Masa's

Elegant refinement without being pretentious. Hard to achieve but Masa's delivers.

The fine china alone sings volumes of delicate thought and care.

A short display of pastel pink roses leave a soft and ethereal sense of comfort. 

The chef welcomes his guests with warm gruyere puffs, light and fragrant. 

The cabernet for the night was from Meyer Vineyards. 

Osetra Caviar

melted savoy cabbage, myagi oyster, “beurre d'huître”

Osetra Caviar

uni custard with fresh uni

Big Eye Tuna Tartare

edamame, wasabi, and hearts of palm 

Pan Roasted Bluefoot Chanterelle Mushrooms

asparagus, fondue of castelmagno cheese, black truffles

Sweet Butter Poached Lobster

trumpet mushrooms

Seared Day Boat Scallop

spring onions, trumpet mushrooms, sweet corn

Pan Roasted Cod

razor clams, bloomsdale spinach, marble potatoes, clam broth

Sautéed Medallion of Australian Hiramasa

hearts of palm, carrot-ginger purée, king trumpet mushrooms

 Braised Australian Wagyu Beef short rib

crisp pommes croquettes, melted green garlic, english peas

applewood smoked bacon, sauce bordelaise

Sautéed Breast of Paine Farms Squab

pink lady apples, wild leeks, confit leg, squab jus

The cheese cart 

A Selection of Artisan Cheese

house-made accoutrements

An assortment of goat and cow's milk cheeses 

mango sorbet with red pepper granite, candied jalapenos 

strawberry sorbet with basil granite, candied hibiscus petals 

Mandarin Orange “Creamsicle”

bergamot pain de gênes, yuzu,

cornmeal shortbread, winter citrus, micro cilantro

Valrhona Chocolate Marquis

chocolate chicory center, toasted marshmallow foam,

charred cinnamon ice cream, knob creek caramel

From the candy cart 

raspberry financiers, chili chocolate truffles, mini bundts, absinthe truffles, macarons 

macadamia brittle, lollipops, honey nougats 

Okay so this post is turning into a photoblog. But pictures are much more descriptive than what my words can say as of this moment.

The following pictures are from our last visit to Masa's. It is just as good each and every time. Consistency is key to returning clients.

Unfortunately, due to the looming foie gras ban in San Francisco, we were unable to enjoy the fatty liver as we had during a prior visit. I remember it to be well seared and well executed. To commemorate the wonderful experience, here is a picture of what we missed this time.

And of course, a warm chocolate cake that anyone would be lucky to taste

Caramelized banana choux pastry. 

A full picture of the candy cart 

Masa. Sometimes words cannot describe. We must see to believe.