The Beach House Clambake Buffet Menu

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THE BEACH HOUSE CLAMBAKE BUFFET MENU STARTERS New England Clam Chowder Mixed Farm Greens, Heirloom Tomatoes, Cucumbers, Chardonnay Vinaigrette Seasonal Pasta Salad Farmers Slaw, Buttermilk-Black Pepper Dressing FROM THE PIT 2 lbs. Whole Lobster and Local Steamers (add $60.00) Lobster Bib, Lobster Crackers, Drawn Butter Buttered Sweet Corn on the Cob Steamed Potatoes, Garlic Butter, Herbs CARVING STATION Slow Roasted Prime Rib, Pearl Onion Au Jus, Horseradish Cream Warm Rolls, Corn Bread DESSERT Peach Cobbler, Spiced Streusel Ice Cream Sundae Bar, Assorted Ice Cream, Traditional Accompaniments Sliced Watermelon Coffee, Tea, Decaffeinated Coffee CHILDREN’S PLATED ENTRÉE CHOICES Chicken Fingers, French Fries Macaroni and Cheese Grilled Cheese, French Fries $55 per person $32 per person ages 5-12 THE PROCESS A bonfire is built in our pit using a quarter quad of hard maple and oak wood over 1,800 pounds of rock. The fire heats the rock to a very high temperature. Well-tended, the fire will settle down to a bed of hot coals and rock. The coals and rock provide the cooking catalyst for our clambake. This base of rocks and coals are then covered with mounds of seaweed that contains bubbles filled with saltwater. The bubbles are essential to the traditional cooking process as they provide the steam for cooking. The bubbles in the seaweed burst when heated emitting seawater that steams and seasons the food. Lobster, clams, potatoes and corn on the cob are layered in a manner that ensures perfect cooking times and a wonderful balance of flavoring. This food is then covered with canvas and left to bake. After one hour of cooking, guests are invited to gather around the pit for the unveiling. .

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OLD FASHIONED ROCK and WOOD CLAMBAKE WE ALSO DO 60-Person Minimum Please Add $5.00 Per Person PIG ROASTS & BARBECUES to Traditional Clambake Prices
What makes our clambakes authentic? OLD FASHIONED We do clambakes the old fashioned way with heated rocks and seaweed. First, we heat a CLAMBAKES layer of rocks under a pile of burning wood. After three or four hours, when the rocks are hot enough, we put on a layer of seaweed “The Authentic harvested from the shores of the cape. Fresh Clambake Company” lobsters, clams, sausages and potatoes are placed in wooden boxes in the seaweed bed, Old fashioned rock and wood flavor in the and everything is covered with a canvas tarp. tradition of old-time Cape Cod clambakes After steaming for about three-quarters of an hour, the result is a smoky, briny flavor that is the signature of a traditional Cape Cod clambake. As seen on the Food Network! We have served thousands of customers, Bakemasters and clambake and our clambakes are ideal for summer caterers for over 25 years company outings, casual weddings and rehearsal dinners. Contact Bob Starck for more information 508-775-1089 • [email protected] CAPE COD • PLYMOUTH • KINGSTON • DUXBURY AND ALL OF EASTERN MASSACHUSETTS www.oldfashionedclambakes.com Old Fashioned Clambakes 504 South Main Street References always available on request. 02632 Centerville, MA In the beginning, we prepared clambakes using rock and wood as was the custom for CLAMBAKE MENU centuries. Today, we have adapted our method APPETIZERS of preparation to include a traditional pan-type New England clam chowder (price per person) clambake, which retains the quality of classic Steamed clams Raw bar (shrimp, oysters and old fashioned clambakes. 1¼ to 1½ lb.
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