Mastros Food Flashcards Preview

Mastro's > Mastros Food > Flashcards

Flashcards in Mastros Food Deck (171):
1

Appetizers - Caviar

1oz. of caviar.
Served on crushed ice in a crystal and silver supreme dish, smoking with dry ice.
Accompanied with chopped red onion, eggwhites, egg yolks, parsley, capers, sour cream, blinis, and toast points.

2

Appetizers - Colossal Shrimp Cocktail

3 pieces of U-7 black tiger shrimp.
Boiled in salt and Zatarains 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.

3

Appetizers - Chilled Maine Lobster Cocktail

1.25 lb live Maine lobster.
Cooked then chilled.
Split down the middle.
Served on crushed ice.
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker, and cocktail fork.

4

Appetizers - Chilled Alaskan King Crab Legs

Half lb. of merus section of Alaskan Red King Crab legs.
Cooked then chilled.
Split for ease.
Served on crushed ice.
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, and a cocktail fork.
Garnished with seaweed, caper berries, and chopped parsley.

5

Appetizers - East Coast Oysters on the Half Shell

6 seasonal oysters on the half-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.

6

Appetizers - Acme Smokehouse Smoked Salmon

5oz. thinly sliced smoked Norwegian salmon. (6oz.)
Served on a large platter.
Accompanied with sliced cucumber, capers, minced red onions, toasted brioche, and dill cream sauce (sour cream, buttermilk, garlic, dill, chives, lemon juice, salt).
Finished with fresh dill.

7

Appetizers - Aspen Ridge Beef Carpaccio

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 padana.
Accompanied with baby arugula salad and 4 crostinis.
>Baby arugula salad: baby arugula, parsley leaves, chopped capers, shaved grana padana, lemon vinaigrette.

8

Appetizers - Seared Hawaiian Big Eye Tuna

4oz. (app) or 8oz. (entree) raw sashimi grade Ahi tuna.
Rolled in Cajun spices and black sesame seeds.
Seared rare.
Sliced sashimi style.
Layered atop an Asian slaw (julienne of daikon radish, carrots, sugar snap peas, red onions).
Served on a room temperature deep square plate (app) or large platter (entree).
Finished with ginger soy sauce and beer mustard sauce.
Garnished with scallions.
Accompanied with pickled ginger, wasabi, and chopsticks.
>Beer mustard sauce: light lager, Coleman's dry mustard, Dijon mustard, soy sauce.
>Ginger soy sauce: ginger, soy sauce, brown sugar, rice wine vinegar, pineapple juice.

9

Appetizers - Hawaiian Big Eye Tuna Tartare

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, sesame oil.
>Sambal Garlic Aioli: Sambal, whole eggs, olive oil pomace, garlic, lemon juice, Dijon mustard.
>Spicy Avocado Salsa: Chopped avocado, cilantro, jalapeno, tomatoes, green and white onions, canola oil, lime juice, salt, and Sambal.

10

Appetizers - Georges Bank Sauteed Sea Scallops

3 (app) 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 are sauteed 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.

11

Appetizers - Alaskan King Crab Stuffed Mushrooms

5 jumbo white mushroom caps.
Roasted in Truffle compound butter.
Filled with sauteed crab mixture (King crab meat, salted butter, green onion, lobster stock, old bay seasoning, whole egg, panko breadcrumbs, saltine crackers).
Topped with parsley, grana padana, and pecorino cheese.
Served in a hot sautee pan.
Accompanied with lemon wrap and serving spoon.
>Lobster Stock: lobster bodies, carrot, celery, onion, lobster base, bay leaf, thyme, black peppercorns, water.

12

Appetizers - Classic Oysters Rockefeller

6 seasonal oysters on the half-shell.
Smothered in spinach, butter, bacon, white onion, and garlic.
Topped with Fontina, grana padana, parmesan, pecorino romano.
Broiled until golden brown.
Presented atop rock salt on a hot round plate.
Accompanied with a lemon wrap.
Garnished with chopped parsley.

13

Appetizers - Colossal Lump Crab Cake/s

1 or 2 four-oz 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, extra virgin olive oil, old bay, parsley, onion powder, cayenne pepper, salt.

14

Appetizers - Fried Point Judith Calamari

8 oz. of calamari rings dipped in buttermilk.
Tossed with house seasoned flour (all-purpose flour, cajun seasoning, black pepper, cornstarch).
Lightly fried.
Served on a deep square plate.
Topped with Spicy Mayo and green onions.
Accompanied with a side of sweet and sour sauce and a lemon wrap.
>Vegetarian Spicy Mayo: mayonnaise, sriracha, togarashi, chile de arbol, sesame oil, miso, sugar, and La Costena hot sauce.

15

Appetizers - Garlic Roasted Bone Marrow

2 femur canoe cut beef bones (small portion includes 1 bone).
Oven roasted with garlic herb butter, salt, 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).

