4.8 – 14 reviews $$$ • Restaurant
Menu
| 3-Tier Tray Pass Packages | |
| Tier One | |
| Choose Up to 6 Tray Passed Hors d’Oeuvres@ Choice of 3 vegetarian options & 3 beef, poultry or fish options. |
$22.00 |
| Tier Two | |
| Choose Up to 7 Tray Passed Hors d’Oeuvres@ Choice of 4 vegetarian options & 3 beef, poultry or fish options. |
$24.00 |
| Tier Three | |
| Choose Up to 8 Tray Passed Hors D’oeuvres@ Choice of 4 vegetarian options & 4 beef, poultry or fish options. |
$26.00 |
| Some Hors d’Oeuvres | |
| Meat | |
| Bacon-Wrapped Dates | |
| Twice Baked Potatoes With whipped feta & bacon. |
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| Pigs in a Blanket on Smoked Mustard | |
| Nice Guy Meatballs With burrata, spicy marinara, parmesan & basil. |
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| Mini Beef Sliders on Pretzel Bun With house aioli & cornichon. |
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| Endive Spears With deviled ham, cornichon and pimenton. |
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| Pumpernickel Crostini With spiced pumpkin puree and proscuitto. |
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| Braised Short Rib Spoons With gremolata salad. |
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| Prime Filet Bites With truffle sauce. |
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| House Keilbasa Market apples and green goddess skewers. |
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| Lamb Sliders With harissa and tzatziki. |
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| Lamb Skewers With chimichurri and pickled red onion. |
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| Fowl | |
| Asian Chicken Lettuce Cups | |
| Southern-Style Fried Chicken Sliders With dill aioli and cornichons. |
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| Cucumber Cups With whipped chicken liver mousse and apple compote. |
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| Braised Chicken Tacos With jicama slaw. |
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| Mini Cajun Chicken Tenders With spicy BBQ and buttermilk ranch. |
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| Black Garlic Chickpea Cakes With dill-chicken salad. |
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| Chicken Tikka Skewers With cucumber-mint raita. |
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| Deviled Eggs Topped With sturgeon caviar. |
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| Chicken Milanese Skewers | |
| Pescatarian | |
| Blue Crab Arancini With fontina cheese, tarragon & chili aioli. |
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| Popcorn Shrimp on Mini Forks With lemon-tartar and cocktail dipping sauce. |
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| Tuna Tartare on Fried Wonton Flower With wasabi crema. |
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| Maryland-Style Mini Crab Cakes With lemon-tartar, dill and caviar. |
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| Peruvian Ceviche With leche de tigre on plantain chips. |
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| Shrimp Toast With white bean puree, chili aioli and cilantro. |
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| Kanpachi Crudo With tomato-cucumber salad & gazpacho sauce. |
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| Brown Butter Anchovy tapenade, radish, brown bread crostini. |
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| Smoked Salmon Rosettes With dill & crème fresh on potato latkes with caviar. |
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| Mini Fried Oyster Po’boy | |
| Vegetarian | |
| Nice Guy Truffle Fries | |
| Mac N’ Cheese Bites With caramelized onions & cheddar cheese. |
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| Caprese Skewers With mozzarella, heirloom tomatoes, basil and balsamic reduction. |
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| Split Pea Arancini With smoked tomato jam. |
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| Kale Crostini With ricotta and pickled thompson raisins. |
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| Watermelon & Feta Bites Topped with microgreens. |
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| Wild Mushroom Arancini With tarragon-aioli. |
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| Margherita Pizzetta With tomato, basil & burrata. |
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| Fig & Gorgonzola Pizzetta With caramelized red onions and cilantro. |
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| Butternut Squash Ravioli With brown butter, sage and parmesan. |
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| Catering Packages | |
| Salad Options | |
| Tri-Color Beet Salad With heirloom tomato & Persian cucumber. |
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| Kale Salad With pomegranate, parmesan, pepitas and lemon vinaigrette. |
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| Bloomsdale Spinach Salad With charred broccoli, pomegranate, orange vinaigrette and goat cheese. |
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| Nice Guy Chopped Salad With chorizo, fontina, olives, gigante beans and pepperoncini. |
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| Classic Caesar Salad With herbed croutons and parmesan reggiano. |
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| Entrée Options | |
| Nice Guy Prime Filet With peewee potatoes and truffle sauce. |
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| Tomato-Braised Osso Bucco With veggie confetti and gorgonzola gnocchi. |
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| Classic Chicken Parmesan With nice guy marinara and buffalo mozzarella. |
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| Grilled Chicken Airline Breast With pommes puree and wilted spinach. |
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| Delilah’s Roasted Chicken With parmesan polenta and roasted chicken jus. |
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| Grilled Octopus With saffron potato espuma, purple watercress and saffron foam. |
