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.
