Mastro's bread basket - packaged to be reheated at home. 2 - pretzel bread sticks, 2 - garlic cheese crostini, 2 sourdough and 1 - epi accompanied with butter.

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

"-4 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 -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.

One U3 Jumbo Black Tiger Prawn with the tail removed from the shell seasoned with salt and pepper then grilled and finished with garlic herb butter.

3 U-10 sea scallops pan seared in clarified butter with a sauce of vine-ripened tomatoes, minced garlic and shallots sautéed with a garlic herb butter and parmesan che.ese. Accompanied with 3 pieces of garlic cheese bread

"-Freshly cut Romaine hearts and Grana Padano cheese -Seasoned with salt and black pepper -Tossed with our homemade Caesar dressing and warm homemade croutons -Served in a large bowl -Finished with Grana Padano cheese -Gluten Sensitive Homemade croutons- French baguette, butter, lemon juice, garlic, basil, oregano, parsley, Grana Padano and Pecorino Romano cheese"

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

"-2 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 -Gluten Sensitive"

Lobster Bisque: 12 oz. of smooth creamed soup (contains flour) Flavored with cognac and 2 oz. of lobster Finished with brandy whipped cream and chives Accompanied with a puffed pastry

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

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

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

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

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

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

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

U.S. Grade No. 1.

32oz Long Bone Wagyu Tomahawk Chop, wet aged for 28 days. Dusted in Mastro's House Steak Rub and cooked to your desired temperature. Topped with clarified butter and chopped parsley. -Gluten sensitive.

40oz Long Bone Wagyu Tomahawk Chop, wet aged for 28 days. Dusted in Mastro's House Steak Rub and cooked to your desired temperature. Topped with clarified butter and chopped parsley. -Gluten sensitive.

Two 6oz pan seared organic chicken breasts seasoned with lemon pepper and lightly coated in flour. Topped with a lemon garlic butter with capers, tomatoes and shallots. Served with an Lemon Vinegarette, Arugala salad and Grana Padano Cheese .

10 oz. portion of cold water salmon.

10oz Moderately oily and tender with large thick flakes. Caught from the coldest waters of Antarctica. Rich melt in your mouth flavor Recommended pan seared or oreganata. Gluten Sensitive

Three U3 Jumbo Black Tiger Prawns with the tail removed from the shell seasoned with salt and pepper then grilled and finished with garlic herb butter.

5 U-10 sea scallops pan seared in clarified butter with a sauce of vine-ripened tomatoes, minced garlic and shallots sautéed with a garlic herb butter and parmesan cheese. Accompanied with 3 pieces of garlic cheese bread.

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

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

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.

Chopped spinach 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

1 1/4 lb live Maine lobster Removed from the shell Chopped and sautéed 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

Steamed or Sautéed

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

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

French-Fried Potatoes: ¼ inch cut Idaho potatoes Deep-fried to a crispy, golden brown Seasoned with salt

1 lb. Idaho potato Rubbed with olive oil and kosher salt and then baked Finished plain, with toppings on potato or on the side (butter, sour cream and chives)

A generous portion of gnocchi tossed with black truffle peelings in an asiago alfredo sauce, topped with house seasoned breadcrumbs and parmesan cheese then broiled to golden brown. The dish is drizzled with white truffle oil and garnished with chopped parsley.

Wild Mushrooms (portabello, crimini, oyster and shitake) sautéed with whole butter, olive oil, rosemary, garlic, salt and black pepper.

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

Fresh key lime custard baked in a graham cracker crust sprinkled with powdered sugar and served with raspberry sauce, whipped cream, and key lime slices.

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.

Chocolate or Vanilla ice cream available in one, two, or three scoops garnished with a sprig of mint

Mango, Lemon, or Black Raspberry sorbet available in one, two, or three scoops garnished with a sprig of mint

1 liter.

1 liter.

Sugar Free Red Bull Energy Drink 8.4 FL OZ

Red Bull Energy Drink 8.4 FL OZ

"If you have a food allergy, please call the restaurant to speak with a Manager after placing your order."