Sides

Question 0

Twice baked potato

Answer 0

A baked potato hollowed out and deep-fried. The potato is then filled with mashed potatoes mixed with bacon, cheddar, chives, sour cream, and covered in cheddar cheese and finished broiled. Serve on a flat dish and top with chopped parsley.

Question 1

1 pound baked potato

Answer 1

A large 1 pound Idaho potato rubbed with olive oil and kosher salt and then baked. Serve either plain, with choice of toppings in the potato, or on the side (butter, sour cream, fresh chopped bacon, grated cheddar cheese or fresh chopped chives.) served on a flat dish and topped with chopped parsley.

Question 2

Garlic mashed potatoes

Answer 2

Steamed and peeled potatoes mashed with heavy cream, butter, salt, white pepper, and roasted elephant garlic. Elephant garlic has large bulbs that produce a milder garlic flavor. This 16 ounce portion is served in a gratin dish, topped with chopped parsley and accompanied with a serving spoon.

Question 3

Mastro’s mashed potatoes (available upon request only)

Answer 3

Our garlic mashed potatoes with the addition of chives, sour cream, bacon and cheddar mixed in. This 16 ounce portion is served in a Gratin dish, top with chopped parsley and accompanied with a serving spoon.

Question 4

Wasabi mashed potatoes(available upon request only)

Answer 4

Garlic mashed potatoes with wasabi and fresh chives mixed in. This 16 ounce portion is served in a gratin dish, topped with fresh chopped chives and accompanied with a serving spoon.

Question 5

Scalloped potatoes

Answer 5

Finely sliced potatoes layered with cream, milk, gruyere and Parmesan cheeses. Topped with salted butter and baked to a golden brown. Seasons with garlic, nutmeg, salt, and pepper, and then topped with a Parmesan cheese sauce then cooked until golden brown. This dish is served in a Gratin dish, topped with chopped parsley and accompanied with a knife and serving spoon.

Question 6

French fried potatoes

Answer 6

A quarter inch cut potatoes, deep-fried to order, to a crispy golden brown. Seasoned with salt and served in a large oval bowl, topped with chopped parsley and accompanied with serving tongs.

Question 7

Shoestring potatoes

Answer 7

1/8 inch cut potatoes, deep-fried to order to a crispy golden brown. Season with salt and topped with chopped parsley. The fries are wrapped in a black linen napkin, served in a large oval bowl and accompanied with serving tongs.

Question 8

Sea salt and vinegar fries

Answer 8

1/8 inch cut potatoes, deep-fried to order to a crispy golden brown. Seasons with sea salt and malt vinegar powder and topped with chopped parsley. The fries are wrapped in a black linen napkin, served in large oval bowl and accompanied with serving tongs.

Question 9

Sweet potato fries

Answer 9

Quarter inch cut sweet potatoes tossed in seasoned flour and deep fried until golden brown, served in large oval bowl, topped with chopped parsley and accompanied with serving tongs.

Question 10

Sweet potato mash

Answer 10

Peeled and diced sweet potatoes steamed and then mashed with butter, half-and-half, brown sugar, cinnamon, and seasoned with salt and white pepper. This 16 ounce portion is served in a gratin dish, topped with chopped parsley and accompanied with a serving spoon.

Question 11

Creamed spinach

Answer 11

Chopped spinach cooked in flour, butter, half-and-half, and seasoned with ground white pepper and salt. This 16 ounce portion is served in a Gratin dish, topped with chopped parsley and accompanied with a serving spoon

Question 12

Creamed corn

Answer 12

Whole kernel yellow corn cooked in flour, butter, half-and-half, salt and white pepper. This 16 ounce portion is served in a gratin dish, topped with chopped parsley and accompanied with a serving spoon.

Question 13

Sautéed spinach

Answer 13

Fresh spinach steamed then sautéed with clarified butter and garlic, and seasoned with salt and pepper. This 12 ounce portion is served in a hot sauté pan, topped with chopped parsley and accompanied with serving tongs.

