Raw Bar Recipe

Shuck and chill oysters

Keep oysters cold on ice until ready to shuck. Using a clean oyster knife and protective glove or towel, insert the knife at the hinge, twist to pop, run the blade under the top shell to free, then break the muscle on the bottom shell and lift oyster meat into the half shell. Arrange oysters on a bed of crushed ice on a shallow tray. Keep refrigerated until service.

Place lemon wedges, prepared horseradish, cocktail sauce, and mignonette in small bowls with spoons on the oyster tray for guests to use. Garnish with microgreens or a few strands of cleaned seaweed around the oysters for visual appeal.

Prepare compound cherry butter

In a small bowl, combine softened unsalted butter, melted beef tallow, finely chopped cherries, kirsch (if using), chopped chives, salt, and pepper. Mix thoroughly until evenly distributed and smooth. Taste and adjust seasoning. Chill briefly (10–15 minutes) to slightly firm up if needed.

Prepare tomatoes

Toss halved cherry tomatoes with a pinch of fine sea salt and a light drizzle (about 1 tsp) of any remaining melted tallow or olive oil if needed. Roast at 375°F (190°C) for 6–8 minutes for a warm, slightly blistered texture, or serve raw for freshness. Let cool slightly if roasted.

Assemble beef & tomatoes

Lay very thin slices of beef tenderloin on chilled plates or a chilled serving tray. Dot or smear small quenelles (use two teaspoons) of the compound cherry butter across the beef. Arrange halved cherry tomatoes interspersed with the beef. Finish with a small pinch of finishing salt and a grind of black pepper. Serve immediately so butter begins to melt onto the beef.

Keep caviar chilled on ice until ready to serve. Spoon caviar into a small non-metallic serving bowl (mother-of-pearl, bone, or glass) to avoid metallic taste transfer. Place crème fraîche, blini or toast points, chopped chives, and diced red onion nearby. Encourage guests to place a small dollop of crème fraîche on a blini, add a spoon of caviar, and finish with chives and a few diced red onions.

Make classic mignonette (if not pre-made)

Combine red wine vinegar, finely minced shallot, a pinch of fine sea salt, and a few grinds of black pepper. Let sit at least 10 minutes to marry flavors. Taste and adjust balance (add a touch more vinegar for brightness, or reduce if too sharp).

Refresh horseradish

If using fresh horseradish root, grate 2 tablespoons finely and fold into the prepared horseradish to brighten. Add hot sauce to taste if you want a spicier condiment for oysters.

Arrange the oyster tray, beef carpaccio with compound cherry butter and tomatoes, and caviar station on a single table or passed as separate plates. Provide small spoons for caviar and dedicated utensils for each condiment to avoid cross-contamination. Keep everything chilled as needed and replenish crushed ice and garnishes throughout service.