360 Grille Towers - Tier One Recipe

Chill a serving tower or large platter. Fill base areas and oyster wells with crushed ice to create a stable, cold bed. Tuck lemon wedges and microgreens around the ice for presentation.

Zest one lemon and reserve for light finishing sprinkle over portions just before serving.

Preheat & Prepare

Preheat oven to 450°F (230°C). Place shucked oysters on a baking sheet or on top of crushed ice-filled platter so they sit level.

Make Topping

In a small skillet over low heat, melt 3 tbs butter. Add 2 tsp minced garlic and sauté 30 seconds until fragrant. Remove from heat and stir in 2 tbs chopped parsley, 1 tbs fresh lemon juice, 1/2 cup grated Parmesan, 1/4 cup panko breadcrumbs, 1/4 tsp salt and 1/4 tsp pepper until combined.

Assemble & Bake

Spoon about 1 tsp of the breadcrumb-Parmesan mixture onto each oyster so it covers the meat lightly. Place in the preheated oven and bake 6–8 minutes, until topping is golden and oysters are bubbling. Remove and let rest 1–2 minutes.

Transfer oysters to the tower or chilled platter wells. Sprinkle a small pinch of lemon zest over each oyster and a few microgreens for color.

Preheat & Steam If Needed

Preheat oven to 425°F (220°C). If mussels are tightly closed, steam them briefly in a covered pot with 2 tbs water over medium heat for 2–3 minutes until they open; discard any that remain closed. Separate top shells if present so mussels sit on half shells.

Prepare Herb Topping

In a small pan, warm 2 tbs olive oil. Add 1 tbs minced shallot and 1 tsp minced garlic, sauté 30–40 seconds. Add 1 tbs dry white wine and reduce for 30 seconds. Stir in 1 tbs chopped parsley, 1 tsp lemon juice, 1/4 cup fresh breadcrumbs, 1/4 tsp salt and 1/4 tsp pepper. Mix to moisten crumbs.

Top & Bake

Place each mussel half-shell on a baking tray and spoon a teaspoon of the breadcrumb-herb mixture over each mussel. Bake 6–8 minutes until crumbs are golden and mussel juices bubble. Remove and cool slightly.

Arrange mussels on the chilled tower or platter, nestling into ice. Garnish with additional parsley and lemon wedges.

Prep Shrimp

Pat 12 shrimp dry and season with 1/4 tsp salt and 1/4 tsp paprika.

Cook

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium-high heat until shimmering. Add 1 tsp thinly sliced garlic and 1/4 tsp red pepper flakes; sauté 10–15 seconds. Add shrimp in a single layer and cook 1.5–2 minutes per side (3–4 minutes total) until pink and opaque.

Finish

Remove pan from heat, squeeze 1 tsp lemon juice over shrimp and stir in 1 tbs chopped parsley. Transfer to the chilled serving tower in a small dish or directly onto ice, garnish with microgreens.

Marinate Fish

Place 6 oz diced white fish in a nonreactive bowl. Pour 3/4 cup fresh lime juice and 1/4 cup lemon juice over the fish, ensuring pieces are submerged. Add 2 tbs finely diced red onion, 1 tsp minced jalapeño, 2 tbs chopped cilantro, 1/2 tsp sea salt and 1/4 tsp black pepper. Stir gently to combine.

Refrigerate for 15–25 minutes, tossing once, until fish flesh turns opaque and is 'cooked' through by the citrus. Taste and adjust salt or heat.

Spoon ceviche into small chilled bowls or shell halves and place on tower chilled ice. Garnish with a small cilantro sprig and a lemon wedge.

Combine Ingredients

In a bowl, combine 6 oz sushi-grade ahi tuna (small dice) with 2 tsp soy sauce, 1 tsp sesame oil, 1 tbs thinly sliced green onions, 1 tsp toasted sesame seeds and 1 tsp shoyu mayo if using. Gently fold to coat tuna evenly.

Taste and adjust a little soy or sesame oil if desired. Chill briefly (5–10 minutes) to meld flavors, then spoon into small chilled ramekins or onto shell halves and place on the tower.

Finish with optional crushed macadamia or roasted seaweed and a small sprinkle of lemon zest if desired.

Mix Sauce

Whisk together 1/4 cup ketchup, 1 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/4 tsp hot sauce (optional) and 1/8 tsp salt until smooth. Adjust horseradish for heat level.

Chill in refrigerator until ready to serve. Spoon into a small bowl and place on the tower for shrimp dipping.

Make Mignonette

Combine 3 tsp red wine vinegar with 1 tsp very finely minced shallot, 1/2 tsp freshly ground black pepper, 1 tsp chopped chives (optional) and 1/8 tsp salt. Stir and let rest 5–10 minutes to meld.

Transfer to a small serving dish and place near oysters on the tower for diners to spoon over raw or baked oysters as desired.

Arrange all prepared components on the chilled tower: oysters, mussels, shrimp, ceviche bowls, ahi poke ramekins, cocktail sauce and mignonette. Use crushed ice to stabilize pieces and keep everything cold.

Garnish lightly with lemon wedges, microgreens and a sprinkle of reserved lemon zest. Serve immediately and advise guests to consume ceviche and poke promptly for freshness.