Crab Cakes by Ryan Fillhardt

Baked Stuffed Clams by B Innes

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins,…

Penn Cove Mussels Provencal by John Howie

The Famous French Room Crab Cake by Jason Weaver

A classic since the very beginning of The French Room, the crab cake with lobster sauce and tomato jam is one of the dining room’s signature dishes. This interpretation is sure to impress anyone you make it for. It is simple, elegant, somewhat familiar, yet different from anything your guests have ever tasted. Our menu would not be…

Crab Cakes by Chef Smith