DOCSLIB.ORG

A Family Tradition Since 1914 CLAMBAKES BARBECUES

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Family Tradition Since 1914 CLAMBAKES BARBECUES 119 Main Street, Essex, MA 01929 oce 978.768.2559 (M-F 9-5) 800.649.1773 A Family Tradition Since 1914 [email protected] woodmans.com essexroom.com CLAMBAKES BARBECUES CORPORATE EVENTS WEDDINGS and more... ALL AMERICAN CLAMBAKE BESSIE’S BEST BARBECUE Award Winning New England Clam Chowder GF For Starters (choose 1) Steamed Clams with drawn butter & clam broth and Award Winning New England Clam Chowder GF Steamed Mussels in garlic & wine Tortilla Chips with salsa & guacamole 1¼ lb. Hot Boiled Lobster with drawn butter & lemon Sliced Italian Sausage with peppers & onions One-Quarter Rack Baby Back Ribs slow cooked! GF Sweet & Sour Kielbasa GF Sweet Corn on the Cob Spicy BBQ Shrimp with crusty bread Corn Bread From the Grill (choose 2) Homemade Cole Slaw GF Italian Sausage with peppers, onions & roll Seasonal Homemade Dessert One-Quarter Rack Baby Back Ribs slow cooked GF Marinated Steak Tips GF Bottled Water Hamburger & Hot Dog GUEST COUNT PRICING Grilled Chicken breasts & thighs GF Minimum 1-34 $2,875.00 35-124 $82.25 pp One-Quarter Rotisserie Chicken GF 125-224 $78.25 pp Seafood Kabob shrimp & scallops GF 225-399 $74.25 pp 400+ $71.25 pp Side Dishes (choose 3) Homemade Cole Slaw GF Red Bliss Potato Salad GF GRAMP’S ULTIMATE CLAMBAKE Classic Caesar Salad Award Winning New England Clam Chowder GF Homemade Pasta Salad New England Baked Beans GF Steamed Clams with drawn butter & clam broth and Steamed Mussels in garlic & wine Roasted Red Bliss Potatoes GF Roasted Vegetables GF 1¼ lb. Hot Boiled Lobster with drawn butter & Sweet Corn on the Cob lemon One-Quarter Rotisserie Chicken GF Corn Bread Sweet Corn on the Cob Freshly Baked Rolls Homemade Cole Slaw GF Includes Seasonal Homemade Dessert Seasonal Homemade Dessert Bottled Water Bottled Water GUEST COUNT PRICING GUEST COUNT PRICING Minimum 1-34 $2,750.00 Minimum 1-49 $2,750.00 35-124 $78.50 pp 50-124 $55.00 pp 125-224 $74.50 pp 125-224 $51.00 pp 225-399 $70.50 pp 225-399 $47.00 pp 400+ $67.50 pp 400+ $44.00 pp All prices are exclusive of tax and minimum 15% gratuity. 2021 Page 1 LAND & SEA CHUBBY’S ORIGINAL FRIED CLAMS Award Winning New England Clam Chowder GF Sweet, Tender Fried Clams as a main dish Classic Caesar Salad or appetizer with our own tartar sauce! GLUTEN FREE Add to Any Menu 1¼ lb. Hot Boiled Lobster with drawn butter & lemon Marinated Steak Tips GF $19.95 per guest Roasted Red Bliss Potatoes GF Sweet Corn on the Cob Corn Bread ESSEX LOBSTER BAKE Seasonal Homemade Dessert Award Winning New England Clam Chowder GF Bottled Water 1¼ lb. Hot Boiled Lobster with drawn butter & lemon GUEST COUNT PRICING Hamburger with lettuce, tomato, onion & cheese Minimum 1-34 $2,875.00 35-124 $82.25 pp Old-Fashioned Hot Dog 125-224 $78.25 pp Sweet Corn on the Cob 225-399 $74.25 pp 400+ $71.25 pp Homemade Cole Slaw GF Homemade Potato Chips GF THE PERFECT PICNIC Seasonal Homemade Dessert Bottled Water “Chubby ’s” Original Fried Clams with our own homemade tartar sauce GF GUEST COUNT PRICING Minimum 1-34 $2,750.00 Choice of Entree (numbers needed in advance) 35-124 $78.50 pp Woodman’s Famous Lobster Roll family recipe 125-224 $74.50 pp or Chicken Salad with apples on a Brioche roll 225-399 $70.50 pp Sweet Corn on the Cob 400+ $67.50 pp Tomato, Cucumber & Feta Salad GF Homemade Potato Chips GF FAMILY FAVORITES Pickles Upgrade to a Larger Lobster Seasonal Homemade Dessert “Chubby’s” Original Fried Clams Bottled Water with our own homemade tartar sauce GF GUEST COUNT PRICING Minimum 1-34 $2,750.00 Down East Raw Bar littlenecks, oysters 35-124 $78.50 pp on the half shell & jumbo shrimp cocktail 