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Four Different Menu Entrees


The Chowder House Menu

Come on down and discover our delicious seafood for yourself! Alongside the many enticing items listed below, vegetarian dishes are available upon request. If you wish to learn more about the Chowder House menu, feel free to call us today.


Starters

Oysters

Our chef chooses only the freshest of oysters, served with cocktail sauce and lemon chilled on the half shell. (Market Price)

Twisted Scallops and Shrimp

Jumbo scallops and shrimp, pan-seared and served over our chilled sesame noodles with wasabi and pickled ginger. Finished with yakitori sauce. ($12)

Dinner Salad

Baby greens, goat cheese, candied walnuts, cranberries, and roasted tomato, with choice of dressing. ($10 — Add Chicken for $6, Add Steak for $8, Add Salmon for $10)

Twisted Noodles*

Chilled sesame noodles, Ahi Tuna, wasabi, and ginger. A best-selling, multiple award winner! ($12)

Savannah's Best

Jumbo shrimp and scallop over bacon and white cheddar grits, with scallion and red pepper garnish. ($12)

Crabcakes

Our #1 seller! Plump crabcakes, creamed corn, jalapeno vinaigrette, and white Adams Reserve white cheddar. ($12)

The Wedge

Crisp iceberg wedge, dry bleu, egg, roasted tomato, and bacon topped with our White French dressing. ($8)


Entrees

Clam Chowder

The chef's specialty. New England-style clam chowder with tender clams and no potatoes! (Cup $5, Bowl $6)

Lobster Bisque

Classically made with lobster, cream, and sherry. Quickly becoming a house favorite! (Cup $5, Bowl $6)

Fresh Catch

Chef Louis works with a local fishmonger to bring you the freshest sustainable fish. He then creates tasty dishes with special accompaniments. Want something special? Give us a call a few days in advance. (Market Price)

Steak

We choose the best cut of steak and prepare it using special accompaniments. (Market Price)

Cioppino

Since the early 1800s, this San Franciscan stew has been enjoyed around the world. Ours is a lobster and vegetable tomato stock filled with shrimp, scallops, 3 oz. lobster tail, and fresh fish served with herbed crostini. ($27)

HERITAGE LONGBONE PORK CHOP

Certified heritage Berkshire 16 oz. bone-in pork chop from Rain Crow Ranch in Kansas, prized for its flavor and tenderness. We take this sustainable pork chop, pan sear it, and serve it over white cheddar mashers, veggies, and pan jus. ($24)

Scallop Risotto

Jumbo sea scallops, pan-seared and served over a turmeric and lobster infused risotto with wild mushrooms, asparagus, and tomato. ($26)

Seafood Etoufee

Best of the Bayou! Shrimp, scallop, and crawfish tail meat simmered in our Chefs secret Etoufee and served over fluffy rice. A nice balance of spice and our secret flavor from Cajun roux. ($22)

Lobster Ravioli

Our chef's special recipe of lobster, scallion, sweet peppers, and lobster infused mascarpone stuffed inside fresh pasta ravioli. Served in a garlic cream sauce with diced tomato. ($19)

Chicken Supreme

Boneless skinless chicken breast. Sautéed, topped with mushrooms, bacon, and white cheddar cheese. Served over mashers and finished with a roasted chicken pan jus. ($19)

Stuffed Scampi

Giant scampi with a house-made crab stuffing. Roasted and served over mashers and veggies with sweet and tangy citrus butter. ($25)

Salmon Magnolia

Another CHC classic of fresh salmon pan. Seared and served over sweet potato mashers, topped with an orange beurre blanc. ($20)

Seafood Pappardelle

Lobster, shrimp, and scallops simmered in a three-cheese lobster cream sauce. Served over hand-cut pappardelle. ($22)

Disclaimers

*Note that serving raw or undercooked food may cause foodborne illness.

We'd also like to remind you that eating food greatly increases the risk of choking. Walking upright also greatly increases the risk of falling.


10 Years of Experience