LUNCH

Question 1

CAESAR SALAD

WITH CHICKEN OR SHRIMP

Answer 1

• Freshly cut Romaine Hearts and Grana Padano Cheese
• Seasoned with salt and black pepper
• Tossed with our homemade Caesar dressing and warm homemade croutons
• Served in a large bowl
• 8oz of boneless chicken breast baked Oreganata, then sliced
• 3 U-7 black tiger shrimp rolled in Cajun spices, then grilled
• Chicken or shrimp is served atop the salad
• Finished with Grana Padano cheese
• Garnished with chopped parsley

Question 2

GRILLED VEGETABLE SALAD

WITH CHICKEN OR SHRIMP

Answer 2

• Rustic-cut zucchini, yellow squash, asparagus, red/green/yellow bell peppers and whole red and yellow onion rings
• Grilled in olive oil, salt and black pepper
• Vegetables are added to mixed field greens, Grana Padano and blue cheese crumbles
• Tossed in a honey-citrus Pumpkin Vinaigrette
• 8oz. of boneless chicken breast baked Oreganata, then
• Served in a large bowl sliced
• 3 U-7 Black Tiger shrimp rolled in Cajun spices then grilled
• Chicken or shrimp is served atop the salad
• Garnished with chopped parsley
  
  • Honey-Citrus Pumkin Vinaigrette - olive oil, pumpkin seed oil, orange juice, lime juice, seasame oil, rice vinegar, honey, lime zest, salt, white pepper, shallots, and chives

Question 3

SESAME CRUSTED AHI TUNA SALAD

Answer 3

• Mixed field greens
• Mixed with diced tomatoes, avocado, cucumbers, and shelled edamame beans
• Tossed in a soy peanut dressing
• Served in a large bowl
• Topped with 4oz. of sliced sesame crusted Ahi tuna
• Finished with pickled ginger
  
  • Soy Peanut Dressing - peanut butter, rice wine vinegar, sesame oil, soy sauce, sweet thai chili sauce, extra virgin olive oil, sriracha, sugar, and salt

Question 4

GRILLED SALMON MAMBO SALAD

Answer 4

• Chopped Romaine, Spinach, Iceberg, and Raddichio lettuces
• Mixed with blue cheese crumbles and Grana Padano
• Tossed in Mambo dressing
• Served in a large bowl
• Seasoned with salt and black pepper
• Topped with 5oz. of grilled Scottish Salmon

Question 5

CRAB WEDGE SALAD

Answer 5

• 1/4 head of trimmed Iceberg lettuce
• Served on a deep square plate
• Layered with Louie dressing
• Topped with chopped hard boiled eggs, and tomatoes
• 3oz. of chilled Jumbo lump crab meat
• Finished with Old Bay seasoning
• Garnished with chopped parsley
  
  • Louie Dressing - mayonnaise, cocktail sauce, Cholula, green onions, lemon juice, atomic horseradish, and Worchestershire sauce

Question 6

CHICKEN CHOP MARSALA

Answer 6

• 2 bone-in 8oz. skin-on Airline chicken breasts
• Pan-seared with julienned prosciutto and Crimini, Oyster, and Shitake mushrooms
• Deglazed with marsala wine and chicken stock, then reduced
• Whole butter is added to finish sauce
• Served in a large bowl
• Garnished with chopped parsley

Question 7

MASTRO’S PRIME BURGER

Answer 7

• 80/20 fresh ground beef
• Mixed with tomato juice, whole egg, Cholula, Worchestershire sauce, onion powder, salt, and black pepper
• Grilled to order
• Topped with melted cheddar cheese and Neuske’s bacon
• Placed on a toasted brioche bun that has been brushed with Thousand Island dressing
• Presented on an oval plate
• Served with French fries
• Accompanied with lettuce, tomato, red onion, and homemade pickles
• Garnished with chopped parsley

Question 8

MASTRO’S TUNA BURGER

Answer 8

• Sashimi grade Ahi tuna
• Rolled in Cajun spices then diced
• Mixed with egg yolks and Dijon mustard
• Formed into a patty and seared rare
• Placed on a toasted brioche bun that has been brushed with Mambo dressing
• Topped with micro greens salad
• Presented on an oval plate
• Served with Mambo salad
• Garnished with chopped parsley
  
  • Micro greens salad - micro greens, lemon vinaigrette, tomato, and avocado

Question 9

HOT PASTRAMI REUBEN

Answer 9

• 12oz. of warm NY Style CAB Pastrami
• 4oz. of Saurkraut Mix
• 4oz. of Swiss cheese
• Thick Cut Marble Rye bread
• Layered with Louie dressing then griddled
• Served on a large round plate
• Accompanied with house-made potato chips and a side of Louie dressing
  
  • Saurkraut Mix - saurkraut, mustard seeds, parsley, and cracked black pepper

Question 10

CRAB OMELETTE

Answer 10

• 3 whole eggs (jumbo)
• Mixed with half and half, salt and white pepper
• Cooked in a non-stick omelette pan
• Filled with gruyere cheese, chopped artichoke hearts, and asparagus tips
• Served on an oval platter
• 3oz. of Jumbo lump crab meat is warmed in whole butter then placed atop the omelette
• Topped with Old Bay hollandaise
• Finished with roasted red peppers and shredded gruyere cheese
• Accompanied with a baby arugula salad and 2 crosinis
• Garnished with chopped parsley

Question 11

WAGYU SKIRT STEAK

Answer 11

• 16oz. skirt steak
• American wagyu
• Grass and grain fed
• Seasoned with our house dry steak rub
• Presented on a 200 degree oval plate (no butter!)

Question 12

STEAK AND EGGS

Answer 12

• Eggs
• Steak
• other things

Question 13

STEAK SANDWICH

Answer 13

• Steak
• Onions
• a type of bread…