Pan Seared Hudson Valley Foie Gras
Roasted Bosc Pears, Brioche, Onion Soubise, Port Wine Reduction
29
Jumbo Lump Crab Cake
Celery salted avocado aioli, smoked meyer lemon beurre blanc, kennebec crisps
28
Braised Wagyu Butcher’s Cut Meatball
Braised waygu and Berkshire pork meatball, creamy parmesan polenta
16
Garlic Seared Calamari
Oyster mushrooms, shaved red onion, cilantro, soy reduction
16
Fried Green Tomatoes
Heirloom green tomatoes, whipped citrus ranch, chile emulsion
12
Fennel Pollen Dusted Diver Scallop
Watermelon and tomato panzanella, kalamansi lime, basil
19
* 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