Masa’s Launches Summer Menu
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:
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