Lunch Menu
Starters
tomato bisque – 10
creamy, garlic, tomato bisque, 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 – 14 gf
garlic, lemon aioli, chili oil, Hawaiian lava salt, micro cilantro
roasted cauliflower – 15
mustard bearnaise, EVOO, garlic, chili flake, parmesan cheese, sage, breadcrumbs
brussels sprouts – 17 gf
cotija cheese, Fresno peppers, cilantro aioli, avocado, micro cilantro
roasted beets – 18 gf
roasted beets, honey goat cheese, pistachio aillade, Fuji apples, frisée, red gem lettuce, chives
pistachio encrusted brie – 19
4 oz. brie wheel, pistachios, blood orange marmalade, Little Red Hen herb focaccia
bone marrow (2) – 22
roasted oyster mushrooms, sherry, celery leaf, salsa verde, toasted crostinis
beef tartare – 25
USDA Prime-Certified filet mignon, pepper relish, whipped mustard bearniase, caramelized onion crème fraîche, Yukon Gold potato chips
yellowfin duo – 26
tartare: avocado, cucumber, soy, Fresno chili, sesame, citrus, wonton chips. tataki: sesame crust, soy glaze, wasabi aioli
local 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
wild, line-caught, 6 oz. king salmon filet – 20
little gem caesar – 17
little gem lettuce, Spanish white anchovies, garlic herb croutons, shaved parmesan, chili oil
5 farms market – 18 gf
mixed greens, shaved fennel, walnut praline, matchstick granny smith apple, manchego cheese, caramelized shallot vinaigrette
kale and red quinoa – 18 gf
red quinoa, marinated fava beans, parmesan cheese, almonds, charred tomato vinaigrette
endive and apple – 19 gf
Belgian endive, crumbled blue cheese, sliced apples, toasted hazelnuts, honey apple vinaigrette, chives
shaft & wedge – 19 gf
butter leaf lettuce, Old Shaft “Caveman” blue cheese, pork belly, heirloom watermelon radishes, buttermilk vinaigrette
cobb – 20 gf
little gem lettuce, Old-Shaft “Caveman” blue cheese, hard-boiled egg, smoked turkey, bacon, cherry tomatoes, buttermilk vinaigrette
arugula and spinach nicoise – 22
seared ahi, green beans, fingerling potatoes, hard-cooked egg, mixed country olives, balsamic vinaigrette
Lunch
grilled shrimp tacos (2) – 18 gf
4 – grilled shrimp (u-16), corn tortillas, cabbage, pickled peppers, avocado, tartar sauce
salmon belly tempura tacos (2) – 18
wild, king salmon belly, tempura batter, corn tortillas, cabbage, pickled peppers, avocado, tartar sauce
smoked pork tacos (2) – 18
braised carnitas, house-made corn tortillas with smoked white cheddar cheese, charred pepper salsa, crème fraîche, cabbage, sriracha aioli, micro cilantro
spice roasted delicata squash – 27
df, gf, vegan – red quinoa, Granny Smith apples, toasted almonds, roasted mushrooms, golden raisin vinaigrette
mason carbonara – 28
handmade Etto linguine pasta, pork belly, spinach, egg yolk, truffle oil, shaved parmesan cheese
steak frites – 35
8 oz. Snake River Farms American wagyu flat iron, french fries, sherry pan sauce
1/2 roasted chicken – 35 df, gf
Mary’s organic, free-range, roasted 1/2 chicken, crispy fingerling potatoes, baby carrots, cipollini onions, carrot puree
crispy skin king salmon – 37
8 oz. filet, pesto risotto, Meyer lemon beurre blanc, asparagus tips and wild mushrooms, romesco
14 oz. boneless ribeye – 52 gf
USDA Prime-Certified, mashed potatoes, braised broccolini, savory compound butter
Sandwiches
All sandwiches served with seasoned fries, sweet potato fries, side salad, or a side of soup
grilled cheese – 14
– add pork belly – 4
provolone, smoked white cheddar, tomato compote, Little Red Hen sourdough
charbroiled chicken – 17
Mary’s free-range chicken breast, bacon, arugula, red onion, lemon aioli, heirloom tomato, provolone cheese, ciabatta roll
seasoned fried chicken – 17
Mary’s free-range chicken breast, Sriracha honey, Sriracha aioli, frisee, pickles, brioche bun
smoked turkey breast – 17
Central Coast Meat Market smoked turkey breast, bacon, white cheddar, avocado, kale, citrus dressing, Sriracha aioli, ciabatta roll
poached albacore – 18
fennel pollen aioli, hard-cooked egg, arugula, crispy capers, open-faced on whole grain bread
short rib – 18
8 oz. braised short rib, aioli, Old Shaft “Caveman” blue cheese, caramelized onions, arugula, heirloom tomato, brioche bun
abc burger – 19
American wagyu beef, avocado, bacon, white cheddar cheese, house aioli, bibb lettuce, tomato, red onion, brioche bun
BLTA – 22
applewood smoked bacon, provolone and smoked white cheddar cheese, red onion, lemon aioli, lettuce, heirloom tomato, avocado, Texas toast
wagyu flat iron steak – 26
8 oz. Snake River Farms American wagyu flat iron, sliced, caramelized onions, frisee, gruyere cheese, aioli, ciabatta 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 under cooked foods may be hazardous to your health. A gratuity of 20% will be added to all parties 6 people or larger.
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 to 9pm
Friday - Saturday: 11:30am to midnight
(Brunch - Sunday ONLY 10am to 2pm)