Masseria Menu
Introducing Masseria
Located in the heart of Washington, DC, Masseria redefines the Italian dining experience with its exquisite tasting menu curated by acclaimed chefs. Each dish tells a story, showcasing ingredients like Roberto Donna's decadent tajarin tagliolini and Gérard Pangaud's Maine lobster with a refreshing citrus twist. The chef's counter offers an engaging glimpse into the culinary process, making the dining experience not just a meal but an immersive journey.
Patrons rave about the attentive service and the harmonious blend of ambiance, where industrial chic meets cozy elegance. Favorites include the rich wagyu beef and unique flavor pairings that elevate every course. And let's not forget the carefully crafted cocktails and a delightful wine selection that enhances the meal. Masseria is not just a restaurant; it's a celebration of thoughtful cooking and memorable moments, perfect for special occasions or simply indulging in fine food.
Masseria Og Tasting Menu
Yannick Cam
Le pavillon fabergé egg scallop glace. Brandade. Lobster roe. Julienne of lobster. Golden osetra caviar. 2012, gimonnet, gastronome', champagne, france
Nora Pouillon
Restaurant nora barbabietole red & yellow beet salad. Citrus. Feta. Pomegranate. 2015, weingut hirsch, renner, grüner veltliner, kamptal, 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 riz du 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, pio cesare, barbaresco, piedmont, italy
Francois Dionot
L'academie de cuisine agneau 'navarain' shenandoah valley lamb 'navarain.' 2010, lassegue, saint-emilion grand cru, bordeaux, france
Michel Richard
Citronelle le kit cat chocolate. Praline. 1996, broadbent, colheita, madeira, portugal