Buttery Oysters

The perfect starter oyster from New Brunswick's Miramichi Bay. Small, refined, and elegantly mild with yeasty notes, subtle hazelnut sweetness, and a creamy texture. Farmed in floating trays that ensure pristine, uniform shells.

Large, deeply cupped oyster from Rhode Island's Narragansett Bay with a distinctive beaver tail shape. Bold and briny with buttery sweetness, grown in deep suspended trays that capture pure ocean flavor.

Small Pacific oyster with distinctive smooth, dark purple-black shells. Tumbled cultivation produces delicate, deep-cupped shells with mild, buttery meat and a clean nori finish.

Cold-water Prince Edward Island oyster from Foxley River and Malpeque Bay. Large, reliably plump and deep-cupped with mild sweetness upfront and a pleasantly lingering medium-high salinity finish. Hand-tongued from small skiffs.

A flagship North Carolina oyster from Cedar Island Bay's pristine waters. Large and deep-cupped with balanced brininess and a distinctive sweet, buttery finish. Sustainably farmed in floating cages.

Delicate and buttery North Carolina oyster from Pamlico Sound. Deep-cupped with bright white shells, featuring a sweet finish and balanced brininess. Cultivated in off-bottom cages.

Classic Chesapeake Bay oyster from Maryland and Virginia. Sweet and buttery with balanced brininess and a smooth, creamy texture. Grown in brackish waters that create the bay's signature mild, refined flavor.

Wild-harvested oyster from Oregon Inlet in North Carolina's Outer Banks, open only October through March. Balanced briny-sweet flavor with buttery sweet corn and asparagus notes. Strong shells and firm texture shaped by dynamic currents. Often contains tiny pea crabs, considered a local delicacy.

Island oyster from Cuttyhunk's pristine West End Pond off Massachusetts. Intensely briny with a sweet, buttery finish. Grown in isolation with no river influence, these tender oysters showcase bold salinity balanced by distinctive sweetness.

A mild, sweet Chesapeake Bay oyster from Virginia's Nomini Creek. Large and plump with creamy shells, minimal brininess, and a clean watermelon finish. Perfect for beginners seeking classic Chesapeake character.

A balanced New England classic. Plump and tender with harmonious briny-sweet flavor, buttery notes, and a clean finish.

Classic Totten Inlet oyster from South Puget Sound. Bag-to-beach cultivated for creamy, sweet meat with high brininess and the distinctive nori finish that defines the region. Saltier than most South Sound varieties.

Farmed in floating cages in Ninigret Pond, Rhode Island. Distinguished by pale golden shells and creamy, golden flesh with a sophisticated flavor profile featuring strong initial brine, distinctive buttery notes, and a delicate sweet finish.

Premium Pacific oyster from a pristine deep-water fjord in Barkley Sound, BC. Tray-suspended and tumbled for uniform deep cups. Plump, cream-colored meat with vibrant brine, natural sweetness, and a smooth watermelon-lettuce finish.

A legendary Southern Puget Sound oyster known for exceptional sweetness and rich, buttery texture. Plump creamy-yellow meats with low salinity, watermelon rind notes, and the distinctive full-bodied South Sound character.

France's distinguished standard. Finished in salt ponds for sweet, fruity notes with a buttery texture and precise, briny finish.

Farmed by the Mashpee Wampanoag Tribe in Wellfleet Harbor, Massachusetts. Bold and briny with bright umami seaweed notes and a buttery finish. Named for 'People of the First Light.'

A balanced Virginia oyster from Mobjack Bay's Lower Western Shore. Plump and buttery with sweet artichoke notes, medium salinity, and a smooth finish. Rack and bag bottom cultivated.

A large, buttery Pacific oyster from Tomales Bay, California. Mild and refined with distinctive cucumber and melon notes. Farmed using traditional French rack and bag methods.

The luxury standard. Exceptionally plump and creamy with intense minerality, sweet nuttiness, and refined balance from France's legendary fourth-generation oyster dynasty.

A rare tumbled cocktail oyster from Tomales Bay's north shore. Small and deep-cupped with plump ivory meat, delivering high brine that mellows into a rich, buttery finish with hints of melon and cucumber.

A community-farmed Puget Sound oyster from a restored watershed. Small and plump with sweet, buttery meat, light salinity, and a distinctive cucumber-earthy finish. All proceeds support water quality restoration.

Exceptionally sweet Kumamoto from Humboldt and Tomales Bay. Tiny, deep-cupped oysters with creamy texture and honeydew-watermelon flavors. Virtually no brininess makes them perfect for beginners.

The signature California oyster from Tomales Bay. Rich and sweet with creamy, buttery texture, balanced brine, and a slightly smoky finish.

Intertidal beach-cultured Pacific oyster from Humboldt Bay, Northern California. Full, plump meats with medium brininess, buttery sweetness, and a clean cucumber finish. Excellent for both beginners and connoisseurs.

Hand-harvested intertidal oyster from Plymouth's historic mudflats in Cape Cod Bay. Meaty and briny with a buttery, bisque-like richness. Thick shells and firm texture from cold Massachusetts waters.

The flagship of New England oysters. Briny and buttery with firm meat, vegetal richness, and a distinctive lobster-stock finish.

Traditional European Flat oyster from Galway Bay, Ireland. Meaty and firm with smooth, buttery-rich texture, pronounced brininess, and lingering mineral finish. Grown in nutrient-rich estuarine waters for 3-5 years.

Small, delicate oyster from New Brunswick's Acadian Peninsula. Suspension-cultured with a firm texture, medium brininess, and a distinctive sweet-citrus finish that showcases the Maritime's refined oyster style.