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| Scottish Salmon With caramelized fennel, roasted mushrooms and lemon vinaigrette. |
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| Nice Guy Eggplant Parmesan With marinara and buffalo mozzarella. |
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| Spaghetti Primavera With zucchini, sqauash and seasonal vegetables. |
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| Miso Soy Glazed Salmon With kimchi black rice and charred seasonal vegetables. |
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| Grilled Half Chicken With roasted seasonal vegetables, herbed hummus, olive tapenade and onion soubise. |
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| Roasted Flank Steak With Southern-fried farro and white BBQ, red garnet crisps. |
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| Salad Options | |
| Baby Beet Salad With whipped goat cheese, frisee, arugula, candied pistachios and sherry vinaigrette. |
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| Chopped Salad With grape tomatoes, hardboiled eggs, bleu cheese and bacon vinaigrette. |
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| Market Lettuce With citrus, pickled radishes and lemon herbed vinaigrette. |
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| Bibb Lettuce With roasted beets, toasted pistachio, radish, goat cheese, pomegranate vinaigrette. |
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| Caprese Salad With beefsteak tomatoes, red onion, mozzarella, basil and balsamic vinaigrette. |
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| Entrée Options | |
| Braised Short Ribs With ricotta polenta, demi glaze and gremolata. |
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| Beef Tagliata With arugula, balsamic, parmesan and pasta pomodoro. |
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| Roasted Chicken With stilton polenta, port reduction and charred cauliflower. |
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| Chicken Roulade With Israeli couscous and grilled broccolini. |
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| Rosemary Game Hen With roasted carrots, potatoes and asparagus in a classic pan sauce. |
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| Pan-Seared Scallops With corn coulis, herb oil, prosciutto crisps and glazed green beans. |
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| Roasted White Fish With Israeli couscous, sundried tomato beurre and broccolini. |
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| Seared Branzino With Greek orzo and winter squash piperade. |
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| Salmon Wellington With lemon couscous and haricot verts topped with bearnaise. |
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| Roasted Cauliflower Saddle on Wilted Mustard Greens, Lentils and Wild Rice With lemon-infused olive oil. |
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| Braised Cabbage With pickled apple compote, popped black rice, microgreens and mushroom salad. |
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| Salad Options | |
| Bitter Green Salad | |
| Seasonal Vegetables With quinoa and red wine vinaigrette. |
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| Roasted Squash Salad With market greens and apple vinaigrette. |
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| Tri-Color Salad With shaved parmesan and anchovy vinaigrette. |
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| Nice Guy Quinoa Salad With heirloom vegetables, fresno chili, Italian dressing and honey mustard. |
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| Little Gem Salad With blistered tomatoes, quail eggs and point reyes cheese dressing. |
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| Burrata, Basil & Heirloom Tomato Salad With aged balsamic and olive oil. |
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| Zucchini Carpaccio With asparagus, radish, frisee, parmesan and lemon vinaigrette. |
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| Entrée Options | |
| Beef Tenderloin With pommes puree, roasted tri-color carrots and asparagus. |
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| Rosemary Dry-Rubbed Tenderloin With candied shallots, wild mushroom risotto in port reduction. |
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| Chicken Piccata With lemon-caper sauce and bloomsdale spinach. |
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| Whole Roasted Chicken With roasted fingerling potatoes and preserved lemon broccolini in roasted jus. |
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| Duck Breast With caramelized brussels, curried cauliflower and cauliflower puree. |
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| Grilled Langoustine With shellfish foam, braised fennel, wilted spinach and rainbow carrots. |
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| Roasted Cod With feta whipped pommes puree, roasted carrots and olive relish. |
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| Ratatouille Stack With roasted tomato sauce and micro salad. |
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| Seared Tofu With seasonal vegetables and kale. |
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| Deluxe | |
| Absolut or Ciroc Vodka | |
| Beefeater Gin | |
| Jameson Irish Whiskey | |
| Jack Daniel’s Bourbon | |
| Glenlivet ’12 Scotch | |
| Atlantico Platino Rum | |
| Avion Silver or Reposado Tequila | |
| House Red or House White Wine | |
| Reserve Champagne | |
| Premium | |
| Elyx or Belvedere Vodka | |
| Plymouth Gin | |
| Collingwood Canadian Whiskey | |
| Gentleman Jack Bourbon | |
| Johnnie Walker Black Label Scotch | |
| Atlantica Reserva Rum | |
| Don Julio Blanco or Reposado Tequila | |
| Mid-Shelf Red & Mid-Shelf White Wine | |
… View more
Order and Reservations
Reservations: resy.com
Contact Mason
Address: 108 W Channel Rd, Santa Monica, CA 90402
Phone: (424) 644-3034
Website: http://www.masonrestaurant.com/
Hours
| Wednesday | 4–9PM |
| Thursday | 4–9PM |
| Friday | 4–9PM |
| Saturday | 4–9PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
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