Right off the main dining room, The Oyster Bar casually serves a revolving selection of more than 15 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 an ice cream sandwich and round of putt-putt.
SALT AIRE (m), PEI, deep cup, plump, salt upfront, seaweed finish / 2.80.
CANADA CUP (l), PEI, well formed cups, moderate salinity, firm meat / 2.70.
ROCKY SHORE (m), PEI, briny with a crisp, clean finish / 3.30.
SHINY SEA (m), PEI, hints of seaweed, medium brine, sweet finish / 2.80.
RASPBERRY POINT (l), PEI, salty, clean & sweet with the characteristic muskiness of atlantic oysters / 3.10.
BLACK BEAR (s), ME, mild, salty start and a clean finish / 3.10.
UMAMI (s), RI, earthy, mild brine with light sweetness / 3.10.
BEAVER TAILS (l), RI, open ocean oyster, strong brine, clean finish / 2.70.
MALAGASH (l), NY, medium salinity, melon and mineral notes, slightly smoky, vegetable like finish / 2.70.
BLUE POINT (m), NY, mild and pleasant, briny flavor / 2.70.
TURTLEBACKS (l), AL, creamy, mild flavor / 2.70.
BAMA BEAUTIES (l), AL, medium cup, mild almost buttery flavor / 3.00.
KOMO GWAY (m), BC, sweet, light minerality, deep cup, dense meats / 2.60.
CHEF CREEK (m), BC, ivory meat, dark black mantle, creamy with a medium brininess and sweet flavor / 2.60.
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
SCALLOP, oyster mushroom, GA peach / 9.
TUNA, fermented chili, fresh peanuts, fish sauce / 9.
HAMACHI, grilled watermelon, jalapeno, coriander vinaigrette / 9.
SIMPLE SALAD, shaved celery, radish, herbs, banyuls vinaigrette / 8.
PEEL & EAT SHRIMP, “come back” sauce, lemon / 14.
LOBSTER ROLL, toasted brioche, salt & vinegar chips / 21.
BAKED OYSTER, lemon parmesan, red pepper flake, bread crumbs / 4 ea.
GROUPER, lemon, sea salt, extra virgin olive oil / 25.
OCTOPUS, fermented bok choy, miso yogurt, jalapenos / 14.
BASMATI “FRIED RICE”, smoked fish, curry, peanuts, cilantro, egg / 6.5.
MUSSELS, green curry coconut broth, bird’s eye chili, herbs / 13.
SHISHITO PEPPERS, ginger, mint / 6.5.
WHOLE SHRIMP A LA PLANCHA, arbol chile butter, lime / 14.
ROASTED SARDINE, oyster mushroom, cherry tomato, herbs / 13.