Thursday, October 8 & Friday, October 9, 2020

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 Little Neck Clams and a half dozen Prince Edward Island Mussels served in a rich clam broth with herb butter.
Extra clams and mussels $20

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

Stuffed Maine Lobster with Shrimp & Seared George’s Bank Sea Scallop

One half of a Maine Lobster stuffed with lobster and shrimp served with a Normandy wine sauce, topped with A George’s Bank sea scallop, accompanied with a sweet potato mousseline and buttered fall acorn squash.
Add a filet 6.5 ounces, $35

Fourth Course

Apple Frangipane Tart, Madagascar French Vanilla Bean Ice Cream

An apple frangipane tart filled with Ohio golden delicious apples, served with Madagascar French Vanilla Bean ice cream and an apricot glaze.

$85 per person Tax & Gratuity not included

​[fbs]