Mastro's Steakhouse

Sweet, delicate chilled lump crab meat served in a martini glass over ice, garnished with fresh herbs and a lemon wheel, captured with bright, elegant restaurant lighting.

Succulent chilled lobster claw and tail meat beautifully presented on a bed of shaved ice with a side of drawn butter and cocktail sauce, shot with crisp professional lighting.

Steamed red king crab legs cracked open, served with a warm cup of drawn butter and lemon wedges.

Freshly shucked raw oysters glistening on a bed of crushed ice, accompanied by lemon wedges and mignonette sauce in a rustic seafood restaurant setting.

Baked oysters Rockefeller topped with a rich herb, butter, and breadcrumb crust, served bubbling hot on a bed of coarse rock salt with a lemon wedge.

A thick, juicy cut of Nueske's bacon steak with a caramelized maple glaze, charred edges, and cracked black pepper, shot under warm dramatic lighting.

Paper-thin slices of premium A5 Wagyu beef artfully arranged on a chilled plate, drizzled with olive oil and topped with shaved parmesan and arugula.

Expertly prepared quail knots with a glossy glaze, served on a rustic wooden board with fresh herbs and a smoky dipping sauce.

A mother-of-pearl tin of glossy black caviar resting on crushed ice, accompanied by traditional mother-of-pearl spoons and delicate points of toast.

Luxurious pan-seared Hudson Valley foie gras served with a sweet fruit reduction and toasted brioche points.

Pan-seared bigeye tuna with a crisp sesame crust, sliced into neat rounds showing a rare ruby-red center, arranged artfully on a dark ceramic plate.

Alaska king crab stuffed mushrooms baked with a rich garlic herb butter and parmesan crust.

Plump, pink sautéed shrimp glistening in a rich garlic herb butter sauce, served in a warm cast-iron skillet with crusty bread.

Large sea scallops featuring a perfect golden-brown crust, resting in a pool of lemon-butter sauce and garnished with delicate chives.

Acme smokehouse smoked salmon served with traditional accompaniments including capers, red onion, and dill cream cheese.

Crispy golden-brown fried calamari rings and tentacles piled high on a dark plate, garnished with chopped parsley and served with marinara and lemon aioli.

Tender Wagyu beef meatballs smothered in rich marinara sauce and topped with a decadent, melting ball of fresh creamy burrata cheese.

Miyazaki Prefecture A5 Wagyu sliced thin, seared tableside on a sizzling hot stone with flaky sea salt.

Tender Aspen Ridge filet slices served raw with a smoking hot stone for custom guest searing.

Fresh bluefin tuna sashimi expertly sliced, served on ice with fresh wasabi and pickled ginger.

Bigeye ahi tuna tostada with avocado, spicy mayo, and microgreens on a crispy wonton shell.

Yellowtail hamachi slices glistening with ponzu sauce, topped with a generous mound of golden crispy fried onions.

Fresh seasonal vegetable sushi roll wrapped in seasoned rice and nori, served with pickled ginger.

Decadent clear lobster roll featuring sweet tail meat, avocado, and delicate cucumber wraps.

Spanish octopus carpaccio drizzled with citrus vinaigrette, capers, and fresh herbs.

Crispy shrimp and scallop bird nest dumplings served with a sweet chili dipping glaze.

Vibrant tuna sushi rolls topped with paper-thin lime slices and a glossy sauce, arranged on a slate serving platter.

Fresh red tuna sashimi fanned out on a plate, each topped with a vibrant green slice of jalapeño and ponzu sauce.

Classic California roll upgraded with sweet Alaska king crab meat and creamy avocado.

An expertly rolled sushi piece featuring sweet spiny lobster tail meat, topped with avocado and delicate tobiko fish roe.

A decadent sushi roll draped with lightly seared slices of A5 Wagyu beef, garnished with truffle oil and scallions.

A colorful, vibrant salad tossed in a zesty spicy dressing, featuring crisp greens, colorful vegetables, and a light garnish.

A crisp iceberg lettuce wedge topped with creamy blue cheese dressing, diced tomatoes, and crisp bacon.

Crisp romaine lettuce hearts tossed in creamy Caesar dressing, topped with shaved parmesan cheese and golden garlic croutons.

Mediterranean chopped salad with crisp cucumbers, tomatoes, olives, and feta cheese in a light lemon herb vinaigrette.

Warm spinach salad tossed with crispy Nueske's bacon bits, mushrooms, and warm bacon vinaigrette.

Simple and refreshing salad of vine-ripened beefsteak tomatoes and sweet onions with house dressing.

