APPETIZERS Flashcards
(44 cards)
1
Q
AJI TUNA TARTARE
A
- 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 and sesame oil
- Sambal Garlic Aioli- Sambal, whole eggs, olive oil pomace, garlic, lemon juice, Dijon mustard
*
2
Q
ALASKAN RED KING CRAB CLAWS
(broiler claws)
A
- U-5/7 Alaskan Red King crab claw
- Cooked then chilled
- Cap removed for ease and convenience
- Ordered individually
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and a cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
3
Q
BEEF CARPACCIO
A
- 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 Padano
- Accompanied with baby arugula salad and 4 crostinis
- Baby Arugula Salad- baby arugula, parsley leaves, chopped capers, shaved Grana Padano and lemon vinaigrette
4
Q
What cut(s) of steak do we use for our beef carpaccio? Why?
A
We use prime sirloin and/or ribeye.
We use these cuts and not filet because we want the carpaccio to be nicely marbled for flavor and texture.
5
Q
Can we make beef tartare for a guest who requests it?
A
Maybe. Check with the chef. The protocol to make this (which will likely take a little longer to make than a normal appetizer) will be to ring in a filet at full price - usually an 8oz. filet… and the chef will prepare it for the guest “in a traditional manner”
6
Q
What are the ingredients for the beer mustard sauce?
A
Light lager (typically Keystone), Coleman’s Dry Mustard, and soy sauce.
7
Q
BONE MARROW
A
- 2 femur canoe cut beef bones (small portion includes 1 bone)
- Oven roasted with garlic herb butter, salt and 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)
- Note: Baby arugula salad is same greens mix as carpaccio “Baby Arugula Salad” : Baby Arugula, Parsley leaves, chopped capers…but without lemon vinaigrette or Grana Padano cheese…
8
Q
Is the bone marrow appetizer from veal or a mature steer?
What is the pick-up time on this appetizer?
A
Beef, not veal.
This has a 15 minute pick-up time at minimum…a bit longer than most of the other appetizers.
9
Q
What breads are served in the breadbasket?
A
10
Q
Can we sautee calamari if a guest requests this preparation?
A
Yes. But it is not recommended.
11
Q
CAVIAR
A
- 1oz. of chef selected caviar
- 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 and capers, sour cream, blinis and toast points
- Presented with a mother of pearl spoon (must be returned to chef by server!)
12
Q
CHILLED ALASKAN RED KING CRAB LEGS
A
- 1/2 lb. first merus section (largest and most meat filled section) of Alaskan Red King crab legs
- Cooked then chilled
- Split for ease and convenience
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and a cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
12
Q
COLOSSAL CRABMEAT COCKTAIL
A
- 5oz. Colossal Blue Swimming Crab Meat
- Seasoned with a dash of Old Bay Seasoning
- Served chilled in a glass supreme dish smoking with dry ice
- Accomanied with cocktail sauce, mustard sauce, and a lemon wrap
- Served with a cocktail fork
- Garnished with chopped parsley
13
Q
What is the “breadcrumb” in our crabcake?
A
Saltine Crackers
14
Q
CRAB CAKES
A
- 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 a side of remoulade and a lemon wrap
-
Finished with chopped parsley
- Crab cake- Colossal lump crab meat, mayonnaise, whole egg, Worcestershire, saltines, scallions, old bay, parsley, onion powder, cayenne pepper, and salt
15
Q
DUNGENESS CRAB COCKTAIL
..WE DO NOT CURRENTLY SERVE THIS AT MASTRO’S STEAKHOUSE IN NEW YORK CITY..
A
- 5 oz. of chilled Dungeness fry leg* crabmeat
- Served in a glass supreme dish smoking with dry ice
- Accompanied with cocktail sauce, mustard sauce and lemon wrap
- Garnished with chopped parsley
16
Q
ESCARGOT
..WE DO NOT CURRENTLY SERVE THIS AT MASTRO’S STEAKHOUSE IN NEW YORK CITY..
A
- 6 Helix snails
- Rolled in a veal demi, topped with garlic butter and baked in an escargot dish
- Served on a round plate
- Accompanied with a puff pastry
-
Garnished with chopped parsley
- Helix Snails- Premium garden snail from Burgundy, France known for being plump and tender
- Veal Demi- Roasted veal bones, tomato paste, carrots, celery, white onion, wheat flour, sugar and spices
- Garlic Butter- Garlic, butter, Italian parsley, salt & pepper
17
Q
FRIED CALAMARI
A
- 12 oz of calamari rings marinated in buttermilk
- Tossed with house seasoned flour (all-purpose flour, cajun seasoning, black pepper and cornstarch)
- Lightly fried
- Served on a deep square plate
- Sprinkled with Cajun seasoning
- Accompanied with a side of spicy garlic aioli and a lemon wrap
- Garnished with chopped parsley
18
Q
Do we serve gluten-free bread?
