Refreshing Oysters

A quintessential Maine oyster from Casco Bay. Medium to large size with classic Northeast salinity, firm texture, and balanced brininess. Clean and refreshing with a perfect cup size.

Southern California's signature oyster from Carlsbad's Agua Hedionda Lagoon. Grown in suspended culture with distinctive glassy, striped shells. Strongly briny with refreshing melon and cucumber notes, balanced between briny and sweet.

Exceptional Maine oyster from South Bristol's Johns River. Stupendously sweet and briny with a surprisingly fruity flavor rarely found in East Coast oysters. Grown by Dave Cheney in classic Pemaquid Light territory.

Clean, delicate Pacific oyster from Baynes Sound, BC. Sweet and balanced with moderate brine, firm texture, and a distinctive cucumber finish with hints of watermelon.

A Maine institution from the Damariscotta River. One of Maine's first farmed oysters, featuring a distinctive sweet-and-sour citrus flavor with bright lemon notes, restrained brine, and rare dappled pastel shells.

A slow-grown Maine oyster from floating cages in Robinhood Cove on Georgetown Island. A briny start gives way to a very sweet finish, in a hard, well-cupped shell.

Hand-harvested from the cold, clean waters of Nova Scotia's Northumberland Strait. Small to medium oysters with intense brininess, firm crisp texture, and a notably sweet finish.

Beach-grown Pacific oyster from Baynes Sound on Vancouver Island. Clean, briny flavor with firm texture, subtle cucumber notes, and a slightly sweet finish. Harvested from the traditional territory of the K'ómoks First Nation.

Robust, meaty oysters from Maine's fabled Damariscotta River. Hand-harvested by scuba divers after 2-3 years bottom-planted. Sweet, buttery opening transitions to refreshing brininess with firm texture and beautiful deep cups.

A responsibly farmed Pacific oyster from northern Puget Sound's Admiralty Inlet. Medium-large with firm, crisp meats, balanced brininess, and a distinctly sweet, refreshing finish with melon notes.

Beach-cultured Pacific oyster from historic Samish Bay in Northern Puget Sound. Firm, plump meats with medium brininess, mild sweetness, and a distinctive refreshing cucumber finish. Rustic lichen-green shells.

Premium Pacific oyster from Case Inlet in Southern Puget Sound. Deep-cupped with plump meat, offering a distinctive sweet-salty balance with crisp brininess and an intensely sweet, clean finish.

A farmed Charleston oyster from Green Creek, off the Stono River between Johns and James islands. Salty first, then vegetal and buttery with a mineral freshness, in a thick deep-cupped shell ridged in mahogany and cream.

A North Carolina oyster grown in floating gear near the mouth of the New River at Sneads Ferry. Savory and briny, which the farm compares to a dirty martini, with an earthy note and a smooth finish.