125-224 $74.50 pp Woodman’s Famous Lobster Roll family recipe 225-399 $70.50 pp 400+ $67.50 pp Baby Back Ribs slow cooked GF SPECIALIZING IN LARGE EVENT CHILDREN’S MEAL CATERING SINCE 1920 (for Children under 10 years of age) Clambakes, Lobster Bakes, Barbecues Old Fashioned Hot Dog with roll & condiments Fried Clams & more Pickles & Chips Sweet Corn on the Cob SERVICE UPGRADES Seasonal Homemade Dessert Tent, Tables & Chairs, Linens, China Dishes, Flatware & Glassware, Plastic Cups, Plastic Tablecloths, Event Coordinator Bottled Water Wait Staff, Additional Crew & Bartending Service $15.95 per child (Inquire about other options.) 2021 Page 2 VEGETARIAN / VEGAN MEAL MAY WE SUGGEST ADDING... Homemade Seasonal Soup “Chubby’s” Original Fried Clams Grilled Hamburger* Grilled Tofu Skewers with chunks of tofu, pineapple & with our own tartar sauce GF Old-Fashioned Hot Dog Woodman’s Famous Onion Rings Grilled Chicken Sandwich* vegetables skewered & grilled with a pineapple Teriyaki sauce Nana Bessie’s Mini Clamcakes Sweet Corn on the Cob Vegan Burger* French Fries GF Homemade Cole Slaw GF Homemade Potato Chips GF Roasted Red Bliss Potatoes GF Seasonal Homemade Dessert Roasted Vegetables GF Larger or Additional Lobsters Grilled Asparagus GF Bottled Water Woodman’s Famous Lobster Roll $39.95 per person family recipe Homemade Cole Slaw GF (Inquire about other options.) Steamed Clams with drawn butter Red Bliss Potato Salad GF & clam broth Homemade Pasta Salad Steamed Mussels in garlic & wine Seafood Kabob GF Seasonal Salads with scallops & shrimp STARTERS homemade dressings Marinated Steak Tips GF Classic Caesar Salad Award Winning New England Clam Chowder GF Rib Eye Steak grass fed GF Tomato, Cucumber & Homemade Gazpacho GF Rotisserie Chicken GF Feta Salad GF Downeast Raw Bar local little necks, oysters in the half Grilled Chicken breast & thighs GF Grilled Corn & Tomato Salad GF shell, jumbo shrimp with cocktail sauce GF Grilled Linguica with spicy mustard GF Italian Sausage with peppers & onions Jumbo Shrimp Cocktail GF Freshly Baked Rolls Baked Stued Clams* Macaroni & Cheese Corn Bread *Served with lettuce, tomato, onion & pickles Scallops Wrapped in Candied Bacon GF New England Baked Beans GF Pan Seared Mini Crab Cakes with remoulade Spicy BBQ Shrimp with crusty bread BEVERAGES Stued Mushrooms* with seafood or without Coee & Tea Homemade Lemonade Antipasto Skewers GF Chilled Assorted Soda Fresh Brewed Iced Tea Sweet & Sour Kielbasa GF Chilled Assorted Seltzers Sports Drinks Grilled Flank Steak Sate*GF Chilled Bottled Water Crushed or Cubed Ice Lemongrass ai Chicken Sate*GF Chicken Pesto Crostini with roasted red pepper Chicken Pesto on a Cucumber Round GF OUR ESSEX ROOM HOMEMADE DESSERTS Variety of Hard Cheeses with crackers Mixed Berry Shortcake with whipped cream Vegetable Crudités with homemade dips GF Citrus Zabaglione with fresh berries & French macaroon GF House Made Potato Chip Bar with homemade dips GF Apple Crisp with whipped cream Tortilla Chips with tomato salsa & guacamole Fresh Fruit Display Assorted Cookies Brownies Summer Bruschetta Ice Cream Sundae Bar Watermelon Artichoke Parmesan Cheese Puffs* Assorted Whoopie Pies Seasonal Pies Grafton Cheddar Cheese Puffs* Marinated Vegetable Crustini with balsamic glaze EAR OUND *May require kitchen access or additional equipment fees Y R FULL SERVICE CATERING Corporate Events, Birthday Parties, Anniversaries INQUIRE ABOUT OUR Weddings, Rehearsal Dinners and More! ON-SITE VENUES e Essex Room Lobster Trap Pub Lower Deck 119 Main Street, Essex, MA 01929 Top Deck Raw Bar Salt Marsh Tent oce 978.768.2559 (M-F 9-5) 800.649.1773 [email protected] woodmans.com essexroom.com All prices are exclusive of tax and minimum 15% gratuity. 2021 Page 3.
