Preheat your oven to 400°F (200°C). In a mixing bowl, combine cream cheese, crab meat, and chopped chives until well blended. Roll out puff pastry on a floured surface, cut into squares, and fill each with the crab mixture. Fold the pastry over and seal the edges. Bake on a parchment-lined sheet for 15–20 minutes until golden brown and puffed.

In a pot over medium heat, sauté chopped bacon until crispy; remove and set aside. Add diced potatoes and drained clams, stirring for a few minutes. Pour in broth, bring to a simmer. Cook for about 20 minutes until potatoes are tender. Stir in heavy cream and season to taste.

In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Incorporate cleaned mussels, pour in white wine and sprinkle with fresh herbs. Cover and steam for 5–7 minutes until mussels open.

Preheat your grill to medium-high heat. Season pollock fillets with olive oil, lemon juice, salt, and pepper. Place fillets on the grill and cook for 4-5 minutes on each side until fish flakes easily.

Cook pasta according to package directions until al dente. In a skillet, melt garlic butter over medium heat, add cooked lobster meat and toss gently. Mix drained pasta into the lobster skillet.

Cook shrimp in a skillet over medium heat with olive oil until pink and opaque. Toast ciabatta bread, spread garlic aioli, and layer with cooked shrimp and fresh lettuce.

Arrange all prepared dishes on a large table and encourage guests to mix and match, creating their own unique plates.