16

Appetizers - Hudson Valley Foie Gras

Two 2oz. slices of Grade A Foie Gras.
Seasoned with salt and pepper.
Seared and finished with balsamic vinegar.
Served atop a micro green salad with lemon vinaigrette.
Finished with Balsamic Reduction.
Accompanied with 6 brioche toast points and warm apple brandy pecan sauce.

17

Appetizers - Steak Bacon

Two thick-cut slices (Nueske's Applewood smoked bacon).
Baked with black pepper and brown sugar rub.
Finished with bourbon maple glaze.
Served with micro greens tossed in lemon vinaigrette.
>Bourbon Maple Glaze: bourbon, maple syrup, cayenne pepper, then reduced.

18

Appetizers - Lockheart Texas Quail Knots

Five halves of partially de-boned quails with the leg pushed through the breast.
Tossed in cornstarch and deep fried.
Finished with Tiger Sauce.
Garnished with micro greens, black and white sesame seeds.
Served on a deep square plate with a napkin liner.

19

On a Hot Stone - Japanese A5 Wagyu 4oz

Four oz. of sliced Japanese A5 Wagyu.
Seasoned with Fleur de Sel.
Served with a trio of dipping sauces (Sesame Mustard, Roasted Jalapeno ponzu, Chimichurri).
Served on a board with a hot lava rock.

20

On a Hot Stone - All Natural 44 Farms Filet 6oz

Six oz. of sliced 44 Farms filet.
Seasoned with Fleur de Sel.
Served with a trio of dipping sauces (Sesame Mustard, Roasted Jalapeno Ponzu, Chimichurri).
Served on a board with a hot lava rock.

21

Sushi - Big Eye Ahi Tuna Tostada

Three tostadas per order (also can be ordered individually).
Finely chopped raw sashimi grade Hawaiian Bigeye/Ahi Tuna.
Placed atop a crisp wonton chip.
Layered with pickled red onions, avocado slices, finely sliced scallions.
Served on a long rectangular plate.
Drizzled with tostada sauce.
Finished with white and black sesame seeds.
>Pickled Red Onions: red onion, habanero, rice wine vinegar, key lime juice, extra virgin olive oil, salt, black pepper.

22

Sushi - Big Eye Tuna Maguro Lime Roll

Yellow chile stuffed with spicy tuna dipped in tempura batter then fried.
Rolled with sushi rice, white sesame seeds, and nori.
Draped with thinly sliced Ahi tuna and avocado.
Cut into 8 pieces.
Served on a long rectangular plate.
Drizzled with ponzu sauce & curry oil.
Finished with paper thin key lime slices, scallions, and black sesame seeds.
>Spicy Tuna: Hawaiian Ahi Tuna, spicy mayo, chopped scallions.
>Ponzu Sauce: citrus ponzu, mirin, soy sauce.

23

Sushi - Clear Lobster Roll

Slipper lobster tail dipped in tempura batter then fried.
Lobster is mixed with vegetarian 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.
>Lobster Sauce: rice wine vinegar, canola oil, rayu chile oil, white onion, Coleman's dry mustard, lite soy sauce, whole eggs.

24

Sushi - Veggie Roll

Asparagus dipped in tempura batter then fried.
Asparagus is layered with spicy mayo, cucumber, yamagobo, avocado, red leaf lettuce, white and black sesame seeds.
Rolled with sushi rice and sesame seed soy paper.
Cut into 8 pieces.
Served on a long rectangular plate atop a zig-zag of vegetarian spicy mayo.
Presented slightly layered, one over the other.
>Vegetarian Spicy Mayo: mayonnaise, sriracha, togarashi, chile de arbol, sesame oil, miso, sugar, La Costena hot sauce.

25

Sushi - King Crab California Roll

King Crab, spicy mayo, orange tobiko, and minced green onions, mixed.
Rolled with sushi rice, nori, black sesame seeds, avocado, cucumber, cream cheese.
Served on a long rectangular plate atop a zig-zag of vegetarian spicy mayo.
Topped with crab mixture.
Finished with minced green onions.
Garnished with togarashi, minced green onions, and black sesame seeds.

26

Sushi - Tempura Shrimp Roll (request only)

Black Tiger Shrimp mixed with cream cheese and avocado.
Rolled with sushi rice and nori.
Roll is tempura battered, then fried.
Cut into 8 pieces.
Served on a long rectangular plate.
Drizzled with eel sauce.
Finished with black sesame seeds.

27

Sushi - Jalapeno Big Eye Tuna Sashimi

Nine pieces of thinly sliced raw, sashimi grade Hawaiian Bigeye/Ahi Tuna.
Served on a long rectangular plate.
Each piece topped with a jalapeno slice.
Drizzled with fresh squeezed key lime juice and tostada sauce.

28

Sushi - Hamachi with Crispy Onions

Nine pieces of thinly sliced raw Hamachi.
Served in a large bowl.
Fried Mexican green onions are placed in the center of the bowl.
Drizzled with Ponzu truffle oil.
Finished with a pinch of salt.

