Mastros Food Flashcards
Appetizers - Caviar
1oz. of caviar.
Served on crushed ice in a crystal and silver supreme dish, smoking with dry ice.
Accompanied with chopped red onion, eggwhites, egg yolks, parsley, capers, sour cream, blinis, and toast points.
Appetizers - Colossal Shrimp Cocktail
3 pieces of U-7 black tiger shrimp.
Boiled in salt and Zatarains seasoning, then chilled.
Served in a glass supreme dish smoking with dry ice.
Accompanied with cocktail sauce, atomic horseradish, and lemon wrap.
Garnished with chopped parsley.
Appetizers - Chilled Maine Lobster Cocktail
1.25 lb live Maine lobster. Cooked then chilled. Split down the middle. Served on crushed ice. Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker, and cocktail fork.
Appetizers - Chilled Alaskan King Crab Legs
Half lb. of merus section of Alaskan Red King Crab legs.
Cooked then chilled.
Split for ease.
Served on crushed ice.
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, and a cocktail fork.
Garnished with seaweed, caper berries, and chopped parsley.
Appetizers - East Coast Oysters on the Half Shell
6 seasonal oysters on the half-shell.
Chilled.
Served over a metal platter on crushed ice.
Topped with a hint of ground black pepper.
Accompanied with cocktail sauce, atomic horseradish, red and green Tabasco, lemon wrap, and cocktail fork.
Garnished with chopped parsley.
Appetizers - Acme Smokehouse Smoked Salmon
5oz. thinly sliced smoked Norwegian salmon. (6oz.)
Served on a large platter.
Accompanied with sliced cucumber, capers, minced red onions, toasted brioche, and dill cream sauce (sour cream, buttermilk, garlic, dill, chives, lemon juice, salt).
Finished with fresh dill.
Appetizers - Aspen Ridge Beef Carpaccio
5oz. of prime sirloin and/or ribeye.
Served raw and thinly sliced.
Presented on a large oval platter.
Drizzled with extra virgin olive oil.
Seasoned with sea salt and fresh cracked black pepper.
Finished with capers and shaved grana padana.
Accompanied with baby arugula salad and 4 crostinis.
>Baby arugula salad: baby arugula, parsley leaves, chopped capers, shaved grana padana, lemon vinaigrette.
Appetizers - Seared Hawaiian Big Eye Tuna
4oz. (app) or 8oz. (entree) raw sashimi grade Ahi tuna.
Rolled in Cajun spices and black sesame seeds.
Seared rare.
Sliced sashimi style.
Layered atop an Asian slaw (julienne of daikon radish, carrots, sugar snap peas, red onions).
Served on a room temperature deep square plate (app) or large platter (entree).
Finished with ginger soy sauce and beer mustard sauce.
Garnished with scallions.
Accompanied with pickled ginger, wasabi, and chopsticks.
>Beer mustard sauce: light lager, Coleman’s dry mustard, Dijon mustard, soy sauce.
>Ginger soy sauce: ginger, soy sauce, brown sugar, rice wine vinegar, pineapple juice.
Appetizers - Hawaiian Big Eye Tuna Tartare
4oz. of finely chopped raw sashimi grade Hawaiian Bigeye/Ahi Tuna.
Tossed in a Sambal chile sauce.
Layered atop spicy avocado salsa and crushed wontons.
Served on a small square plate.
Drizzled with Sambal garlic aioli.
Finished with scallions.
>Sambal: traditional Vietnamese condiment of Red Thai chilies and vinegar.
>Sambal Chili Sauce: Sambal, green and white onions, salt, sesame oil.
>Sambal Garlic Aioli: Sambal, whole eggs, olive oil pomace, garlic, lemon juice, Dijon mustard.
>Spicy Avocado Salsa: Chopped avocado, cilantro, jalapeno, tomatoes, green and white onions, canola oil, lime juice, salt, and Sambal.
