Classic Lobster Bisque

Seafood Tower

Seared PRIME beef steaks with a cognac-mushroom sauce

Traditional Steak Diane (9oz. tournedos of beef)

Lemon, sweety drop peppers, capers, fresh dill, mirepoix, sauteed spinach and one more choice from any of our side dishes

Salmon en Papillote (baked in parchment paper)

Toasted brioche, citrus glazed pork belly, port wine reduction, apple-pear chutney, Peruvian sweetie drop peppers

Chef's Choice

Bacon-marmalade, smoked Maldon Sea Salt and grilled brioche.

Escoffier Roasted Bone Marrow

White gulf shrimp, shaved garlic, dried Arbol chili, bay leaf, sherry, butter, parsley, roasted red bell pepper

Gambas Al Ajillo

Casa Noble Anejo

Herencia Reposado

Clase Azul Reposado

Canción Blanco

Sipping Tequila

El Tequileño Super Rare

Canción Reposado

Herencia Blanco

Hennessey Paradis

Amaro Nonino Riserva

Remy Martin 1738

Courvoisier VS

Grand Marnier

Mr Black Cold Brew Espresso Liqueur

Sambuca Romano

Fernet Branca

Frangelico

In a large stockpot, combine lobster shells and 8 cups water. Bring to a simmer over medium heat and maintain a gentle simmer for 40–60 minutes, skimming regularly. Add the chopped onion, carrot, celery, garlic after 20 minutes and continue simmering until the vegetables are tender. Strain the stock through a fine-mesh sieve, pressing on solids to extract flavor, and return the liquid to the pot.

In a separate heavy-bottom pot, melt butter over medium heat. Add onion, carrot, and celery; sauté until translucent and soft (about 5–7 minutes). Add garlic and tomato paste; cook 1–2 minutes more. Sprinkle in flour and stir to form a light roux; cook 2 minutes, whisking constantly to avoid browning.

Deglaze the roux with the dry white wine, then slowly whisk in the strained lobster stock. Bring to a gentle simmer and add bay leaves, salt, pepper, and thyme. Let the bisque simmer 15–20 minutes, allowing flavors to meld.

Stir in Armagnac or Cognac; cook for 1–2 minutes to burn off the alcohol.

Purée the soup for a silky texture using an immersion blender right in the pot, or carefully blend in batches. For an ultra-smooth bisque, pass through a fine sieve back into the pot.

Return the pureed bisque to a gentle simmer, then whisk in the heavy cream. Add the chopped lobster meat and warm through 5–10 minutes. Taste and adjust salt, pepper, and a pinch of cayenne if desired.

Ladle the bisque into warm bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or buttered croutons.

Lobster shells

Water

Dry white wine

Armagnac or Cognac

Tomato paste

Yellow onion

Carrot

Celery stalk

Garlic cloves

Bay leaves

Dried thyme

Salt

Black pepper

Cayenne pepper (optional)

Unsalted butter

All-purpose flour

Cooked lobster meat

Heavy cream

Fresh parsley

Note: Place your seafood order at least three days in advance and schedule delivery to arrive 72 hours before service.

Lobster tails: Steam lobster tails 4-6 minutes until the meat is opaque, then remove the meat from the shells and chill on a platter.

Large shrimp: Pat dry, season lightly with salt, and sauté in a hot skillet for 2-3 minutes until pink and just cooked.

Snow crab legs: Steam or boil for 5-7 minutes until heated through; crack shells gently for easier access.

Sea scallops: Pat dry, season lightly, and sear in a hot skillet with a small amount of butter for 1-2 minutes per side until golden.

Raw oysters: Shuck oysters just before serving and arrange on a bed of crushed ice.

Drawn butter: Melt butter in a small saucepan until just melted; keep warm and ready for dipping.

Cocktail sauce: Present 1/2 cup cocktail sauce in a small bowl for dipping.

Lemon wedges: Cut lemons into wedges and arrange around the tower for guests to squeeze over the seafood.

Fresh dill: Chop 2 tablespoons of fresh dill and scatter around the platter for aroma.

