candied kumquat, pickled serrano pepper, lemon vinaigrette, malanga chips

Hamachi Tataki

Colossal

Jumbo Oiishi Shrimp

King Crab

Maine Lobster

Oscietre

2 lb Maine lobster, 12 jumbo shrimp, 16 oysters

Grand Seafood Platter

2 - 2lb Maine lobsters, king crab, 12 jumbo shrimp, 24 oysters, tuna hamachi, salmon tartare

Seaspice Carnival

1 lb Maine lobster, 6 jumbo shrimp, 8 oysters

Seaspice Platter

Amazu tomatoes, pickled ginger, cucumber, citrus-saffron vinaigrette

Bluefin Tuna Crudo

Parmigiano Reggiano foam, teardrop tomatoes, oleo verde, fresh black truffle

Prime Beef Carpaccio

tuna, salmon, yellowtail, edamame, avocado

Meli Melo Tartare

Grey Goose Strawberry Lemongrass Essence, “The Beach” by Whispering Angel Côtes de Provence Rosé

No Sé Frozé

Beef Pepperoni

Margherita

Pear & Gorgonzola

Kombu paper, amazake tomato, caper mustard sauce

Shrimp Tempura

Nori, pickled cucumber, shiso, gochujang chili

Spicy Tuna

Osetra Caviar

East Coast Oysters

Moet Imperial Brut

Malbec

Sauvignon Blanc

Sancerre

Using a sharp knife, slice the hamachi into thin pieces, about 1/4 inch thick. Arrange them on a serving plate.

Slicing Hamachi

In a saucepan, combine kumquats, sugar, and water. Bring to a boil, then reduce heat and simmer for about 20 minutes until the kumquats are tender and syrupy.

Cook Kumquats

Remove from heat and let cool. Once cooled, slice kumquats and set aside for garnish.

Cool and Slice

In a small saucepan, combine white vinegar, sugar, and salt. Heat until sugar and salt dissolve.

Prepare Pickling Liquid

Slice the serrano peppers and place them in a jar. Pour the pickling liquid over the peppers and let them sit for at least 30 minutes before serving.

Pickle the Peppers

In a bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.

Combine Ingredients

Using a mandoline or sharp knife, slice malanga thinly into chips.

Slice Malanga

In a deep pan, heat vegetable oil to 180°C (350°F). Fry the malanga slices in batches until golden and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

Fry Chips

On the serving plate with hamachi, drizzle lemon vinaigrette over the fish. Top with candied kumquat, pickled serrano peppers, and malanga chips. Serve immediately.

Assemble

Hamachi (Yellowtail)

Kumquats

Granulated Sugar

Water

Serrano Peppers

White Vinegar

Sugar

Salt

Fresh Lemon Juice

Olive Oil

Dijon Mustard

Honey

Black Pepper

Malanga

Vegetable Oil

In a large skillet, brown the ground beef over medium heat until fully cooked, about 5-7 minutes. Drain excess fat.

Cook the Meat

Add chopped onion, minced garlic, and bell peppers to the skillet. Sauté until the vegetables are soft, about 5 minutes.

Sauté Vegetables

Stir in corn, black beans, diced tomatoes, chili powder, cumin, salt, and black pepper. Mix well and let it simmer for 10-15 minutes, stirring occasionally.

Spoon the colossal mixture into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and green onions.

Serve the Dish

Serve hot and enjoy your colossal dish with friends and family.

Enjoy!

Ground Beef

Chopped Onion

Garlic Cloves, minced

Bell Peppers, chopped

Corn Kernels

Black Beans, drained and rinsed

Diced Tomatoes

Chili Powder

Cumin

Shredded Cheddar Cheese

Sour Cream

Chopped Fresh Cilantro

Chopped Green Onions

In a large bowl, combine the peeled and deveined jumbo shrimp, minced garlic, lemon juice, olive oil, paprika, salt, and black pepper. Mix well to ensure the shrimp are evenly coated. Cover and let marinate for at least 30 minutes in the refrigerator.

Marinate the Shrimp

While the shrimp is marinating, preheat your grill or grill pan over medium-high heat.

Preheat Grill

Once the grill is hot, thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes prior). Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through.

Grill the Shrimp

In a small saucepan over medium heat, melt the butter. Once melted, add the soy sauce and honey, stirring to combine. Allow the sauce to simmer for about 2-3 minutes until slightly thickened.

Prepare the Sauce

Remove the grilled shrimp from the skewers and place them on a serving platter. Drizzle the prepared sauce over the shrimp, and garnish with chopped green onions and toasted sesame seeds. Serve immediately.

Serve

Jumbo shrimp, peeled and deveined

Garlic, minced

Lemon juice

Olive oil

Paprika

Black pepper

Butter

Soy sauce

Green onions, chopped

Sesame seeds, toasted

In a large pot, bring 4 cups of water to a boil. Add in 2 tablespoons of salt to the boiling water.

Prepare the Water

Once the water is boiling, carefully add the King Crab legs to the pot. Make sure they are submerged.

