Mastro's Steakhouse Menu

"-3 U-7 Black Tiger butterflied shrimp\n-Sautéed in spicy garlic butter sauce (white wine, butter, garlic, salt, rosemary, Worcestershire sauce, Cholula, paprika, black pepper -and cayenne pepper)\n-Presented in a warm large bowl atop 3 pieces of garlic cheese bread\n-Garnished with chopped parsley\n-Gluten Sensitive"

"-3 (appetizer) or 5 (entrée) U-10 sea scallops from S. Georges Bank\n-Pan seared in clarified butter and set aside\n-Vine-ripened tomatoes, minced garlic and shallots are sautéed then deglazed with lemon juice and white wine\n-Sauce is finished with melted garlic herb butter and parmesan cheese \n-Scallops and sauce are combined\n-Presented in a warm large bowl atop 3 pieces of garlic cheese bread\n-Garnished with chopped parsley\n\nGarlic Herb Butter- Butter, lemon juice, garlic, basil, oregano, parsley\n-Gluten Sensitive"

2 jumbo lump crab cakes served with micro greens tossed in lemon vinaigrette topped with sliced avocado and chives. Accompanied by remoulade sauce and lemon.

"-Freshly cut Romaine hearts\n-Seasoned with salt and black pepper\n-Tossed with mambo dressing and Grana Padano cheese\n-Served in a large bowl\n-Finished with Grana Padano\n-Gluten Sensitive\n\nMambo dressing- traditional Caesar dressing with blue cheese crumbles, atomic horseradish, and wasabi"

"-2 cups of chopped iceberg lettuce\n-Served on a deep square plate\n-Layered with creamy Buttermilk blue cheese dressing\n-Topped with diced tomato, warm Applewood smoked bacon, hard-boiled egg and blue cheese crumbles\n-Garnished with chopped parsley\n-Gluten Sensitive"

Lobster Bisque:\n12 oz. of smooth creamed soup (contains flour)\nFlavored with cognac and 2 oz. of lobster\nFinished with brandy whipped cream and chives\nAccompanied with a puffed pastry

-The most lean and tender cut\n-All filets are choice center cuts from the short loin\n-Gluten sensitive.

-12 oz. portions\n-“Signature cut”\n-All cuts are center cuts\n-Aged and broiled on the bone gives the steak extra flavor\n-Bone accounts for 3-4 ounces\n-Gluten sensitive.

-16 oz. strip loin \n-Prime\n-Firm texture and full flavor\n\n-Pepper Steak- seasoned with a mixture of our house steak rub and fresh ground black pepper\n-Gluten sensitive.

- Prime\n- Aged and broiled on the bone gives steak extra flavor\n- Firm texture and full flavor\n- Bone accounts for 3-4oz\n- Gluten sensitive.

-22 oz. cut\n-Prime\n-Most marbled and most flavorful steak\n-Bone accounts for 4-5 oz\n-Gluten sensitive.

U.S. Grade No. 1.

Gluten sensitive. Australian - Full bone rack split in half. Accompanied with brandy apple pecan sauce.

Half of Jidori chicken\nFree range and organic, oven roasted with extra virgin olive oil, thyme, rosemary, garlic, butter, salt and black pepper\nFinished with rosemary\nGarnished with chopped parsley\n-Gluten sensitive.

Gluten sensitive.

10oz Moderately oily and tender with large thick flakes. \nCaught from the coldest waters of Antarctica. Rich melt in your mouth flavor \nRecommended pan seared or oreganata

Idaho potatoes that are peeled, diced and steamed\nMashed with heavy cream, butter, salt, white pepper and roasted Elephant garlic bulbs (a more mild type of garlic)\n16oz. portion\nServed in a gratin dish\nAccompanied with a serving spoon\nGarnished with chopped parsley

Steamed or Sautéed

Live Maine lobster sautéed with butter and Old Bay Seasoning combined with elbow macaroni and white cheddar cheese sauce. Topped with Mozzarella, Grana Padano and Pecorino and baked to a golden brown. Topped with large lobster claw and garnished with chopped scallions.

Whole kernel yellow corn\nCooked with flour, butter, half & half, white pepper and salt\n16oz. portion\nServed in a gratin dish\nAccompanied with serving spoon\nGarnished with chopped parsley

Chopped spinach\nCooked with flour, butter, half & half, white pepper and salt\n16oz. portion\nServed in a gratin dish\nAccompanied with serving spoon\nGarnished with chopped parsley

Steamed or Sautéed\nFresh spinach, steamed\nSautéed with clarified butter, garlic, salt and black pepper\n12oz. portion\nServed in a hot sauté pan\nAccompanied with serving tongs\nGarnished with chopped parsley

Wild mushrooms (portabella, crimini, oyster and shitake)\nSautéed with whole butter, olive oil, shallots, garlic, salt and black pepper \n1lb. portion \nTopped with ½ oz truffle butter\nServed in a hot sauté pan\nAccompanied with serving spoon\nGarnished with chopped parsley

Broccolini sautéed with butter, garlic, salt and black pepper charred and drizzled with lemon vinaigrette finished with Grana Padano and Pecorino Romano cheeses.

Elbow macaroni sautéed with white cheddar cheese sauce. Topped with Mozzarella, Grana Padano and Pecorino and baked to a golden brown. Garnished with chopped parsley

2 U10 Scallops, sautéed in scallop sauce. Add to your choice of protein.

-1oz slice of house made bone marrow butter\n-Salted butter, bone marrow, shallots, garlic, chives, parsley, brandy, marsala wine, salt and pepper

-1oz slice of house made black truffle butter\n-Salted butter, black truffle carpaccio, truffle oil, shallots, salt and pepper

Traditional yellow cake with addition of whole butter\nTopped with Cream cheese mixture and \nBaked individually in a soufflé dish and then removed for service\nCovered with raw sugar and caramelized with a blow torch \nFinished with vanilla bean ice cream\nStriped with raspberry sauce\nGarnished with orange supremes, sliced strawberries and a fresh sprig of mint

Based in Chicago\n3 scoops per order (can be ordered as 1 or 2 scoops as well)\n14% high butterfat content creates smooth and indulgent product\nGarnished with a fresh sprig of mint

From Homer’s based in Chicago\nFlavors : Mango, Lemon and Black Raspberry\nGarnished with a fresh sprig of mint

Flourless chocolate torte flavored with Tuaca and espresso, topped with chocolate ganache, accompanied with vanilla crème anglaise, and garnished with chocolate quill, fresh raspberries and mint.

1 liter.

Red Bull Energy Drink 8.4 FL OZ

Sugar Free Red Bull Energy Drink 8.4 FL OZ