29

Sushi - Shiso Jica-Machi Sashimi

Nine pieces of thinly sliced raw Hamachi.
Hamachi is rolled with thinly sliced jicama and shiso leaf.
Served on a long rectangle plate.
Drizzled with Yuzu Koshu vinaigrette.
Topped with Babu Arre.

30

Sushi - Crispy Shrimp & Scallop Dumplings

Five dumplings made with minced scallops and shrimp.
The dumplings are filled with fresh sweet corn and kewpie mayo.
Rolled in thinly sliced phyllo dough.
Fried to a golden brown.
Served in an oval bowl.

31

Sushi - Spanish Octopus Carpaccio

Five oz. of tender Spanish octopus.
Thinly sliced and arranged on a round plate.
Dressed with Cilantro Vinaigrette and Babu Arre.
Garnished with a slice of watermelon radish.

32

Sushi - Seared Albacore with Black Truffles (feature only)

Albacore is rolled in olive oil, sprinkled with sea salt, and seared with a blow torch.
Cut into 9 thinly sliced pieces.
Served on a long rectagular plate.
Each piece topped with freshly shaved black truffle and a fried garlic chip.
Finished with a pinch of truffle salt.

33

Sushi - Sushi Rice

Rice wine vinegar.
Mirin.
Sugar.
Kombu.
CalRose rice.

34

Sushi Sauces - Spicy Mayo

Mayonnaise.
Sriracha.
Togarashi.
Masago.
Chile de arbol.
Sesame oil.
Miso.
Sugar.
La Costena hot sauce.

35

Sushi Sauces - Curry Oil

Curry powder.
Garlic.
Extra Virgin Olive Oil.

36

Sushi Sauces - Tostada Sauce

Soy sauce.
Chili oil.
Extra Virgin olive oil.

37

Sushi Sauces - Ponzu truffle oil

Citrus ponzu.
Mirin.
Soy Sauce.
White truffle oil.
Kombu leaf.

38

Sushi Sauces - Tempura Batter

Tempura flour mix.
Water.
Whole egg.

39

Sushi Sauces - Cilatro Vinaigrette

Extra virgin olive oil.
Jalapenos.
Habanero.
Cilantro.
Sushi vinegar.

40

Salads and Soups - di Stefano Burrata & Heirloom Tomato

Seven wedges of heirloom tomato surrounding a 4oz ball of burrata cheese.
Served on a large round plate.
Seasoned with sea salt and black pepper.
Drizzled with evoo and balsamic reduction.
Garnished with chopped oregano and a basil leaf.

41

Salads and Soups - Mediterranean Chopped Salad

Chopped romaine, spinach, iceberg, and radicchio lettuces.
Mixed with chopped artichoke hearts, red onion, tomatoes, cucumbers, 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.

42

Salads and Soups - Mastro's Seafood Salad

Chopped iceberg lettuce.
Mixed with chopped hardboiled egg, roasted red peppers, red onion, tomato, blue cheese crumbles, grana padana, diced U-7 Black Tiger Shrimp, and Colossal lump crab.
Tossed in a buttermilk blue cheese dressing.
Served in a large bowl.
Topped with a U-7 Black Tiger Shrimp.
Garnished with chopped parsley.

43

Salads and Soups - Classic Caesar Salad

Freshly cut romaine hearts and grana padana.
Seasoned with salt and black pepper.
Tossed with our homemade Caesar dressing and warm croutons.
Served in a large bowl.
Finished with grana padana.
>Croutons: French baguette, butter, lemon juice, garlic, basil, oregano, parsley, grana padana, pecorino romano.

44

Salads and Soups - Spicy Mambo Salad

Freshly cut romaine hearts.
Seasoned with salt and black pepper.
Tossed with mambo dressing and grana padana.
Served in a large bowl.
Finished with grana padana.
>Mambo Dressing: traditional Caesar dressing with blue cheese, atomic horseradish, wasabi.

45

Salads and Soups - Warm Spinach Salad with Neuske Bacon

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.

46

Salads and Soups - Chopped Iceberg Wedge

Two cups of chopped iceberg lettuce.
Served on a deep square plate.
Layered with creamy Buttermilk blue cheese dressing.
Topped with diced tomato, warm Applewood smoked bacon, hard-boiled egg and blue cheese crumbles.
Garnished with chopped parsley.

47

Salads and Soups - Vine Ripened Beefsteak Tomato and Onion

Three slices of half-inch thick beefsteak tomatoes.
Layered with 2 slices of 3/8 inch thick white onion layers.
Seasoned with salt and black pepper.
Served on an oval platter.
Topped with with red wine vinaigrette, basil and oregano.

48

Salads and Soups - Lobster Bisque with Cognac Cream

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

49

Dressings - Balsamic Vinaigrette

Balsamic vinegar, extra virgin olive oil, Dijon mustard, fresh chopped garlic, salt, black pepper.

50

Dressings - Red Wine Vinaigrette

Aged red wine vinegar.
Extra virgin olive oil.
Salt, and black pepper.

51

Dressings - Lemon Vinaigrette

Lemon juice, extra virgin olive oil, salt, and black pepper.