Add the Crab Legs

Allow the crab legs to cook for about 6-8 minutes or until heated through. Avoid overcooking to maintain tenderness.

Cook the Crab

Using tongs, carefully remove the crab legs from the pot and place them on a plate to drain.

Remove and Drain

In a small saucepan, melt 1 cup of unsalted butter over medium heat until fully melted.

Melt the Butter

Finely mince 4 cloves of garlic and add them to the melted butter. Sauté for 1-2 minutes until fragrant, but do not let the garlic brown.

Add Garlic

Stir in 2 tablespoons of lemon juice and 1 teaspoon of black pepper. Mix well.

Add Lemon Juice and Seasoning

Remove from heat and stir in 1 tablespoon of chopped parsley for added flavor and garnish.

Finish with Parsley

Serve the crab legs hot with the garlic butter sauce drizzled over the top. Enjoy with lemon wedges on the side.

Plate and Serve

King Crab Legs

Unsalted Butter

Garlic

Lemon Juice

Parsley

In a large pot, bring 4 quarts of water to a boil over high heat. Once boiling, add 1 tablespoon of sea salt.

Boil Water

Carefully add the live Maine lobsters to the boiling water. Ensure they are fully submerged.

Add Lobster

Cover the pot and cook the lobsters for about 8-10 minutes, or until they turn bright red and are cooked through. A general rule is 7 minutes for the first pound and 3 minutes for each additional pound.

Cook Lobster

Using tongs, carefully remove the lobsters from the pot and place them in a bowl or on a plate to cool slightly.

Remove Lobster

In a small saucepan over medium heat, melt 1 cup of unsalted butter.

Melt Butter

Once the butter is melted, add 4 cloves of minced garlic to the pan. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Stir in 2 tablespoons of freshly chopped parsley and 2 tablespoons of lemon juice. Season with black pepper to taste. Remove from heat.

Finish Sauce

Live Maine Lobster

Sea Salt

Garlic Cloves

Fresh Parsley

Slice the crusty baguette into thin pieces, about 1/4 inch thick. Arrange the slices on a serving platter.

Prepare the Baguette

Spread a thin layer of unsalted butter on each slice of baguette. This will enhance the flavor of the caviar.

Butter the Baguette

Finely chop the chives and set them aside for garnish.

Chop the Chives

Cut the lemon into wedges, ensuring there are enough wedges for each serving.

Prepare the Lemon

Place 1oz or 2oz of Oscietre caviar in a small serving bowl or directly on top of the buttered baguette slices.

Plate the Caviar

Sprinkle the chopped chives over the caviar for an added touch of flavor and presentation.

Garnish

Place the lemon wedges on the side of the platter for guests to squeeze over the caviar if they desire.

Serve with Lemon

Oscietre caviar

Crusty baguette

Unsalted butter

Fresh lemon

Chives

Bring a large pot of salted water to a boil. Add the Maine lobsters and cook for 8-10 minutes until they turn bright red. Remove from the pot and let cool.

Prepare the Lobster

In a separate pot, bring water to a boil. Add the jumbo shrimp and boil for 2-3 minutes until they turn pink. Drain and cool in an ice bath.

Prepare the Shrimp

Using an oyster knife, carefully shuck the oysters and discard the top shell. Place the oysters on a serving platter.

Shuck the Oysters

On a large serving platter, arrange the cooked lobster, shrimp, and shucked oysters aesthetically. Place lemon wedges, cocktail sauce, and melted butter in small bowls around the seafood.

Arrange the Platter

Serve immediately with additional lemon wedges and sauce on the side for dipping.

Maine lobster

Jumbo shrimp

Oysters

Lemon wedges

Cocktail sauce

Melted butter

Bring a large pot of salted water to a boil. Add the Maine lobsters and cover. Cook for about 8-10 minutes, or until the lobsters are bright red and cooked through. Remove and let cool.

Cooking the Lobsters

If using frozen king crab legs, steam them for about 5-7 minutes until heated through. If fresh, boil them in salted water for about 10 minutes. Let cool and crack the shells to prepare for serving.

Cooking the King Crab

In a pot of boiling salted water, cook the jumbo shrimp for about 2-3 minutes until they turn pink and opaque. Drain and immediately place them in an ice bath to stop cooking. Peel and devein if desired.

Preparing Jumbo Shrimp

Shuck the oysters carefully using an oyster knife. Keep the meat in the shell and place on a serving platter with ice.

Preparing Oysters

Slice the tuna hamachi into thin sashimi-style pieces and arrange on a plate.

Preparing Tuna Hamachi

Finely dice the salmon and mix with a pinch of sea salt, black pepper, and fresh dill. Form into small patties or serve as is on a plate.

Preparing Salmon Tartare

Arrange the cooked lobsters, king crab, jumbo shrimp, oysters, tuna hamachi, and salmon tartare on a large serving platter. Garnish with lemon wedges and fresh dill.

Plating the Seafood

Serve with cocktail sauce, mignonette sauce, and additional lemon wedges on the side for dipping.