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Mastro's Steakhouse NYC > APPETIZERS > Flashcards

Flashcards in APPETIZERS Deck (44):
1

AJI TUNA TARTARE

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  • 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
  •  

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2

ALASKAN RED KING CRAB CLAWS

(broiler claws)

 

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  • 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

BEEF CARPACCIO

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  • 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

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4

What cut(s) of steak do we use for our beef carpaccio? Why?

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

Can we make beef tartare for a guest who requests it?

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

What are the ingredients for the beer mustard sauce?

Light lager (typically Keystone), Coleman's Dry Mustard, and soy sauce.

7

BONE MARROW

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  • 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...

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8

Is the bone marrow appetizer from veal or a mature steer?

What is the pick-up time on this appetizer?

Beef, not veal.

This has a 15 minute pick-up time at minimum...a bit longer than most of the other appetizers.

 

9

What breads are served in the breadbasket?

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Pretzel Bread,

French (Epi),

Cheese Crisp Crostini,

and

 

 

 

 http://www.tomcatbakery.com

 

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10

Can we sautee calamari if a guest requests this preparation?

Yes. But it is not recommended.

11

CAVIAR

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  • 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!)

 

 

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12

CHILLED ALASKAN RED KING CRAB LEGS

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  • 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

COLOSSAL CRABMEAT COCKTAIL

  • 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

What is the "breadcrumb" in our crabcake?

Saltine Crackers

14

CRAB CAKES

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  • 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 

 

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15

DUNGENESS CRAB COCKTAIL

..WE DO NOT CURRENTLY SERVE THIS AT MASTRO'S STEAKHOUSE IN NEW YORK CITY..

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  • 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

 

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16

ESCARGOT

..WE DO NOT CURRENTLY SERVE THIS AT MASTRO'S STEAKHOUSE IN NEW YORK CITY..

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  • 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

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17

FRIED CALAMARI

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  • 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

 

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18

Do we serve gluten-free bread?

No.

19

JUMBO LUMP CRAB STUFFED MUSHROOMS

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  • 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

 

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20

LOBSTER COCKTAIL

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  • 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

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21

Can we make mignonette sauce for guests who request it with oysters and/or shellfish?

Yes. The server should communicate to the kitchen and get a shot of champagne from the bar and bring that to the kitchen.

 

22

OYSTERS ROCKEFELLER

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  • 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 

 

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24

Can we prepare the Oysters Rockefeller without bacon?

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

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  •  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

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29

SAUTEED SHRIMP

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  • 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

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30

Where are our sea scallops from?

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?

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Cocktail sauce, atomic horseradish, and mustard sauce.

If oysters are served, then additionally green and red tabasco...

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33

SEARED AHI TUNA

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  • 4oz (appetizer) or 9 oz. (entrée) raw sashimi grade Hawaiian Bigeye/Ahi 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

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34

SEASONAL OYSTERS ON THE HALF SHELL

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  • 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

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35

SHRIMP COCKTAIL 

*one of our signature dishes

 

 

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  • 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

 

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36

Signature Chilled Seafood Tower

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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

 

 

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37

SMOKED SALMON

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  • 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 

 

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38

SNOW CRAB CLAWS

..WE DO NOT CURRENTLY SERVE THIS AT MASTRO'S STEAKHOUSE IN NEW YORK CITY..

 

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  • 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

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  • 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

 

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40

How is the steak sashimi marinated before being prepared upon order?

It is marinated in sesame oil for a day...

 

41

STEAMED MUSSELS

..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

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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