Right off the main dining room, The Oyster Bar casually serves a revolving selection of more than 10 breeds of oysters—eat ‘em on ice or watch them roast in our wood-fired oven. Graze on small plates before dinner, camp out with a pitcher of Fish House Punch, or wrap up the night with a Hotdog Bun Sundae and a round of putt-putt.
SAVAGE BLONDE (s), PEI, full and sweet with a briny flavor / 3.00
WALLACE BAY (l), NS, very briny, strong minerality, clean finish / 2.65
ICHABOD FLATS (m), MA, super briny, bold, full of flavor / 2.70*
BLUE POINT (m),CT, mild and pleasant, briny flavor / 2.75
WASHBURN ISLAND (m), MA, dense deep cup, meats are full and highly brined / 3.10
PLEASANT BAY (l), VA, size variance, meaty, high salinity, clean ocean flavor, & a mineral finish / 2.80
MISTY POINT (l), VA, briny, earthy, almost sweet meat is chewy, subtle notes of lettuce and grass / 2.40*
JAMES RIVER (l), VA, large, meaty, mild, low salinity / 2.80
PELICAN REEF (l), FL, plump meat, light sweetness with clean salinity / 3.50
KUSSHI (s),BC, deep cups with meaty flesh and a very clean, delicate flavor / 3.50
GIGAMOTO (s),BC, medium salinity, melon & mineral notes, slight smoke / 3.20
CHEF’S CREEK (s), BC, ivory meat, creamy, medium brine & sweetness / 2.90*
COMPASS POINT (m), WA, sammish bay, small, buttery with cucumber finish / 3.25
DAILY PUNCH $5 Mug / $20 Pitcher
*Indicates $1 Oyster Happy Hour
Only Available at The Oyster Bar
Mon.-Fri. 5-6 PM / Sat.-Sun. 3-4 PM
NOTES: Oysters are served with house-made saltines, cocktail sauce, hot sauce, mignonette, and grated horseradish.
Oysters Change Daily and Prices Vary / Please Ask Questions
SMOKED, CURED, & MARINATED
CEVICHE, sweet peppers, cilantro, lime / 12.
TUNA POKE, red onion, ponzu, scallions / 15.
SWORDFISH CRUDO, jalapeno, citrus, spring onion, dill / 15.
SCALLOP CRUDO, horseradish crema, cilantro, capers, radish / 15.
FLUKE CRUDO, serrano chili, yuzu aioli, pumpkin seeds / 15.
PEEL & EAT SHRIMP, “come back” sauce, lemon / 14.
LOBSTER ROLL, brioche, dill, salt & vinegar chips / 24.
WOOD ROASTED BASS COLLAR, ponzu, chili oil, crispy shallots / 13.
GEORGIA SHRIMP, fennel butter, roast lemon / 15.
HEARTH ROASTED OYSTERS, fennel butter, bread crumbs / 4ea.
OCTOPUS, chimichurri, potatoes, lemon / 16.
SHAVED CAULIFLOWER SALAD, ranch, pecans, benne seeds / 13.
“OPPORTUNIST”, oysters, king crab, peel & eat shrimp, ceviche / 55.
“THE REFUGE”, oysters, 1/2 lobster, king crab, peel & eat shrimp, ceviche / 86.
“STARVING MAN”, oysters, whole lobster, king crab, ceviche, peel & eat shrimp / 132.