Oysters with Albariño

The Outer Banks' first farmed oyster from North Carolina. Medium-sized with balanced salinity, offering a harmonious blend of sweet and salt with firm texture from off-bottom tray cultivation.

Canada's most sought-after oyster. Stunning jade shells, crunchy texture, and bright nutty-sweet flavors with a floral lemon zest finish.

Classic Pacific Northwest oyster with delicately sweet flesh and herbaceous notes. Lichen-green shells with a distinctive watermelon-rind flavor profile.

A large Pacific oyster from pristine Willapa Bay, Washington. Rack and bag cultivated with mild brininess, delicate floral notes, and a crisp citrus finish. Substantial, meaty texture with a clean aftertaste.

A Pacific oyster from Mexico's Baja California peninsula, grown on racks at Guerrero Negro and then held for two weeks in cold open water off Ensenada. Crisp and briny up front, with cucumber and seaweed notes and a long sweet finish.

Distinctive PEI oyster with moss-green shells and briny, seaweed-like flavor with refreshing citrus and lime finish.

A Pacific oyster from Laguna San Ignacio in Baja California Sur, grown off the bottom by Sol Azul inside the El Vizcaíno Biosphere Reserve. Briny first, then cucumber sweetness and some creaminess, with firm, plump meat.

Beach-grown Pacific oyster from Totten Inlet, Puget Sound. Small and deep-cupped with sweet, melon-scented flesh and refreshing cucumber crispness. Exceptionally wine-friendly with mild, earthy character.