Creamy di Stefano burrata cheese paired with fresh heirloom tomatoes, drizzled with aged balsamic glaze and extra virgin olive oil.

Mastro's signature house salad featuring mixed greens, nuts, cheese, and dried fruit tossed in a house-made dressing.

A creamy ball of burrata cheese surrounded by colorful heirloom tomato slices and ripe peach wedges, drizzled with balsamic glaze and olive oil.

A perfectly cooked 6oz petite filet mignon with a dark grill char, resting on a hot white plate with a wisp of steam rising.

A thick, juicy 12oz filet mignon served on a sizzling hot plate with a rich, buttery finish.

A robust 14oz bone-in filet mignon with beautiful grill marks, glistening under warm restaurant lighting.

An 18oz bone-in filet mignon offering supreme tenderness and deep, rich beef flavor.

A 16oz New York strip steak featuring rich marbling, a deep charred crust, and a juicy center.

A New York strip steak heavily crusted with cracked black peppercorns, sliced to reveal a juicy pink interior.

An exceptional 20oz chef's cut New York strip steak aged to perfection and grilled over high heat.

An 18oz bone-in Kansas City strip steak with an exceptional charred exterior and rich beef flavor.

Broadleaf Wagyu hamburger helper elevated with premium wagyu beef and rich savory sauce.

A succulent 22oz bone-in ribeye steak with glistening fat rendered to perfection and a dark, savory crust.

A massive 24oz porterhouse steak featuring both the tenderloin and strip sides, sliced and resting on a sizzling platter.

A colossal double-cut porterhouse weighing 48oz, designed for sharing with exceptional flavor and tenderness.

Catelli Bros. milk-fed veal chop grilled to perfection with a savory herb butter finish.

Catelli Bros. veal chop prepared Milanese style with a golden crispy breadcrumb crust and arugula salad.

Tender osso buco braised slowly in burgundy red wine with aromatic vegetables and herbs.

A thick, juicy 16oz double-cut pork chop with a golden caramelized sear and moist center.

Organic lemon pepper chicken breast roasted to juicy perfection with fresh herbs and lemon.

A 23oz dry-aged bone-in ribeye with deep, concentrated beef flavor and a caramelized crust.

Minimum 4oz order of authentic 100% Tajima Cattle A5 Kobe beef, seared to melting perfection.

Additional 2oz portions of world-renowned A5 Kobe beef.

An 8oz Japanese A5 Miyazaki Wagyu New York strip with stunning webbing marbling, lightly seared on a hot plate.

A thick 10oz A5 Miyazaki Wagyu New York strip sliced into bite-sized pieces, meltingly tender and glistening.

A generous 12oz cut of authentic Miyazaki Prefecture A5 Wagyu New York strip.

A dramatic 32oz Australian Wagyu Tomahawk chop with a long exposed bone, charred to perfection on a wood-fire grill.

A massive 40oz Australian Wagyu Tomahawk chop presented upright on a wooden carving board.

An exceptionally marbled 7oz American Wagyu filet mignon cooked to perfection with a glistening, tender surface.

A 16oz American Wagyu boneless ribeye showcasing incredible intramuscular fat marbling and a rich crust.

Westholme cross cattle 32oz tomahawk chop grilled over open flames.

Westholme cross cattle 40oz tomahawk chop for the ultimate steak connoisseur.

100% Tajima Cattle - Hyōgo Prefecture A5 Kobe New York strip 4oz portion.

100% Tajima Cattle - Hyōgo Prefecture A5 Kobe New York strip 6oz portion.

Choice of one side or accompaniment served with a tender 6oz petite filet.

Tender chicken breast with lemon and pepper flavor, served with seasonal accompaniments.

Juicy pork chop served with a rich Brandy Apple Pecan Sauce.

Fresh salmon fillet coated in spicy blackened spices and pan-seared.

Whole branzino roasted with fresh herbs, lemon, and olive oil.

Alaskan halibut fillet baked with a lemon caper butter sauce and fresh herbs.

MSC certified Chilean sea bass with a buttery, flaky texture and delicate sweet glaze.

New Zealand Ora King salmon fillet grilled with fresh dill and lemon.

Bigeye tuna prepared sashimi style with ginger, wasabi, and ponzu sauce.

Gulf red snapper topped with sweet jumbo lump crab meat in a rich, buttery meunière sauce.

Straits of Dover true Dover sole pan-seared in brown butter and lemon.

Palacios blackened Texas red fish with bold cajun spices and lemon butter.

Georges Bank seared sea scallops with a golden crust and lemon butter drizzle.