Appetizers - Georges Bank Sauteed Sea Scallops
3 (app) or 5 (entree) U-10 sea scallops from S. Georges Bank.
Pan seared in clarified butter and set aside.
Vine-ripened tomatoes, minced garlic and shallots are sauteed then deglazed with lemon juice and white wine.
Sauce is finished with melted garlic herb butter and parmesan cheese.
Scallops and sauce are combined.
Presented in a warm large bowl atop 3 pieces of garlic cheese bread.
Garnished with chopped parsley.
>Garlic Herb Butter: Butter, lemon juice, garlic, basil, oregano, parsley.
Appetizers - Alaskan King Crab Stuffed Mushrooms
5 jumbo white mushroom caps.
Roasted in Truffle compound butter.
Filled with sauteed crab mixture (King crab meat, salted butter, green onion, lobster stock, old bay seasoning, whole egg, panko breadcrumbs, saltine crackers).
Topped with parsley, grana padana, and pecorino cheese.
Served in a hot sautee pan.
Accompanied with lemon wrap and serving spoon.
>Lobster Stock: lobster bodies, carrot, celery, onion, lobster base, bay leaf, thyme, black peppercorns, water.
Appetizers - Classic Oysters Rockefeller
6 seasonal oysters on the half-shell.
Smothered in spinach, butter, bacon, white onion, and garlic.
Topped with Fontina, grana padana, parmesan, pecorino romano.
Broiled until golden brown.
Presented atop rock salt on a hot round plate.
Accompanied with a lemon wrap.
Garnished with chopped parsley.
Appetizers - Colossal Lump Crab Cake/s
1 or 2 four-oz cakes.
Served on a deep square plate with micro greens tossed in a lemon vinaigrette and topped with sliced avocado and chive segments.
Accompanied with a side of remoulade and a lemon wrap.
Finished with chopped parsley.
>Crab Cake: Colossal lump crab meat, mayonnaise, whole egg, worcestershire, saltines, scallions, extra virgin olive oil, old bay, parsley, onion powder, cayenne pepper, salt.
Appetizers - Fried Point Judith Calamari
8 oz. of calamari rings dipped in buttermilk.
Tossed with house seasoned flour (all-purpose flour, cajun seasoning, black pepper, cornstarch).
Lightly fried.
Served on a deep square plate.
Topped with Spicy Mayo and green onions.
Accompanied with a side of sweet and sour sauce and a lemon wrap.
>Vegetarian Spicy Mayo: mayonnaise, sriracha, togarashi, chile de arbol, sesame oil, miso, sugar, and La Costena hot sauce.
Appetizers - Garlic Roasted Bone Marrow
2 femur canoe cut beef bones (small portion includes 1 bone).
Oven roasted with garlic herb butter, salt, black pepper.
Topped with additional garlic herb butter, then broiled.
Presented on an oval plate.
Accompanied with 3 sliced baguettes, grilled with extra virgin olive oil, salt, and black pepper.
Served with baby arugula salad (not included with small portion).
Appetizers - Hudson Valley Foie Gras
Two 2oz. slices of Grade A Foie Gras.
Seasoned with salt and pepper.
Seared and finished with balsamic vinegar.
Served atop a micro green salad with lemon vinaigrette.
Finished with Balsamic Reduction.
Accompanied with 6 brioche toast points and warm apple brandy pecan sauce.
Appetizers - Steak Bacon
Two thick-cut slices (Nueske’s Applewood smoked bacon).
Baked with black pepper and brown sugar rub.
Finished with bourbon maple glaze.
Served with micro greens tossed in lemon vinaigrette.
>Bourbon Maple Glaze: bourbon, maple syrup, cayenne pepper, then reduced.
Appetizers - Lockheart Texas Quail Knots
Five halves of partially de-boned quails with the leg pushed through the breast.
Tossed in cornstarch and deep fried.
Finished with Tiger Sauce.