A
No.
19
Q
JUMBO LUMP CRAB STUFFED MUSHROOMS
A
- 5 jumbo white mushroom caps
- Filled with sautéed crab mixture (lump crabmeat, butter, garlic, onion, celery, bell pepper, scallions, parmesan cheese, whole egg and breadcrumbs)
- Topped with parmesan cheese
- Broiled to golden brown
- Served in hot sauté pan
- Accompanied with lemon wrap and serving spoon
- Garnished with chopped parsley
20
Q
LOBSTER COCKTAIL
A
- 1 1/4 lb. Live Maine lobster
- Cooked then chilled
- Split down the middle
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
21
Q
Can we make mignonette sauce for guests who request it with oysters and/or shellfish?
A
Yes. The server should communicate to the kitchen and get a shot of champagne from the bar and bring that to the kitchen.
22
Q
OYSTERS ROCKEFELLER
A
- 6 seasonal oysters on the 1/2 shell
- Smothered in spinach, butter, bacon, white onion, and garlic
- Topped with Fontina, Grana Padano (Parmesan) and Pecorino Romano
- Broiled until golden brown
- Presented atop rock salt on a hot round plate
- Accompanied with a lemon wrap
- Garnished with chopped parsley
24
Q
Can we prepare the Oysters Rockefeller without bacon?
A
Yes.
25
What are the four cheeses on the Oysters Rockefeller?
Fontina, Grana Padano, Parmesan, and Pecorino Romano
26
What are the Oysters Rockefeller topped with?
Smothered with:
spinach, butter, bacon, white onion, and garlic.
27
What kind of oysters do we serve in the Oysters Rockefeller? Why?
Virginica Oysters.
The flavor combines a clean, briny, smooth sweetness with a pronounced mineral finish.
(Virginica oysters were introduced to San Francisco Bay from the East Coast in 1869 and to Willapa Bay, Washington in the 1890s.)
The attractive pear-shaped shell with a somewhat flat top shell and slightly concave bottom shell has a meat color of beige-cream with a thin slightly black or brown-trimmed mantle.
28
SAUTEED SEA SCALLOPS
* _3_ (appetizer) or _5_ (entrée) _U-10_ sea scallops from S. Georges Bank
* Pan _seared_ in _clarified butter_ and _set aside_
* _Vine-ripened_ _tomatoes_, _minced_ _garlic_ and _shallots_ are _sautéed_ 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_
29
SAUTEED SHRIMP
* _3_ _U-7_ _Black Tiger butterflied_ shrimp
* _Sautéed_ in _spicy garlic butter sauce_ (_white wine_, _butter_, _garlic_, _salt_, _rosemary_, and _cayenne_ pepper)
* _Presented_ in a _warm_ _large bowl_ _atop_ _3_ pieces of _garlic_ _cheese_ _bread_
* _Garnished with_ _chopped_ _parsley_
30
Where are our sea scallops from?
S. Georges Bank[http://en.wikipedia.org/wiki/Georges\_Bank](http://en.wikipedia.org/wiki/Georges_Bank)
31
SEAFOOD MARTINI
* 3oz. Fresh Braised Octopus
* 1oz. Colossal Blue Swimming Crab Meat
* 1 Cocktail Shrimp
* 1 Segment Alaskan King Crab Leg
* All tossed in Lemon Vinaigrette
* Served "up" in a Martini glass on a bed of shaved cabbage
* Accompanied with cocktail sauce, mustard sauce, and atomic horseradish
* Served with a cocktail fork and a lemon wrap
32
What sauces are served wtih our signature chilled seafood tower?
Cocktail sauce, atomic horseradish, and mustard sauce.
If oysters are served, then additionally green and red tabasco...
33
SEARED AHI TUNA
* _4oz_ (appetizer) or _9 oz_. (entrée) _raw_ _sashimi grade_ _Hawaiian Bigeye_/**_Ah_**i Tuna
* _Rolled in_ _Cajun spices_ and _black_ _sesame seeds_
* _Seared_ _rare_
* _Sliced_ _Sashimi style_
* _Layered_ atop an _Asian slaw_ (_julienne_ of _daikon root_, _carrots_, _sugar_ _snap peas_, and _red onions_)
* _Served_ on a _room temperature_ _deep square plate_ (appetizer) or a _large platter_ (entrée)
* _Finished_ with _ginger soy sauce_ and _beer mustard sauce_
* _Garnished_ with _scallions_
* _Accompanied_ with _pickled ginger_, _wasabi_, and _chopstick_
__**Beer Mustard Sauce** - Light lager (typically Keystone), Coleman's Dry Mustard, and soy sauce
**Ginger Soy Sauce** - ginger, soy sauce, brown sugar, pineapple juice
34
SEASONAL OYSTERS ON THE HALF SHELL
* _6_ seasonal oysters on the 1/2 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_
35
SHRIMP COCKTAIL
\*one of our signature dishes
* _3_ pieces of _U-7_ _black tiger shrimp_
* _Boiled_ in _salt_ and _Zatarain’s 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_
36
Signature Chilled Seafood Tower
We can create a medley of chilled shellfish for you, as large or as small as you'd like, from what you see listed on your menu, including oysters..today we have: _______ from _______ & _______ from \_\_\_\_\_\_\_\_
The tower can be topped a 1oz. selection of caviar.