Twin 7oz lobster tails baked with garlic butter and fresh herbs.

Sweet and tender Alaskan king crab legs served warm with drawn butter.

Broiled live Maine lobster split and brushed with rich melted butter.

Pan-seared Texas red fish fillet with a golden crust, served on a white ceramic plate with lemon.

A thick, flaky fillet of Chilean sea bass with a glistening sweet glaze, served over a bed of baby greens.

A pristine grilled Norwegian salmon fillet with delicate grill marks, garnished with fresh dill.

A whole roasted branzino seasoned with fresh herbs and lemon, presented on a long white platter.

Steamed red king crab legs cracked open, served with a warm cup of drawn butter and lemon wedges.

A massive baked jumbo lobster tail split down the center, brushed with garlic butter and garnished with parsley.

Rich mashed potatoes folded with generous chunks of sweet lobster meat and finished with chives.

Broadleaf Wagyu hamburger helper elevated with premium wagyu beef and rich savory sauce.

A giant one-pound baked potato split open, stuffed with butter, sour cream, chives, and bacon bits.

Loaded twice baked potato with rich cheddar cheese, bacon, and sour cream.

Fluffy, buttery garlic mashed potatoes served in a warm ceramic bowl with a pool of melted butter in the center.

Layers of thinly sliced potatoes baked in a rich, bubbling Gruyère cream and cheese sauce with a golden top.

Hand-cut sweet potato fries fried to a golden crisp and dusted with sea salt.

A towering pile of golden-brown, crispy French fries dusted with sea salt and served in a wire basket.

Crispy shoestring potatoes fried to perfection and seasoned with sea salt.

Thinly sliced onions fried into crispy, golden shoestring onion rings.

Delicate potato gnocchi tossed with sweet Alaskan king crab, black truffle, and rich cream sauce.

Brussels sprouts halved and roasted until charred and caramelized, tossed with crispy bacon bits.

Button mushrooms sautéed in garlic butter and fresh rosemary sprigs in a small skillet.

An assortment of wild mushrooms sautéed in rich truffle butter and garlic.

Sweet corn kernels simmered in a rich, velvety cream sauce, served in a warm porcelain bowl.

Tender sugar snap peas sautéed lightly in extra virgin olive oil and sea salt.

Fresh spinach prepared steamed or sautéed with garlic and olive oil.

Vibrant green broccoli florets steamed or sautéed to tender-crisp perfection.

Fresh asparagus spears perfectly steamed or sautéed and glistening with olive oil and sea salt.

Fresh broccolini sautéed with sliced garlic cloves and extra virgin olive oil, showing a tender-crisp texture.

Layers of thinly sliced potatoes baked in a rich, bubbling cream and cheese sauce with a golden top.

Cavatappi pasta coated in a gooey, rich white cheddar cheese sauce with a toasted breadcrumb crust.

Roasted cauliflower florets tossed in fragrant truffle oil and garlic, topped with shaved parmesan cheese.

Gooey white cheddar mac and cheese generously packed with chunks of sweet lobster meat and baked until bubbly.

Crisp green beans tossed in butter with toasted sliced almonds sprinkled generously across the top.

A crystal-clear Grey Goose martini in a chilled glass, garnished with a single hand-stuffed blue cheese olive on a pick, set against a dark, moody restaurant bar backdrop with dramatic side lighting.

A vibrant ruby-red pomegranate martini in a stemmed glass, garnished with floating fresh pomegranate seeds and a citrus twist, captured with bright tabletop lighting highlighting the rich color.

A luscious pink strawberry cocktail in a glass with a sparkling sugared rim, topped with a fresh ripe strawberry garnish, lit softly to emphasize its velvety texture.

A vibrant magenta prickly pear cocktail served in a tall glass, garnished with fresh raspberries, a lime wheel, and a playful floating flamingo stirrer, shot from a slightly elevated angle under warm ambient lighting.

A golden-hued ginger beer cocktail in a tall glass garnished with crystallized candied ginger and a fresh green mint sprig, with condensation beading on the glass under crisp bar lighting.

A succulent baked lobster tail served on a small plate with a cup of warm drawn butter and a lemon wedge.

A side portion of decadent lobster mac and cheese bubbling in a miniature cast iron skillet.

Plump seasoned shrimp prepared in a savory specialty sauce, served as a steak accompaniment.

A thick slice of rich New York-style cheesecake topped with a compote of fresh mixed berries and a mint sprig.

Two scoops of vibrant orange mango sorbet in a chilled bowl, garnished with fresh dark blackberries and a mint leaf.