame seed vegan black bun

Wagyu Flat Iron Steak Sandwich – 24
8 oz. snake river farms American wagyu beef, horseradish aioli, arugula, heirloom tomato, red onion, jalapeño cheddar roll

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.

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)

Caramel Swirl Cheesecake Cup $13

Graham Cracker Crust, Mixed Berries

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