MASTRO'S OCEAN CLUB BOSTON Flashcards
8 oz NY STEAK AND HASH
3 FRIED EGGS SERVED OVER HASH
8oz NY STRIP PIECES COOKED IN NEUSKE’S BACON FAT WIT CHOPPED YUKON GOLD PURPLE FINGERLING AND RED POTATOES WITH ONIONS AND BELL PEPPERS
SERVED ON SQUARE PLATE
GARNISHED WITH CHOPPED CHIVES
CROQUE MADAME
2 SLICES TOASTED BRIOCHE ON THE OUTSIDE WITH DIJON/MAYOON INSIDE LAYERED WITH SMOKED HAM GRUYERE CHEESE
FINISHED WITH 1 FRIED EGG
SERVED ON HOT OVAL PLATE
ACCOMPANIED WITH 4oz FRENCH FRIES OR ARUGULA SALAD
GARNISHED WITH CHOPPED PARSLEY
NEW YORK STRIP STEAK AND EGGS
8oz SLICE NEW YORK 3 FRIED EGGS ARUGULA SALAD LEMON VINEGARETE SERVED ON HOT OVAL PLATE GARNISHED WITH CHIVES ON EGGS AND CHOPPED PARSLEY
LOBSTER EGGS BENEDICT
2 TOASTED ENGLISH MUFFINS LAYERED WITH A 1 1/4 LBS LIVE MAINE LOBSTER SEASONED WITH OLD BAY AND CHARRED SCALLIONS SAUTÉED SPINACH AND POACHED EGGS TOPPED WITH TRUFFLE HOLLANDAISE SAUCE SERVED WITH SEASONAL FRUIT GARNISHED WITH CHOPPED PARSLEY
TREE EGG BREAKFAST
3 EGGS PREPARED ANY STYLE
SERVED WITH SEASONAL FRUIT AND NEUSKE THICK CUT BACON
GARNISHED WITH CHOPPED PARSLEY
BELGIAN WAFFLE
BELGIAN WAFFLE ( DRY MIX BUTTERMILK MELTED WHOLE BUTTER AND WHOLE EGGS) MADE TO ORDER
SERVED WITH FRESH BERRIES
GARNISHED WITH ORANGE SEGMENTS AND SPRIG OF FRESH MINT
ACCOMPANIED BY A SIDE OF HOUSE WHIPPED CREAM AND PURE MAPLE SYRUP
VEGETABLE EGG WHITE OMELETTE
3 EGG WHITES
PREPARED WITH SAUTÉED ARTICHOKE ROASTED RED PEPPERS SPINACH AND FONTINA CHEESE
GARNISHED WITH NICOISE OLIVE AND DICED TOMATOES
SERVED WITH FRESH FRUIT
SMOKED SALMON PLATE
41/2 oz OF SMOKED SALMON ROSETTES SERVED ON BED OF RED LEAF LETTUCE
ACCOMPANIED BY 3 SLICES EACH OF RED ONION AND BEEFSTEAK TOMATOES CAPERS A TOASTED PLAIN BAGEL AND WHIPPED CREAM CHEESE
MASTROS PRIME BURGER
HOUSE MADE 80/20 FRESH GROUND PRIME BEEF PATTY
SEASONED WITH TOMATOES JUICE WHOLE EGGS SALT PEPPER CHOLULA SAUCE WORCESTERSHIRE SAUCE AND ONION POWDER
GRILLED TO ORDER
TOPPED WITH MELTED CHEDDAR CHEESE AND BACON ON TOASTED BRIOCHE BUN
SERVED WITH FRENCH FRIES
GARNISHED WITH LETTUCE TOMATOES ONION HOUSEMADE PICKELS AND CHOPPED PARSLEY
OCEAN CLUB BURGER
PRIME BURGER (SEE ABOVE) TOPPED WITH A FRIED EGG
MASTRO’S AHI TUNA BURGER
8oz HAND DICED SASHIMI GRADE AHI TUNA SEASONED WITH EGG YOLK AND DIJON MUSTARD BLACKENED AND COOKED MEDIUM RARE
TOPPED WITH MICRO GREENS SALAD (MICRO GREENS TOMATOES AVOCADO AND LEMON VINAIGRETTE) ON TOASTED BRIOCHE BUN
SERVED WITH A MAMBO SALAD
THICK CUT NEUSKE’S BACON
3 SLICE OF NEUSKE’S BRAND APPLE WOOD SMOKED BACON PER ORDER (APROXIMATELY 5 SLICE PER POUND)
SEASONAL FRUIT
HONEYDEW CANTALOUPES WATERMELON MANGO AND RED GRAPES
BANANA
STRAWBERRIES BLUEBERRIES RASBERRIES AND BLACKBERRIES
EGG PREPARATION OPTIONS
SCRAMBLE POACHED SUNNY SIDE UP OVER EASY OVER MEDIUM OVER HARD FRIED SOFT BOILED OR HARD BOILED
EGG WHITES ONLY AVAILABLE UPON REQUEST
CRAB EGG BENEDICT
2 ENGLISH MUFFIN CUT IN HALF TOPPED WITH 2 CRAB CAKE TOPPED WITH POACHED EGG AND FINISHED WITH HOME MADE HOLLANDAISE SAUCE FINISH WITH ARUGULA WITH LEMON VINAIGRETTE SERVED IN OVAL WARM PLATE
