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 5, & Friday, October 6, 2023

Clam bakes have always been a popular event in Northern Ohio. In fact, the history of the clambake in Northern Ohio can be traced to 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 the 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 twenty years! We purchase farm-raised Littleneck Clams from Maine, Prince Edward Island mussels from Nova Scotia, lobster caught off the coast of Massachusetts & Maine, and top quality, fresh and prepared just right.

Amuse Bouche

Erie County Pumpkin, Parmigianino-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 $30

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 Georges 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.

$105 Six-Course Menu ∙ $105 Per Guest, Wine Pairing ∙ $45 Per Guest
Tax & Gratuity not included.
All pricing reflects a cash payment.
A 2.75% convenience fee is added for all credit card transaction.


Trip Advisor

Suggested Pairings

Alsace Blanc “Complantation”, Domaine Marcel  Deiss, Alsace, France, 2020

A gorgeously complex and mineral co-planted field blend from one of the masters of Alsace. The wine shows pure  and fresh aroma and flavors of Meyer lemon, seductive spices, nectarine, and fresh citrus fruits. A blend of Gewurztraminer, Pinot Gris, Pinot Blanc and Riesling.

Sancerre “Chavignal”, Pierre Martin, Loire Valley, France, 2022

This beautifully lifted Sancerre comes from the great village of Chavignol, considered the finest in the region.  It shows layers of flint, tangerine, quince and a savory minerality. Vibrant acidity is found throughout.

Albariño “Leirana” , Bodegas Forjas del Salnes, , Rías Baixasé·Galicia Spain, 2021

Bright and sharply focused on the nose, displaying incisive Meyer lemon, honeysuckle, quinine and mineral scents, along with a hint of ginger in the background. Dry, taut and light on its feet,  offering intense, mineral-laced citrus and orchard fruit flavors that show no excess weight. Finishes on a spicy note.

Chablis “Vaudon”, Domaine Drouhin, Burgundy, France, 2019

Fresh and fruity with floral, peach and citrus fruit aromas followed by mineral notes. Mineral,  citrus and honey flavors.  Rich and luscious palate with a long finish. An unoaked Chardonnay.