6 oz. Dungeness crab
6 oz. Bay shrimp
1 bunch chopped chives
2 diced Roma tomatoes
1 head of Frisee lettuce, washed and picked (not cut)
18 Cherry tomatoes, cut in half
1/4 cup good Balsamic vinegar
1/4 cup Chive oil
Black Pepper Pasta Sheets cooked and cut into 2.5" rounds.
Three per order.
1 cup Green Peppercorn Vinaigrette

Green Peppercorn Vinaigrette
Juice of 2 oranges and lemons
1 tablespoon green peppercorns, with juice
1 cup extra virgin olive oil
1 chopped shallot
1/2 finely chopped bell pepper
1 tablespoon chopped cilantro
salt & pepper

Method
1. Clean the crab meat, coarsely chop the shrimp and mix with chives, tomatoes, and vinaigrette. Season to taste.
2. Dress the Frisee with a little vinaigrette and arrange in the center of each plate.
3. Place a seafood layer of pasta over the Frisee and build the tower with the seafood followed by another layer of pasta, seafood and finally another layer of pasta.
4. Arrange the cut Cherry tomatoes around the plate and drizzle the Balsamic and chive oil to finish.