Traditional Old Fashioned Clambake

traditional menu cooked over hot rocks covered with rockweed
(may also be served as a sit-down plated meal)

Rhode Island "clear broth" Quahog Chowder Station with Attendant

Butler Style Passed Hors d'oeuvres

Marinated Tenderloin Wrapped in Peapods
"Stuffies"- Cocktail Sized Stuffed Quahogs
Grilled Swordfish Kabob with a Garlic & Cilantro Yogurt Sauce
Goat Cheese and Spinach Stuffed Mushroom Caps

Signature Passed "Mojitos"

"The Ringing of the Clambake Bell Signifies that Guests Are Invited to View the Opening of the Clambake"

Dinner Buffet

Salad of Mixed Greens with Roma Tomatoes and Balsamic Vinaigrette
Soft Shelled Steamed Clams
Prince Edward Island Mussels
Native Sweet Corn on the Cob
Red Bliss Potato
Chourico (Portuguese spicy sausage)
Barbecued Chicken-Grilled and Basted with House Barbecue Sauce
1 1/4 Pound Rhode Island Hard Shell Lobster

Dessert & Coffee

Platters of Fresh Watermelon
Assorted Miniature Pastries
Freshly Brewed Coffee and Tea

Rhode Island Lobster Boil

Traditional Menu Cooked On-Site in Buckets over Gas Grills
(may also be served as a sit-down plated meal)

Rhode Island "clear broth" Quahog Chowder Station with Attendant

Butler Style Passed Hors d'oeuvres

Peppercorn Crusted Tenderloin on Sliced Baguettes with a Horseradish Cream Sauce
Crystallized Ginger Seared Scallops with a Citrus Reduction
Risotto Croquette with Fontina Cheese

Dinner Buffet

Salad of Mixed Greens with Roma Tomatoes and Balsamic Vinaigrette
Soft Shelled Steamed Clams
Prince Edward Island Mussels
Native Rhode Island Little Neck Clams Steamed with White Wine, Butter, Garlic, Leeks and Red Pepper
Drawn Butter & Broth
Native Sweet Corn on the Cob
Barbecued Chicken ~ Grilled and Basted with House Barbecue Sauce
1 1/4 Pound Rhode Island Hard Shell Lobster

Dessert & Coffee

Platters of Fresh Watermelon
Platters of Frosted Brownies
Fresh Brewed Coffee and Tea

Newport Surf and Turf Dinner

Raw Bar

Prince Edward Island Oysters
Rhode Island Cherrystones
Jumbo Cocktail Shrimp

Shucked by an attendant, presented on shaved ice, and lightly accented with rockweed. Served with cocktail sauce, grated horseradish, fresh lemon, and Tabasco sauce.

Butler Style Passed Hors d'oeuvres

Bruschetta with Oven-Roasted Tomatoes and Fontina Cheese
Ahi Tuna Poke in Mini Wonton Taco with Micro Cilantro
Spinach and Feta Cheese in Phyllo Dough

Plated Dinner

Salad of Mixed Greens and Poached Golden Pears topped with Crumbled Goat Cheese, Candied Pecans and Warm Bacon Vinaigrette
Warm Dinner Rolls and Butter
Grilled Lobster Tails from New England Lobsters with Lemon Parsley Butter
&
Grilled Petite Filets of Beef Tenderloin with Creamy Port Green Peppercorn Sauce
Roasted Red Bliss Potatoes with Fresh Herbs and Olive Oil
Medley of Sautéed Summer Vegetables

Dessert & Coffee

Strawberry Shortcake with Fresh Berries and Homemade Whipped Cream
Freshly Brewed Coffee and Tea

Specialty Mixed Grill Buffet

Butler Style Passed Hors d'oeuvres

Shrimp and Mango Quesadillas
Mozzarella Roulade with Prosciutto and Fresh Basil
Thai Peanut Chicken Skewers

Cheese Station

Selection of International and Domestic Cheeses with Fresh Fruit and Assorted Crackers

Dinner Buffet

Salad of Mixed Greens and Fresh Roma Tomatoes with a Balsamic Vinaigrette Dressing
Medley of Sautéed Summer Vegetables
Little Neck Clams Steamed with Garlic, Butter, Leeks, Crushed Red Pepper, and White Wine
Grilled Petite Filets of Beef Tenderloin - Served with a Creamy Port & Green Peppercorn Sauce
Grilled Swordfish - Served with a Lemon, Dill, and Parsley Compound Butter

Dessert & Coffee

Lemon Bars with Coconut Cream
Flourless Chocolate Bars
Freshly Brewed Coffee and Tea

Harvest Dinner

Cheese Station

Selection of International and Domestic Cheeses with Fresh Fruit and Assorted Crackers

Butler Style Passed Hors d'oeuvres

Grilled Spicy Tuna Kabobs with a Lime Cilantro Yogurt Sauce
Barbecued Chicken Quesadillas with Roasted Red Peppers, Caramelized Red Onion and Pepper Jack Cheese
Coconut Crusted Shrimp with a Plum Dipping Sauce
Bruschetta with Oven-Roasted Tomatoes with Fontina Cheese

