Thursday, October 12 & Friday, October 13, 2017
Clam bakes have always been popular events in northern Ohio. In fact, the history of the clam bake in northern Ohio can be traced to just after the Revolutionary War, when New England farmers whose farms and homes were destroyed by war were offered inexpensive land in the Western Reserve and Firelands, which is now the Northcoast of Ohio. Fall clam bakes are one of the traditions the settlers brought with them.
We feel that our clambake is one of the best because we purchase our food products from the best purveyors in the country. We have featured clam bakes in October for the past twenty years. We purchase farm-raised Littleneck Clams from Maine, Prince Edward Island mussels from Nova Scotia & lobster and scallops caught off the coast of Massachusetts… top-quality, fresh and prepared just right.
Amuse Bouche
Erie County Pumpkin Cappuccino, Cheese Espuma
A purée of pumpkin soup, topped with a Parmigiano-Reggiano cheese foam.
First Course
A Medley of Steamed Little Neck Clams and Prince Edward Island Mussels
One dozen Littleneck Clams and a half dozen Prince Edward Island Mussels served in a rich clam broth with herb butter.
Second Course
New England Clam & Corn Chowder Soup, Toasted Corn Nuts
Creamy chowder of clams, corn, potatoes, celery and onions seasoned with garlic and thyme, topped with toasted corn nuts.
Third Course
Maine Lobster & Seared George’s Bank Sea Scallop
One-half of a Maine Lobster, stuffed shrimp, served with a Normandy wine sauce and topped with a George’s Bank sea scallop, accompanied by a sweet potato mousseline and buttered fall squash.
Fourth Course
Apple Frangipane Tart, Apple Ice Cream
An apple frangipane tart, filled with Ohio golden delicious apples, served with Apple Madagascar French Vanilla Bean ice cream and an apricot glaze.
