For that many people, here is what I would order.
Hamachi
Day Boat Scallops
Pork Rib Cap X 1
Rack Of Lamb X 1
Double Cut Bone-In Ribe-Eye, CA Reserve 35 Day Dry Aged X 1
Hanger Steak, CA Reserve X 2 (marinate in my secret recipe if you choose)
Philip - that sounds about right from what everyone has posted.
Serge, a very good option is to call and ask to speak to Bryan. Mention you are on the board and a friend of Bill’s and ask what he would recommend - you might also mention your interest in the above mentioned items.
Bryan is a very nice guy and honest to boot. He’ll tell you what is good and recommend some things and put together a great package for you.
Enjoy
Serge - Hamachi is Yellowtail
Given the choice between yellow tail and fatty tuna, I’d go for the tuna too!
Secret Marinade:
1/4 Cup Freshly Squeezed Lime Juice
1/4 Cup EVOO
1/4 Cup Korean Soy Sauce (I use Sempio F-3)
Sriracha Chile Sauce to taste.
This marinade works well for hanger, flank and skirt. I will put everything into a gallon sized ZipLoc bag and then shake like hell to mix. Add the beef critter and remove as much air as possible. Take the beef out after an hour and a half and dry off as best possible. Hit a super hot grill and cook to your desired doneness.
Never fails.
Due to the short time and high acid of the marinade, room temp is fine.