Menu
First Course
Garlic Seared Calamari
Asian Mushrooms, Shaved Red Onion, Cilantro, Soy Reduction
Corn Fried Shrimp Roll
Caperberry Aioli, Napa Cabbage, Gochujang Aioli, Hot Sauce Reduction, Masago
Panko Crusted Lump Crab Cake
Fennel Pollen Tomato Reduction, Garlic Saffron Aioli, Tart Jicama
Watermelon Salad
Golden Beet Feta Mousse, Heirloom Tomatoes & Cucumber, Focaccia Croutons, Arugula-Lime Vinaigrette
Porcini Mushroom Agnolotti
Reggiano Butter Crunch, Toasted Garlic Sage Emulsion, Black Truffle
Masraff's Soup Du Jour
Chef's Daily Inspiration
Second Course
Wild Alaskan Halibut
Whipped Purple Potato, Edamame Romesco, Orange Chile Carrots, Charred Green Onion Beurre Blanc
6oz. Filet Mignon
Gruyere Kennebec Potato, Rosemary Creamed Carrot, Haricots Verts, Horseradish Demi-Glace
Pacific Snapper
Brown Butter Couscous, Saffron Parsnip, Late Summer Cauliflower, Meyer Lemon Beurre Blanc
Crispy Chicken Roulade
Andouille Sausage-Wild Rice Dressing, Garlic Okra, Butter Whipped Yukons, Classic Beurre Blanc, Thyme Jus
Braised Short Rib Risotto
Pickled Honshemeji Mushrooms, Crispy Shallots, Boursin
Third Course
Golden Delicious Apple Cobbler
Blue Bell Vanilla Ice Cream, Cinnamon Spiced Crisp
Masraff's Chocolate Fondant
Vanilla Ice Cream, Almond Crisp, Creme Anglaise
Strawberry Cheesecake Mousse
Seasonal Berries, Graham Crumble, Candied Lemon, Honey Tuille
Classic Creme Brulee
Vanilla Whipped Cream, Macerated Strawberries
Banana Pudding Trifle
Banana Custard, Vanilla Whipped Cream, Whiskey Caramel, Nilla Wafer Crumble
