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

Wagyu Steak Frites DN

White Chocolate Mousse / Fresh Berries / Whipped Cream

The Chocolate Bag

Stir Fry Vegetables, Udon Noodles, Miso Ponzu Broth

Miso Glazed Chilean Sea Bass LN

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

RC Ranch Wagyu Steak Frites LN

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

Bacon Wrapped, Pepper Jack Cheese, Sweet Chili Glaze

Shrimp Kisses

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

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

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)

In a small bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of soy sauce, and 1 teaspoon of honey or sugar until smooth and well combined.

Make the miso glaze

Place the Chilean sea bass fillets in a shallow dish or sealable plastic bag. Coat the fish with the miso glaze, ensuring all sides are covered. Let it marinate for at least 30 minutes, or up to 1 hour in the refrigerator.

Marinate the sea bass

Preheat the oven to 400°F (200°C). Remove the marinated sea bass from the fridge and let it come to room temperature. Place the fillets on a baking tray lined with parchment paper or foil. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. If desired, broil for an additional 1-2 minutes for a caramelized top.

Bake the sea bass

Slice bell peppers, snap peas, carrots, and any other preferred stir fry vegetables into bite-sized pieces. Thinly slice garlic and ginger for added flavor.

Chop the vegetables

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced garlic and ginger and cook for 30 seconds until fragrant. Add the chopped vegetables and stir fry for 3–5 minutes until tender-crisp. Season with a splash of soy sauce and a touch of sesame oil if desired.

Stir fry the vegetables

Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually about 3–4 minutes for fresh noodles or 8–10 minutes for dried. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the noodles

Before serving, briefly reheat the noodles in hot water or sauté them for 1-2 minutes in a pan with a drizzle of oil to warm them back up.

Reheat before serving

In a saucepan, combine 2 cups of dashi or low-sodium chicken broth, 1 tablespoon miso paste, 1 tablespoon ponzu sauce, and 1 teaspoon soy sauce. Heat gently over medium heat, whisking to dissolve the miso.

Prepare the broth base

Bring the broth to a gentle simmer for 5–7 minutes to meld flavors. Taste and adjust seasoning with additional ponzu or soy sauce if needed. Keep warm until ready to serve.

Simmer and adjust seasoning

Place a bed of warm udon noodles in a wide, shallow bowl. Add the stir-fried vegetables around and over the noodles. Gently place the miso-glazed sea bass on top.

Assemble the dish

Carefully ladle the hot miso-ponzu broth around the noodles and vegetables, avoiding pouring directly over the sea bass to preserve the glaze.

Ladle broth

Garnish with chopped scallions, toasted sesame seeds, or a few drops of sesame oil if desired. Serve immediately.

Garnish and serve

Garlic

Ginger

Soy Sauce

Sesame Oil

Vegetable Oil

Chilean Sea Bass fillets

White Miso Paste

Mirin

Brown Sugar

Rice Vinegar

Carrots, julienned

Red Bell Pepper, sliced

Snow Peas

Shiitake Mushrooms, sliced

Baby Corn

Green Onions, chopped

Udon Noodles

Dashi Stock

Ponzu Sauce

Scallions, sliced

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

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

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

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.

Wagyu Steak Frites Dn

The Chocolate Bag

Miso Glazed Chilean Sea Bass Ln

Rc Ranch Wagyu Steak Frites Ln

Crab And Shrimp Stuffed Salmon

Shrimp Kisses

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