New York Strip | 14oz

Sous Vide Frenched Chicken | Prosciutto | Wild Mushrooms | Gage Marsala | Risotto

Saltimbocca

Shrimp | Scallops | Mussels | Pappardelle | Boursin Cream

Seafood Pappardelle

Dry Aged Ribeye | 14oz

Tier Two

Tier One

Vegetarian

Port Burger

Catch of The Day | Cut of The Day | Crab Cake | Asparagus | Yukon Puree

Mixed Grill

Red Wine Demiglace | Cippolini | Baby Carrots | Yukon Puree

Braised Short Rib

French Seared Salmon

Market Catch | Sweet Potato Butternut Squash Puree | Coconut Curry | Fennel Salad

Fresh Catch

360 Grille Towers - Tier Two

360 Grille Towers - Tier One

Baby Iceberg | Heirloom Tomato | Lardons | Blue Cheese Vinaigrette | Pickled Shallots

Wedge

Steakhouse Salad

Roasted Garlic Emulsion | Grana Padano Croutons | Parmesan Brittle

Caesar

Strawberry | Goat Cheese | Candy Pecan | Pickled Shallots | Local Honey Vinaigrette

Artisan Greens

Two of Each | Rockefeller | Casino | Bienville

Three Oysters

Shrimp Cocktail

Crab Cake

Braised and Crispy | Roasted Sweet Potato | Cotton Candy | Char Sui | Beurre Blanc

Sweet and Savory Pork Belly

Butter Poached Baby Potatoes | Boursin Fondue | Blistered Tomatoes | Chorizo

Scallops

Regional Cured Meats and Cheeses | Accoutrements | Toast Points | Local Jam

Charcuterie

Remove the 14 oz New York strip from the refrigerator and pat dry with paper towels. Let sit uncovered at room temperature for 30–45 minutes so the steak cooks more evenly.

Bring steak to room temperature

Pat the exterior again if any moisture appears. Generously season both sides and the edges with kosher salt (about 1 to 1.5 tablespoons total) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Season

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 3–5 minutes until very hot and just beginning to smoke. Meanwhile, add 1 tablespoon neutral oil to the steak surface or to the pan right before searing.

Preheat pan

Add 1 tablespoon oil to the hot pan and carefully lay the steak away from you into the skillet. Sear undisturbed for 2.5–3.5 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes.

Sear

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak continuously for 1.5–3 minutes while the steak finishes cooking. Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 14 oz, 1.5–2" thick strip, expect medium-rare at about 5.5–7 minutes total sear time plus basting, but rely on the thermometer.

Baste and finish

Transfer the steak to a cutting board and tent loosely with aluminum foil. Let rest undisturbed for 8–10 minutes (rest time equals roughly 1/3 of cook time) so juices redistribute.

Rest

After resting, optionally sprinkle 1/2 teaspoon flaky finishing salt across the top and scatter the chopped parsley. Slice the steak against the grain into 1/4–1/2" thick slices. Serve with lemon wedges on the side for a bright finish if desired.

14 oz New York strip steak (bone-in or boneless), 1.5–2" thick

Kosher salt

Freshly ground black pepper

Neutral oil with a high smoke point (vegetable, canola, or grapeseed)

Unsalted butter

Fresh garlic, smashed

Fresh thyme or rosemary sprigs

Coarse finishing salt (flaky sea salt or Maldon)

Fresh parsley, finely chopped

Lemon wedges

Pat the frenched chicken breasts dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Prepare breasts

Place two sage leaves on top of each seasoned breast, then wrap each breast with a slice of prosciutto so the sage is held against the meat. Lightly brush each wrapped breast with 1 tbs olive oil.

Wrap with prosciutto and sage

Place each wrapped breast into a vacuum bag in a single layer. Add a small pat (about 1/2 tbs) of butter per bag for flavor. Vacuum-seal using a chamber or edge sealer. Alternatively use a zip-top bag and water displacement method to remove air.

Vacuum-seal for sous-vide

Preheat a sous-vide immersion circulator to 62.5°C (145°F). Submerge sealed bags in the water bath and cook for 1 hour 15 minutes to 1 hour 30 minutes for tender, juicy chicken. After cooking, remove bags from the bath and gently take breasts from bags; reserve any juices for sauce if desired.

