Masa’s in San Francisco: new french Cuisine, prix fixe Menus

Executive Chef Gregory Short develops dishes that combine solid French techniques with a Californian reverence for originality and seasonality. With the tremendous breadth and variety of fresh and incomparable ingredients in the United States, Gregory Short insists on only the best products from sources across the country.

His menu may list sturgeon from Oregon, apple-fed pork from the Berkshires, milk-fed capons and poulardes from Pennsylvania, and handpicked artisan cheeses from Cowgirl Creamery. Guests may choose between three tasting menus priced at $90 for our six course vegetarian, $100 for our six course, or $150 for our Chef's nine course menu. Coffee and dessert are included.

Sample dishes include: Chilled Maine Crab with Tomato Gazpacho, Cucumber Gelé, Cilantro Oil and Brioche Croutons; Rib Eye of Natural Angus Beef with German Butterball Potatoes, Roasted Bone Marrow, Sweet White Corn and Truffle Custard; Tai Snapper with Fork-Mashed Ruby Crescent Potatoes, Tomato Marmalade and Fiddlehead Ferns.