Flavor Trends, Strategies and Solutions for Menu Development

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.
PHOTO CREDIT:

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.

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