Raw Bar Sampler Recipe

Prepare chilled sliced steak

Keep the thinly sliced steak chilled until service. If desired, season very lightly with a pinch of sea salt and a grind of black pepper just before plating. For a crudo-style note, drizzle 1 teaspoon extra virgin olive oil and a squeeze of lemon over the slices when plating.

Shuck and arrange clams and oysters

Keep shellfish chilled on crushed ice. Shuck oysters and clams carefully, reserving their liquor in the shells. Scrub shells before shucking. Place two oysters and two clams on the half shell on crushed ice or a chilled plate. Add a small dollop (about 1/2 teaspoon) of prepared horseradish to the side of the cocktail sauce for serving.

Prepare colossal shrimp

If serving shrimp cooked: bring a pot of salted water to a boil, add the two colossal shrimp and cook until opaque and firm, about 2–3 minutes depending on size. Immediately transfer to an ice bath to stop cooking and keep chilled. If serving raw (for a raw bar with ceviche/crudo style), ensure shrimp are sashimi-grade and kept well chilled. Serve shrimp cold with a wedge of lemon and cocktail sauce.

Cook bacon

Heat a skillet over medium heat. Add the bacon strips and cook, turning occasionally, until crisp or to your desired doneness, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and keep warm. Reserve about 1 tablespoon of bacon fat in the pan for extra flavor in the potatoes, if desired.

Prepare eggs your way

Decide how the three eggs will be prepared (sunny-side up, over-easy, scrambled). For sunny-side up/over-easy: heat 1/2 tablespoon butter in a nonstick skillet over medium-low. Crack eggs into the skillet, season lightly with salt and pepper, and cook sunny-side up until whites are set but yolks are runny, 3–4 minutes. For over-easy: flip gently and cook 10–20 seconds more. For scrambled: whisk eggs with 1/2 teaspoon water, season, melt 1/2 tablespoon butter in a skillet over medium-low, pour eggs in and stir gently until just set, about 2–3 minutes. Keep eggs warm.

Cook breakfast potatoes

Heat a heavy skillet over medium-high and add 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon reserved bacon fat). When shimmering, add the diced potatoes in a single layer. Let them cook undisturbed for 3–4 minutes to develop color, then stir and continue to cook, stirring occasionally, until tender and golden, about 10–12 minutes total. Season with 1/2 teaspoon kosher salt (about 1/4 teaspoon table salt) and 1/2 teaspoon smoked paprika toward the end. Stir in chopped chives off heat.

Assemble cocktail accoutrements

Place cocktail sauce in a small ramekin and stir in 1 teaspoon prepared horseradish (adjust to taste). Arrange lemon wedges alongside the shellfish and shrimp.

Plate the sampler on a large chilled platter or individual plates: arrange the chilled sliced steak neatly to one side. Place the two oysters and two clams on crushed ice or a bed of rock salt, with the ramekin of cocktail sauce and lemon wedges nearby. Add the two colossal shrimp next to the shellfish with extra cocktail sauce. On the warm portion of the plate, place the crispy bacon and the three eggs prepared as requested. Spoon the golden breakfast potatoes near the eggs. Garnish the potatoes and eggs with chopped chives and a pinch of sea salt and black pepper. Scatter 1/2 cup microgreens or salad greens lightly dressed with 1 teaspoon olive oil and a pinch of sea salt on the plate for freshness.

Serve immediately so hot components (eggs, bacon, potatoes) are warm and raw bar items remain chilled. Provide small forks and lemon squeezers; recommend eating shellfish with a squeeze of lemon and a dab of cocktail sauce or horseradish to taste.