7 Agosto 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. (*$65 Supplement) Watermelon. Caper. ANIMELLE SGOMBRO FEGATO D’OCA* Hay Smoked Sweetbread. Spanish Mackerel. Baby Fennel. Foie Gras. White Nectarine. Purple Broccoli. Salsa Verde. Risina Bean. Pistachio. Mostarda. Crostata. Bagna Cauda. Castelventrano Olive. (*$15 Supplement) LE PASTE LINGUINE MEZZELUNE GNOCCHI Linguine. Masseria Spicy XO Sauce. Maine Lobster Ravioli. Tomato. Potato Gnocchi. ‘Nduja. “Aglio. Olio. Peperoncino.” Bible Tripe. Finger Chili. Runner Bean. Basil. Bread Crumb. Pine Nut. LORIGHITTAS FAGOTTINI RISOTTO* Sardinian Braided Pasta. Bufala Ricotta Ravioli. Acquerello Risotto. Meyer Lemon. Suckling Pig. Baby Carrot. Nasturtium. Scottish Langoustine. Tomato. Parmigiano. Parmigiano. (*$20 Supplement) PESCE CARNE POLIPO VERDURE PICCIONE Mediterranean Octopus. Scordalia. Squab. Porcini. Black Garlic. Baby Artichoke. PANELLE Blackberry. Shallot. Chickpea. Pattypan Squash. OMBRINA Bell Pepper. Leek. BUE Mediterranean Stone Bass. 30 Day Dry Aged Roseda Ribeye. Baby Zucchini. FUNGHI Baby Corn. Red Wine. Parmigiano. Gaeta Olive. Basil. Wild Mushroom. Italian Summer Truffle. Radish. Nepitella. SOGLIOLA* MAIALINO Dover Sole. Cicerchia. Chanterelle. Suckling Pig. Fennel. Brown Butter. Lemon Balm. Fairytale Eggplant. (*$15 Supplement) Fennel Pollen. Pearl Onion. 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. Mancia e vivi a gustu to, causa e vesti a gustu d’autru. Eat to please ourselves but dress to please others. 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. NV Pierre Peters, Brut, Blanc de Blancs, ‘Cuvée de Reserve,’ Le Mesnil-sur-Oger, 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 $135 If you would like to make an additional donation, please let us know..