Masraff’s

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

GARLIC SEARED CALAMARI

Oyster mushrooms shaved red onion, cilantro, soy reduction.

PICKLE MARINATED CRISPY QUAIL

Creamy cheddar cheese polenta, honey soy aioli

MASRAFF'S WEDGE SALAD

Black pepper bacon, marble tomatoes, American blue cheese, garlic ranch

BRAISED WAGYU BUTCHER'S CUT MEATBALL

Wagyu beef and Berkshire pork, creamy parmesan polenta

CRISPY SHRIMP MAKI ROLL

Spicy garlic aioli, cucumber, mango-wasabi emulsion, umami tobiko

NEW ENGLAND CLAM CHOWDER

Surf Clams, thyme, parsley biscuit

Second Course

BLOCK ISLAND SWORDFISH

Wasabi Yukon gold puree, gai lan and edamame, char sui, pickled apricots and cucumber

6oz FILET MIGNON

Boursin cheese potato confit, heirloom baby carrots, creole bordelaise

CLASSIC CHICKEN ROULADE

Jumbo asparagus, pommes puree, char sui, beurre blanc

BAROLO BRAISED SHORT RIB

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

LOVE STREET BEER BATTERED 'FISH & CHIPS'

Islandic Cod, kennebec potato spears, dill tartar sauce, charred lemon

AUSTRALIAN RACK OF LAMB ($10 SUPPLEMENTAL CHARGE)

Mustard seed and rosemary crust, truffle potato souffle, cauliflower and asparagus, bourbon pink peppercorn demi

Third Course

VANILLA BEAN CREME BRULEE

Traditional French custard, torched sugar

CHEESECAKE MOUSSE

Seasonal berries, graham crumble, candied lemon, honey tuile

APPLE COBBLER CRISP

Granny Smith apples, cinnamon sugar, butter crisp, vanilla chantilly

CHOCOLATE FONDANT

Almond tuile, creme anglaise, vanilla ice cream