Crushed ice: Spread a bed of 4 cups crushed ice on the serving board to keep the seafood chilled.

Lobster tails

Large shrimp

Snow crab legs

Sea scallops

Raw oysters (on the half shell)

Drawn butter

Cocktail sauce

Lemon wedges

Fresh dill (chopped)

Crushed ice

Pat the steaks dry with paper towels. Season both sides with 0.5 tsp salt and 0.5 tsp pepper.

Season the beef

In a skillet, heat 1 tbs olive oil with 1.5 tbs butter over medium-high heat. Sear steaks 2-3 minutes per side until browned and crust forms. Remove and let rest loosely tented for 5 minutes.

Sear the steaks

In the same pan, add remaining butter if needed and the shallot and garlic. Sauté until translucent and fragrant, 1-2 minutes.

Prepare aromatics

Add the sliced mushrooms. Cook until browned and their moisture evaporates, about 5-7 minutes.

Cook mushrooms

Carefully pour in cognac and ignite to flambé, allowing flames to burn off and alcohol to reduce, about 1-2 minutes.

Deglaze with cognac

Add beef stock and cook until reduced by half, about 3-4 minutes.

Reduce with stock

Stir in Dijon mustard and Worcestershire sauce. Pour in heavy cream and simmer until the sauce thickens slightly, about 3-5 minutes.

Finish sauce

Return steaks to the pan and spoon sauce over; cook 1-2 minutes to rewarm the beef and infuse flavor.

Return steaks to sauce

Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped parsley on top before serving.

Finish and serve

Beef tournedos (≈9 oz each)

Kosher salt

Freshly ground black pepper

Olive oil

Shallot, finely minced

Garlic cloves, minced

Button mushrooms, sliced

Cognac

Beef stock

Dijon mustard

Worcestershire sauce

Fresh parsley, chopped

Preheat oven to 400°F (200°C). Cut 4 sheets of parchment paper into roughly 12x12 inch squares and set on a parchment-lined sheet pan.

Preheat oven and prepare parchment

In a skillet over medium heat, add 1 tablespoon olive oil and sauté 1 cup mirepoix until softened, about 4-5 minutes. Add 4 cups baby spinach and sauté until wilted; remove from heat.

Prepare mirepoix and spinach

Pat 4 salmon fillets dry. Season lightly with salt and pepper.

Prepare salmon and season

Place each salmon fillet on its parchment sheet. Top with lemon slices, distribute 1/4 cup mirepoix, 1/4 cup sautéed spinach, 2 pieces sweety drop peppers, 1/4 tablespoon capers, and 1/2 tablespoon fresh dill. Drizzle 1/2 tablespoon olive oil over each fillet. Fold parchment to enclose and crimp the edges to seal.

Assemble packets

Bake on the prepared sheet pan for 12-15 minutes, or until the salmon is just opaque in the center and the packets puff.

Bake packets

Let the packets rest 3-5 minutes, then carefully open at the table to steam release.

Rest and open

Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa with 2 cups water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer 15 minutes until quinoa is fluffy and liquid is absorbed.

Rinse and cook quinoa

Stir in 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, and 2 tablespoons chopped parsley. Add salt to taste (about 1/2 teaspoon) and adjust as needed.

Flavor quinoa

Remove from heat and let stand 5 minutes. Fluff with a fork and keep warm until serving.

Rest and fluff

Salmon fillets

Lemon

Sweety drop peppers

Capers

Fresh dill, chopped

Mirepoix (onion, carrot, celery)

Spinach, baby

Parchment paper

Quinoa, dry

Water or vegetable broth

Lemon juice

Lemon zest

Toast brioche slices until golden and set aside. Mince garlic and zest the orange.

Prepare brioche and aromatics

Pat pork belly dry. Rub with salt, pepper, minced garlic, and orange zest. Heat olive oil in a heavy skillet over medium-high heat and sear pork belly on all sides until deeply golden. Set aside briefly.

