Ingredients:
Lobster
Cod
Muscles
Clams
Scallops
Olive Oil
Salt
Chili Spice
Artichoke Hearts
Carrots
Blanched Potatoes
Tomatoes
Thyme
Parsley
Butter
Mashed Potatoes
Saffron
Lemon Zest
Baguette
 

Method: 
In a pot, add olive oil and garlic. Then add the clams (In shell), salt, chili spice, and lemon zest.  In a pan, heat olive oil and lightly sear the cod. Also add the scallops and lobster to the pan.  In a separate pan, heat olive oil and then add the artichoke hearts, carrots and blanched potatoes.

Add the muscles, lobster stock, and butter to the pot with the clams, stir together and then cover. After a few minutes add tomatoes, thyme, and parsley. Briefly stir and then cover.

Heat a new sauté pan, and then pour the juices from the pot of muscles/clams. Heat on high heat in order to create a reduction sauce. In a smaller pot, puree mashed potatoes, and add saffron.   

Plate the seafood over the potatoes/carrots/artichoke hearts. Pour sauce over top and then finish by placing a baguette with the mashed potato puree over top.

Gnoochi
Ingredients:
Olive Oil
Garlic
Oyster Mushrooms
Zucchini
Wild Forest Mushrooms
Caramelized Pearl Onions
Chili Puree
Gnocchi
Salt
Wine
Demi-Glace

Method:
Heat Olive oil in a pan and add garlic. Next add raw oyster mushrooms and zucchinis. Allow to heat then add short rib meat, wild forest mushrooms, caramelized pearl onions, and chili puree – add salt as desired and a touch of wine and some demi-glace.  Boil Water in a pot - add salt. Add fresh Gnocchi. Drain and then finish in the pan. Toss/Stir. Plate and serve with wine