NOW BOOKING THROUGH 31 OCTOBER 2020
  • Cascadian Cuisine

MENUS

FALL 2019


10 COURSE


Pear Tea 
Trout Roe & Sea Urchin
Halibut, Habanada & Rau Ram
Cured Trout, Nasturtium & Roe
Egg Yolk, Apple Cider, Matsutake & Egg White
Sunchoke, Black Apple & Cream
Futsu Squash Soup, Cilantro & Mushrooms
Antiquum Farm Quail & Preserved Fruits 
Paw Paw Panna Cotta



6 COURSE


Pear Tea
Cured Trout, Nasturium & Roe
Egg Yolk, Matsutake & Egg White
Futsu Squash Soup, Chanterelle & Cilantro
Antiquum Farm Quail & Preserved Fruits
Paw Paw Panna Cotta

[MENU SUBJECT TO CHANGE DAILY, SOMETIMES HOURLY]

CHEF'S
COUNTER

8-10 Courses

NEW YEAR'S
EXPERIENCE

29-31 DEC 2019

DINING
ROOM

4-6 Courses

NEW YEAR'S

3-NIGHT CELEBRATION

29-31 DECEMBER 2019

CHEF’S COUNTER


Tea
Trout Roe Tart
Shima Aji
Idaho Caviar & Pancake
Tartar, elderberry & Egg Yolk
Foie Terrine
Warm Oyster & Fermented koji
Matsutake & shiro dashi
Black Truffle & Sunchoke
Aged Duck
Short Rib & Sides
Amazake rice pudding
Cheesecake

DINING ROOM


Tea
Trout Roe Tartlets
Poached Oyster & Fermented Koji
Foie Terrine
Sunchoke & Black Truffle
Short Rib & Sides
Cheesecake & Fermented Honey

Big thanks

to farmers, fishers and foragers

141 Will Dodge Way
Ashland Oregon

541 581 0090
eat [at) masashland.com

MÄS Cascadian Cuisine

Chef's Counter
& Dining Room

Friday — Sunday
5:30 — Close