Question 14

Sautéed sugar snap peas

Answer 14

Fresh sugar snap peas sautéed in clarified butter season with salt and pepper. This 12 ounce portion is served in a gratin dish and accompanied with a serving spoon.

Question 15

Sautéed mushrooms

Answer 15

Whole button mushrooms sautéed in butter and olive oil with rosemary, salt, pepper, and garlic. This 1 pound portion is served in a hot sauté pan, sprinkled with chopped parsley and accompanied with a serving spoon.

Question 16

Sautéed broccoli

Answer 16

Broccoli florettes, steamed and sautéed in clarified butter and garlic, seasoned with salt and pepper. This 12 ounce portion is served in a hot sauté pan and accompanied with a serving spoon.

Question 17

Steamed broccoli

Answer 17

12 ounces broccoli florets steamed and served in a Gratin dish topped with a white napkin and accompanied with a serving spoon.

Question 18

Steamed asparagus

Answer 18

8 ounces of medium, tender, fresh asparagus spears steamed and served on a flat rectangular dish, topped with a white napkin and accompanied with serving tongs.

Question 19

Sautéed asparagus

Answer 19

8 ounces of medium, tender, fresh asparagus spears sautéed to order with clarified butter and garlic. Season with salt and pepper and served on a flat rectangular dish, top with a white napkin and accompanied with serving tongs.

Question 20

French green beans with almonds

Answer 20

French green beans sautéed in brown butter with roasted almonds, and salt. This 10 ounce portion is served in a hot sauté pan and accompanied with serving tongs.

Question 21

Roasted brussels sprouts

Answer 21

Brussels sprouts cut in half and roasted with butter, salt, and pepper. This one pound portion is served in a hot sauté pan and accompanied with a serving spoon.

Question 22

Gorgonzola mac & cheese

Answer 22

Elbow macaroni is tossed in our white cheese sauce then adding grana Padano, pecorino Romano, Gorgonzola, mozzarella and fontina cheeses. The mac & cheese is topped with mozzarella and baked to a golden brown. Served in a hot sauté pan and topped with chopped parsley and accompanied with a serving spoon. (White cheese sauce is butter, flour, milk, garlic, onion, white pepper and nutmeg.)

Question 23

Lobster mashed potatoes

Answer 23

A 1 1/4 pound live Maine lobster is removed from the Shell, chopped and sautéed in whole butter, charred scallions and old Bay seasoning. This mixture is then poured over a generous portion of garlic mashed potatoes. Serve in a large oval bowl, topped with chopped parsley and accompanied with a serving spoon.

Question 24

Alaskan King crab and black truffle gnocchi

Answer 24

3 ounces of Alaskan red king crab meat and black truffle peelings sautéed briefly. Then we add an asiago cheese Alfredo sauce and a very generous portion of gnocchi and then top that mixture with seasoned breadcrumbs and Parmesan cheese. The gnocchi is broiled to a golden brown, and then drizzled with white truffle oil. Serve in a sauté pan and topped with chopped parsley. (gnocchi is an Italian dumpling comprised primarily of potato)

Question 25

Colossal onion rings

Answer 25

These are made from the separated layers of a white onion. They are beer battered, fried and then stacked in a large oval bowl. Lightly seasoned with salt and topped with chopped parsley. There are 10 1 inch thick onion rings per order.

Question 26

Caramelized onions (available upon request only)

Answer 26

White onions diced, and then caramelized with clarified butter, salt and pepper. Serve in a sauté pan and topped with chopped parsley and accompanied with a serving spoon.

Question 27

Lyonnaise potatoes (available upon request only)

Answer 27

Steamed potatoes peeled and sliced 1/2in and then sautéed to golden brown in clarified butter, onion, salt and pepper. This dish is served in a gratin dish, topped with chopped parsley and accompanied with a serving spoon.