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.
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.
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.