Season and sear pork belly

In a small saucepan, combine orange juice, lemon juice, honey, and brown sugar. Simmer over medium heat until the mixture thickens into a glossy glaze, about 6-8 minutes.

Make citrus glaze

In another saucepan, simmer port wine over medium heat until reduced by half, about 8-10 minutes. Keep warm for plating.

Reduce port wine

Return pork belly to the pan or transfer to an oven-safe tray. Brush with citrus glaze and roast in a preheated 190°C (375°F) oven for 12-15 minutes to finish cooking and glossy glaze.

Finish pork with glaze and roast

Warm apple-pear chutney gently in a small saucepan. In a separate quick-sear, blister Peruvian sweetie drop peppers until skins loosen.

Warm chutney and peppers

Arrange toasted brioche on plates. Slice the citrus-glazed pork belly and lay over the brioche. Spoon a dollop of apple-pear chutney, drizzle port wine reduction, and scatter peppers around. Garnish with chopped parsley.

Plate

Brioche slices

Pork belly (skin removed)

Fine sea salt

Garlic, minced

Orange zest

Orange juice

Honey

Brown sugar

Port wine

Apple-Pear chutney (store-bought)

Peruvian sweetie drop peppers

Preheat the oven to 450°F (230°C). Line a rimmed sheet with parchment or a silicone mat.

If desired, soak marrow bones in cold water 20–30 minutes to remove some blood; pat completely dry.

Season the marrow bones with smoked Maldon Sea Salt and a light crack of black pepper; place on the prepared sheet bone-side down (or cut side up if split) to roast.

Roast 12–15 minutes until the marrow is hot and just starting to pull away from the bone; remove from oven.

While bones roast, grill brioche slices: brush both sides with melted butter and a splash of olive oil; grill on medium-high heat 2–3 minutes per side until golden and lightly charred.

Warm the bacon marmalade in a small skillet or microwave until loose and spreadable.

To serve, spread a thin layer of bacon marmalade on each brioche slice (or dollop on a plate), place a roasted marrow bone on top, drizzle with a touch of olive oil, and season to taste with a pinch more salt and pepper if desired.

Garnish with finely chopped chives and serve immediately with extra brioche on the side for dipping.

Beef marrow bones, split lengthwise

Bacon marmalade

Smoked Maldon Sea Salt

Thick brioche slices

Unsalted butter, melted

Extra-virgin olive oil

Chives, finely chopped (garnish)

Pat the shrimp dry with paper towels to remove excess moisture. Ensure garlic is shaved thinly, peppers are diced, and all ingredients are measured and ready.

Mise en place

In a large skillet over medium heat, melt the butter. Add the shaved garlic and sauté just until fragrant, about 30–60 seconds. Do not brown the garlic.

Melt butter and scent the pan

Add the dried Arbol chilies and bay leaves to the pan. Cook briefly, about 30 seconds, to bloom their flavors in the butter.

Bloom the aromatics

Increase heat to medium-high. Add the shrimp in a single layer and cook until pink and just curled, about 2–3 minutes. Flip halfway through for even cooking.

Cook the shrimp

Pour in the sherry to deglaze the pan, scraping up any browned bits. Let it simmer for about 2 minutes until slightly reduced and flavorful.

Deglaze and reduce

Stir in the roasted red bell pepper and cook for 1–2 minutes until heated through and cohesive with the shrimp. Remove the bay leaves and any whole arbol chiles.

Add peppers and finish cooking

Remove from heat. Stir in chopped parsley. Season with salt to taste and a pinch of pepper if desired. Serve immediately with crusty bread or crostini.

White gulf shrimp, peeled and deveined

Garlic, shaved

Dried Arbol chilies

Sherry

Butter

Parsley, chopped

Roasted red bell pepper, diced

Place a rocks glass in the freezer for a few minutes or fill it with ice to chill.

Chill the glass

In a mixing glass, add 60 ml Casa Noble Añejo Tequila, 15 ml agave nectar, and 0.5 tsp Angostura bitters.

Combine ingredients

Fill the mixing glass with ice and stir slowly for 20–25 seconds until the mixture is well chilled and slightly diluted.