52

Dressings - Buttermilk Blue Cheese

Stella blue cheese crumbles, buttermilk, sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, salt, and black pepper.

53

Dressings - Caesar

Mayonnaise, fresh chopped garlic, capers, Dijon mustard, anchovies, Pecorino Romano, grana padano, extra virgin olive oil, red wine vinegar, salt, and black pepper.

54

Dressings - Mambo

Anchovies, pasteurized egg yolks, Dijon mustard, lemon juice, garlic, Worcestershire sauce, red wine vinegar, Cholula, atomic horseradish, Pecorino Romano, Grana Padano, blue cheese crumbles, wasabi powder, pomace olive oil, salt, and black pepper.

55

Dressings - Warm Bacon

Red wine vinegar, extra virgin olive oil, bacon drippings, sugar.

56

Dressings - Creamy Italian

Mayonnaise, sour cream, red wine vinegar, fresh chopped garlic, fresh white onion, dry oregano, dry basil, salt, black pepper, Coleman's dry mustard, whole milk.

57

Dressings - Ranch

Mayonnaise, buttermilk, ranch mix.

58

Dressings - Thousand Island

Mayonnaise, cocktail sauce, sweet relish, hardboiled egg.

59

Dressings - Oil & Vinegar

Cruets of extra virgin olive oil, balsamic or aged red wine vinegar.

60

Steaks - USDA #1

Prime

61

Steaks - USDA #2

Choice

62

Steaks - USDA #3

Select

63

Steaks - USDA #4

Standard

64

Steaks - USDA #5

Commercial

65

Steaks - Prime 11%+

"Abundant marbling"

66

Steaks - Prime 9.5-11%

"Moderately abundant marbling"

67

Steaks - Prime 8-9.5%

"Slightly abundant marbling"

68

Steaks - Rare

Red throughout, cold center, cool plate adjust.

69

Steaks - Medium Rare

Red throughout, warm center.

70

Steaks - Medium

Bright pink to red, warm center.

71

Steaks - Medium Well

Slightly pink, hot center.

72

Steaks - Well

Cooked throughout.

73

Steaks - Pittsburgh

Charred, rare.

74

Steaks - We Feature

28 day wet-aged.
USDA Prime beef.
Seasoned with a house dry steak rub.
Broiled at 1500 degrees.
Served on 400 degree F sizzling hot plates.
Finished with clarified butter and chopped parsley.

75

Steaks - Mastro's Steak Rub Seasoning

Salt, paprika, onion powder, garlic powder, wheat flour, sugar and other "secret spices".

76

Steaks - Center Cut Filet

6 (Petite), 8, & 12oz. portions.
The most lean and tender cut.
All filets are choice center cuts from the short loin.

77

Steaks - Bone-in Filet

12 & 18oz. portions.
Prime.
"Signature cut"
All cuts are center cuts.
Aged and broiled on the bone gives the steak extra flavor.
Bone accounts for 3-4 oz.

78

Steaks - New York Strip

16oz strip loin.
Prime.
Firm texture and full flavor.
>Pepper Steak: seasoned with a mixture of our house steak rub and fresh ground black pepper.

79

Steaks - "Chef's Cut"

20oz. strip loin.
Prime.
Larger version of 16oz. cut and selected from chuck end making it more marbled and flavorful.

80

Steaks - Bone-in Kansas City Strip

18oz. bone in strip loin.
Prime.
Aged and broiled on the bone gives steak extra flavor.
Firm texture and full flavor.
Bone accounts for 3-4 oz.

81

Steaks - Bone-in Ribeye

22oz. cut.
Prime.
Most marbled and flavorful steak.
Bone accounts for 4-5 oz.

82

Steaks - "Chef's Cut" Ribeye Chop

33oz. bone in cut.
Prime.
Larger version of 22oz. cut and selected from chuck end, making it more marbled and flavorful.

83

Steaks - Porterhouse

24oz. cut.
Prime.
A tenderloin and a strip loin on the bone.

84

Steaks - Double Cut Porterhouse

48oz. cut.
Prime.
Designed to be shared.
Served sliced on a large platter with lemon juice and clarified butter.
Accompanied by tongs.
Garnished with a parsley bunch.

85

Steaks - Kosher Steaks

Available upon request (must be ordered 48 hours in advance)

86

Steaks - Catelli Bros. Milk-Fed Veal Chop

16oz. bone in cut.
Milk fed.
Prime.
Cut from rib section.

87

Steaks - Catelli Bros. Veal Chop Milanese

Breaded and pan fried (no temp taken)
Topped with a salad of arugula, parsley, capers, and lemon vinaigrette.
Served on a steak plate.
Garnished with a lemon wrap.

88

Steaks - Australian Rack of Lamb

22oz. bone in cut.
Australian.
Full 8-bone rack that is split in half.

89

Steaks - Double Cut Duroc Heritage Pork Chop

16oz. bone in cut.
U.S. grade No.1
Marinated in garlic and broiled.
Accompanied with brandy apple pecan sauce.