Garnished with micro greens, black and white sesame seeds.
Served on a deep square plate with a napkin liner.
On a Hot Stone - Japanese A5 Wagyu 4oz
Four oz. of sliced Japanese A5 Wagyu.
Seasoned with Fleur de Sel.
Served with a trio of dipping sauces (Sesame Mustard, Roasted Jalapeno ponzu, Chimichurri).
Served on a board with a hot lava rock.
On a Hot Stone - All Natural 44 Farms Filet 6oz
Six oz. of sliced 44 Farms filet.
Seasoned with Fleur de Sel.
Served with a trio of dipping sauces (Sesame Mustard, Roasted Jalapeno Ponzu, Chimichurri).
Served on a board with a hot lava rock.
Sushi - Big Eye Ahi Tuna Tostada
Three tostadas per order (also can be ordered individually).
Finely chopped raw sashimi grade Hawaiian Bigeye/Ahi Tuna.
Placed atop a crisp wonton chip.
Layered with pickled red onions, avocado slices, finely sliced scallions.
Served on a long rectangular plate.
Drizzled with tostada sauce.
Finished with white and black sesame seeds.
>Pickled Red Onions: red onion, habanero, rice wine vinegar, key lime juice, extra virgin olive oil, salt, black pepper.
Sushi - Big Eye Tuna Maguro Lime Roll
Yellow chile stuffed with spicy tuna dipped in tempura batter then fried.
Rolled with sushi rice, white sesame seeds, and nori.
Draped with thinly sliced Ahi tuna and avocado.
Cut into 8 pieces.
Served on a long rectangular plate.
Drizzled with ponzu sauce & curry oil.
Finished with paper thin key lime slices, scallions, and black sesame seeds.
>Spicy Tuna: Hawaiian Ahi Tuna, spicy mayo, chopped scallions.
>Ponzu Sauce: citrus ponzu, mirin, soy sauce.
Sushi - Clear Lobster Roll
Slipper lobster tail dipped in tempura batter then fried.
Lobster is mixed with vegetarian spicy mayo, cilantro, mango, avocado, red leaf lettuce, and masago.
Rolled with sushi rice in a shiso soy paper.
Cut into 8 pieces.
Served on a deep square plate, atop lobster sauce, drizzled with curry oil.
Presented as a pyramid.
Garnished with carrot curls and black sesame seeds.
>Lobster Sauce: rice wine vinegar, canola oil, rayu chile oil, white onion, Coleman’s dry mustard, lite soy sauce, whole eggs.
Sushi - Veggie Roll
Asparagus dipped in tempura batter then fried.
Asparagus is layered with spicy mayo, cucumber, yamagobo, avocado, red leaf lettuce, white and black sesame seeds.
Rolled with sushi rice and sesame seed soy paper.
Cut into 8 pieces.
Served on a long rectangular plate atop a zig-zag of vegetarian spicy mayo.
Presented slightly layered, one over the other.
>Vegetarian Spicy Mayo: mayonnaise, sriracha, togarashi, chile de arbol, sesame oil, miso, sugar, La Costena hot sauce.
Sushi - King Crab California Roll
King Crab, spicy mayo, orange tobiko, and minced green onions, mixed.
Rolled with sushi rice, nori, black sesame seeds, avocado, cucumber, cream cheese.
Served on a long rectangular plate atop a zig-zag of vegetarian spicy mayo.
Topped with crab mixture.
Finished with minced green onions.
Garnished with togarashi, minced green onions, and black sesame seeds.
Sushi - Tempura Shrimp Roll (request only)
Black Tiger Shrimp mixed with cream cheese and avocado. Rolled with sushi rice and nori. Roll is tempura battered, then fried. Cut into 8 pieces. Served on a long rectangular plate. Drizzled with eel sauce. Finished with black sesame seeds.
Sushi - Jalapeno Big Eye Tuna Sashimi
Nine pieces of thinly sliced raw, sashimi grade Hawaiian Bigeye/Ahi Tuna.
