Stuffed with Lump Crab Meat, Shrimp, Brie Cheese, Sun-dried Tomatoes and Artichoke Hearts. Served with Mashed Potatoes and Seasonal Vegetables.

Crab and Shrimp Stuffed Salmon

8 oz. Wagyu Top Sirloin Sliced, Shallot Confit, Sauce au Poivre, Truffle Fries

Wagyu Steak Frites DN

4oz. Wagyu Top Sirloin Sliced, Shallot Confit, Sauce au Poivre, Truffle Fries

RC Ranch Wagyu Steak Frites LN

Bacon Wrapped, Pepper Jack Cheese, Sweet Chili Glaze

Shrimp Kisses

White Chocolate Mousse / Fresh Berries / Whipped Cream

The Chocolate Bag

Oysters

Lobster and Shrimp Roll

Shrimp Scampi

Grilled Salmon Power Bowl

Cedar Salmon with Vegetable Medley

Simply Grilled Open Blue Cobia

McCORMICK & SCHMICK'S

Crispy Smashed Potatoes

Parmesan Truffle Fries

Chefs Seasonal Vegetables, Mashed  Potatoes, Steak Butter

U.S.D.A Choice New York Strip 13 oz.

Two Jumbo Lump Crab Cakes, Tartar Sauce, Seasonal Vegetable, Mashed Potatoes

Lump Crab Cakes Entrée (2)

Chesapeake Fries, Coleslaw, Cocktail Sauce

Buttermilk Fried Shrimp DN

Bay Scallops, Rock Shrimp, Black Pepper Fettuccine, Parmigiano Reggiano

Seafood Alfredo DN

Miso Ponzu Broth, Stir Fry Vegetables, Udon Noodles

Miso Glazed Chilean Sea Bass DN

Jumbo Lump Crab Cake

Crispy Classic Calamari

Herbed Mashed Potatoes

Seasonal Vegetable

Crispy Broccolini

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shrimp and cook until pink, about 3-4 minutes. Remove from heat and let cool.

Prepare the Stuffing

In a large bowl, combine cooled shrimp, crab meat, Brie cheese, sun-dried tomatoes, chopped artichoke hearts, lemon juice, salt, black pepper, and bread crumbs. Mix well until combined.

Mix Filling

Preheat oven to 375°F (190°C). Cut a pocket in each salmon fillet. Fill each pocket generously with the crab and shrimp mixture.

Stuff the Salmon

Place stuffed salmon fillets in a baking dish. Drizzle with olive oil and bake for 20-25 minutes, or until salmon is cooked through and flakes easily with a fork.

Bake the Salmon

Serve the stuffed salmon alongside mashed potatoes and seasonal vegetables.

Serve

salmon fillets

lump crab meat

shrimp, peeled and deveined

Brie cheese, cubed

sun-dried tomatoes, chopped

artichoke hearts, chopped

olive oil

garlic, minced

lemon juice

salt

black pepper

bread crumbs

mashed potatoes

seasonal vegetables

In a small saucepan, melt the butter over low heat. Add the chopped shallots and cook slowly until they are soft and caramelized, about 15-20 minutes. Set aside.

Prepare the Shallot Confit

In a separate saucepan, toast the black peppercorns over medium heat until fragrant. Add the heavy cream and bring to a simmer. Reduce the heat and let it thicken slightly. Season with salt as needed.

Cook the Sauce au Poivre

Season the Wagyu Top Sirloin with salt. Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes before slicing.

Cook the Wagyu Steak

Cook the fries according to package instructions or fry fresh potatoes until golden and crispy. Once cooked, drizzle with truffle oil and toss to coat. Season with salt to taste.

Prepare the Truffle Fries

Slice the Wagyu steak and place it on a plate. Top with shallot confit and drizzle with sauce au poivre. Serve with a side of truffle fries.

Plate the Dish

Wagyu Top Sirloin

Shallots

Butter

Heavy Cream

Black Peppercorns

Fries (Frozen or Fresh)

Truffle Oil

Salt

Season the Wagyu Top Sirloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side for medium-rare, or until desired doneness.

Sear the Steak

In a small pot, heat olive oil over low heat. Add sliced shallots and thyme. Cook gently until shallots are soft and caramelized, about 15-20 minutes.

Cook Shallots

In the same skillet used for the steak, add black peppercorns and toast for 1 minute. Carefully add brandy and ignite to flambé. Once flames subside, add beef stock and reduce by half. Stir in heavy cream and simmer until thickened.

Make the Sauce

Cut russet potatoes into fries. Soak in water for 30 minutes, then drain and pat dry. Heat oil in a deep fryer or large pot. Fry potatoes in batches until golden and crispy. Drain on paper towels and toss with truffle oil and salt.

Prepare and Cook Fries

Black Pepper

Olive Oil

Thyme

Brandy

Beef Stock

Russet Potatoes

Preheat your oven to 400°F (200°C). Pat the shrimp dry with paper towels and season with black pepper.

Prepare the Shrimp

Take a slice of pepper jack cheese and place it on top of each shrimp. Wrap a bacon strip around each shrimp, securing it with a toothpick if necessary.

Wrap with Bacon

Place the bacon-wrapped shrimp on a baking sheet lined with parchment paper. Make sure they are spaced out evenly.

Arrange on Baking Sheet

Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and the shrimp are cooked through.

Bake

Remove from the oven and drizzle sweet chili sauce over the shrimp. Garnish with chopped green onions and serve warm.

