Flavor Trends, Strategies and Solutions for Menu Development

Select Page

Seacuterie Ideas For The Bar Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar

Artisan toast offers seacuterie a wonderful carrier, from smoked salmon with candied bacon and crème fraîche to smoked trout with mustard aïoli.
Artisan toast offers seacuterie a wonderful carrier, from smoked salmon with candied bacon and crème fraîche to smoked trout with mustard aïoli.

By Rob Corliss

Consider adding any of these offerings to your menu, or craft a shareable seafood platter with a combination of hot and cold signature selections. Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options.

CHILLED
  • Cold-smoked oysters topped with green-apple mignonette
  • Chilled lobster and crabmeat “salad” topping a signature gazpacho
  • Salmon tartar on housemade potato chips
  • Bloody Mary shrimp ceviche
  • Mini poke tacos
HOT
  • Garlicky-cheesy crab dip spread over thick-sliced ciabatta toast and broiled (or baked) to golden and bubbly
  • Grilled seafood sausage banh mi-style on a toasted bun spread
  • Grilled oysters topped with Dijonaisse and chives
  • Crispy fillet mini sliders with rémoulade and onion straws
  • Pan-seared ahi tuna tacos

Shareable seafood is one of our top 10 trends for 2018. Read more.

  From the Jan/Feb 2018 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

This story tagged under:

2018 January-February Top Ten Trends
Seacuterie
Seafood
Top 10 Trends


Rate:

About The Author

mm