Served on a long rectangular plate.
Each piece topped with a jalapeno slice.
Drizzled with fresh squeezed key lime juice and tostada sauce.
Sushi - Hamachi with Crispy Onions
Nine pieces of thinly sliced raw Hamachi.
Served in a large bowl.
Fried Mexican green onions are placed in the center of the bowl.
Drizzled with Ponzu truffle oil.
Finished with a pinch of salt.
Sushi - Shiso Jica-Machi Sashimi
Nine pieces of thinly sliced raw Hamachi.
Hamachi is rolled with thinly sliced jicama and shiso leaf.
Served on a long rectangle plate.
Drizzled with Yuzu Koshu vinaigrette.
Topped with Babu Arre.
Sushi - Crispy Shrimp & Scallop Dumplings
Five dumplings made with minced scallops and shrimp.
The dumplings are filled with fresh sweet corn and kewpie mayo.
Rolled in thinly sliced phyllo dough.
Fried to a golden brown.
Served in an oval bowl.
Sushi - Spanish Octopus Carpaccio
Five oz. of tender Spanish octopus.
Thinly sliced and arranged on a round plate.
Dressed with Cilantro Vinaigrette and Babu Arre.
Garnished with a slice of watermelon radish.
Sushi - Seared Albacore with Black Truffles (feature only)
Albacore is rolled in olive oil, sprinkled with sea salt, and seared with a blow torch.
Cut into 9 thinly sliced pieces.
Served on a long rectagular plate.
Each piece topped with freshly shaved black truffle and a fried garlic chip.
Finished with a pinch of truffle salt.
Sushi - Sushi Rice
Rice wine vinegar. Mirin. Sugar. Kombu. CalRose rice.
Sushi Sauces - Spicy Mayo
Mayonnaise. Sriracha. Togarashi. Masago. Chile de arbol. Sesame oil. Miso. Sugar. La Costena hot sauce.
Sushi Sauces - Curry Oil
Curry powder.
Garlic.
Extra Virgin Olive Oil.
Sushi Sauces - Tostada Sauce
Soy sauce.
Chili oil.
Extra Virgin olive oil.
Sushi Sauces - Ponzu truffle oil
Citrus ponzu. Mirin. Soy Sauce. White truffle oil. Kombu leaf.
Sushi Sauces - Tempura Batter
Tempura flour mix.
Water.
Whole egg.
Sushi Sauces - Cilatro Vinaigrette
Extra virgin olive oil. Jalapenos. Habanero. Cilantro. Sushi vinegar.
Salads and Soups - di Stefano Burrata & Heirloom Tomato
Seven wedges of heirloom tomato surrounding a 4oz ball of burrata cheese.
Served on a large round plate.
Seasoned with sea salt and black pepper.
Drizzled with evoo and balsamic reduction.
Garnished with chopped oregano and a basil leaf.
Salads and Soups - Mediterranean Chopped Salad
Chopped romaine, spinach, iceberg, and radicchio lettuces.
Mixed with chopped artichoke hearts, red onion, tomatoes, cucumbers, blue cheese crumbles.
Seasoned with salt and black pepper.
Tossed in a creamy Italian dressing.
Served in a large bowl.
Topped with roasted red peppers and Nicoise olives.
Salads and Soups - Mastro’s Seafood Salad
Chopped iceberg lettuce.
Mixed with chopped hardboiled egg, roasted red peppers, red onion, tomato, blue cheese crumbles, grana padana, diced U-7 Black Tiger Shrimp, and Colossal lump crab.
Tossed in a buttermilk blue cheese dressing.
Served in a large bowl.
Topped with a U-7 Black Tiger Shrimp.
Garnished with chopped parsley.
Salads and Soups - Classic Caesar Salad
Freshly cut romaine hearts and grana padana.
Seasoned with salt and black pepper.
