Mastros Menu

Question 1

Caviar

Answer 1

1 oz
Served on crushed ice in a crystal and silver supreme dish smoking with dry ice
Accompanied with
chopped red onion
Egg whites
Egg yolks
Parsley
Capers
Sour cream
Blinis and toast point
Presented with a mother of pearl spoon

Question 2

Shrimp cocktail

Answer 2

4 black tiger shrimp
Boiled in salt and zatarain’s seasoning then chill
Served in glass supreme dish smoking dry ice
Accompanied with cocktail sauce atomic horseradish and lemon wrap
Garnish with chopped parsley

Question 3

Colossal crab coacktail

Answer 3

5 oz chilled crabmeat
Supreme dish smoking dry ice
Accompanied with cocktail sauce mustard sauce and lemon wrap
Garnished with chopped parsley

Question 4

Lobster cocktail

Answer 4

11/4 lb live main lobster
Cooked and then chilled
Split down the middle
Served crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic, horseradish, lemon wrap, shell cracker and cocktail fork
Garnish seaweed caper berries and chopped parsley

Question 5

Chilled Alaskan red king crab legs

Answer 5

1/2 lb. Métis section(largest and most meat filled section)
Cooked and then chilled
Split for easy convenience
Served on crushed ice
Accompanied cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and cocktail fork
Garnished seaweed, caper berries and chopped parsley

Question 6

Seasonal oyster on the half shell

Answer 6

6 1/2 seasonal oysters 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 chopped parsley

Question 7

Sautéed shrimp

Answer 7

3 black tiger butterflied shrimp
Sautéed in spicy garlic butter (white wine, butter, garlic, salt, rosemary Worcestershire sauce, cholula, paprika, black pepper and cayenne pepper)
Presented in a warm large bowl atop 3 pieces of garlic cheese bread
Garnish with chopped parsley

Question 8

Seared ahi tuna

Answer 8

4 oz (appetizer) or 8oz (entree) raw sashimi grade Hawaiian bigeye/ ahi tuna
Rolled in Cajun spice and black sesame seeds
Seared rare
Slide sashimi style
Layered atop an asim slaw ( julienne of daikon root, carrots, sugar snaps peas and red onions)
Served on room temperature deep square plate (app) or a large platter (entree)
Finish with ginger soy sauce and beer mustard sauce
Garnished scallions
Accompanied pickled ginger wasabi and chopsticks

Question 9

Beer mustard sauce

Answer 9

Light lager Coleman’s dry mustard, Dijon mustard, soy sauce

Question 10

Ginger soy sauce

Answer 10

Ginger soy sauce, brown sugar, rice wine vinegar, pineapple juice

Question 11

Ahi tuna tartare

Answer 11

4 oz finely chopped raw sashimi grade Hawaiian bigeye/ahi tuna
Tossed in samba chile sauce
Layered atop spicy avocado salsa and crushed wontons
Served on small square plate
Drizzled samba garlic aioli
Finish with scallions

Question 12

Sambal

Answer 12

Vietnamese condiment red Thai chilies and vinegar

Question 13

Sambal chili sauce

Answer 13

Sambal, green and withe onions, salt and sesame oil

Question 14

Sambal garlic aioli

Answer 14

Sambal, whole eggs olive oil pomace, garlic, lemon juice, Dijon mustard

Question 15

Spicy avocado

Answer 15

Chopped avocado, cilantro, jalapeño, tomatoes, green and white onion canola oil, lime juice, salt and Sambal

Question 16

Sautéed sea scallops

Answer 16

3 (appetizer) 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 sautéed then deglazed with lemon juice and withe wine
Sauce finish melted garlic herb butter and Parmesan cheese
Presented warm large bowl atop 3 pieces of cheese bread
Garnish chopped parsley

Question 17

Garlic herb butter

Answer 17

Butter, garlic, basil, lemon juice, oregano, parsley

Question 18

Crab cake(s)

Answer 18

1 or 2 4oz crab 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 remodelare and lemon wrap
Finish with chopped parsley

Question 19

What’s a crab cake

Answer 19

Colossal lump crab meat, mayonnaise whole egg, Worcestershire, saltines, scallions old bay, parsley, onion powder cayenne pepper and salt and extra virgen oil

Question 20

Steak beacon

Answer 20

2 thick cut slices (10oz) nueske’s applewood smoked bacon
Baked with black pepper and brown sugar
Finished with bourbon maple glaze
Served with micro greens tossed in lemon vinaigrette

Question 21

Bourbon maple glaze

Answer 21

Bourbon, maple syrup and cayenne pepper reduce

Question 22

Ahi tuna tostada

Answer 22

3 tostadas per order
Finely chopped raw sashimi grade Hawaiian bigeye/ ahi tuna
Place atop a crisp wonton chip
Layered with pickled red onion avocado slices and sliced scallion
Served on a long rectangular plate
Drizzled with tostada sauce
Finished with white and black sesame seeds

Question 23

Pickled red onion

Answer 23

Red onion, habanero, rice wine vinegar, key lime juice, extra virgin olive oil salt and pepper

Question 24

Hamachi with crispy onions

Answer 24

9 pieces of thinly sliced yellow-tail hamachi
Drizzled with truffle ponzu sauce
Crispy yellow onions in the middle of the plate
Served in a large bowl with chopsticks
Finished with truffle salt

Question 25

Maguro lime roll

Answer 25

Yellow Chile stuffed with spicy tuna dipped in tempura batter then fried
Rolled with sushi rice, white sesame seeds and nori ( seaweed wrap)
Draped with thinly sliced ahi tuna and avocado
Cut into 8 pieces served on a long rectangular plate
Drizzled with ponzu sauce and curry oil
Finished with paper thin key limes slices, scallions and black sesame seeds

Question 26

Spicy tuna

Answer 26

Hawaiian ahi tuna, spicy mayo, chopped scallions

Question 27

Ponzu sauce

Answer 27

Citrus ponzu, mirin and soy sauce

Question 28

Clear lobster roll

Answer 28

Skipper lobster tail dipped in tempura batter then Fried
Mixes with 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

Question 29

Lobster sauce

Answer 29

Rice wine vinegar, consola oil, rayu Chile oil, white onion, Coleman’s dry mustard, lite soy sauce and whole eggs