The phrase "a shellfish platter" is correct and usable in written English.
You can use it when referring to a dish that includes various types of shellfish, typically served as an appetizer or main course.
Example: "For our dinner party, I decided to order a shellfish platter to impress our guests with a variety of seafood options."
Alternatives: "a seafood platter" or "a shellfish dish".
We ordered foie gras, a slice of house-made pâté, a shellfish platter and the escargots.
PRICE RANGE -- Appetizers $7 to $17 (caviar and a shellfish platter are much higher); entrees $19 to $29; desserts $8 to $12.
It also serves a delicious halibut ceviche with cucumber, lime and coriander for $9, and a shellfish platter for four to share, for $80.
Baskets feature dishes such as fried chicken, German potato salad, spicy tuna tartare, sliced filet mignon sandwich, or even a shellfish platter.
Nelson's features a Valentine's Day beer pairing dinner featuring Angel City Brewery menu items, including a shellfish platter for two featuring oysters, clams, crab legs and lobster; roasted Kurobuta pork chop with pretzel cheddar spoon bread and grain mustard sauce; and a flourless chocolate torte with crème anglaise and raspberries for dessert.
I generally go with my two daughters and my partner on a Sunday, when my restaurant is closed, and we always have a cold and a roasted shellfish platter.
A cold shellfish platter arrived, and each of us got, in addition to sweet crab and supple shrimp, his or her own set of three dishes with the three condiments: a cocktail sauce, a mignonette and an Old Bay mayonnaise.
A lavish iced shellfish platter, a zesty watercress-and-red-cabbage salad dressed with ginger vinaigrette, rosy-rare steaks cut from beef hung for 21 days, proper bearnaise or bordelaise or mustard (your choice), crunchy frites, bread pudding -- a classic American Saturday-night dinner, as seen through three-star eyes.
A somewhat stingy shellfish platter is not one of them.
You want to start with the bacon, the shellfish platter, roasted clams with a benevolent sprinkling of pancetta, or a triptych of beefsteak tomato preparations involving blue cheese, Vidalia onions and mozzarella.
The humble-sounding country pate, fresh-tasting and generously portioned, shames the shellfish platter, let alone a lot of the higher-priced meat spreads in the city.
