Our Featured Oysters
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.
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.
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.
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.
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.
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………. 16.00
House-Made Cocktail Sauce
Traditional Red Wine Mignonette
Classic Oyster Shooters $4
One shucked oyster, with cocktail sauce, horseradish, and lemon juice. Served in a shot glass with your choice of Wormtown “Be Hoppy” IPA or Tito’s Vodka
Hot Appetizers $10.99
Buffalo Oyster Fried oysters tossed in buffalo sauce. Served with buffalo sauce.
Smoked Bacon and Spinach Oyster Baked half shell oyster topped with crumbled smoked bacon, shallots, fresh spinach and melted Cabrales de Quercia blue 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.
Bang Bang Oysters Fried oysters tossed in house-made bang bang sauce
Oyster Po’ Boy Fried oyster served in Chinese Bao buns served with sweet chili slaw and topped with a mint cucumber sauce.
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 then served over fragrant rice.
Haddock with Crispy Oysters
Pan roasted haddock topped with a sherry cream sauce and crispy fried oysters. Served with rice pilaf and roasted vegetable hash.
Rolled in ritz crackers and pan fried served over wild mushrooms, spinach, red pepper and goat cheese ravioli tossed in a dry vermouth cream sauce.