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 fl ake, parmesancheese, 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, Fujiapples, frisée, red gem lettuce, chives
braised pork belly – 19
Kurobuta pork belly, citrus slaw, bourbon apple glaze
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 – 24
USDA Prime-Certifi ed fi let mignon, pepper relish, whippedmustard bearniase, caramelized onion crème fraîche, YukonGold potato chips
yellowfin duo – 26
tartare: avocado, cucumber, soy, Fresno chili, sesame, citrus,wonton chips tataki: sesame crust, soy glaze, wasabi aioli
lobster dogs (3) – 27
cold water tail meat, carnival batter, creole remoulade
extra dog(s) – 9 ea.
local charcuterie plate – 29
rotating meats and cheeses, toasted crostinis
Salads
chicken – 6, ahi tuna – 8, fl at iron steak (6oz.) – 12,
5 shrimp (u-16) – 12
wild, line-caught, 6 oz. king salmon fi let – 18
little gem caesar – 17
little gem lettuce, Spanish white anchovies, garlic herbcroutons, shaved parmesan, chili oil
5 farms market – 18
mixed greens, fried fennel chips, walnut praline, matchstickgranny smith apple, manchego cheese, caramelized shallotvinaigrette
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, toastedhazelnuts, honey apple vinaigrette, chives
shaft & wedge – 19 gf
butter leaf lettuce, Old Shaft “Caveman” blue cheese, porkbelly, 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, fi ngerling potatoes, hard-cookedegg, mixed country olives, balsamic vinaigrette
Lunch
grilled shrimp tacos (2) – 18 gf
4 – grilled shrimp (u-16), corn tortillas, citrus slaw, pickledpeppers, avocado, tartar sauce
salmon belly tempura tacos (2) – 18
wild, king salmon belly, tempura batter, corn tortillas, citrusslaw, pickled peppers, avocado, tartar sauce
smoked pork tacos (2) – 18
braised carnitas, house-made corn tortillas with smokedwhite cheddar cheese, charred pepper salsa, crèmefraîche, local cabbage, sriracha aioli, micro cilantro
spice roasted delicata squash – 26
df, gf, vegan – red quinoa, Granny Smith apples, toastedalmonds, roasted mushrooms, golden raisin vinaigrette
mason carbonara – 28
handmade linguine pasta, pork belly, spinach, egg yolk,truffl e oil, shaved parmesan cheese
steak frites – 34
8 oz. Snake River Farms American wagyu fl at iron, housefried potatoes, sherry pan sauce
1/2 roasted chicken – 34 df, gf
Mary’s organic, free-range, roasted 1/2 chicken, crispyfi ngerling potatoes, baby carrots, cipollini onions, carrotpuree
crispy skin king salmon – 36
8 oz fi let, wild, line-caught, pesto risotto, Meyer lemonbeurre blanc, asparagus tips and wild mushrooms, romesco
14 oz boneless ribeye – 49 gf
USDA Prime-Certifi ed, 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
crispy chicken – 17
Mary’s free-range chicken breast, panko crusted, pepper jack cheese, fried jalapeños, Sriracha aioli, pickle slices, arugula, fresh 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” bluecheese, caramelized onions, arugula, heirloom tomato, brioche bun
abc burger – 19
ground in-house American wagyu beef, avocado, bacon, smoked white cheddar cheese, house aioli, bibb lettuce, tomato, red onion, brioche bun
BLTA – 22
1 lb. 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 fl at 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