Today we have: ______ from ______ Priced at:\_\_\_\_\_\_
and _____ from ______ Priced at:\_\_\_\_\_\_
In addition, we feature Stone Crab Claws priced at...
[https://www.youtube.com/watch?v=20lqRjoW9yc](https://www.youtube.com/watch?v=20lqRjoW9yc)
37
SMOKED SALMON
* _5oz_ _thinly_ _sliced_ smoked _Norwegian_ salmon
* _Served_ on a _large platter_
* _Accompanied_ with _sliced cucumber_, _capers_, _minced_ _red_ _onion_, _toasted_ _brioche_ and a _dill cream sauce_ (_sour cream_, _buttermilk_, _garlic_, _dill_, _chives_, _lemon juice_ and _salt_)
* _Finished_ with _fresh dill_
38
SNOW CRAB CLAWS
..WE DO NOT CURRENTLY SERVE THIS AT MASTRO'S STEAKHOUSE IN NEW YORK CITY..
* _1-2oz._ _Canadian_ snow crab claws
* _Cooked_ then _chilled_
* _Cap removed_ for ease and convenience
* _Ordered individually_
* _Served_ in a _Cors bowl_ on _crushed ice_
* _Accompanied with_ _cocktail sauce_, _mustard sauce_, _atomic horseradish_, _lemon wrap_ and _cocktail fork_
* _Garnished with_ _red_ and _green_ _seaweed,_ _caper berries_, and _chopped parsley_
39
STEAK SASHIMI
* _4oz_ _filet_
* _Rolled in_ _Cajun spices_
* _Seared_ _rare_ in _sesame oil_
* _Sliced_ _sashimi style_
* _Layered_ atop _wasabi mashed potatoes_
* _Served on_ a _deep square plate_
* _Finished with_ _ginger soy sauce_, _beer mustard sauce_ and _chopped scallions_
* _Accompanied with_ _pickled ginger_ and _wasabi_
40
How is the steak sashimi marinated before being prepared upon order?
It is marinated in sesame oil for a day...
41
STEAMED MUSSELS
## Footnote
..WE DO NOT CURRENTLY SERVE THIS AT MASTRO'S STEAKHOUSE IN NEW YORK CITY..
* _1 Ib._ of _black_ mussels from _Prince Edward Island_
* _Sautéed_ in _garlic_, _shallots_, _white_ _wine_ and _mirepoix_ (_celery_, _carrots_ and _yellow_ _onions_)
* _Served in_ a _warm_ _large_ _bowl_
* _Finished with_ _oven-dried_ _tomatoes_, _croutons_ and _white wine butter_ (_butter_, _lemon juice_, _shallots_, _brandy_, _garlic_, _salt_, _dry mustard_, _white wine_, _basil_, _oregano_, _thyme_, and _black pepper_)
* _Accompanied with_ _cocktail fork_ and a _lemon wrap_
* _Garnished with_ _chopped_ _parsley_
42
What dish is the Jumbo Lump Crab Stuffed Mushrooms served in?
It is served in a hot saute pan that is held at 400 degrees.
43
What is in the Sauteed Crab Mixture
in the Jumbo Lump Crab Stuffed Mushrooms?
lump crabmeat, whole egg, breadcrumbs, butter,
garlic, onion, celery, bell pepper, scallions,
and parmesan cheese
44
VANILLA BATTERED SHRIMP
..WE DO NOT CURRENTLY SERVE THIS AT MASTRO'S STEAKHOUSE IN NEW YORK CITY..
* _3_ _U-7_ _Black Tiger_ shrimp _butterflied_
* _Dipped_ in a _vanilla bean batter_ and _fried_
* _Served on_ a _deep square plate_
* _Accompanied with_ _cocktail sauce_, _mustard sauce_ and _lemon wrap_
* _Garnished with_ _chopped_ _parsley_
* **Vanilla bean batter**- _beer_, _tempura flour_, _ground_ _vanilla bean_