90

Steaks - Burgundy Red Wine Braised Osso Bucco

20-24oz. veal shank.
Braised in red wine, chicken stock, with carrots, celery, onion, garlic, bay leaves, thyme, and parsley.
Served in a le Crueset dish.
Placed atop 8oz. of egg noodles.
Finished with a veal demi-glace.
Drizzled with an herb gremolata.
>Gremolata: grated jalapeno, garlic, orange zest, orange juice, parsley, cilantro, olive oil, salt, and black pepper.

91

Steaks - Cobb Creek Organic Lemon Pepper Chicken

14-16oz. of Chicken breast.
Free range and organic.
Seasoned with lemon and pepper then lightly floured.
Pan seared with extra virgin olive oil.
Presented on a 200 degree plate.
Finished with garlic butter sauce, lemon wheels, diced tomato, and artichoke hearts.
Accompanied with arugula salad, with parmesan, capers, and lemon vinaigrette.
Garnished with chopped parsley.

92

Wagyu - Tomahawk

Broadleaf Farms Australian Wagyu.
30oz, 40oz bone in Ribeye cut.
Grass and grain fed.
Wet aged.
Hormone free.
BMS is 5 out of 12 on the American scale.

93

Wagyu - A5

8, 10, or 12oz. New York strip cut.
Japanese pure bred Wagyu cattle.
Grass and grain fed.
Fed beer to increase fat content in muscle.
Wet aged.
BMS is 12 out of 12 on the American scale.
5 out of 5 on the Japanese scale.
Can be available in different portion sizes.

94

Aspen Ridge Steaks - Boneless Ribeye

18oz. boneless Ribeye.
All natural, vegetarian diet (mixture of grass and grain).

95

Aspen Ridge Steaks - New York Strip

16oz. New York Strip.
All natural, vegetarian diet (mixture of grass and grain).

96

Fish and Shellfish - Our Seafood

Served on warm plates or bowls.
Accompanied by a lemon wrap.
Garnished with chopped parsley.

97

Fish and Shellfish - Pan Seared

Seasoned with salt, black pepper, and flour.
Seared on a cast iron skillet with canola oil until golden brown.

98

Fish and Shellfish - Oreganata

Seasoned with house bread crumbs (panko, parmesan, garlic, salt, black pepper, parsley, oregano, and basil).
Baked with clarified butter and paprika.

99

Fish and Shellfish - Blackened

Seasoned with Cajun spice.
Seared in clarified butter to desired temperature.

100

Fish and Shellfish - Grilled

Rare: Seared, cold center.
Medium: Slightly opaque center.
Well done: Cooked throughout.

101

Fish and Shellfish - New Zealand Ora King Salmon Fillet

10oz. portion.
Moderately firm and oily.
Farm raised.
Milder than that of wild salmon.
Not as fatty as Chinook or Atlantic King Salmon.
Accompanied with a side of Olivetti and a small spoon.
Garnished with chopped parsley.

102

Fish and Shellfish - Norwegian Halibut

10oz. portion.
Not too firm or delicate.
White flesh with large flakes.
Mild flavor.
Accompanied with a side of tartar sauce and a small spoon.

103

Fish and Shellfish - Hawaiian Big Eye Tuna Sashimi Style

9oz. portion.
Reddish pink flesh color.
Higher fat content than yellowfin because it is caught in deeper and colder waters.
Preferred by sashimi lovers.
Recommended grilled or blackened.

104

Fish and Shellfish - MSC Certified Chilean Sea Bass

10oz. portion.
Moderately oily and tender with large thick flakes.
Rich melt in your mouth flavor.
Caught from the coldest waters of Antarctica.
Also known as the Patagonian tooth fish.
Recommended pan seared or oreganata.

105

Fish and Shellfish - Swordfish Steak

10oz. portion.
Pacific coast center cut swordfish loin.
Very firm steak-like texture and full flavor.
Prized trophy fish.
Cuts we receive are from 200-400 lb swordfish.
Recommended grilled or blackened.

106

Fish and Shellfish - Gulf Snapper A' La Meuniere

10oz. Gulf of Mexico Red Snapper
Recommended grilled or pan seared.
Served with herb garlic butter.

107

Fish and Shellfish - Straits of Dover True Dover Sole

24oz. whole Dover Sole.
Dusted in flour.
Pan seared.
De-boned table side.
Served with herb garlic butter on side.

108

Fish and Shellfish - Blackened Palacios Texas Red Fish

10oz. portion.
Served Blackened.
Garnished with lemon slices.
Accompanied with Chimichurri.

109

Fish and Shellfish - Twin Lobster Tails

Two 7oz. twin lobster tails.
Baked in a convection oven with clarified butter and paprika.
Accompanied with a side of clarified butter and a lemon wrap.
Caught from the coldest waters of the North Atlantic.

110

Fish and Shellfish - Alaskan King Crab Legs

Steamed to order.
Finished with clarified butter.
Accompanied with a side of clarified butter, a lemon wrap, and a cocktail fork.
Window-cut (a portion of the shell is removed).