Load more

Recommended publications
  • 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.
    [Show full text]
  • Boiled Clam Bake Mdw Special: Clambake
    MDWMDW SPECIAL: SPECIAL: BOILED CLAMBAKE CLAM BAKE ORDERORDER BY: BY: Thursday Thursday 3PM 3PM for Friday for Weekend or Weekend Pickup Pickup [email protected]@saltiegirl.com TWINTWIN 11¼LB¼ LOBSTERS, LOBSTERS, 1LB 1LB STEAMERS, STEAMERS, 11 PINT PINT CLAM CLAM CHOWDER, CHOWDER, CORN ROASTED ON THECORN, COB, STEAMEDSTEAMED POTATOES,POTATOES, DRAWNDRAWN BUTTERBUTTER $90$90 WEDNESDAY MAY 20 CURBSIDE PICK UP (281 Dartmouth Street) Call (617) 267-0691 or (617) 267-0451 DELIVERY: Available on Grubhub, Doordash & UberEats WEDNESDAY–THURSDAY 4PM-8PM • FRIDAY 4PM-8:30PM SATURDAY 12PM-8:30PM • SUNDAY 12PM-6PM SPECIALS (AVAILABLE FOR CURBSIDE PICKUP ONLY) SEARED TUNA FLATBREAD 28 sundried tomato / arugula / yuzu aioli CLAM CHOWDER WARM SPICY KING CRAB ROLL 24 cup 6 / bowl 12 / QT 20 avocado / soy paper OCTOPUS EMPANADA SHRIMP FLATBREAD 24 3 each fontina / tomatoes / basil cilantro / jalapeno sauce JUMBO SHRIMP COCKTAIL 18 GLOUCESTER LOBSTER ROLL (COLD) 34 horseradish / cocktail sauce saltie girl sea salt & vinegar potato chips BOSTON LETTUCE SALAD 12 SALTIE GIRL BURGER 24 shaved vegetables / cider vinaigrette 3 beef blend / pork belly / gruyère avocado / fried lobster / french fries BEET SALAD 12 goat cheese / pistachios FRIED IPSWICH CLAMS 26 french fries / tartar sauce TOMATO SALAD 12 burrata / balsamic / basil FISH & CHIPS 16 tartar sauce / french fries CRAB CAKES (2) 21 potato salad CHARRED BROCCOLINI 8 garlic / charred lemon FRIED CALAMARI 15 spanish chorizo / pickled peppers / yuzu aioli CAULIFLOWER 8 burrata / smoked honey / truffle
    [Show full text]
  • PDF Product Guide
    05/24/21 To Place an Order, Call (207)947-0321 Fax: (207)947-0323 ITEM # DESCRIPTION PACK ITEM # DESCRIPTION PACK COCKTAIL MIXES COFFEE FLAVORED 14678 ROLAND OLIVE JUICE DIRTY*MARTIN 12/25.4OZ 10927 MAINE'S BEST COFFEE JAMAICAN ME CRAZY 2 24/2.25OZ 2008 OCEAN SPRAY DRINK MIX BLOODY MARY 12/32 OZ 11282 MAINE'S BEST COFFEE VACATIONLND VANILLA 24/2.25OZ 26628 MAYSON'S MARGARITA MIX ON THE ROCKS 4/1 GAL 11516 MAINE'S BEST COFFEE HARBORSIDE HAZELNUT 24/2.25OZ 26633 MAYSON'S MARGARITA MIX FOR FROZEN 4/1 GAL 83931 NewEngland COFFEE REG FRNCH VAN CRAZE 24/2.5OZ 26634 MAYSON'S MARGARITA STRAWBERRY PUREE 4/1 GAL 83933 NewEngland COFFEE REG HAZELNUT CRAZE 24/2.5OZ 26637 MAYSON'S MARGARITA RASPBERRY PUREE 4/1 GAL 83939 NewEngland COFFEE REG PUMPKIN SPICE 24/2.5OZ 26639 MAYSON'S MARGARITA PEACH PUREE 4/1 GAL 83940 