26 Giugno 2019
ANTIPASTI
CRUDO BURRATA* ASPARAGI ORECCHIA DI MARE Santa Barbara Spot Prawn. Burrata Pugliese. Beluga Caviar. White Holland Asparagus. Abalone. Baby Fennel. Broccoli Rabe. Cipollini Onion. Wellfleet Oyster. English Pea. Hazelnut. Pistachio. Orange. Castelvetrano Olive. (*$65 Supplement) Ricotta Forte.
LINGUA PINZIMONIO FEGATO D’OCA* Veal Tongue. “ Tonnato.” Masseria Summer Foie Gras. Apricot. Almond. Cherry Tomato. Anchovy. Vegetable Salad. Mostarda. Crostata. Radish. (*$15 Supplement)
LE PASTE
LINGUINE PACCHERI* GNOCCHI Linguine. Masseria Spicy XO Sauce. Paccheri. San Marzano. Maryland Crab. Potato Gnocchi. ‘Nduja. “Aglio. Olio. Peperoncino.” Santa Barbara Sea Urchin. Chili. Runner Bean. Basil. Bread Crumb. (*$15 Supplement) Pine Nut.
LORIGHITTAS FAGOTTINI RISOTTO NERO Braided Pasta. Bufala Ricotta Ravioli. Acquerello Risotto. Cuttlefish. Shenandoah Lamb. Baby Carrot. Nasturtium. Squid Ink. Parsley. Tomato. Pecorino. Parmigiano. Preserved Meyer Lemon.
PESCE CARNE MOLECHE VERDURE PICCIONE Soft-Shell Crab. Romaine. Squab. Porcini. Brown Butter. Cucumber. Lemon. VIGNAROLA Sour Cherry. Shallot. Artichoke. Fava Bean. Escarole. ROMBO* Snap Pea. Anise Hyssop. BUE Turbot. Sea Bean. Potato. 30 Day Dry-Aged Roseda Ribeye. Oregano. Caper. FUNGHI Baby Corn. Red Wine. Parmigiano. (*$10 Supplement) Wild Mushroom. Italian Summer Truffle. Radish. Nepitella. OMBRINA MAIALINO Mediterranean Stone Bass. Baby Zucchini. Suckling Pig. Pancetta. Blossom. Gaeta Olive. Basil. Salsa Verde. Garlic Scape. Black Pepper.
FORMAGGI Selection of Curated Italian Cheeses From The Masseria Cheese Cart
CHOICE OF 3* CHOICE OF 5* $25 $40 (*$12 Supplement) (*$20 Supplement)
DOLCI* CREMOSO AL PISTACCHIO TORTA AL CIOCCOLATO PASTIERA D’ANANAS Pistachio Cream. Citrus. Pistachio Caprese. Baked Chocolate Mousse. “Budino D’Orzo.” Verbena Bergamot Sorbet. Dulce de Leche Caramel. Roasted Pineapple. Mascarpone Cream. Tiramisu Gelato. Ricotta Mousse. Genmai Cha Sorbet.
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. Masseria OG Tasting Menu This is a menu that we have created to honor and pay respect to the chefs from Washington DC who started our city on its culinary journey. Their talent and hard work elevated our city to get us where we are today. It is with the deepest humility that we replicate these dishes today.
Yannick Cam, Le Pavillon Fabergé Egg Scallop Glace. Brandade. Lobster Roe. Julienne of Lobster. Golden Osetra Caviar. 2006, Dom Perignon, Champagne, France
Nora Pouillon, Restaurant Nora Barbabietole Red & Yellow Beet Salad. Citrus. Feta. Pomegranate. 2017, Nigl, Alte Reben, Grüner Veltliner, Kremstal, Austria
Gérard Pangaud, Gérard’s Place Hommard Maine Lobster. Sauternes. Lime. Ginger. Avocado. Mango. Beurre Blanc. 2015, Pierre Sparr, Grand Cru, Schoenenberg, Riesling, Alsace, France
Jean-Louis Palladin, The Watergate Hotel Ris de Veau Sweetbreads. Black Truffle. Truffle Sauce. 2015, Domaine Chapelle & Fils, Santenay, 1er Cru, La Comme, Burgundy, France
Roberto Donna, Galileo Tajarin Egg Yolk Tagliolini. Bob White Quail Ragù. Castelmagno Fonduta. Quail Egg Yolk. 2000, Luigi Oddero, Vigna Rionda, Barolo, Piedmont, Italy
Francois Dionot, L’Academie de Cuisine Navarin d’Agneau Shenandoah Valley Lamb “Navarin.” 2015, Gilles Barge, ‘Le Combard’, Cote-Rotie, Northern Rhone, France
Michel Richard, Citronelle Le Kit Cat Chocolate. Praline. 1996, Broadbent, Colheita, Madeira, Portugal
OG Tasting $195 OG Wine Pairing $175