111

Fish and Shellfish - Live Maine Lobster

Flown in daily from Boston.
Steamed to order.
Split down the middle.
Finished with clarified butter under the broiler.
Accompanied with a side of clarified butter, lemon wrap and a cocktail fork.
Offer to de-shell table side.

112

Sauces - Olivetti

Nicoise olives (pitted), garlic, capers, anchovies, Dijon mustard, olive oil, lemon juice, black pepper, all pureed.

113

Sauces - Tartar

Yukon Gold potatoes, mayonnaise, red onion, pickle relish, parsley, and dill.

114

Sauces - Remoulade

Mayonnaise, capers, red onion, Worcestershire, cayenne pepper, lemon juice, Dijon mustard, parsley, sweet relish, and cauliflower, all pureed.

115

Sauces - Cocktail Sauce

Ketchup, atomic horseradish, Worcestershire, and lemon juice.

116

Sauces - Hollandaise

Clarified butter, pasteurized egg yolks, Worcestershire, Cholula sauce, lemon juice, salt, and pepper.

117

Sauces - Bearnaise

Reduction of dried tarragon and red wine vinegar, which is added our Hollandaise sauce.

118

Sauces - Mastro's Mustard Sauce

Mayonnaise, Coleman's dry mustard, Worcestershire, A-1 steak sauce, buttermilk.

119

Sauces - Peppercorn Sauce

Butter, olive oil, shallots, cracked black peppercorns, brandy, heavy cream, demi glaze, parsley.

120

Sauces - Mignonette

Red wine vinegar, shallots, parsley, salt, and black pepper.

121

Sauces - Spicy Aioli

Mayonnaise, lemon juice, garlic, parsley, paprika, and cayenne pepper.

122

Sauces - Soy Ginger

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

123

Sauces - Asian Beer Mustard

Light lager, Coleman's dry mustard, dijon mustard, and soy sauce.

124

Sauces - Foie Gras Butter

1oz. slice of house made foie gras butter.
Salted butter, grade A Foie Gras, shallot, garlic, brown, sugar, salt, black pepper, garam masala ("hot" "spice mixture").

125

Sauces - Black Truffle Butter

1oz. slice of house made black truffle butter.
Salted butter, black truffle carpaccio, truffle oil, shallot, salt, and pepper.

126

Sauces - Sweet & Sour

Mae Ploy sweet chili sauce, sambal oelek chili paste, sesame oil, brown sugar, water, and crushed red pepper.

127

Sauces - Sesame Mustard

Coleman's dry mustard, water sesame oil, salt and sesame seeds.

128

Sauces - Roasted Jalapeno Ponzu

Ponzu.
Roasted jalapeno.
Cilantro.

129

Sides - Alaskan King Crab & Black Truffle Gnocchi

3oz. Alaskan red King Crab meat.
Briefly sauteed with black truffle peelings.
Mixed with an Asiago cheese Alfredo sauce and a generous portion of gnocchi.
Topped with house seasoned breadcrumbs and parmesan cheese.
Broiled to a golden brown.
Served in a hot saute pan.
Accompanied with serving spoon.
Drizzled with white truffle oil.
Garnished with chopped parsley.

130

Sides - Lobster Mashed Potatoes

1.25 lb live Maine Lobster.
Removed from the shell.
Chopped and sauteed in butter, charred scallions & Old Bay seasoning.
Poured over a generous portion of garlic mashed potatoes.
Served in a large oval bowl.
Accompanied with serving spoon.
Garnished with chopped parsley.

131

Sides - Broadleaf Wagyu Hamburger Helper

Ground Broadleaf Wagyu Beef (Australian).
Tossed in a Smoked gouda Bechamel with Nueske's Bacon and capatelli pasta.
Topped with house seasoned breadcrumbs, mozzarella, and smoked gouda.
Served in a hot saute pan.
Broiled to a golden brown.

132

Sides - Gorgonzola Mac & Cheese

Elbow macaroni
Tossed with white cheese sauce (butter, flour, milk, garlic, white onion, white pepper, and nutmeg).
Mixed with Grana Padano, parmesan, Pecorino, Gorgonzola, Mozzarella, and Fontina cheeses.
Topped with Mozzarella.
Baked to a golden brown.
Served in a hot saute pan.
Accompanied with serving spoon.
Garnished with chopped parsley.

133

Sides - Colossal Onion Rings

10 one-inch thick laers of a white onion.
Beer battered and fried.
Lightly seasoned with salt.
Served stacked in a large oval bowl.
Garnished with chopped parsley.

134

Sides - Baked Potato

1lb. Idaho potato.
Rubbed with olive oil and kosher salt and then baked.
Served on a rectangular plate.
Finished plain, with toppings on potato, or on the side (butter sour cream, cheddar cheese, chives, fresh chopped bacon).
Garnished with chopped parsley.

135

Sides - Twice Baked Potato

Half a baked potato, hollowed out and fried.
Filled with garlic mashed potatoes, mixed with sour cream, cheddar cheese, chives, and fresh chopped bacon, covered with cheddar cheese.
Broiled until cheese is melted.
Served on a rectangular plate.
Finished with chopped parsley.

