Salads And Soups

Question 1

Heirloom tomato and Burrata

Answer 1

• 7 wedges of heirloom tomato (assorted colors) surrounding a 4 oz ball of imported Italian burrata cheese
• Served on a large round plate
• Seasoned with sea salt and black pepper
• Drizzled with extra virgin olive oil and a balsamic reduction
• Garnished with chopped oregano and a basil leaf
• Burrata- means “butter” in Italian; refers to texture of the cheese. Outer shell is mozzarella and inside is a mixture of mozzarella and cream

Question 2

Chopped salad

Answer 2

• Chopped Romaine, Spinach, Iceberg and Radicchio lettuces
• Mixed with chopped artichoke hearts, red onion, tomatoes, cucumbers and 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

Question 3

Mastro’s salad

Answer 3

• Chopped Iceberg lettuce
• Mixed with chopped hardboiled egg, roasted red peppers, red onion, tomato, blue cheese crumbles, Grana Padano cheese and a diced U-7 Black Tiger shrimp
• Seasoned with salt and black pepper
• Tossed in a buttermilk blue cheese dressing
• Served in a large bowl
• Topped with a U-7 Black Tiger shrimp
• Garnished with chopped parsley

Question 4

Caesar salad

Answer 4

• 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
• Finished with Grana Padano cheese
• Homemade croutons- French baguette, butter, lemon juice, garlic, basil, oregano, parsley, Grana Padano and Pecorino Romano cheese

Question 5

Spicy mambo salad

Answer 5

• Freshly cut Romaine hearts
• Seasoned with salt and black pepper
• Tossed with mambo dressing and Grana Padano cheese
• Served in a large bowl
• Finished with Grana Padano
• Mambo dressing- traditional Caesar dressing with blue cheese crumbles, atomic horseradish, and wasabi

Question 6

Iceberg wedge

Answer 6

• 1/2 head of trimmed iceberg lettuce
• Seasoned with salt and black pepper
• Served on a deep square plate
• Layered with creamy Buttermilk blue cheese dressing
• Topped with diced tomato, warm Applewood smoked bacon and blue cheese crumbles
• Garnished with chopped parsley

Question 7

Beefsteak tomatoes and onion

Answer 7

• 3 slices of 1/2” thick beefsteak tomatoes
• Layered with 2 slices of 3/8” thick white onion layers
• Seasoned with salt and black pepper
• Served on an oval platter
• Topped with red wine vinaigrette, basil and oregano

Question 8

Warm spinach salad

Answer 8

• 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

Question 9

Lobster bisque

Answer 9

• 12 oz. of smooth creamed soup
• Flavored with cognac and 2 oz. of lobster
• Finished with brandy whipped cream and chives
• Accompanied with a soup spoon and crostini

Question 10

Boston clam chowder

Answer 10

• 12 oz. of a traditional white chowder
• Mixed with an abundance of whole little neck clams, onions, celery, bacon and red skin potatoes, garlic, bay leaf, thyme, white wine, and cream
• Finished with fresh chives and fresh ground black pepper
• Accompanied with a soup spoon and crostini

Question 11

French onion soup

Answer 11

• 12 oz. portion of traditional taste and presentation with dark, rich broth
• Flavored with veal stock, sherry, and abundance of caramelized onions
• Served in a metal crock
• Topped with garlic cheese croutons and Swiss cheese (Gruyere is used at Arizona steakhouses)
• Accompanied with a soup spoon and crostini