With a combination of savory crab cakes and USDA Choice filet of top sirloin, this delicious surf and turf meal features the best of land and sea. The crab cakes are 80% authentic crab meat and a tasty combination of Dijon mustard, parsley, chives, and panko breadcrumbs. The filet of top sirloin is hand-trimmed and wet-aged for 21 to 30 days. To bring it all together, we've included sun-dried tomato and truffle macaroni and cheese, rich black truffle and almond green beans, and an Oregon berry cobbler made by the Willamette Valley Pie Co. Serves 4-5. USDA Choice Filets of Top Sirloin (4 steaks, 6 oz each, hand-trimmed and wet aged). Crab cakes (6 pieces, 3 oz each, 80% authentic crab meat). Sun-dried tomato and truffle macaroni and cheese (1 lb 10 oz). Black Truffle and Almond Green Beans (1 lb). Blueberry peach crisp Willamette Valley Pie Co. (1 lb 11 oz). Net Weight: 6 lb 14 oz