The word chowder is probably derived from the French word chaudière: a large cauldron aboard a ship into which fishermen would throw fish to make stew.
Thursday, October 2, & Friday, October 3, 2025
Clam bakes have always been popular events in Northern Ohio. In fact, the history of the clambake in Northern Ohio can be traced to the just after the Revolutionary War when farmers whose farms and homes were destroyed by war were offered inexpensive land in the Western Reserve and Firelands which is now North Coast of Ohio. Fall clambakes were one 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 and we have featured clambakes in October for the past thirty-six years! We purchase farm raised Littleneck Clams from Maine, Prince Edward Island mussels from Nova Scotia, lobster caught off the coast of Massachusetts & Maine. The finest quality, fresh and prepared just right.
Amuse Bouche
Erie County Pumpkin, Parmigiano-Reggiano Cheese Espuma
A purée of pumpkin soup topped with a Parmigianino-Reggiano cheese foam.
First Course
A Medley of Steamed Little Neck Clams & 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 $25
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 filled with lobster and Gulf of Mexico 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 6.5 ounces Center-Cut Filet Mignon, $40
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.
$115 per guest
Six-Course Menu ∙ $115 Per Guest, Wine Pairing ∙ $50 Per Guest
Tax & Gratuity not included.
All pricing reflects a cash payment. A 2.95% convenience fee is added for all credit card transaction.
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