Get to know our oysters!

 

We offer 6 different varieties fresh daily, rotating among the selections listed below.

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sauce selections include: champagne mignonette,

serrano mignonette, cocktail sauce, house-fermented hot sauce

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OYSTERS

 

East Coast Acadian Pearl, Richibucto Bay NB

Crassostrea virginica

Year Round 3.5”

Deep elongated cups with smooth tan shells and defined hinges, plump & crunchy meats,

reminiscent of Mediterranean clams, mineral finish

 

Beau Soleil, Miramichi Bay NB

Crassostrea virginica

Year Round 2.5”

Shallow hard white shells, translucent meats Bright and mild brine, cucumber, celery, green onion

 

Bevan’s Hog Island,Chesapeake Bay VA

Crassostrea virginica

Year Round 3”

Very slightly salty and sweet, creamy and meaty

 

Blue Point, Westport/Norwalk CT

Crassostrea virginica

Year Round 3.5”

Large brown shells, large meats Medium salinity, springy meat, light mineral finish

 

Delaware Bay, DE

Crassostrea virginica

Year Round 2.75”

Large brown shells, somewhat shallow, plump meats Briny with sweet and nutty astringency

 

Duxbury Standard, Duxbury MA

Crassostrea virginica

Year Round 3.5”

Misshapen shells Ultra crisp brine with buttery meats and marked sweetness

 

Great White, Cape Cod Bay MA

Crassostrea virginica

Year Round 3”

Bright with medium salinity, green melon, citrus, cucumber

 

Glacier Bay, Bedec Bay NB

Crassostrea virginica 3”

Soft plump flesh, fruity pear-like overtones

 

Honeymoon, NB

Crassostrea virginica

January-May 2.75”

Deep uniform cups, white and brown shells Medium salinity with a bright clean finish

 

Pickle Point, New London Bay PEI

Crassostrea virginica

3”

Heavy, thick shell, ivory lips Sweet and herbal up front, hints of Pernod, rich finish

 

Raspberry Point, New London Bay PEI

Crassostrea virginica

Year Round 3.25”

Uniform green shells with deep cups Crunchy meat with a gentle brine and sweet mushroom finish

 

Sweet Jesus, Patuxent River MD

Crassostrea virginica

Year Round 3”

Deep cup, hard shell Mild medium salinity, tones of toasted nut and cucumber

 

Village Bay, Richibucto Village NB

Crassostrea virginica

Year Round 3”

Delicate hazelnut notes, creamy finish

 

Washburn Island, Waquoit Bay MA

Crassostrea virginica

Year Round 3”

Brine forward with tones of light mineral, clean finish

 

WiAnno, Southern Cape Cod MA

Crassostrea virginica Year Round

3.5”

Firm, plump meats, deep cups, sweet and very briny

 

Wellfleet, Cape Cod MA

Crassostrea virginica

July-January 3.5”

Deep cup with smooth gray and tan shells Cool brine, buttery meat, sweet lettuce finish

 

West Coast

 

Fanny Bay, Baynes Sound BC

Crassotrea gigas

3.5” Fluted shells

Firm meats, mild brininess, strong cucumber finish

 

Kumamoto, South Puget Sound WA

Crassostrea sikamea 2”

Deep cups, small ruffles Petite meats with mild brininess and a sweet honeydew finish

 

Kumiai, Guerrero Negro Lagoon Baja

Crassostrea gigas

2.5” Crisp salinity, sweet clean finish

 

Effingham, Barkley Sound BC

Crassostrea gigas

3” Plump creamy meats, bright and briny with smooth watermelon finish

 

Satori, Baynes Sound BC

Crassostrea gigas

2”

Bright, moderately briny, cucumber finish

 

Vancouver Zen, Baynes Sound BC

Crassostrea

2” Deep cups with plump meats, mildly sweet front with medium brine, melon finish

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