APPETIZERS

Garlic Seared Calamari

Oyster Mushroom, Shaved Onion, Cilantro, Soy Reduction

17

-

Baked Jumbo Lump Crab Cake

Bourbon and Vanilla Reduction and Citrus Buerre Blanc, Whole Grain Mustard Aioli

19

-

Pan Seared Foie Gras

Bosc Pear, Toasted Brioche, Red Wine Reduction

21

-

Trio of Baked Stuffed James River Oysters

Leeks And Smoked Bacon – Spinach And Crab – Shrimp And Mozzarella

16

Duck Confit Ravioli

Hand Folded With Mushrooms, Marsala And Veal Reduction

15

-

Red Snapper Crudo*

Meyer Lemon & Ginger Vinaigrette, Hearts of Palm, Wakame, Japanese Horseradish Chip

18

-

Chef ’s Risotto

Featured Daily

16

-

Ossetra Caviar 1 oz.

Traditional Accompaniments

150

SOUPS & SALADS

Burrata Salad

Heirloom Tomatoes, Burrata, Basil Pesto, Prosciutto Crisp, Aged Balsamic

17

-

Masraff’s Caesar Salad

Sun Dried Tomato and Prosciutto Relish, Hard Boiled Egg, Caesar Dressing

10

-

Chopped Boston Salad

English Cucumber Relish, Feta Cheese, Aged Balsamic Vinaigrette

10

Baby Spinach Salad

Creamed Goat Cheese, Onion Confit, Roasted Walnuts, Garlic Vinaigrette

10

-

Masraff’s Soup du Jour

$10 Cup | $14 Bowl

FROM THE LAND

Herb Roasted Australian Rack of Lamb*

Poblano And Bacon Mashed Potatoes, Sautéed Broccolini, Morrel Shallot Reduction

44

-

Pork Tomahawk*

Garlic Smashed Red Potatoes, Haricot Vert, House Made Apple Sauce, Carolina Mustard Sauce, Tart Cherry Chutney

29

-

Muscovy Duck Breast*

Roasted Parsnip Puree, Sautéed Heirloom Carrots, Pickled Apricot Mostarda Honey Balsamic Glaze

35

Filet Mignon*

Lobster Pot Pie, Glazed Baby Carrots, Horseradish Demi Glaze

42

-

Bacon Wrapped Bison Ribeye*

Applewood Smoked Bacon, Buttered Asparagus, Truffled Steak Fries, Sweet Soy Reduction

49

-

Crispy Chicken Roulade

Braised Cabbage, Carrots, Shaved Asparagus and Mozzarella Creamy Yukon Gold Whipped Potatoes, Classic Beurre Blanc, Char Siu Glaze

22

FROM THE SEA

Masraff’s Proudly Serves Only Fresh, Wild Caught Fish Selections

Coriander Spiced Gulf Red Snapper

Maitake Mushroom Cous Cous, Baby Bok Choy, Yuzu Chili Beurre Blanc

30

-

Morel Crusted Sea Bass

Truffled Polenta, Shaved Brussels Sprouts, Tarragon Beurre Blanc, Fines Herbs

38

-

Pan Seared Alaskan Halibut

Saffron Risotto, Sautéed Asparagus, Fried Caper and Sun-Dried Tomato Beurre Blanc

32

Herb Seared #1 Hawaiian Tuna

Rice Noodles Sautéed with Shiitake Mushrooms and a Chili Paste Tempura Fried Asparagus, Crab Pico de Gallo Wasabi Aioli and Spicy Soy Reduction

36

-

Caramelized Diver Scallops

Celary Root Puree, Caramelized Green Apples and Bacon, Bourbon Cream Sauce

29

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness*

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