NewEngland COFFEE REG CINNAMON STICKY B 24/2.5OZ 26640 MAYSON'S MARGARITA WATERMELON PUREE 4/1 GAL 26724 MAYSON'S MARGARITA MANGO PUREE 4/1 GAL 83831 Packer DRINK MIX LEMON POWDER 12/1GAL COFFEE REGULAR 83890 COCO LOPEZ DRINK MIX CREAM COCONUT 24/15oz 10444 MAXWELL HOUSE COFFEE HOTEL & REST 112/1.6OZ 84011 Rose's SYRUP GRENADINE 12/1LTR 10479 Folgers COFFEE LIQ 100% COLOMBIAN 2/1.25L 10923 MAINE'S BEST COFFEE REG ACADIA BLEND 2O 42/2OZ 10924 MAINE'S BEST COFFEE REG COUNTY BLEND 1. 42/1.5OZ CAPPUCCINO 10930 MAINE'S BEST COFFEE REG DWNEAST DARK 2. 24/2.25OZ 90343 Int Coffee CAPPUCCINO FRENCH VAN 6/2LB 1410 Maxwellhse COFFEE REGULAR MASTERBLEND 64/3.75 OZ 23529 MAINE'S BEST COFFEE SEBAGO BLEND 42/2.25OZ 23531 NEW ENGLAND COFFEE EXTREME KAFFEINE
    [Show full text]
  • Uvic Thesis Template
    Ts’a7inwa (gooseneck barnacles) as a proxy for archaeological efforts to understand shellfish as food in Nuu-chah-nulth territories by Meaghan Efford Bachelor of Arts (Honours), University of Victoria, 2016 A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF ARTS in the Department of Anthropology © Meaghan Efford, 2019 University of Victoria All rights reserved. This thesis may not be reproduced in whole or in part, by photocopy or other means, without the permission of the author. We acknowledge with respect the Lekwungen peoples on whose traditional territory the university stands and the Songhees, Esquimalt and WSÁNEĆ peoples whose historical relationships with the land continue to this day. ii Supervisory Committee Ts’a7inwa (gooseneck barnacles) as a proxy for archaeological efforts to understand shellfish as food in Nuu-chah-nulth territories by Meaghan Efford Bachelor of Arts (Honours), University of Victoria, 2016 Supervisory Committee Dr. Iain McKechnie, Supervisor Department of Anthropology Dr. Quentin Mackie, Departmental Member Department of Anthropology iii Abstract Supervisory Committee Dr. Iain McKechnie, Supervisor Department of Anthropology Dr. Quentin Mackie, Departmental Member Department of Anthropology This thesis examines the comparative abundance of shellfish from archaeological assemblages on the west coast of Vancouver Island in Nuu- chah-nulth territories. Eighteen sites spanning the Nuu-chah-nulth region emphasize the diversity in invertebrate foods that have been consumed 5000-150 years ago: Yaksis Cave, Loon Cave, and Hesquiat Village at Hesquiat Harbour; Chesterman Beach; Spring Cove; Ts’ishaa, Ch’ituukwachisht (North and South), Tl’ihuuw’a, Shiwitis, Huumuuwaa, Maktl7ii, Huts’atswilh, Kakmakimilh, Kiix7iin, and Huu7ii.
