Our Featured Oysters
Wellfleet Oysters – Massachusetts
Perhaps New England’s most famous oyster, the Wellfleet is farm raised in its namesake harbor town on the outer reaches of Cape Cod. These oysters are medium sized, light-bodied, rich and flavorful with the clean, crisp, signature seaweed finish of Wellfleet.
Powder Point – Duxbury, Massachusetts
Southwest winds in Duxbury Bay sometimes creates a natural upweller effect, blowing warm surface waters across the bay and drawing up cold, extremely salty water from the bottom. If you like brutally briny oysters, Duxburies will be among your favorites. They are medium in size with large fluted, green and white shells. The cup is deep, the meats are silky smooth and they are very salty in flavor with a clean, lingering finish.
Katama Bay – Martha’s Vineyard
Katama, which means “crab-fishing place” in Wampanoag, is a shellfish bonanza. Oysters sit happily in shallow waters, on a nice, solid substrate and get scrubbed clean in the currents. Their shells are deeply cupped with extremely plump meats and a flavor that mixes intense brine with a sweet-cream roundness.
Belon Oysters – Maine
Belon is a river in France famed for succulent oysters. Scientists brought European Flats to Boothbay Harbor, Maine, in the 1950s, and they went feral (the oysters, not the scientists). These wild oysters are as powerful as any on the planet, redolent of fish and zinc and umami—not for the faint of heart. A minuscule 5,000 Belon a year are pulled in Maine and sold, making them one of the rarest oysters in the world. If you are lucky enough to get your hands on a few, savor them.
Damariscotta Oysters – Maine
These Wawenauk oysters are grown exclusively in the Damariscotta River Estuary, where the river meets the Atlantic Ocean. The water is brackish, meaning a mix of salt and fresh water. The region is known for its extremely pristine waters. They have hard shells and deep, full cups. The meats are extremely plump and surprisingly salty for the brackish water in which they are grown. They are clean and crisp in flavor, because of the clean, cold water and rocky bottom.
Malpeque Oysters – Prince Edward Island
Malpeques are slower growing oysters harvested from the cold waters of P.E.I. The longer growth period makes them a richer tasting oyster. They are briny with a sweet finish.
Blue Point Oysters – Long Island, NY
Wild cultured in Oyster Harbor, Long Island, NY, this oyster has nourished New York City for nearly 200 years. A great oyster for beginning shellfish eaters. Bluepoints feature a full, rounded shell, mild salinity and a faintly sweet finish.
Create Your Own Oyster Platter
Choose any combination of oysters and two sauces from our selection and build a platter to suit your tastes.
Half Dozen………. 14.00
House-Made Cocktail Sauce
Traditional Red Wine Mignonette
Elite Enhancements – on Three Large Damariscotta Oysters
Champagne Gelée and Mint Essence………. $10
Scallop and Salmon Ceviche………. $11
American Caviar and Crème Frâiche………. $12
Classic Oyster Shooters $4
One shucked oyster, with cocktail sauce, horseradish, and lemon juice. Served in a shot glass with your choice of beer or vodka.
Sparkling Wine & Oysters
Half Bottle #84 Piper-Heidsieck Champagne, France, NV and 12 Oysters………. 45
Cavicchioli “1928” Prosecco, Italy, NV and 12 Oysters………. 54.99
Hot Appetizers $9.99
Oyster Maki Fried oyster over vegetable roll with spicy aioli and masago.
Smoked Bacon and Spinach Oyster Baked half shell oyster topped with crumbled smoked bacon, shallots, fresh spinach and browned Parmesan cheese.
Oysters Casino Baked oysters, bacon, pimento and green pepper.
Classic Oyster Stew Cream, butter, sherry, celery, shallots and a dash of Tabasco, need we say more?
Fried Kimchi Oysters Crisp fried oysters on Housemade Kimchi with spicy mayo.
“RI Style” Oysters and Shrimp Fried oysters and shrimp tossed with lemon garlic butter and cherry peppers.
Broiled Sun Dried Tomato Pesto Oysters Oysters on the half shell broiled with sun dried tomato basil pesto.
Comes with your choice of house salad or clam chowder.
Crispy fried oysters served with french fries and coleslaw.
Creole Oyster & Shrimp Jambalaya
Fresh oysters, shrimp and Cajun Andouille sausage are simmered with tomatoes, onions, peppers and celery in a piquant lobster broth, then served over fragrant rice.
OysterFest Surf & Turf
Grilled Flat Iron steak and pan roasted oysters with cream and crumbs. Served with roasted vegetables and mashed potatoes.
Fresh oysters lightly sautéed with porcini mushrooms, spinach, shallots and lemon zest. Gently tossed with fresh Pappardelle and Tuscan croutons.