136

Sides - Garlic Mashed Potatoes

Idaho potatoes that are peeled, diced, and steamed.
Mashed with heavy cream, butter salt, white pepper, and roasted Elephant garlic bulbs (a more mild type of garlic).
16oz. portion.
Served in a gratin dish.
Accompanied with a serving spoon.
Garnished with chopped parsley.

137

Sides - Mastro's Mashed Potatoes (available upon request)

16oz. garlic mashed potatoes.
Mixed with sour cream, cheddar cheese, chives, and fresh chopped bacon.
Served in a gratin dish.
Accompanied with a serving spoon.
Finished with chopped parsley.

138

Sides - Wasabi Mashed Potatoes (available upon request)

16oz. garlic mashed potatoes.
Mixed with wasabi and fresh chopped chives.
Served in a gratin dish.
Accompanied with a serving spoon.
Finished with fresh chopped chives.

139

Sides - Gruyere Scalloped Potatoes

Thinly sliced potatoes.
Layered with cream, milk, gruyere cheese, and parmesan cheese.
Baked with salted butter, garlic, nutmeg, salt, and white pepper.
Topped with a parmesan cheese sauce (heavy cream and parmesan cheese).
Broiled to a golden brown.
Served in a gratin dish.
Accompanied with an entree knife and serving spoon.
Garnished with chopped parsley.

140

Sides - Hand Cut French Fried Potatoes

Quarter inch cut Idaho potatoes.
Deep-fried to a crispy, golden brown.
Seasoned with salt.
Served in a large oval bowl.
Accompanied with serving tongs.
Garnished with chopped parsley.

141

Sides - Shoestring Potatoes

1/8 inch cut Idaho potatoes.
Deep-fried to a crispy, golden brown.
Seasoned with salt.
Garnished with chopped parsley.
Wrapped in a black linen napkin.
Served in a large oval bowl.
Accompanied with serving tongs.

142

Sides - Hand Cut Sweet Potato Fries

Quarter inch cut Sweet potatoes.
Tossed in house seasoned flour.
Deep-fried to a golden brown.
Served in a large oval bowl.
Accompanied with serving tongs.
Garnished with chopped parsley.

143

Sides - Creamed Spinach

Chopped spinach.
Cooked with flour, butter, half & half, white pepper, salt.
16oz. portion.
Served in a gratin dish.
Accompanied with a serving spoon.
Garnished with chopped parsley.

144

Sides - Creamed Corn

Whole kernel yellow corn.
Cooked with flour, butter, half & half, white pepper, and salt.
16oz. portion.
Served in a gratin dish.
Accompanied with serving spoon.
Garnished with chopped parsley.

145

Sides - Sauteed Sugar Snap Peas

Fresh sugar snap peas, steamed.
Sauteed with clarified butter, salt, and black pepper.
Served in a gratin dish.
Accompanied with serving spoon.
Garnished with chopped parsley.

146

Sides - Sauteed Button Mushrooms

Whole button mushrooms.
Sauteed with whole butter, olive oil, rosemary, garlic, salt, and black pepper.
16oz. portion.
Served in a hot saute pan.
Accompanied with serving tongs.
Garnished with chopped parsley.

147

Sides - Sauteed Wild Mushrooms

Wild mushroom (portabella, crimini, oyster, shiitake).
Sauteed with whole butter, olive oil, shallots, garlic, salt, black pepper.
1lb. portion.

148

Sides - Sauteed Broccoli

Broccoli florets, steamed.
Sauteed with clarified butter, garlic, salt, and black pepper.
12oz. portion.
Served in a hot saute pan.
Accompanied with serving spoon.
Garnished with chopped parsley.

149

Sides - Steamed Broccoli

Fresh broccoli florets, steamed.
12oz. portion.
Served in a gratin dish.
Accompanied with serving spoon.
Garnished with chopped parsley.
Topped with a white napkin.

150

Sides - Grilled Broccolini

Fresh broccolini.
8oz. portion.
Tossed with extra virgin olive oil, garlic, salt, and pepper.
Roasted under the broiler until slightly charred and crispy.
Served on a rectangular plate.
Finished with grated pecorino romano.
Garnished with a lemon wrap.

151

Sides - Steamed Asparagus

Medium, tender, fresh asparagus spears, steamed.
8oz. portion.
Served on a rectangular plate.
Accompanied with serving tongs.
Garnished with chopped parsley.
Topped with a white napkin.

152

Sides - Sauteed Asparagus

Medium, tender, fresh, asparagus spears.
Sauteed with clarified butter, garlic, salt, and black pepper.
8oz. portion.
Served on a rectangular plate.
Accompanied with serving tongs.
Garnished with chopped parsley.
Topped with a white napkin.

153

Sides - French Green Beans with Almonds

French green beans.
Sauteed with brown butter, roasted almonds, and salt.
10oz. portion.
Served in a hot saute pan.
Accompanied with serving tongs.
Garnished with chopped parsley.

