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Entree

Togarashi Seared Tuna

Sushi Grade Tuna, wasabi cauliflower puree, roasted florets, gai lan, roasted garlic hoisin

34

Barolo Braised Short Rib

Smoked Yukon gold potato puree, port wine glazed cippolini onions, fresh horseradish

35

Duck Breast Rossini

Hudson Valley foie gras, duck fat yukons, huckleberry, black truffle, cognac

48

Meyer Lemon Chicken Chop

Parsnip puree, crispy brussels sprouts, lemon jus

22

Chilean Seabass

Creamy lobster grits, celery root, smoked tomato beurre blanc, honeycrisp apple

42

Texas Gulf Red Snapper

Sundried tomato and pine nut risotto, butter glazed broccolini, jumbo lump crab, champagne sauce

36

Lobster Risotto

Snow peas, maitake, cream sherry, squid ink

43

Diver Scallops

Broccolini polenta, anchovy, lemon, bacon conserva

32

Duck Pappardelle

Cognac cream ragout, whipped ricotta

25

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* Our raw features are served with Masraff’s signature cocktail sauce, traditional sauce mignonette, fresh grated horseradish and florida lemons.

* Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses.

* 18% gratuity added to parties of 7 or more

Hours

Bar

Mon-Fri 4pm to 9pm • Sat 4pm to 11pm

Restaurant

Mon-Thur 5pm to 9pm • Fri-Sat 5pm to 11pm

The Masraff Family of Restaurants

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© Copyright 2020 Masraff's Partners. Website by Raydon Creative.

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