    [Show full text]
  • Clambake Menu
    CLAMBAKE MENU 3 COURSE PRE FIXE / 60 PER PERSON Appetizers Served with cornbread, rolls and butter (please select one) ½ Dozen Chatham Oysters New England Clam Chowder barrel aged red wine mignonette & lemon common crackers & chives (supplement 8) Yellowfin Tuna Tartare Chatham Bars Inn Farm Salad avocado, togarashi, crispy poppadum “daily selection of lettuces and produce from our farm” (supplement 8) Classic Shrimp Cocktail (5) cocktail sauce & lemon (supplement 8) Entrées All entrées served with marble potatoes, corn on the cob, linguiça & ale braised onions (please select one) Grilled Prime Striploin STEAMED CHATHAM SHELLFISH roasted garlic & mushroom jus steamers, mussels, garlic white wine broth and country bread Local Catch of the Day Steamed 1 ½ lb. Lobster CBI farm herb chimichurri drawn butter, lobster bib & lobster cracker (supplement 30) Grilled Misty Knolls Chicken Breast house made cranberry barbecue sauce Dessert selections (please select one) Farm Berry Shortcake Tropical Sorbet Gazpacho tahitian vanilla cream, fiño verde basil, lemon scone mango, coconut and guava sorbets, toasted macadamia nuts tropical fruit salsa, coconut lime soup S’mores Tart Cinnamon Sugar Donuts graham crust, bittersweet chocolate ganache, toasted cider caramel dipping sauce italian meringue We are committed to providing our guests with freshest farm-to-table ingredients available from the Chatham Bars Inn Farm. A twenty percent gratuity will be added to check for parties of eight or more. *Consuming raw or undercooked potentially hazardous foods may increase risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Menu items are subject to change.
    [Show full text]
  • AQV1 2019 Schedule 6-4-19
    ® A Program in Aquatic Veterinary Medicine www.aquavet.info ™ 2019 Schedule for AQUAVET® I Locations: Marine and Natural Sciences Building = MNS Lecture rooms: MNS 200, MNS 210, MNS 213 Labs: MNS 103, MNS 107, MNS 203 Sunday, 26. May 2019 12:00-13:30 Registration – Check-In Bayside Apartments 14:00 Orientation MNS 200 Directors 15:00 RWU Required Safety Lecture MNS 200 Caitlin Conley 16:00 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 Dr. Robert Maze – Marinetics, Inc. AQUAVET® Associate Director 18:30 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 (continued) Dr. Maze 19:30 Welcome to AQUAVET Party Dorm Courtyard Area (weather permitting) Monday, 27. May 2019 – Memorial Day 8:00 Rocky Intertidal Invertebrate Collecting LOW TIDE 8:45 leave from MSN 103 (dress appropriately – will be outside and in water) 10:00 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 (continued) Dr. Maze 13:00 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 (continued) Dr. Maze 15:00 Invertebrates - WET LAB - (need dissection kit, lab coats) MNS 103 Dr. Maze 18:00 Invertebrates - WET LAB - (continued) MNS 103 Dr. Maze NOTE: re-starting lab at 6pm – instead of 6:30pm AQUAVET® Page 2 2019 Schedule for AQUAVET® I Tuesday, 28. May 2019 8:00 History of Fishes: Taxonomy from an Evolutionary and Ecological MNS 210 Perspective Dr. Roy Yanong – U FL – Tropical Aquaculture Laboratory 10:00 Fish Anatomy - Structure and Function MNS 210 Dr. Yanong 13:00 Fish Anatomy - Structure and Function (continued) MNS 210 Dr. Yanong 14:00 Fish Diagnostics and Techniques WET LAB MNS 103 (need dissection kit, lab coats) Dr.
    [Show full text]
  • The Beach House Clambake Buffet Menu
    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.
    [Show full text]
  • Bakes & Steamers Soups & Salads
    Fins Ale House & Raw Bar 19269 Coastal Highway Rehoboth Beach DE 19971 302-227-3467 www.FinsRawBar.com A Fins Hospitality Group Concept ON THE HALFSHELL BAKES & STEAMERS RAW CLAMS 8/14 STEAMED CLAMS 14 Middleneck, cocktail, horseradish, by the half dozen or dozen One dozen middleneck, drawn butter, lemon RAW OYSTERS 14/27 STEAMED SHRIMP 1/2 LB 12 Full LB 22 Daily selection, red and white mignonette, cocktail, lemon, Old Bay, cocktail sauce by the half dozen or dozen STEAMER COMBO 27 RAW OYSTER SAMPLER 27 1/4 lb of shrimp, half dozen clams, half dozen oysters, Selection of each oyster, red and white mignonette, cocktail, 1/4 lb mussels, drawn butter, cocktail sauce lemon STEAMED OYSTERS 27 BEER OYSTER SHOOTER 4 1 dozen, drawn butter Raw oyster, light beer, cocktail & horseradish MUSSEL OF THE DAY 15 VODKA OYSTER SHOOTER 5 1 1/2 lbs, chef’s sauce du jour Raw oyster, infused veggie vodka, cocktail & horseradish CLAMS CASINO 13 RUM OYSTER SHOOTER 5 Half dozen topnecks, bacon, peppers, herbs, spices, Raw oyster, white rum, cocktail & horseradish cheese blend CHAMPAGNE OYSTER SHOOTER 5 OYSTERS ASIAGO 15 Raw oysters, prosecco, cocktail & horseradish Half dozen, Asiago cheese, fennel, spinach, panko breadcrumbs TEQUILA OYSTER SHOOTER 5 OYSTERS ROCKEFELLER 15 Raw oyster, infused jalapeno tequila, cocktail & horseradish Half dozen, spinach, celery, onion, hollandaise BAKED OYSTER SAMPLER 15 Three oysters Asiago & three oysters Rockefeller APPETIZERS SOUPS & SALADS FRIED GREEN TOMATOES 9 FINS’ SEAFOOD CHOWDER 7 Encrusted, house bread crumb blend,