Sous-vide cook

Heat a large skillet over medium-high heat. Add remaining 1 tbs olive oil and 1 tbs butter. When foaming, sear each prosciutto-wrapped breast 30–45 seconds per side to color the prosciutto and warm through. Do not overcook—the chicken is already cooked. Transfer to a resting plate and tent loosely with foil.

In the same skillet used for searing (wipe out if burnt, leave fond), add 2 tbs butter and 1 tbs olive oil over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds. Add sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they release moisture and brown lightly.

Sauté aromatics & mushrooms

Increase heat to medium-high, pour in 3 tbs Gage Marsala and scrape up any browned bits. Allow the Marsala to reduce by about half (about 2 minutes). Add 3 tbs chicken stock and simmer 1–2 minutes.

Deglaze & reduce

Lower heat to medium, stir in 2 tbs heavy cream and 1 tsp fresh thyme leaves. Simmer gently 1–2 minutes until slightly thickened. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper as needed. If you reserved juices from the sous-vide bags, whisk up to 1–2 tbs into the sauce for extra chicken flavor.

Finish sauce

Keep the sauce warm over very low heat while you finish the risotto and rest the chicken.

Keep warm

Keep 3 cups of chicken stock warm in a saucepan over low heat. In a separate heavy-bottomed saucepan, melt 1 tbs butter with 1 tbs olive oil over medium heat. Add the minced shallot and cook gently 1–2 minutes until translucent.

Prepare stock & aromatics

Add 1 cup arborio rice to the shallot and stir 1–2 minutes until edges of grains look translucent and they smell toasty. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Toast rice & deglaze

Add warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing almost all liquid to be absorbed before adding the next. Continue this process for 18–20 minutes until rice is al dente and creamy. You may not need all the stock; adjust to desired texture.

Ladle stock & stir

Remove from heat and stir in remaining 1 tbs butter and 1/2 cup finely grated Parmesan until melted and glossy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep covered and warm until plating.

Finish risotto

Spoon a generous portion of risotto onto each plate (about 3/4 cup). Place one prosciutto-wrapped chicken breast on top of each risotto bed.

Assemble saltimbocca

Spoon the warm wild mushroom Marsala sauce over the chicken and around the risotto (about 2–3 tbs sauce per plate).

Top with mushroom Marsala

Garnish with chopped fresh parsley and a lemon wedge if desired. Serve immediately.

Finish & serve

frenched chicken breasts (boneless, skinless)

prosciutto slices

fresh sage leaves

olive oil (for searing/vacuum bags)

unsalted butter

kosher salt

black pepper, freshly ground

water (for sous-vide)

mixed wild mushrooms (cremini, shiitake, oyster), trimmed and sliced

shallot, minced

garlic cloves, minced

olive oil

Gage Marsala (sweet Marsala wine)

low-sodium chicken stock

heavy cream

fresh thyme leaves

salt

black pepper

arborio rice

chicken stock, kept warm

dry white wine

shallot, finely minced

extra-virgin olive oil

parmesan cheese, finely grated

fresh parsley, chopped

lemon, cut into wedges (optional)

Pat shrimp and scallops dry with paper towels. Season both lightly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Clean mussels by discarding any that are open and do not close when tapped; scrub shells and remove beards.

Prepare seafood

Heat 1 tbs olive oil and 1 tbs butter in a large wide skillet over medium-high heat until shimmering. Add scallops spaced apart and sear 1.5–2 minutes per side until golden and opaque in center. Transfer scallops to a plate and keep warm. Add remaining 1 tbs olive oil if needed and quickly sear shrimp 1–1.5 minutes per side until pink and just cooked through. Transfer shrimp to the same plate.

