14 Settembre 2019

ANTIPASTI CRUDO BURRATA* POMODORINI PINZIMONIO Cape May Fluke. Burrata Pugliese. Beluga Caviar. Cherry Tomato. Masseria Summer Beet. Sorrel. Cipollini Onion. Wellfleet Oyster. Ricotta Forte. Cucumber. Vegetable Salad. Ramp. (*$65 Supplement) Watermelon. Caper.

ANIMELLE SGOMBRO FEGATO D’OCA* Hay Smoked Sweetbread. Spanish Mackerel. Foie Gras. Black Mission Fig. Cerignola. Grape. Baby Fennel. Anchovy. Port. Pistachio. Semolina. Fig Leaf. Fennel. Honey. Pole Bean. Parsley. (*$15 Supplement)

LE PASTE

LINGUINE MEZZELUNE GNOCCHI Linguine. Masseria Spicy XO Sauce. Maine Lobster Ravioli. Tomato. Potato Gnocchi. Matsutake. “Aglio. Olio. Peperoncino.” Bible Tripe. Finger Chili. Pine Nut. Rosemary. Parmigiano. Bread Crumb.

LORIGHITTAS FAGOTTINI RISOTTO* Sardinian Braided Pasta. Bufala Ricotta Ravioli. Acquerello Risotto. Meyer Lemon. Suckling Pig. Tomato. Chanterelle. Sweet Corn. Scottish Langoustine. Parmigiano. Burgundy Black Truffle. (*$10 Supplement)

PESCE VERDURE CARNE POLIPO PICCIONE Mediterranean Octopus. Squab. Porcini. Black Garlic. Sunchoke. “Skordalia.” CALZONE Blackberry. Shallot. Pugliese Calzone. Chard. Pearl Onion. Shell Beans. OMBRINA Brown Butter. Ricotta Salata. BUE Mediterranean Stone Bass. 30 Day Dry Aged Roseda Ribeye. Pepperonata. Okra. Red Wine. New Potato. African Blue Basil. FUNGHI Bone Marrow. Escarole. Wild Mushroom. Radish. Nepitella. SOGLIOIA* CONIGLIO Dover Sole. Artichoke. Cardoon. Path Valley Rabbit. Brown Butter. Lemon Balm. Fairytale Eggplant. (*$15 supplement) Cherry Tomato. Almond. FORMAGGI Selection of Curated Italian Cheeses From The Masseria Cheese Cart

CHOICE OF 3* CHOICE OF 5* $25 $40 (*$12 Supplement) (*$20 Supplement)

DOLCI* FRUTTI DI BOSCO TORTA AL CIOCCOLATO PESCHE ED ERBE Blackberry Torta. Strawberry Cream. Baked Chocolate Mousse. Herb Roasted Donut Peach. Elderflower. Gooseberry. Dulce de Leche Caramel. Peach Marmellata. Crostata. White Chocolate. Mascarpone Cream. Tiramisu Gelato. Pizzuta Almonds. Chamomile Gelato.

La Cucina, $143 4 Courses, $98 5 Courses, $115 6 Course Chef’s Tasting Wine Pairing, $75 Wine Pairing, $95 Wine Pairing, $115 Vintage Pairing, $265

*One Course Includes Dessert

Consuming raw or undercooked meat, poultry, seafood, shellfish, or egg may increase your risk of foodbourne illness. Crab & Champagne

We crafted this tasting menu to highlight a summertime favorite—the Maryland blue crab—and one of our favorite ways to eat it—paired with champagne. The menu celebrates the diversi- ty, richness, and depth of one of our culinary treasures, local and dear to us. Masseria will be donating a portion of the proceeds to the National Fish and Wildlife Foundation’s Chesapeake Bay Stewardship Fund to support rejuvenating the estuary that brings us these gems.

Insalata di Granchio Claw. Beluga Caviar. Cucumber. Dill. Sabayon. Carta di Musica.

2012 Moussé, Brut, Blanc de Blancs, ‘Anecdote,’ Les Varosses, Cuisles, Champagne, France

Tortellini in Brodetto Tortellini. Backfin. Eggplant. Saffron. Marsala. Marjoram. NV Aubry, Brut, Jouy-lés-Reims, Champagne, France

Strascinati

Strascinati. Jumbo Lump. Tomato. Basil. NV René Geoffroy, Brut, Rosé de Saignée, Cumières, Champagne, France

Quaglia

Bobwhite Quail. Australian Winter Black Truffle. Jumbo Lump. Massa Frizza. Brandy. Gooseberry. 2006 Dom Pérignon, Brut, Épernay, Champagne, France

Crema Pasticcera al Forno Polenta and Corn Soufflé. Caramelized White Chocolate. Crab Gelato. NV Patrick Bottex, Rosé, ‘La Cueille,’ Bugey-Cerdon, Savoie, France

ChesapeakeTasting $185 Wine Pairing $140

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