Tossed with our homemade Caesar dressing and warm croutons.
Served in a large bowl.
Finished with grana padana.
>Croutons: French baguette, butter, lemon juice, garlic, basil, oregano, parsley, grana padana, pecorino romano.
Salads and Soups - Spicy Mambo Salad
Freshly cut romaine hearts.
Seasoned with salt and black pepper.
Tossed with mambo dressing and grana padana.
Served in a large bowl.
Finished with grana padana.
>Mambo Dressing: traditional Caesar dressing with blue cheese, atomic horseradish, wasabi.
Salads and Soups - Warm Spinach Salad with Neuske Bacon
Whole spinach leaves.
Mixed with red onion, diced hard-boiled egg, warm Applewood smoked bacon and blue cheese crumbles.
Tossed in warm bacon dressing.
Served in a large bowl.
Salads and Soups - Chopped Iceberg Wedge
Two cups of chopped iceberg lettuce.
Served on a deep square plate.
Layered with creamy Buttermilk blue cheese dressing.
Topped with diced tomato, warm Applewood smoked bacon, hard-boiled egg and blue cheese crumbles.
Garnished with chopped parsley.
Salads and Soups - Vine Ripened Beefsteak Tomato and Onion
Three slices of half-inch thick beefsteak tomatoes.
Layered with 2 slices of 3/8 inch thick white onion layers.
Seasoned with salt and black pepper.
Served on an oval platter.
Topped with with red wine vinaigrette, basil and oregano.
Salads and Soups - Lobster Bisque with Cognac Cream
12oz. of smooth cream soup.
Flavored with cognac and 2oz of lobster.
Finished with brandy whipped cream and chives.
Accompanied with a soup spoon and crostini.
Dressings - Balsamic Vinaigrette
Balsamic vinegar, extra virgin olive oil, Dijon mustard, fresh chopped garlic, salt, black pepper.
Dressings - Red Wine Vinaigrette
Aged red wine vinegar.
Extra virgin olive oil.
Salt, and black pepper.
Dressings - Lemon Vinaigrette
Lemon juice, extra virgin olive oil, salt, and black pepper.
Dressings - Buttermilk Blue Cheese
Stella blue cheese crumbles, buttermilk, sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, salt, and black pepper.
Dressings - Caesar
Mayonnaise, fresh chopped garlic, capers, Dijon mustard, anchovies, Pecorino Romano, grana padano, extra virgin olive oil, red wine vinegar, salt, and black pepper.
Dressings - Mambo
Anchovies, pasteurized egg yolks, Dijon mustard, lemon juice, garlic, Worcestershire sauce, red wine vinegar, Cholula, atomic horseradish, Pecorino Romano, Grana Padano, blue cheese crumbles, wasabi powder, pomace olive oil, salt, and black pepper.
Dressings - Warm Bacon
Red wine vinegar, extra virgin olive oil, bacon drippings, sugar.
Dressings - Creamy Italian
Mayonnaise, sour cream, red wine vinegar, fresh chopped garlic, fresh white onion, dry oregano, dry basil, salt, black pepper, Coleman’s dry mustard, whole milk.
Dressings - Ranch
Mayonnaise, buttermilk, ranch mix.
Dressings - Thousand Island
Mayonnaise, cocktail sauce, sweet relish, hardboiled egg.
Dressings - Oil & Vinegar
Cruets of extra virgin olive oil, balsamic or aged red wine vinegar.
Steaks - USDA #1
Prime
Steaks - USDA #2
Choice
Steaks - USDA #3
Select
Steaks - USDA #4
Standard
Steaks - USDA #5
Commercial
Steaks - Prime 11%+
“Abundant marbling”
Steaks - Prime 9.5-11%
“Moderately abundant marbling”
Steaks - Prime 8-9.5%
“Slightly abundant marbling”
Steaks - Rare
Red throughout, cold center, cool plate adjust.