Sear shrimp and scallops

In the same skillet (wipe out if there are excess brown bits), add the minced shallot and 1/2 tbs butter, sauté 1 minute until softened. Add 2 fl oz white wine and 3 fl oz stock, bring to a simmer. Add mussels, cover, and steam 4–6 minutes until shells open. Discard any mussels that remain closed. Use a slotted spoon to transfer opened mussels to the plate with shrimp and scallops, leaving the cooking liquid in the pan (this will flavor the sauce). Reserve about 1/4 cup of the mussel liquid separately for the sauce if desired.

Steam mussels

Squeeze half the lemon over the cooked seafood, sprinkle with 1 tbs chopped parsley, and tent loosely with foil. Keep warm while finishing sauce and pasta.

Finish seafood

Bring a large pot of salted water to a rolling boil. Cook pappardelle according to package instructions until al dente (usually 6–9 minutes for fresh, 9–11 for dried). Reserve 1 cup of pasta cooking water, then drain pasta.

Cook pappardelle

While pasta cooks (or immediately after starting mussels), heat remaining 1/2 tbs butter and 1 tbs olive oil in the skillet over medium heat. Add the remaining minced shallot and garlic, sauté 30–45 seconds until fragrant but not browned. Pour in the remaining 1 fl oz white wine and simmer 30–60 seconds to reduce slightly, scraping up fond. Add the reserved mussel cooking liquid (about 1/4 cup) and the remaining 3 fl oz stock, bring to a gentle simmer.

Build the sauce

Lower heat to medium-low and whisk in 1 cup heavy cream. Add 4 oz Boursin cheese in pieces and stir until melted and smooth. If the sauce feels too thick, loosen with up to 1/2 cup reserved pasta water or additional stock, a few tablespoons at a time, until it coats the back of a spoon. Stir in 1 tbs grated Parmesan, 1/2 tsp red pepper flakes (adjust to taste), salt and pepper to taste (use remaining salt and pepper sparingly).

Finish cream and cheese

Add drained pappardelle directly into the skillet with the sauce, tossing gently to coat. If needed, add more reserved pasta water (1–2 tbs at a time) to reach a silky consistency. Gently fold in the seared scallops, shrimp, and mussels (in shells) to heat through for 30–60 seconds—avoid overcooking. Drizzle 1 tsp olive oil and the juice of the remaining half lemon over the pasta, toss once.

Combine pasta and seafood

Divide pasta among 4 warmed plates (serves 3–4). Arrange seafood attractively on top. Sprinkle remaining 1 tbs chopped parsley and a light dusting of Parmesan. Serve immediately with lemon wedges on the side.

Plate and garnish

large shrimp (peeled, deveined)

sea scallops (muscle removed)

mussels (cleaned, debearded)

freshly ground black pepper

lemon (zested and juiced)

pappardelle (fresh or dried)

shallot (finely minced)

garlic (cloves, minced)

low-sodium chicken or seafood stock

Boursin cheese (Garlic & Herb)

grated Parmesan cheese

fresh parsley (finely chopped)

red pepper flakes

olive oil (for pasta finish)

Remove the 14 oz dry-aged ribeye from the refrigerator and leave on a tray, loosely covered, at room temperature for 45–60 minutes so it warms evenly through. Pat both sides and the edges dry with paper towels before seasoning.

Bring steak to temperature

Evenly liberally season both faces and the exposed fat/edge of the ribeye with kosher salt and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 5 minutes. The pan should be smoking lightly. Add the neutral oil and swirl to coat; it should shimmer.

Place the steak into the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 2¾–3½ minutes for a 14 oz ribeye (about 1¼–1½ inches thick) until a deep brown crust forms. Use tongs to lift an edge to check color.

Sear first side

Flip the steak and reduce heat to medium-high. Add the unsalted butter, crushed garlic cloves, rosemary and thyme to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter and aromatics over the top of the steak continuously (basting) for 2¾–3½ minutes or until an instant-read thermometer registers 125°F–128°F for medium-rare. Adjust time ±1 minute for desired doneness (120–125°F rare, 130–135°F medium).

Sear second side and baste

If the ribeye has a fat cap or thick edge, hold the steak with tongs and sear the fat edge against the pan for 30–60 seconds to render and crisp, spooning hot butter over the edge as it renders.

