Mason's chefs in
this month's "Of Note" section.
Mason's was recently rated by ZAGAT, one of the hospitality industry's premier
services for diners. Click HERE to find
Vice President Richard Cheney and
Secretary of Defense Donald Rumsfeld dine at Mason's. Click below for
Mason's is a holiday favorite for office events and dates are filling
up quickly. Call Mason's at (410) 822-3204 or click the button below to
make a reservation.
to review this month's great additions.
|Mason's receives high marks from
Wine Spectator. Look for us in the January issue or click HERE
to read the article.
Click on the above link to view sample menus
With lobster, saffron rouille and roasted garlic crouton.
Local Organic Greens
With mixed field berries, toasted almonds, sweet basil, Manchego cheese
and aged sherry vinaigrette.
Crisp Goat Cheese
With roasted beets, baby mache and Bibb lettuces, clementines and wasabi
Fresh and Fried Oysters
Raspberry Pointe oysters raw with white balsamic vinaigrette or
fried with spicy remoulade.
Prince Edward Island Mussels
Simply steamed in a spicy white wine-garlic broth.
White Truffle Gnocchi
Fresh potato gnocchi melting in white truffle butter and fresh parmigiana-reggiano
Tuna, Tuna, Tuna
Spicy seared, perfect tartar and handroll with lime-pickled vegetables.
With fresh artichokes, mangoes, Serrano ham and passion fruit-lime vinaigrette.
Hudson Valley Foie Gras Variation
With golden pineapple, bing cherries, clove anglaise and pickled shallots.
Tasting of Five Canapés
Pan-roasted with savoy cabbage, parma prosciutto, white bean purée,
golden pineapple marmalade and sweet basil froth.
Olive Crusted Bass
With roasted fingerling potatoes, ratatouille vegetables, basil rouille
and celery root froth.
Seared Scallops and Striped Marlin
With crisp vegetable wontons, parsnip purée and spicy citrus ponzu.
Citrus Poached Salmon
With butter-braised lobster, candied black trumpet mushrooms, asparagus
and wasabi potato purée.
Coq au Vin
A classic braise of free range chicken, smoked bacon, mushrooms, root
vegetables and parmigiana potato purée.
With creamy artichokes, baby spinach, pommes frites, roquefort cheese
and red wine jus.
Grilled tenderloin with aged cheddar, truffled potato purée, roasted
carrots and tomato-tarragon jus.
Slow-roasted rack of lamb with a sweet barbeque glaze, with goat cheese
gratin, caramelized quince and mint.