154

Sides - Roasted Brussels Sprouts

Brussels sprouts cut in half.
Roasted with butter, salt, and black pepper.
16oz. portion.
Served in a hot saute pan.
Accompanied with serving spoon.
Garnished with chopped parsley.

155

Sides - Caramelized Onions (request only)

Diced white onions.
Caramelized with clarified butter, salt, and black pepper.
Served in a hot saute pan.
Accompanied with a serving spoon.
Garnished with chopped parsley.

156

Sides - Lyonnaise Potatoes (request only)

Idaho potatoes peeled, sliced half-inch thick, and steamed.
Sauteed until golden brown in clarified butter, white onion, salt, and black pepper.
Served in a gratin dish.
Accompanied with a serving spoon.
Garnished with chopped parsley.

157

Desserts - Creme Brulee, GF

Traditional vanilla bean custard.
Caramelized with raw sugar.
Garnished with fresh berries and a fresh sprig of mint.
Presented with a homemade biscotti cookie (Ocean Club only).

158

Desserts - Chocolate Covered Strawberries, GF

5 ripe, plump California long stem strawberries.
Dipped in a semi-sweet chocolate ganache.
Striped in white chocolate.
Served with a tower of aerated whipped cream.
Garnished with chocolate quills, chocolate shavings, and fresh sprig of mint.
>Chocolate ganache: semi-sweet chocolate and heavy cream.

159

Desserts - Key Lime Pie

Fresh key lime custard.
Baked in a graham cracker crust.
Topped with raspberry sauce, aerated whipped cream, and key lime slices.
Sprinkled with powdered sugar.
Garnished with a fresh sprig of mint.

160

Desserts - 5 Layer Chocolate Cake

Chocolate cake layered with rich chocolate mousse.
Brushed with citron vodka and Frangelico.
Edges are encrusted with cake crumbs.
Served on a round plate, striped with chocolate and caramel sauce.

161

Desserts - Chocolate Sin Cake

Flourless chocolate torte.
Flavored with Tuaca and espresso.
Topped with chocolate ganache.
Served on a round plate covered with creme anglaise sauce (light pouring custard, 'English cream' in French).

162

Desserts - Chocolate Pudding Cake, GF

Flourless chocolate cake.
Flavored with Tuaca and espresso.
Baked.
Sprinkled with powdered sugar.
Garnished with a fresh sprig of mint.
Served in a souffle dish.
Accompanied with a heavy cream, and fresh blackberries.
Molten center breaks open to pour in heavy cream.

163

Desserts - Cheesecake

Classic New York cheesecake.
Baked with a graham cracker crust.
Topped with a sweet sour cream icing.
Garnished with fresh strawberries and a fresh sprig of mint.

164

Desserts - Ice Cream, GF

Based in Chicago.
3 scoops per order (can be ordered as 1 or 2 scoops a well).
14% high butterfat content creates smooth, indulgent product.
Garnished with a fresh sprig of mint.

165

Desserts - Warm Butter Cake

Traditional yellow cake with addition of whole butter.
Topped with cream cheese mixture.
Baked individually in a souffle dish, then removed for service.
Covered with raw sugar, caramelized with a blow torch.
Finished with vanilla ice cream.
Striped with raspberry sauce.
Garnished with orange supremes, sliced strawberries, and a fresh sprig of mint.

166

Desserts - Sorbet, GF

From Homer's, based in Chicago.
3 scoops per order (can be ordered a 1 or 2 scoops as well).
Flavors: Mango, Lemon, and Black Raspberry.
Garnished with a fresh sprig of mint.

167

Desserts - Fresh Seasonal Berries, GF

May vary slightly upon availability.
Mixture of fresh strawberries, blueberries, raspberries, and blackberries.
Served in a small bowl.
Garnished with orange supremes, and a fresh sprig of mint.

168

Desserts - Pecan Pie

Filling made of fresh pecans, butter, brown sugar, whole eggs, heavy cream, vanilla, granulated sugar, and dark Karo syrup.
Baked in a homemade pecan graham cracker crust.
Slice is 1/4 of pie.
Served on a large round plate.
Topped with a scoop of vanilla bean ice cream.
Drizzled with caramel sauce.
Sprinkled with powdered sugar.
Garnished with a fresh sprig of mint.

169

Desserts - Profiteroles

3 jumbo cream puffs.
Filled with vanilla bean ice cream.
Covered with dark chocolate sauce.
Served on a large round plate surrounding a tower of aerated whipped cream.
Drizzled with caramel sauce.
Sprinkled with powdered sugar.
Garnished with a fresh sprig of mint.

170

Desserts - Cherry Crisp

Bing Cherries cooked with sugar and almond extract.
Topped with a pecan streusel topping (butter, flour, and sugar).
Served warm.
Topped with a scoop of vanilla bean ice cream.
Garnished with a fresh sprig of mint.

171

Desserts - Whipped Cream

Heavy cream, powdered sugar, and vanilla extract, whipped.
Served in a pewter dish.
Accompanied with a serving spoon.
Offered to guests with dessert.