Plated Dinner

Roasted Corn Chowder
Salad of Local Greens, Pickled Yellow Beets, Simmons Farm Goat Cheese Croutons and White Balsamic Vinaigrette

Grilled Striped Bass Served with Local Succotash, Lemon Herb Butter and Microgreen Salad

OR

Herb Roasted Beef Tenderloin Served with Lobster Creamed Corn, Roasted Fingerling Potatoes and Microgreen Salad

Dessert & Coffee

Baked Apple Pie Served with Vanilla Ice Cream
Freshly Brewed Coffee and Tea

Dinner Stations

Hors d'oeuvres

New Orleans Style Crab Cakes with Remoulade
Scallops Wrapped in Bacon
Vegetable and Bread Stuffed Mushrooms
Bruschetta with Oven-Roasted Tomatoes and Fontina Cheese

Soup Station

House-Made Butternut Bisque Served in a Demitasse Cup with Mini Brie and Pear Grilled Cheese Sandwich

Seafood Station

Cornmeal Fried Prince Edward Island Oysters with Chourico, Hollandaise Sauce
Jumbo Cocktail Shrimp Served with Cocktail Sauce

Slider Station

Mini Aquidneck Farm Cheeseburgers Served with Matchstick Sweet Potato Fries

Dinner Stations

Passed Hors d'oeuvres

Crab Meat with Fresh Dill on Cayenne Toast Points
Sushi ~ California Rolls
Raspberry with Brie Cheese and Almonds in Puff Pastry Bouchée

Salad and Bread Station

Caesar Salad with Romaine Lettuce, Fresh Shaved Parmesan Cheese, House-Made Herbed Croutons and Caesar Dressing
Fresh Baked Garlic Bread
Fresh Baked Pesto Bread

Pasta Station

Penne Pasta with House-Made Marinara Sauce
Penne Pasta with Chicken, Roasted Tomato and a Pesto Cream Sauce

Carving Station

Honey-Brined Turkey Breast with Cranberry Orange Chutney
Sausage Cornbread Stuffing
Vegetable Cornbread Stuffing

Quesadilla Station

Barbecued Chicken, Freshly Shredded Pepper Jack Cheese, Red Roasted Peppers and Caramelized Red Onion Quesadilla
Freshly Shredded Cheese Quesadilla
Served with Sour Cream and House-Made Salsa

Dessert & Coffee

Mini Ice Cream Cones with Assorted Ice Cream
Freshly Brewed Coffee and Tea

Stations with Passed Hors d'oeuvres

Pasta Station

A Selection of Pastas, Sauces and Fresh Ingredients Prepared by Our Chef, Individually for Each Guest
Ingredients for Station Include: Chicken, Shrimp, Spinach, Prosciutto, Capers, Sun Dried Tomatoes, Roasted Red Peppers, Mushrooms, and Peppers ~ Accompanied by Grated Cheese, Fresh Ground Pepper and Sliced Baguettes

Carving Station

Roasted Prime Rib of Beef
Accompanied by a Creamy Horseradish Sauce and Sliced Baguettes

Raw Bar

Fresh Prince Edward Island Oysters, Rhode Island Cherry Stones, and Jumbo Cocktail Shrimp

Shucked by an attendant, presented on shaved ice, and lightly accented with rockweed. Served with cocktail sauce, grated horseradish, fresh lemon, and Tabasco sauce.

Cheese Station

A Selection of International and Domestic Cheeses with Assorted Crackers and Fresh Fruit

Passed Hors d'oeuvres

Choice of Three from Our Hors D'oeuvres List

Backyard Barbecue Menu

Reception Hour

Rhode Island "clear broth" Quahog Chowder Station with Attendant
"Stuffies"- Cocktail Sized Stuffed Quahogs

Buffet

Salad of Mixed Greens with Balsamic Vinaigrette
Buttermilk Scallion Cornbread
House-Made McGrath Red Bliss Potato Salad
Creamy Cole Slaw
Home-Style Baked Beans
Corn on the Cob
Hot Dogs
Hamburgers
Cheeseburgers

Dessert & Coffee

Fresh Watermelon
Freshly Brewed Coffee and Tea

Steak Barbecue Menu

Reception Hour

Rhode Island "clear broth" Quahog Chowder Station with Attendant
"Stuffies"- Cocktail Sized Stuffed Quahogs

Buffet

Salad of Mixed Greens with Balsamic Vinaigrette
Buttermilk Scallion Cornbread
House-Made McGrath Red Bliss Potato Salad
Creamy Cole Slaw
Home-Style Baked Beans
Native Sweet Corn on the Cob
Barbecued Chicken-Grilled and Basted with House Barbecue Sauce
Grilled 8 oz New York Strip Steaks

