Mas (farmhouse)
39 Downing St., at Bedford St
West Village
New York, NY 10014
212-255-1790
masfarmouse.com
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Appetizers
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Wild American Malossol Caviar
toasted brioche, creme fraiche & shallots
Hackleback Half Oz: 35.00
Hackleback 1 Oz: 70.00
Paddlefish Half Oz: 31.00
Paddlefish 1 Oz: 62.00
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Duck Confit Tart With Espresso Gastrique
peach butter, sliced pears & mâche lettuce
18.00
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Yellowfin Tuna L’occidental
flashed with beurre noisette & crispy shallots
19.00
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Brussels Sprouts Roasted With House- Cured Lamb Bacon
deviled quail egg, butternut squash confit & shaved pecorino
17.00
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Roasted Baby Candy, Red & Golden Beets With A Pistachio Dressing
beet fromage blanc, candied orange segments & hazelnut tuile
18.00
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Entrees
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Violet Hill Farm Chicken Breast Roasted With A Black Trumpet Mousse
hen of the woods stewed with escargots, butternut squash risotto & fennel
38.00
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Ravioli Of Trumpet Mushroom Confit With Spinach & Porcini
sunchoke- brown butter purée, chanterelles & chestnut foam
34.00
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Butter Poached Lobster With Grilled Lobster Mushrooms
huitlacoche purée & ricotta spaetzle with baby arugula
39.00
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Mushroom Dusted Monkfish With Soy Glazed Sweetbreads
sweet potato puree, smoked shiitake mushrooms & baby bok choi
38.00
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Roasted Wild Striped Bass With Leek Fondue
smoked celery root purée, stewed baby carrots & turnips
36.00
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Main
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Roasted Kabocha Squash Soup With Spiced Pecans
croutons, goat cheese mouse & hon shimeji mushrooms
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Shrimp Crusted With Spaghetti Squash
salad of frisée & marcona almonds with a horseradish dressing
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Mushroom Dusted Monkfish With Soy Glazed Sweetbreads
sweet potato puree, smoked shiitake mushrooms & baby bok choi
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Roasted Wild Striped Bass With Leek Fondue
smoked celery root purée, stewed baby carrots & turnips
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House- Made Pork & Sauerkraut Sausages
apple puree, cider braised cabbage & glazed crosnes
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Roasted Long Island Duck Breast
wild rice, grilled black kale & port glazed beets
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Artisanal Domestic Cheese Selection
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Vermont Butter Co. “coupole” Westerville, Vt
goat’s milk, mild & tangy, light ash coating
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Sweet Grass Dairy “greenhill” Thomasville, Ga
cow’s milk, double cream, mild and buttery
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Spring Brook Farm “tarentaise,” Reading, Vt
cow’s milk, alpine style, aged 1 year
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Valley Shepherd “shepherd’s Basket”, Oldwick, Nj
sheep’s milk, aged 6 months, manchego style
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Cato Corner “hooligan” Colchester, Ct
cow’s milk, pungent wash rind
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Belle Weather Farms “san Andreas” Petaluma, Ca
sheep’s milk, crumbly with a buttermilk tang
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Jasper Hill “bayley Hazen Blue” Greensboro, Vt
cow’s milk, 4 month age in natural cave
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Desserts
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Quince Confit With A Mascarpone Semifreddo
hazelnut financier & quince gelée
14.00
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Port-caramel Roasted Seckel Pears
warm orange cornmeal cake & maple spice ice cream
14.00
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White Chocolate Mousse Over Peanut Butter Shortbread
concord grape sorbet & peanut brittle
14.00
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Pumpkin Cheesecake With A Gingersnap Crust
bourbon crème fraîche & cranberry sorbet
14.00
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Milk & Bittersweet Chocolate Layered Cremeaux
cocoa nib tuile & beurre noisette ice cream
14.00
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House-made
apple, cranberry, or crème fraîche sorbet maple spice, salted caramel, or beurre noisette ice cream
Per Scoop: 4.00
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Pastry Chef Maritza Aranda
14.00
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