Finish edge

Transfer the steak to a cutting board and spoon 1 teaspoon of pan butter and some of the pan aromatics over the top. Tent loosely with foil and let rest 8–10 minutes (resting allows juices to redistribute and carryover raises temperature ~3–5°F).

Rest the steak

Slice the ribeye against the grain into 1/2-inch slices if serving family-style or serve whole. Sprinkle lightly with coarse sea salt or flaky finishing salt and, if using, a squeeze of lemon to brighten. Serve immediately with any accumulated juices.

Slice and finish

After removing the steak to rest, keep the pan over medium heat. Add 1/4 cup red wine (or beef stock if preferred) and scrape the brown bits from the bottom of the pan with a wooden spoon (deglaze). Allow wine to reduce by half, then swirl in any remaining butter from the pan (about 1 tablespoon) to emulsify and season to taste with salt and pepper. Spoon the pan sauce over the sliced steak.

dry-aged bone-in ribeye

neutral oil (canola, grapeseed) or high-smoke oil

garlic cloves (crushed with skin on)

fresh rosemary sprig

fresh thyme sprigs

coarse sea salt (for finishing)

flaky finishing salt (optional)

red wine pan sauce (optional)

lemon wedge (optional, to brighten)

If any frozen items are used, fully thaw them in the refrigerator 24 hours in advance. Rinse lobster tails, Jonah crab claws and king crab legs briefly under cold water to remove any ice glaze, then pat dry with paper towels.

Thaw & rinse

Place each lobster tail meat-side up. Use kitchen shears to cut through the top shell lengthwise, stopping just before the tail fan. Gently pry the shell open and lift the meat out slightly, resting it on top of the shell for presentation. Keep chilled on a tray until ready to cook.

Split lobster tails

Bring a large pot of water to a gentle simmer (not a rolling boil), add a tablespoon of salt. Submerge pre-cooked king crab legs and Jonah crab claws for 1–2 minutes to warm through. Remove with tongs and immediately transfer to an ice bath for 30 seconds to stop carryover cooking, then drain and pat dry. Keep chilled until plating, or hold warm depending on service preference.

Warm king crab and claws

Bring a pot of salted water to a boil. Poach lobster tails meat-side down for 2 minutes to begin cooking. Remove and immediately finish by searing: heat 2 tablespoons clarified butter in a skillet over medium-high heat until shimmering. Place lobster tails meat-side down and sear 30–45 seconds to get a light golden color, then flip and sear shell-side 15 seconds. Baste with hot clarified butter while searing. Internal temperature should reach 130–135°F (54–57°C) for tender meat. Rest 2 minutes.

Blanch then sear (recommended)

Preheat broiler to high with rack 6 inches from heat. Brush lobster meat with clarified butter, season with a pinch of salt and sear under broiler 3–5 minutes until opaque and lightly browned. Watch carefully to avoid overcooking.

Alternative: oven broil

Preheat oven to 425°F (220°C) or heat a skillet over medium-high heat. Mix softened unsalted butter with minced garlic and 1/2 teaspoon fine sea salt. Brush each mini naan on both sides with garlic butter. For oven: arrange on a baking sheet and bake 6–8 minutes until edges are golden and crisp. For skillet: toast 1–2 minutes per side until warmed and slightly charred. Keep warm wrapped in a towel until service.

Warm clarified butter to a pourable temperature (not hot). Divide lemon aioli and crème fraîche into small bowls for service. Stir crème fraîche with smoked paprika and 1/4 teaspoon black pepper to make a lightly seasoned dollop for plating. Keep caviar chilled; transfer to small chilled serving bowl just before plating. Snip chives and set aside.

Arrange components on a large platter or individual tiers: place split lobster tails centered, arrange Jonah crab claws and king crab legs around them. Spoon small quenelles or dollops of lemon aioli and crema fraîche-spiced dollops at intervals. Place toasted naan to one side. Put the chilled caviar in a small bowl on the platter; add a mother-of-pearl spoon if available. Sprinkle freshly snipped chives and a light grind of black pepper over the lobster and crab. Serve with lemon wedges and a small pitcher of warm clarified butter for dipping. Recommend serving immediately while lobster is warm and caviar chilled.