Dessert

Fresh Watermelon
Frosted Brownies

Lunch Buffet

Buffet

Rhode Island "clear broth" Quahog Chowder Station with Attendant
"Stuffies"- Cocktail Sized Stuffed Quahogs

Buffet

Salad of Mixed Greens with Grape Tomatoes, Sliced Fresh Cucumber and Red Onion with a Sundried Tomato and Red Wine Vinaigrette
Grilled Marinated Boneless Breast of Chicken with a Teriyaki Glaze
House-Made McGrath Red Bliss Potato Salad
Porta-Burger ~ Grilled Portabella Mushrooms Seasoned with Shallot, Garlic and Olive Oil ~ with or without Fontina Cheese
House-Made McGrath Red Bliss Potato Salad
Fresh Tomato, Mozzarella and Sweet Basil Salad Gourmet Pasta Salad
Served with Ciabatta Rolls
Sliced Hot-House Tomatoes, Crisp Green Leaf Lettuce, Red Onion and Dill Pickles

Dessert

Assortment of Home-Made Brownies and Cookies

Lunch Buffet

Butler Style Passed Hors d'oeuvres

Scallops Wrapped in Bacon
Vegetable and Bread Stuffed Mushroom Caps
Chicken Skewer with Ginger Sesame Dipping Sauce

Buffet

Warm Dinner Rolls & Butter
Salad of Mixed Greens and Fresh Roma Tomatoes With a Balsamic Vinaigrette Dressing
Roasted Red Bliss Potatoes with Fresh Herbs and Olive Oil
Medley of Sautéed Fresh Summer Vegetables
Rosemary and Honey Dijon Grilled Boneless Breast of Chicken
Ritz Cracker Crusted Baked Scrod with Lemon Parsley Butter

Dessert & Coffee

Assorted Mini Pastries
Freshly Brewed Coffee and Tea

Clambakes to Go

Each Dinner Includes:

Rhode Island Hard Shell Native Lobster
Soft Shelled Steamed Clams
Prince Edward Island Mussels
Drawn Butter & Clam Broth
Native Sweet Corn on the Cob
Red Bliss Potato
Sausage

The food will be cooked and ready to eat. Included with each dinner is a packet of lobster utensils: a bib, wetnap, lobster cracker, placemat, fork and napkin. The dinners are packed in an insulated box so they stay hot until you're ready to eat. Delivery service in the Newport area is included. The dinners may be packed individually or buffet style. A minimum order of 10 and 24-hour notice is required. Limited availability Friday through Sunday from May - September or Holidays. A $100.00 deposit is required to secure the date.

Pricing

~ $36.00 with 1 1/4 Pound Lobster
~ $40.00 with 1 1/2 Pound Lobster
~ $18.00 BBQ Chicken, Potato, Corn & Sausage Only
~ $2.75 per person Rhode Island Quahog Chowder (clear broth)
~ $1.75 each Stuffed Quahogs
~ $16.00/dozen Frosted Brownies
~ $14.00/dozen Assorted Cookies

Plus 8% RI Sales Tax

Drop-Off Menu

~ Convenient pick-up or drop-off service available ~

Hors d'oeuvres and Appetizers

Each platter feeds 12-15 people Jumbo Cocktail Shrimp Poached in a Court Bouillon and Served with a Citrus Cocktail Sauce and Lemons
Cheese Board - International and Domestic Cheeses Including Cheddar, Havarti with Dill, Smoked Gouda and Brie Served with Assorted Crackers and Fresh Fruit and Nuts
Vegetable Crudités - Chef's Assortment of Seasonal and Fresh Cut Vegetables Served with Vegetable and Blue Cheese Dip
Peppercorn Crusted Tenderloin on Sliced Baguette with a Horseradish Cream Sauce
Chip and Pretzel Platter served with Fresh Seasonal Dip
Marinated Asparagus Wrapped in Prosciutto
Mozzarella Roulade with Prosciutto and Basil
Brie Tart with Cranberry Compote

Entrée Platters

Each entrée platter serves 12-15 people and includes fresh baked dinner rolls Maple Chipotle Brined Pork Tenderloin Sliced and Served with Pear Chutney
Honey Brined Turkey Breast Sliced and Served with Orange Cranberry Chutney
Herb Roasted Beef Tenderloin Sliced and Served with Watercress Salad and Creamy Horseradish Sauce
Maple Roasted Ham Sliced and Served with Dijon Mustard

Side Items

Each side item serves 12-15 people Green Bean Salad with Toasted Almonds and White Balsamic Vinaigrette
Roasted Autumn Vegetables Including Brussels Sprouts, Carrots, Parsnips, Beets and Turnips
Salad of Baby Greens, Roasted Baby Pears, Crumbled Goat Cheese, Candied Pecans and Honey Chive Vinaigrette

Desserts

Frosted Brownies
Assorted Fresh Baked Cookies
Assorted Miniature Pastries
All items delivered on disposable platters and can be served at room temperature. All plastic-ware and disposable serving utensils included. Orders must be received (3) days in advance and there is a $100.00 minimum.