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 & Friday, October 1st & 2nd, 2026
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, Parmigianino-Reggiano Cheese Espuma
A purée of pumpkin soup finished with a Parmigianino-Reggiano cheese foam.
First Course
A Medley of Steamed Virginia Little Neck Clams & Maine “Bangs Island” Mussels
One dozen Virginia Chesapeake Bay “Cherrystone Aqua Farms” Little Neck Clams and a half dozen Maine Casco Bay “Bangs 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, Grobe Family Sweet Ohio corn, potatoes, celery and onions seasoned with garlic and thyme 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 Louisianna Gulf shrimp stuffing served with a Normandy wine sauce with a Maine “George’s Bank” sea scallop, accompanied with a sweet potato mousseline and buttered “Grobe Family Farm” 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 Grobe Family “Honeycrisp” apples, served with Madagascar French Vanilla Bean ice cream and an apricot glaze.
$120 per guest
Six-Course Menu ∙ $120 Per Guest, Wine Pairing ∙ $50 Per Guest
Tax & Gratuity not included. All pricing reflects a cash payment. A 2.99% convenience fee is added for all credit card transaction.
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