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Mastro's Steakhouse NYC > SIDES > Flashcards

Flashcards in SIDES Deck (28):
1

Mastro's Signature Lobster Mashed Potatoes

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  • 1  1 1/4lb. live Maine lobster 
  • Removed from the shell
  • Chopped and sautéed in butter, charred scallions and Old Bay seasoning
  • Poured over a generous portion of garlic mashed potatoes.
  • Served in a large oval bowl
  • Accompanied with a serving spoon
  • Garnished with chopped parsley

 

http://windycitylive.com/video?id=8698215

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2

Green Beans with Sliced Almonds

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

 

3

1Lb. Baked Potato

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  • 1 lbIdaho 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, fresh chopped bacon, grated cheddar cheese or fresh chopped chives.)
  • Garnished with chopped parsley

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4

Caramelized Onions

(available upon request only)

 

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

 

5

Twice Baked Potato

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  • 1/2 baked potato hollowed out and deep-fried
  • Filled with garlic mashed potatoes mixed with sour creamcheddar cheese, chives and fresh chopped bacon and covered with cheddar cheese
  • Broiled until cheese is melted
  • Served on a rectangular plate
  • Garnished with chopped parsley

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6

Gorgonzola Mac & Cheese

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

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7

Sweet Potato Fries

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  • 1/4inch cut Sweet potatoes
  • Tossed in house seasoned flour*
  • Deep fried to a golden brown
  • Served in large oval bowl
  • Accompanied with serving tongs
  • Garnished with chopped parsley
    • House Seasoned Flour - Flour, Corn Starch, Black Pepper, Paul Prudhomme's Seafood Magic Blacken Seasoning
    • Paul Prudhomme Seafood Magic

      Onion powder, Dehydrated Garlic, Dehydrated Onion, Black pepper, White pepper, Salt, Thyme, Annatto powder - (for color), Hungarian paprika, Sage, Rosemary, Ancho/pasilla chile - powdered

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8

Sauteed Spinach

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  • Fresh spinach, steamed
  • Sautéed with clarified butter, garlicsalt and black pepper
  • 12oz. portion
  • Served in a hot sauté pan
  • Accompanied with serving tongs
  • Garnished with chopped parsley

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9

Sauteed Sugar Snap Peas

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  • Fresh sugar snap peas, steamed
  • Sautéed with clarified butter, salt, and black pepper
  • 12oz. portion
  • Served in a gratin dish
  • Accompanied with a serving spoon
  • Garnished with chopped parsley

 

10

Garlic Mashed Potatoes

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  • Idaho potatoes that are peeled, diced, and steamed
  • Mashed with heavy cream, butter, salt, white pepper, and roasted Elephant garlic bulbs (Elephant garlic has large bulbs that produce a milder garlic flavor.)
  • 16oz. portion
  • Served in a gratin dish
  • Accompanied with a serving spoon
  • Garnished with chopped parsley

 

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11

Colossal Onion Rings

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  • 10 1 inch thick seperated layers of a white onion.
  • Beer battered and fried
  • Lightly seasoned with salt
  • Served stacked in a large oval bowl
  • Garnished with chopped parsley

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12

Sauteed Asparagus

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  • Medium, tender, fresh asparagus spears
  • Sautéed with clarified buttergarlicsalt, and black pepper
  • 8oz. portion
  • Served onrectangular dish
  • Accompanied with serving tongs
  • Garnished with chopped parsley
  • Topped with a white napkin

13

Roasted Brussels Sprouts

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

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14

Alaskan King Crab Black Truffle Gnocci

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  • 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 sauté pan
  • Drizzled with white truffle oil
  • Garnished with chopped parsley
    • gnocchi is an Italian dumpling comprised primarily of potato

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15

French Fried Potatoes

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  • 1/4 inch cut Idaho potatoes
  • Deep-fried to a crispy, golden brown
  • Seasoned with salt
  • Served in a large oval bowl
  • Accompanied with serving tongs
  • Garniished with chopped parsley

 

16

Lyonnaise Potatoes

(available upon request only)

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  • Idaho potatoes peeledsliced 1/2 inch thick and steamed
  • Sautéed 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

 

17

Creamed Spinach

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

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18

Shoestring Potatoes

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  • 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

 

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19

Scalloped Potatoes

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  • Thinly sliced potatoes
  • Layered with cream, milk, gruyere cheese and Parmesan cheese
  • Baked with salted buttergarlic, nutmeg, salt, and white pepper
  • Upon order, topped with a Parmesan cheese sauce (heavy cream and Parmesan cheese)
  • Broiled togolden brown
  • Served in a gratin dish
  • Accompanied with an entree knife and serving spoon
  • Garnished with chopped parsley

 

20

Sweet Potato Mash

  • Sweet Potatoes that are peeleddiced, and steamed 
  • Mashed with half-and-half, brown sugar, cinnamon, salt and white pepper.
  • 16 oz. portion
  • Served in a gratin dish
  • Accompanied with a serving spoon
  • Garnished with chopped parsley

21

Steamed Broccoli

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

 

22

Sauteed Broccoli

  • Broccoli florettes, steamed
  • Sautéed with clarified butter,  garlic, salt, and black pepper
  • 12oz. portion
  • Served in a hot sauté pan
  • Accompanied with a serving spoon
  • Garnished with chopped parsley

 

23

Mastro's Mashed Potatoes 

(available upon request only)

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  • 16 oz. 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

24

Steamed Asparagus

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

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25

Creamed Corn

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

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26

Salt & Vinegar Fries

  • 1/4 inch cut Idaho potatoes
  • Deep-fried to a crispy, golden brown
  • Seasoned with sea salt and malt vinegar powder
  • Garnished with chopped parsley
  • Wrapped in a black linen napkin
  • Served in a large oval bowl
  • Accompanied with serving tongs.

27

Wasabi Mashed Potatoes

(available upon request only)

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  • 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

 

28

Sauteed Mushrooms

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