2 grilled Canadian lobsters, 30 oz of King crab gratiné with Swiss cheese and a Thermidor sauce, White wine mussels,  12 giant shrimp sautéed with garlic and white wine , 8 huge scallops flambeed with brandy and a Madagascar sauce, 12 Rockefeller oysters , Swordfish sautéed with clarified butter, white wine, French shallots, and honey

Served with pilaf rice, garlic, and lime butter.