Our take home and delivery menu is expanding! Plus, we’ll even bring them right to you with home delivery within 30 miles of Ashland. If you live in town and prefer to pick up, then tell Siri or Alexa that 1PM is sando hour at our address in the alley. You’ll find a discreet brown paper bag with your name on it ready to roll.
Oysters, habanada pepper & green tomato
Matsutake curd with the broth and raw Matsutake
Geoduck and kelp
Farm gargouillou
Preserved berries, arugula, hop shoots, yarrow, lemon thyme, celery, berry shoots with nettle oil
Beet / kombu / roe
Aji / daikon / ponzu
Tomato tartar & Nasturtium
Corn, chanterelle, matsutake & Tomato shoyu
Corn custard, salmon roe, matsutake and crispy spicy shiso
Egg yolk noodle, duck ham and wax beans
Ikura tartlet, koji puree, and wasabi
Halibut cheeks, ponzu, chili & beef fat
Egg yolk, fava Chicken liver, sourdough and fermented strawberry and a rich chicken broth seasoned with bonito and wild onion
Cherry tomato, eggplant and pickled zucchini.
Egg yolk, fava and a rich chicken broth seasoned with bonito and wild onion
King salmon, stewed gooseberry, pine cone
Spot prawn escabeche, tomato and prawn garum, sun flower
Egg yolk , English pea, smoked pea oil
Panisse, tree flowers & pine cone
Aged carrot, oyster koji, chervil
Halibut, cucumber, rose and acacia tea
Herb bouquet & oyster
Nasturtium, fermented tomato, chickpea and uni
Spring tartlet
Green garlic, asparagus, stonecrop and roe
Oyster, oyster garum jelly and wild garlic
Egg yolk, onion, caviar and spring botanical jus
Kohlrabi, buttermilk, wild garlic and roe
Pickled maple blossoms
Kohlrabi, Yuzu vinegar, salmon roe, Japanese knot weed and lovage...Kohlrabi gazpacho poured table side
Halibut, wood sorrel and toasted rice kombucha
Smoked mushrooms with yeast
Raw milk panna cotta, radish and spring botanical
Potato tartlet
Egg yolk & alliums
Oyster, Yuzu and fermented black truffle
Poached oyster, seaweed and wild ginger oil
Buckwheats koji tartlet, fermented Oregon truffle, winter carrot & nasturtium Sakura
Duck liver tartlet, onion, elder & plum
Duck egg, buncom & Dutchman’s peak
Isaki lightly poached in sake with fresh wasabi and tosa-soy
Duck leg with preserved shiro plums from our farm glazed ume vinegar
Prawn, honey nut squash vinegar, shio koji sauce with dill
Preserved oyster, seaweed oil, ponzu and tempura
Egg yolk, onion, mache & puffed rice
Aged duck breast & persimmon
Sunchoke and potato
Maitake, cream, porcini sauce & lemon thyme
Raw scallop, quince, fermented chili, shio koji & Buddha hand
Braised nori, sunchoke, potato & salmon roe
Squab jerky
Squab jerky
Squab jerky
Squab jerky
Monkfish liver tourchon, Concord grape, Ponzu
Smoked salmon & spot prawn sashimi
Warm yolk from our farm, grains both braised and puffed, sprouted buckwheat & sunflower
Smoked salmon and hamachi sashimi
Squab, preserves berries & a sauce made from the bones
Elk, potato, elderberry & dandelion
Lamb neck, beet, red onion & beet shoyu
King salmon, potato & roe
King crab, koji butter & kelp
Pork jowl, onion juice, onion & pickled gooseberry
Halibut ‘thermidor’, Indigo gardens Turnip, potato & Idaho caviar
Spanish mackerel, fermented peach, chili & sea bean escabeche
Huckleberry, sesame white chocolate & foraged thimbleberry
Raw spot prawn, peach, shio koji
Potato, house cured salmon roe, furikake
Local albacore sashimi, walla walla onion, shiso & white shoyu vinaigrette
Alder smoked sablefish, tomato ‘honey’ & summer accompaniments
Herring pickled in nasturtium vinegar. Armenian cucumber and tomato seeds
Raw spot prawn, peach, celery and basil
Spot prawn, raw milk, sabja & basil
Spot prawn, xo sauce & potato foam
Kale, grilled mussel emulsion, mussel powder
Herring, cucumber & nasturtium
Pickled eggplant, fennel, tomato
Pickled herring, dill emulsion & botanicals
Carrots, cilantro & caramelized goats milk
Thursday – Sunday
6:30 seating
141 Will Dodge Way
Ashland Oregon
541 581 0090
eat [at) masashland.com
Seasonal Tasting Menu
$145 persson