SAN FRANCISCO, CALIFORNIA -- (Marketwire) -- 02/07/12 -- Masa's, the critically-acclaimed San Francisco restaurant and Executive Chef Gregory Short, will celebrate the abundance of the citrus harvest by inviting guests to a special Wine and Citrus Dinner on Friday, February 24.

What greater opportunity to rejoice in these delicacies then at the talented hands of Chef Gregory Short and the refined palate of Master Sommelier Alan Murray. Together they compose a tasteful five (5) course menu highlighting the "fruits of the season".

Chef Short has crafted a 5-course menu for the occasion, which highlights a variety of citrus fruits, from Japanese yuzu to moro blood orange and ruby grapefruit. "February is the month in which citrus fruits peak in California, and should be enjoyed by all," Short remarked.

Master Sommelier Alan Murray compliments the citrus-inspired dishes with a range of pairings including a Daiginjo sake, a California Pinot Noir and a Sauternes.

"Citrus flavors are very common in wine making it easy to pair to," Murray said about crafting a pairing to compliment the menu. "In pairing to citrus, one has to represent two flavors; sweetness and acidity."

Pastry Chef Sasha Dallman interprets the citrus theme by offering guests a Coconut Panna Cotta with key lime.

This event is $139 per person, inclusive of wine, exclusive of tax and gratuity. Seatings are available from 5:30 pm to 9:30 pm on the 24th. The event is expected to sell out, so interested guests are advised to reserve today by calling the restaurant at (415) 989 - 7154, or by email at reservations@masasrestaurant.com.

About Masas

For over 25 years and continuing in the tradition of legendary founder Masataki Kobayashi, Masa's Restaurant in San Francisco has made its reputation with a succession of world-renowned chefs that have deftly walked the line between culinary adventure and classicism. Chef Short and Master Sommelier Alan Murray delight in presenting nightly four and seven-course degustation fine dining menus highlighting the best of the season and region, the restaurant's 800-strong wine list and other worldly cocktails at the exclusive bar. Designed by Orlando Diaz-Azcuy, Masa's restaurant dining room is a gracious and elegant triumph of modern simplicity and warmth. Entering into a calming foyer and bar of creamy sandstone, guests are welcomed into an intimate space filled with white, toile d'Juoy fabric-covered chairs and tables topped with Masa's signature vases of roses. Cranberry-hued, silk lampshades suspended from above offer a warm glow. In the center of the room is the fanciful, hammered-bronze sculpture commissioned from artist Albert Guibara called "Les Muses de La Cuisine" depicting dancing figures holding artichokes, asparagus and grapes.