The Crustacean Plateau Seafood Dinner for 4-6
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Some restrictions applyFor those who are more inclined to indulge on the cooked shellfish rather than the raw bivalves, Blue Ribbon offers The Crustacean. Piles of jumbo shrimp, Alaskan King crab, and perfectly cooked Maine lobster are complimented by an array of signature sauces designed to pair perfectly with these mouth watering shellfish options. Setup is quick and we’ll bet the consumption of these delicious items will be even quicker! A great starter for 6 or main meal for 4.
Few New York restaurateurs are more renowned than Bruce and Eric Bromberg, who opened their first restaurant, SoHo’s Blue Ribbon, in 1992. The casual brasserie became an immediate hit and celeb hangout, and since then they’ve opened more than 20 bars and restaurants nationwide, including South Beach and Las Vegas locations, and have earned multiple James Beard Award nominations. Its most legendary dish is its fried chicken: high-quality chicken, dredged in a proprietary spice blend before being dunked in egg whites, coated in matzo meal crumbs, and fried to super-crispy-crunchy perfection.
This package serves 4-6 people and includes:
- 12 Jumbo Shrimp Cocktail (each approx. 1.8 oz.)
- Alaskan Snow Crab Cocktail (10 oz )
- 6 New Orleans “Head On” Spicy Shrimp (each 2.5 oz.)
- 2 Steamed Maine Lobster (1.25 lbs.)
- Cajun Mayo (4 oz.)
- Cocktail Sauce (8 oz.)
- Habanero Hot Sauce (2 oz.)
- Blue Ribbon Embroidered Oyster Towel (15" X 26")
- Curly Parsley
- 2 Lemons
- Choose to add on more!
Tower Not Included
Add On Options Include
- Cajun Mayo Dipping Sauce (8 oz.)
- Mignonette Sauce (8 oz.)
- Classic Cocktail Sauce (8 oz.)
- Blue Ribbon Special Alonso Sauce (8 oz.)
- Habanero Hot Sauce (5 oz.)
- 12 Blue Point Un-Shucked Oysters (each 3 oz.)
- 12 Jumbo Shrimp Cocktail (each 1.8 oz.)
- 6 Head on New Orleans Spicy Shrimp (each 3.5 oz.)
- Alaskan Snow Crab Cocktail (5 oz.)
- Steamed Maine Lobster (1.25 lbs)
- King Crab (1 lb.)
- Kaluga Caviar (1 oz.)
- Blue Ribbon Engraved Oyster Shucking Knife
- Seafood Plateau 2 Tier Platter – 10" and 14" seafood display platter, 8" tall stand
- Chocolate Chunk Cookie Dough (each 3 oz.) – Bake your own cookies at home!
- Bromberg Bros Blue Ribbon Cookbook: Better Home Cooking
- Package ships frozen with ice packs, may thaw in transit
- All seafood and sauces may be stored in the refrigerator for up to 3 days
To Serve
- Fill your platter with whole or crushed ice.
- Arrange shellfish on top of the ice.
- Garnish with parsley, lemon and sauces.
Jumbo Shrimp Cocktail – Salt, Pepper And Spices
Alaskan Snow Crab Cocktail
New Orleans “Head On” Spicy Shrimp – Salt, Pepper And Spices
Steamed Maine Lobster
Cajun Mayo – Canola Oil, Olive Oil, Dijon Mustard, Egg Yolks, Red Wine Vinegar, Shallots, Spices (Paprika, Salt, Pepper, Onion Powder, Garlic Powder). Allergens: Egg
Mignonette Sauce – Red Wine Vinegar, Sherry Vinegar, Balsamic Vinegar, Shallots, Black Pepper
Cocktail Sauce – Ketchup, Prepared Horseradish (Horseradish, Distilled Vinegar, Water, Soybean Oil, Salt Artificial Flavor), Lemon Juice, Worcestershire Sauce, Tabasco Sauce. Allergens: Soybean/ Fish
Alonso Sauce – Celery, Onion, Tomato, Cilantro, Lemon Juice, Black pepper, Carrot/Habanero Hot Sauce, Salt
Habanero Hot Sauce – Distilled Vinegar, Carrots, Habanero Peppers, Salt
Curly Parsley
Lemons
Blue Point Un-Shucked Oysters
“America’s Best Fried Chicken” - Food & Wine
“America’s Best Fried Chicken” - Food & Wine
Few New York restaurateurs are more renowned than Bruce and Eric Bromberg, who opened their first restaurant, SoHo’s Blue Ribbon, in 1992. The casual brasserie became an immediate hit and celeb hangout, and since then they’ve opened more than 20 bars and restaurants nationwide, including South Beach and Las Vegas locations, and have earned multiple James Beard Award nominations. Some of Blue Ribbon’s signature dishes have become iconic over the years (it’s widely recognized as popularizing roasted bone marrow in America), but its most legendary dish is its absolutely spectacular fried chicken.
Named America’s best by Food & Wine in 2011, Blue Ribbon’s fried chicken starts with high-quality chicken, which is dredged in a proprietary spice blend before being dunked in egg whites, coated in matzo meal crumbs, fried to super-crispy-crunchy perfection, and finished with a drizzle of wildflower honey. One bite and you’ll immediately understand why this fried chicken is world-renowned!
