From the very first bite, Masraff’s menu reads like a love letter to fine dining. The Raw Bar & Sushi Selection is a showstopper: think Yuzu Poached Shrimp with that perfect citrus kick, towering Texas Gulf Giants, and the buttery richness of Alaska King Crab Legs, all served with finesse. I couldn’t get enough of the Florida Keys Stone Crab Claws, cracked fresh with a whole grain mustard aioli that hits all the right notes.
Moving into Hot Apps, the Braised Wagyu Butcher’s Cut Meatball is pure decadence—tender, rich, and layered with umami. The Jumbo Lump Crab Toast brings the ocean to your plate, while the Fried Green Tomatoes offer that Southern crunch with elevated flair. But it was the Hudson Valley Foie Gras that truly stole the show—silky, indulgent, perfectly seared. Add the Garlic Seared Calamari and you’ve got an opening act worth repeating.
When it comes to entrées, the Seared Tuna Togarashi is a bold choice for spice lovers, and the Barolo Braised Short Rib is fall-apart tender, infused with deep red wine richness. The Duck Breast Rossini is a French classic done with Texas soul, while the Chilean Seabass melts in your mouth, flanked by vibrant accompaniments.
The steak offerings are equally luxe: from the 8 oz Filet Mignon to the 16 oz C.A.B. Prime Ribeye, each cut is expertly seasoned and grilled. Don’t skip the sides—especially the Spanish Saffron Grits & Lobster or the Smoked Yukon Gold Puree. And whatever you do, pair it with Masraff’s signature Caramelized Shallot Sauce Bordelaise or the Chef’s Green Peppercorn Sauce.
Masraff’s doesn’t just serve food—it crafts experiences, one exquisite plate at a time.