Masa’s was closed for a little vacation (July 3- July 18) and it seems all the rest and relaxation paid off as Executive Chef Gregory Short has returned with a succulent summer menu featuring a Degustation Menu as well as a Three-Course and Four-Course Menu and a special end of summer pork tasting.

Those who embark on the Chef’s culinary adventure will discover decadent Osetra Caviar with white corn pudding, tarragon crème fraîche and a savory tuile, a fresh Frog’s Hollow Nectarine Salad with Iberico ham, rocolla purée and marcona style almonds, Sweet Butter Poached Maine Lobster with chanterelles, baby corn, summer truffles and corn pudding and Pan Seared Loin of Nature-Fed Veal with summer truffles, creamy La Rotte potato croquette and walla walla onion soubise.

The end of summer “Tasting of Pork” menu in August will be featuring pork from Stone Valley Farm as well as seasonal tomato dishes.

Details:

Masa’s

648 Bush Street bet Powell and Stockton

San Francisco, CA

415.989.7154

CHEF’S DEGUSTATION MENU

$140 per person

Executive Chef Gregory Short

Pastry Chef Maggie Leung

Master Sommelier Alan Murray

Osetra Caviar white corn pudding, tarragon crème fraîche, savory tuile

Osetra Caviar sharlyn melon parfait

♦ ♦ ♦

Frog’s Hollow Nectarine Salad Iberico ham, rocolla purée, marcona style almonds

Early Girl Tomato Salad summer basil, goat cheese mousse, balsamic glaze

♦ ♦ ♦

Sweet Butter Poached Maine Lobster chanterelles, baby corn, summer truffles, corn pudding

Seared Day Boat Scallops haricots verts, yellow wax, California cèpes, thyme scented fumet

♦ ♦ ♦

Hiramasa Sashimi English cucumber, fresno chile, breakfast radish, ponzu gelée

Pan Roasted Sturgeon Filet creamed English peas, sweet carrot purée, cèpes, pea tendrils

♦ ♦ ♦

Sautéed Breast of Paine Farms Squab Santa Rosa plums, caramelized pearl onions, confit leg, squab jus

Pan Seared Loin of Nature-Fed Veal summer truffles, La Rotte potato croquette, walla walla onion soubise

♦ ♦ ♦

A Selection of Artisan Cheese

housemade accoutrements

♦ ♦ ♦

Valrhona Chocolate Marquis chocolate chicory center, toasted marshmallow, charred cinnamon ice cream,

Knob Creek caramel

Cherry Clafoutis almond ice milk, Bing cherries, almond lace

CAVIAR SERVICE BY THE OUNCE

Sustainably Farmed Black Sea Osetra $95

Golden Osetra ~ $135

Kendall Farms crème fraîche and potato blinis

CHEF’S FOUR COURSE MENU

4 courses including dessert $98

3 courses including dessert $79

First Course

Summer Squash roasted cherry tomatoes, niçoise olive tapenade, mascarpone cheese, anchovy

Hiramasa Sashimi English cucumber, fresno chile, breakfast radish, ponzu gelée

Second Course

Pan Roasted Sturgeon Filet creamed English peas, sweet carrot purée, cèpes, pea tendrils

Sautéed Local Black Cod wilted Sausalito Springs watercress, buckwheat soba, monterey squid, kanzuri froth

Entrée

Pan Roasted Medallion of Stone Valley Farms Pork creamed faro, port poached Bing cherries, roasted torpedo onions, tellicherry pepper, pork jus

Sautéed Breast of Paine Farms Squab Santa Rosa plums, caramelized pearl onions, confit leg, squab jus

Photo credit: Masa’s