Masona Grill Wine Menu

HOUSE WINE BY THE GLASS

WHITE

Pinot Grigio, Salvalai, Delle Venezie, Italy  2009     7./28.

Chardonnay, Cono Sur “Bicycle” , Chile  2009  8./32.

Sauvignon Blanc, Indaba, South Africa  2009   8./32.

Prosecco Brut, Prima Perla, sparkling, Italy   9/38.

RED

Malbec, Tilia, Mendoza, Argentina  2009   9./35.

Cabernet Sauvignon, Excelsior, South Africa 2008   8./32.

Pinot Noir, Camelot, Vin de Pays D’oc, California  2009   8./32.

Zinfandel, Temptation, Sonoma County, 2007     9./35.

WINE BY THE BOTTLE

WHITE

Torrontes, Lo Tengo, Mendoza, Argentina 2009  31.

Cortese, Gavi di Gavi “La Luciana,” Araldica, Piedmonte, Italy  2009   33.

Albarino, Burgans, Rias Baixas, Spain   2009    38.

Sauvignon Blanc, Montes, Classic series, Chile, 2009   35.

Sauvignon Blanc” Clifford Bay”, Marlborough, New Zealand  2009   39.

Vouvray (Chenin Blanc), La Craie, Loire Valley, France  2009  37.

Riesling, Chateau Ste. Michelle, Washington State   2009   32.

Kerner,  Abbazia Di Novacella, Alto Adige, Italy  2010  44.

Chardonnay, Toasted Head, Woodbridge, California   2008   34.

Chardonnay, Jordan, Russian River Valley, California  2008  49.

RED

Shiraz, Yalumba, Barossa, Patchwork, South Australia  2008  35.

Pinot Noir Lucky Star, Grafton, California  2008  34.

Pinot Noir, J. Christopher, Willamette Valley, Oregon   2009   50.

Petit Syrah, The Crusher, Clarksburg, California   2008   39.

Malbec, Bodega Catena Zapata, Mendoza, Argentina   2007     47.

Tempranillo, Rioja Crianza, “El Coto,” Spain   2006    37.

Montepulciano D’Abruzzo, la Valentina,  Italy, 2007   36.

Tradicional, Quinta Do Alqueve, Portugal, 2006   30.    

     
Cabernet/Carmenere, Cono Sur, Organic, Chile  2009  38. 

Cabernet Sauvignon, Genesis, Columbia Valley, Washington  2006  48.

Meritage (Bordeaux blend), Sinskey vineyards POV, Napa Valley 2006 49.

BEER 

Draft Mayflower seasonal,

Blue Hills Imperial red IPA,

Sam Adams seasonal
Sol (Mexico),

Blue moon ale,

Long trail IPA, Cristal (Peru),

Narragansett

REGIONAL MONTHLY WINE DINNERS.
ASK YOUR SERVER FOR DETAILS

DESSERT MENU $7.

Made on premises by pastry chef Diane Devlin

CARROT CAKE WITH CREAM CHEESE FROSTING

SEASONAL FRUIT CRISP WITH CINNAMON ICE CREAM

LAYERED CHOCOLATE CAKE WITH RASPBERRY SAUCE

PORT, CORDIALS AND COFFEE DRINKS $8.

MINT & ORANGE LIQUEUR HOT TODDY $8.