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.
Create Your Own Oyster Platter
Choose any combination of oysters from our selection and build a platter to suit your tastes.
Half Dozen $16.00
Served with House-Made Cocktail Sauce and Traditional Red Wine Mignonette
Classic Oyster Shooter $4
One shucked oyster, with cocktail sauce, horseradish, and lemon juice. Served in a shot glass with your choice of Samuel Adams Boston Lager or Deep Eddy Vodka.
Enjoy an oyster on the half shell (and other oyster appetizers) for only $1 dollar, Monday – Friday 4pm to 6pm. Offer good in bar area only.
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.
Baked oyster, pimento, jalapeño, parsley, lemon and garlic.
Fried Oysters $19.99
Crispy fried oysters served with french fries and coleslaw.
Creole Oyster & Shrimp Jambalaya $19.99
Fresh oysters, shrimp and Cajun Andouille sausage are simmered with tomatoes, onions, peppers and celery then served over fragrant rice.
Haddock with Crispy Oysters $23.99
Pan roasted haddock topped with a tasso hollandaise, New England collard greens and corn and parmesan polenta.
Crispy Oyster Salad $19.99
Mixed Greens, tomato, cucumber, red onion, candied walnuts, craisins, green apple in a cranberry vinaigrette topped with cornmeal crusted fried oysters.