A Gourmet Clam Bake

Thursday, October 12 & Friday, October 13, 2006

Clambakes have always been popular events in Northern Ohio. In fact, the history of the clambake in Northern Ohio can be traced 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 Northcoast of Ohio. Fall clambakes 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 and we have featured clambakes in October for the past fourteen years. We purchase farm raised Littleneck Clams from Virginia and Prince Edward Island mussels from Nova Scotia, Lobster caught off the coast of Massachusetts and Bell & Evans Free Range chicken from Pennsylvania. Top-quality, fresh and prepared just right.

The Menu

Amuse Bouche

Erie County Pumpkin Espuma

A purée of pumpkin topped with a parmiggiano-reggiano 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 in a rich clam broth with herb butter.

Second Course

New England Clam Chowder

A creamy chowder of clams, potatoes, celery & onions, seasoned with garlic & thyme.

Third Course

Day Boat Maine Lobster & Free Range Chicken

One half of a Day Boat Maine Lobster stuffed with lobster and shrimp served with a Normandy wine sauce. A breast of Free-Range chicken with an apricot sauce, accompanied with a sweet potato mousseline and buttered fall squash.

Fourth Course

Apple Frangipane Tart

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

$47.95 per person

Tax & Gratuity not included