    [Show full text]
  • Rhode Island's Shellfish Heritage
    RHODE ISLAND’S SHELLFISH HERITAGE RHODE ISLAND’S SHELLFISH HERITAGE An Ecological History The shellfish in Narragansett Bay and Rhode Island’s salt ponds have pro- vided humans with sustenance for over 2,000 years. Over time, shellfi sh have gained cultural significance, with their harvest becoming a family tradition and their shells ofered as tokens of appreciation and represent- ed as works of art. This book delves into the history of Rhode Island’s iconic oysters, qua- hogs, and all the well-known and lesser-known species in between. It of ers the perspectives of those who catch, grow, and sell shellfi sh, as well as of those who produce wampum, sculpture, and books with shell- fi sh"—"particularly quahogs"—"as their medium or inspiration. Rhode Island’s Shellfish Heritage: An Ecological History, written by Sarah Schumann (herself a razor clam harvester), grew out of the 2014 R.I. Shell- fi sh Management Plan, which was the first such plan created for the state under the auspices of the R.I. Department of Environmental Management and the R.I. Coastal Resources Management Council. Special thanks go to members of the Shellfi sh Management Plan team who contributed to the development of this book: David Beutel of the Coastal Resources Manage- Wampum necklace by Allen Hazard ment Council, Dale Leavitt of Roger Williams University, and Jef Mercer PHOTO BY ACACIA JOHNSON of the Department of Environmental Management. Production of this book was sponsored by the Coastal Resources Center and Rhode Island Sea Grant at the University of Rhode Island Graduate School of Oceanography, and by the Coastal Institute at the University SCHUMANN of Rhode Island, with support from the Rhode Island Council for the Hu- manities, the Rhode Island Foundation, The Prospect Hill Foundation, BY SARAH SCHUMANN .
    [Show full text]
  • Salt Foodfinal9-27
    RawEast & WestBar Coast Oysters............................3/3.25 Stone Crab Claws (5). 21 Cocktail sauce, Spicy Mignonette Dijonnaise, Tarragon Tartar Sauce Crab Cocktail . 16 Oyster Shooter. 3.75 Shredded lettuce, lemon, cocktail sauce Salt rimmed Bloody Mary Colossal Shrimp Cocktail . 16 Dusted in old bay Chilled Seafood Salad. 18 Seafood Tower Shrimp, octopus, squid, lobster, lemon vinaigrette Small Large 75 140 Middleneck Clams. 1.25/14 doz Clams, Local Oysters, Pei Mussels, Whole Lobster, Stone Crab, Sweet Basil Mignonette, Cocktail Sauce Snow Crab Clusters, Old Bay Shrimp, Langoustines SmallSteamed Mussels P l. ates. 14 EWholentrées Lobster 2 lbs. mp Roasted Fennel, Dijon, crème fraiche & tarragon Grilled/steamed Baby baked new potato, roasted corn Steamed Clams (6/12) . 8/14 Cherry tomato, white wine & garlic Grilled Whole Branzino 1/2 lbs . 39 Cucumber & olive tapenade, chef vegetable Clam Chowder. 8/10 “The White One” Potato Crusted Wild Halibut . 32 French beans, shiitaki mushroom, oven roasted cherry tomato, Lobster Bisque. 8/10 scallion pesto, white wine butter sauce Creamed Sherry, Maine Lobster Seared Scallops . 32 Salt Coastal Salad . 12 Fresh local vegetables, applewood smoked bacon vinaigrette Mixed greens, radish, haricot vert, capers, scallion, dill, cherry tomatoes, lemon-sherry vinaigrette Seafood Pappardelle. 30 Shrimp, calamari, white fish, clams, mussels, crab & lobster, fresh Kale and Romaine Caesar. 10 Lore’ pappardelle, San Francisco cioppino broth, grilled bread Shaved asiago, white anchovy, croutons Grilled Salmon . 27 Lobster Cobb Salad . 20 Roasted plum tomato, sherry-caper pan sauce, asparagus Bibb + Iceberg lettuce, bacon, avocado, cucumber, tomato, red onion, blue cheese, lobster, creamy vinaigrette Shrimp Fresca . 28 Sauteed shrimp, white wine, tomato, spinach & basil, Slow Roasted Jersey Tomato & Burrata .
