It's been nearly three year's since Clyde's closure - leaving Columbia's Lakefront without a restaurant in the Teacher's Building and missing the buzzy outdoor dining scene on the patio adjacent to the People's Tree and Lakefront Pavilion that was a fixture at the Lakefront for decades.
Now, the long wait and anticipation is over. The Collective (comprised of restaurant Offshore and entertainment venue Encore) will open at Columbia's Lakefront on Wednesday, May 3. Initially, Offshore will be open for dinner and bar service from 3 PM to 10 PM on weekdays and 3 PM to 11 PM on weekends throughout the month of May. Happy Hour at the Offshore bar will be 3 PM to 6 PM. Hours (and menu) will expand to include lunch and specialty weekend brunch in late spring/early summer.
Inspired by its lakeside location and views of Lake Kittamaqundi, Offshore will feature elevated casual coastal-inspired food that emphasizes local and regional seafood from the shores of Carolina up to the coast of Maine, including plenty of Maryland favorites, a raw bar, vegetarian options, and non-seafood dinner entrees like short ribs and duck breast. The menu will change seasonal and all items will be brought in fresh. The initial dinner menu (see below) is subject to change and is expected to be tweaked based on customer feedback
The interior of Offshore has been updated and refreshed with a nautical theme - halyards rope, paddles, shiplap, and other oceanic décor adorn the interior. A giant nautical chart map mural of the Chesapeake Bay greets diners as open the front door ship's wheel doorhandle and enter into an newly enlarged foyer. Also, don't miss the "map room", which has nautical maps of Bar Harbor Maine, Cape Cod, Cape Henlopen, and Carolina's Outer Banks on the walls. The restaurant maintains a similar layout of Clyde's but is brighter, more open, and has a fresh clean white feel compared to the dark wooden interior of the old space. It's familiar, yet totally new, that I'm sure will leave customers saying "wow" as they re-enter the space for the first time to take in all that has changed and all that remains the same.
One of the things that will be the same is the general manager. Demitian Gilbert, who had previously been the manager of Clyde's for many years before it closed, has been hired to be the general manager of Offshore. The executive chef in charge of the kitchen is Steve Mulhbaier.
The patio next to the restaurant is also planned to open on May 3, pending the arrival of outdoor furniture. The Collective will also be operating the lakefront pavilion patio, serving small bites and canned beer, wine, and cocktails at all of CA's Lakefront Live events this summer beginning May 18th.
The Collective Encore is the adjacent music and live event venue with its own large bar area. Encore will host its first public concert on May 5 - the official M3 Rock festival pre-party featuring Chad Stewart of Faster Pussycat and Pete Evick of Bret Michaels Band performing an acoustic rock show. Tickets available here. Additional events will be announced soon on The Collective's website. Ultimately, Encore will host several ticketed events (with reserved seats and tables) each week and also remain open as a music bar with rotating themes on nights when there is not a live performance to leverage the music room's incredible sound system.
Here is the initial dinner menu for the opening, subject to change, which will be further tweaked and refined, thereafter.
Peel and Eat Shrimp - Old Bay butter
Oysters - Cocktail Sauce, Mignonette, Lemon
Crab Claw Lollipops - Lemon, Old Bay Butter
Bread Basket - Assorted Rolls/Breads, Whipped Honey Old Bay Butter
Tomato Bruschetta - Ripe Tomato, Fresh Basil, Balsamic, Buffalo Mozzarella, Toasted Sourdough Bread Points
Ceviche - Fresh Fish, Shrimp, Avocado, Jalapeno, Lime, Cilantro, Red Onion, Mango/Pineapple, Tortilla Chips
Steamed Little Neck Clams - Black Garlic, White Wine, Butter
PEI Mussels - Lemongrass, Roasted Tomato Broth, Ginger, Thai Basil
Fried Calamari - Black Garlic and Lemon Aioli, Balsamic Marinara
Charcuterie Board - Assorted Meats, Cheeses, Homemade Jams/Dips
Carolina Bacon Jam Wings - Bacon, Onion, Brown Sugar, Cider Vinegar
Lamb Lollipop - whole grain mustard, rosemary, port wine butter, fresh corn grit
Chesapeake Arancini - Fried Risotto Balls, Crab, smoked gouda, Lemon, Old Bay
Maryland Crab Chowder
Soup Du Jour
Grilled Caesar- Grilled Romaine, House Made Caesar Dressing, Parmesan Crisps, Sourdough Crouton Shards, Anchovy
Offshore Salad- Baby Greens, Grape Tomato, Cucumber, Sourdough Crouton Shard, Red Onion, Lemon Dijon White Balsamic Vin
Grilled Shrimp Salad - Grilled Shrimp, Arugula, Roasted Sweet Corn, Tomato, Red Onion, Goat Cheese, Crispy Chickpeas, Creamy Old Bay and Lemon Vinaigrette
Salad Protein Add-ons: Duck Breast, Filet Mignon, Grilled Shrimp, Seared Scallops, Chicken Breast, Crab Cake
Fresh Catch: 3 or 4 options
Preparations: Grilled, Pan Seared, Blackened, Sesame/Wasabi Pea Crust, Panko/Parmesan Crust (fried)
Sauces: Black Garlic and Truffle Butter, Caramelized Carrot Butter Sauce, Hollandaise, Scampi, Ginger/Soy/Lemongrass Glaze
Topping Addons: Grilled Shrimp Skewer (5), Jumbo Lump Crab Meat in Old Bay Butter, Seared Scallops (3), Roasted 4 oz Lobster Tail
Cioppino Bucatini - Shrimp, Scallop, Lobster Tail, Mussels, Clams, Seasonal Fish, Roasted Tomato Broth, Fresh Spinach, Mascarpone, Bucatini Pasta
Crab Cake Entrée - Jumbo Lump Crab Cakes, Grilled Asparagus, Lobster Mashed Potatoes (single or double crab cakes) Old Bay and Lemon Remoulade
Short Rib - Bone-In Short Rib, Tomato and Pancetta Sauce, Charred Cipollini Onion Risotto
Grilled Filet Mignon - Black Garlic and Bleu Cheese Butter, Mashed Potato and Grilled Asparagus
Pan Seared Scallops - Fresh Corn Grits, Charred Green Onion Vinaigrette, Caramelized Carrot Butter Sauce, Crispy Carrot
Vegetarian “Shrimp” and Grits - North Carolina Style, Seitan, tomato, bell peppers, onion, fresh corn grits
Surf and Turf for 2 - Blue Cheese Butter Crusted Filet Mignon, Lobster Tails, Your Choice of Fish Oscar Style, Lobster Mashed Potato
Duck Breast - Seared Duck Breast, Duck Confit Hash, Berry Gastrique, Sweet Potato, Cipollini Onion, Roasted Red Pepper, Spinach
Wasabi Pea and Sesame Crusted Tuna - Sweet Soy, Lemongrass and Ginger Glaze Sauteed Spinach, Citrus Rice
Lobster Mashed Potato
Fresh Corn Grits
Charred Cipollini Onion Risotto
NY Style Cheesecake, Strawberry Rhubarb Compote
Chocolate and Raspberry Tartlet
Lemon and Toasted Meringue Trifle
Photos courtesy of the Collective.