Raw Menu

Fresh Oysters Flown in Daily!

Alpine Bay Oysters - Prince Edward Island, Canada - $3 each
Eastern Prince Edward Island. Hand Harvested Alpine Bays have a smooth copper colored shell with a deep cup, a crunchy bite and a clean aftertaste

Chesapeake Bay Oysters - Maryland, USA - $3 each
Our Chesapeakes are harvested primarily from the Kedges Straits area of the Chesapeake Bay. Wild Grown Oysters – Chesapeakes grow on the bottom in sandy and rocky areas of the River. Watermen drag oyster dredges from their boats or hand rake at low tide. The oysters spawn in June to July of each year, repopulating the beds. 3" to 3 ½" shells. Chesapeakes are mild in salinity with nice plump meats. The shells are deep cupped, heavy and strong. Our packer does a nice job washing so you don't have to!

Harbor Oyster - Northumberland Strait, Nova Scotia, Canada - $3 each
Farm Raised - Bottom farmed oysters. Hand harvested using oyster rakes. Northumberland Strait between Prince Edward Island and Nova Scotia, Canada. They have a firm, crisp, salty meat with a sweet finish.

Chincoteague Salt Oysters - Eastern Shore, Virginia - $3 each
Chincoteague Island is a barrier island on Virginia's Eastern Shore. It is 7 miles long and only 1.5 miles wide. This island has been designated as a national seashore and wildlife refuge famous for its oyster beds and clam shoals. Specifically, this oyster is farmed in the Assateague Channel and the Tom's Cove area of Chincoteague. Chincoteagues are farmed from local triploid seed that is grown out in a rack and bag system. Get the wild Chincoteague image out of your head. These are cultured, and their uniformity shows it. They have pearly shells with good strength. As these are a triploid, they do not spawn, making them a great choice for summer slurping! The flavor is unlike most Chesapeake Oysters, in that these babies are S-A-L-T-Y!