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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 Large 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.

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.

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.

Capital Oyster – Puget Sound, WA

Puget Sound is a sound along the northwestern coast of Washington. These oysters have a smooth, super deep shell with pure sea salt flavor and a clean finish.

Hot Appetizers $10.99

Oyster BLT Sliders

Fried oyster, bacon, lettuce, tomato, roasted garlic, lemon and Old Bay aioli.

Smoked Bacon and Spinach Oyster

Baked half shell oyster topped with crumbled smoked bacon, shallots, fresh spinach and melted bleu cheese.

Classic Oyster Stew

Cream, butter, sherry, celery, shallots and a dash of Tabasco, need we say more?

Fried Kimchi Oysters

Crisp fried oysters on house-made Kimchi with spicy mayo.

”RI Style” Oysters and Shrimp

Fried oysters and shrimp tossed with lemon garlic butter and cherry peppers.

Bang Bang Oyster

Fried oysters tossed in house-made bang bang sauce.

Oyster Persillade

Baked oyster, pimento, jalapeño, parsley, lemon and garlic.