Glaze and Serve

Large shrimp, peeled and deveined

Bacon strips

Pepper Jack cheese, sliced

Sweet chili sauce

Green onions, chopped

Black pepper

In a heatproof bowl, melt the white chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt the White Chocolate

In a separate bowl, whip the 300 ml of heavy cream until soft peaks form. Add vanilla extract and continue whipping until stiff peaks form. Set aside.

Prepare the Whipped Cream

In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue to whip until stiff peaks form.

Whip the Egg Whites

Gently fold the melted white chocolate into the whipped cream until combined. Then fold in the whipped egg whites, careful not to deflate the mixture.

Combine Mixtures

Spoon the mousse into serving bags or cups and refrigerate for at least 2 hours to set.

Chill the Mousse

Before serving, top the mousse with fresh berries and a dollop of additional whipped cream.

Serve with Berries

White Chocolate

Egg Whites

Sugar

Vanilla Extract

Fresh Berries (mixed: strawberries, blueberries, raspberries)

Additional Whipped Cream (for topping)

Fill a large serving platter with ice to keep the oysters chilled.

Prepare the Serving Arrangement

Using an oyster knife, carefully shuck each oyster, removing the top shell and ensuring the oyster remains in the bottom shell.

Open the Oysters

Sprinkle sea salt over the oysters and add a few drops of hot sauce on each oyster.

Season the Oysters

Cut the lemon into wedges and arrange on the platter along with the cocktail sauce for dipping.

Serve with Accompaniments

Serve the oysters immediately while fresh and chilled.

Enjoy!

Fresh Oysters

Lemon

Hot Sauce

Cocktail Sauce

Sea Salt

In a mixing bowl, combine the cooked lobster meat, cooked shrimp, mayonnaise, lemon juice, Dijon mustard, chopped celery, chives, salt, and black pepper. Mix gently until well combined and adjust seasoning to taste.

Make the Filling

Lightly toast the hot dog buns in a skillet or oven until golden brown. This adds extra flavor and prevents the buns from becoming soggy.

Prepare the Rolls

Spoon the lobster and shrimp filling generously into each toasted bun. You can add extra chives or a squeeze of lemon juice on top for garnish if desired.

Assemble the Rolls

Serve immediately with a side of chips or a light salad.

cooked lobster meat

cooked shrimp, peeled and deveined

mayonnaise

dijon mustard

celery, finely chopped

chives, chopped

In a large pot of salted boiling water, cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Sauté the Shrimp

Add the shrimp to the skillet and season with salt and black pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and cooked through.

Add the Shrimp

Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Allow to simmer for about 2-3 minutes.

Deglaze the Pan

Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the chopped parsley and adjust seasoning as needed.

Combine with Pasta

Serve immediately, garnished with additional parsley if desired.

Olive oil

Garlic, minced

Red pepper flakes

Lemon juice

White wine

Parsley, chopped

Linguine or spaghetti

Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and black pepper. Grill the salmon for 4-5 minutes on each side or until it flakes easily with a fork. Remove from the grill and let it rest for a few minutes.

Cook the Salmon

In a large skillet, add a little olive oil over medium heat. Add the spinach and sauté for about 2-3 minutes until wilted. Season with salt and pepper to taste.

Sauté the Spinach

In a serving bowl, layer the quinoa, sautéed spinach, grilled salmon, halved cherry tomatoes, and sliced avocado. Drizzle with lemon juice and sprinkle with chopped parsley before serving.

Assemble the Power Bowl

Salmon fillets

Quinoa

Vegetable broth

Spinach

Cherry tomatoes

Avocado

Chopped fresh parsley

Soak the cedar plank in water for at least 1 hour before grilling to prevent it from burning.

Prepare the Cedar Plank

In a small bowl, mix together the olive oil, lemon juice, minced garlic, salt, and black pepper. Brush this mixture over the salmon fillets and let them marinate for 15-20 minutes.

Marinate the Salmon

In a large bowl, combine the sliced zucchini, chopped bell peppers, and julienned carrots. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Prepare the Vegetable Medley

Preheat the grill to medium-high heat. Place the soaked cedar plank on the grill grates. Once the plank starts to smoke, place the marinated salmon fillets on the plank. Close the lid and grill for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, you can grill the vegetable medley in a grill basket or on a separate piece of foil until they are tender and slightly charred, about 10-15 minutes.

Grill the Vegetables

Once the salmon and vegetables are done, remove from the grill. Sprinkle the grilled salmon with fresh parsley before serving. Enjoy your cedar salmon with vegetable medley!

Crab And Shrimp Stuffed Salmon

Wagyu Steak Frites Dn

Rc Ranch Wagyu Steak Frites Ln

Shrimp Kisses

The Chocolate Bag

Oysters

Lobster And Shrimp Roll

Shrimp Scampi

Grilled Salmon Power Bowl

Cedar Salmon With Vegetable Medley

Simply Grilled Open Blue Cobia

Mccormick & Schmick's

Crispy Smashed Potatoes

Parmesan Truffle Fries

U.s.d.a Choice New York Strip 13 Oz.

Lump Crab Cakes Entrée (2)

Buttermilk Fried Shrimp Dn

Seafood Alfredo Dn

Miso Glazed Chilean Sea Bass Dn

Jumbo Lump Crab Cake

Crispy Classic Calamari

Herbed Mashed Potatoes

Seasonal Vegetable

Crispy Broccolini