    [Show full text]
  • APPETIZERS Steamed Mussels and Sourdough Bread Steamed Clams
    APPETIZERS Steamed Mussels and Sourdough Bread Steamed Clams and Sourdough Bread Shrimp Cocktail with Crackers and Cocktail Sauce Dungeness Crab Cocktail with Crackers and Cocktail Sauce Prawn Cocktail with Crackers and Cocktail Sauce Pickled Herring with Sour Cream and Crackers Salmon Lox (Mild-Cure) with Cream Cheese and Crackers Oyster Shooter COLD PLATES Dungeness Crab Leg Shelled (When available) Served with cocktail sauce and crackers Cracked Crab Legs (in the shell) with drawn butter and sourdough bread Half pound Chilled Prawns in Shell with cocktail sauce and sourdough bread Indian -Smoked Salmon Plate with deviled egg, Greek olives and peppers Served with Sourdough bread Athenian Seafood Hor d’oeuvre Plate Five different seafood, Greek peppers, olives, and pickled vegetables on a bed of lettuce. Served with crackers. SALADS Athenian Prawn Salad Texas Style Prawns , celery and chopped hard-cooked egg on a bed of lettuce Shrimp Louie Shrimp, Greek Olives, Tomato, and egg wedges on a bed of lettuce Topped with Thousand Island dressing Avocado Stuffed with Crabmeat Lettuce, avocado, crabmeat, mushrooms and egg wedges topped with mayonnaise and walnut meats Avocado Wedge Topped with crab salad or shrimp salad or tuna salad, tomato slice, fresh green beans as available. Drizzled with Greek dressing Hearty Salad Swiss cheese, wine salami, lettuce, tomato, hard-cooked egg, Greek olives and peppers Pickled Herring Fillet bits, fresh mild onion rings, Greek olives, and peppers Served on shredded lettuce with sour cream dressing SIDE SALADS
    [Show full text]
  • Farming Bivalve Molluscs: Methods for Study and Development by D
    Advances in World Aquaculture, Volume 1 Managing Editor, Paul A. Sandifer Farming Bivalve Molluscs: Methods for Study and Development by D. B. Quayle Department of Fisheries and Oceans Fisheries Research Branch Pacific Biological Station Nanaimo, British Columbia V9R 5K6 Canada and G. F. Newkirk Department of Biology Dalhousie University Halifax, Nova Scotia B3H 471 Canada Published by THE WORLD AQUACULTURE SOCIETY in association with THE INTERNATIONAL DEVELOPMENT RESEARCH CENTRE The World Aquaculture Society 16 East Fraternity Lane Louisiana State University Baton Rouge, LA 70803 Copyright 1989 by INTERNATIONAL DEVELOPMENT RESEARCH CENTRE, Canada All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher, The World Aquaculture Society, 16 E. Fraternity Lane, Louisiana State University, Baton Rouge, LA 70803 and the International Development Research Centre, 250 Albert St., P.O. Box 8500, Ottawa, Canada K1G 3H9. ; t" ary of Congress Catalog Number: 89-40570 tI"624529-0-4 t t lq 7 i ACKNOWLEDGMENTS The following figures are reproduced with permission: Figures 1- 10, 12, 13, 17,20,22,23, 32, 35, 37, 42, 45, 48, 50 - 54, 62, 64, 72, 75, 86, and 87 from the Fisheries Board of Canada; Figures 11 and 21 from the United States Government Printing Office; Figure 15 from the Buckland Founda- tion; Figures 18, 19,24 - 28, 33, 34, 38, 41, 56, and 65 from the International Development Research Centre; Figures 29 and 30 from the Journal of Shellfish Research; and Figure 43 from Fritz (1982).
    [Show full text]