A bright, fresh Maine oyster from the Bagaduce River. Mildly salty with sharp brine up front, delicate meats, and a sweet, creamy finish. Surface-cultured for smooth shells and deep cups, perfect for the half-shell.

A sweet, musky Pacific oyster from Little Skookum Inlet in South Puget Sound. Deep-cupped with plump, buttery meat, mild brininess, and distinctive melon-scented sweetness with a clean vegetable finish.

Family-farmed Cape Cod oyster from Barnstable Harbor. Briny and creamy with a distinctive melon finish. Rack and bag cultivation creates a balanced, complex flavor profile.

Family-farmed Gulf Coast oyster from Bayou La Batre, Alabama, known as 'butter love' for its signature rich, buttery flavor. Balanced mild salinity with a sweet-mineral finish and plump, creamy texture from careful tide-tumbled cultivation.

Rhode Island oyster from Ninigret Pond. Medium-sized with a deep cup, featuring subtle brine, sweet buttery notes, and a distinctively thick creamy finish. Raised in cages then bottom-planted for strength.

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 tumbled Pacific oyster from Willapa Bay, Washington. Small, dark-shelled, and smooth with firm, tender meat. Balanced brininess with a buttery texture and distinctive nori finish.

A deeply-cupped Cape Cod oyster from the pristine waters of Pleasant Bay in Orleans, Massachusetts. Classic Atlantic brininess with a buttery texture, crisp clean flavor, and sweet finish. Rack and bag cultivated for three years.

Large, hand-cultivated oysters from Virginia Beach's legendary Lynnhaven River. Fat and firm with bold briny saltiness, buttery notes, and a smooth, creamy finish. A quintessential Virginia Bay oyster from a boutique family operation.

Alabama's pioneering boutique oyster from Grand Bay. Small, tender, and silky with a signature buttery, creamed-corn sweetness. Mild on brine, big on oysterness.

Classic Virginia Bay oyster from Nandua Bay on the Eastern Shore. Perfectly balanced brininess and sweetness with a creamy, tender texture and buttery finish. A quintessential Chesapeake oyster.

Large beach-grown Pacific oyster from South Puget Sound. Known as the 'big bad boys' of Puget Sound with plump, full meats, buttery creamy texture, light brininess and sweet flavor. Perfect for grilling or raw.

A sweet, buttery oyster with understated saltiness. Low salinity allows Blue Ridge minerality to shine through with a clean, crisp finish.

A sweet, buttery oyster with low salinity and Blue Ridge minerality. Perfect for beginners and an exceptional match for Chardonnay.

Sustainably farmed Peconic Bay oyster with medium brine and distinctive iron-rich minerality. Aquatray cultivation yields clean shells and silky, firm meats with complex grassy sweetness and a buttery, vegetal finish.

A Cape Cod oyster from Kingston, Massachusetts. Medium-high brine with silky, buttery sweet meats and a lingering briny finish. Creamy texture with balanced salinity.

A powerful, full-strength oyster from Rhode Island's Narragansett Bay. Intensely briny and mineral-rich with a luxurious buttery, umami finish. Grown in oceanic conditions using rack and bag methods with tumbling.

Premium Cape Cod oyster from Barnstable Harbor's Great Marsh. Bright, buttery, and exceptionally briny with firm, crisp ivory meats in deep cups. A standout from one of North America's great oyster merroirs.

Historic Virginia oyster farmed since the 1800s in Hog Island Bay. Large, profoundly briny with oceanic intensity, balanced by subtle umami and sweet finish. Grown by the century-old Terry family in pristine Eastern Shore waters.

Small, deeply-cupped Pacific oyster from Eld Inlet, southern Puget Sound. Tide-tumbled to perfection with plump, sweet meat, low salinity, and a distinctive smoky finish with unique notes of Jerusalem artichoke and raw green bean.

Premium Duxbury Bay oyster with sharp brine, sweet-buttery meat, and deep cups. Tumbled multiple times for hard, uniform shells with distinctive black and purple streaks. Melt-in-your-mouth texture with a crisp mineral finish.

A tumbled Pacific oyster from British Columbia with a smooth, deep purple-black shell. Abundantly meaty with a mild, clean flavor featuring subtle sweetness and a melon-like finish.

Highly prized North Carolina oyster from Stump Sound, one of the saltiest estuaries on the East Coast. Intensely briny and ocean-forward with buttery richness and mineral notes from the unique lagoon system where fresh and salt waters meet.

Australia's signature oyster. Mild, sweet, and luxuriously creamy with a smooth finish that makes it perfect for beginners.

One of Maine's northernmost oysters from near Acadia National Park. High salinity with a distinctive buttery, Chardonnay-like finish and crisp lemon notes. Deep-cupped with plump, firm meats from natural tidal tumbling.

Rare tumbled Pacific oyster from Tomales Bay's oldest oyster company. Deep-cupped and plump with smooth buttery brine, rich melon notes, and a distinctive woody artichoke finish. One of California's richest-tasting oysters.

Legendary Pacific oyster from South Puget Sound's most renowned fattening grounds. Intensely rich and plump with bold briny flavor, buttery texture, and distinctive seaweed notes that made Totten Inlet famous worldwide.

An unlikely Pacific Coast triumph of the Eastern oyster. Thriving exclusively in Washington's famed Totten Inlet, these plump, firm oysters deliver bold briny intensity, rich buttery flavor, and a sweet finish that earned them Best Flavor at the East Coast Shellfish Growers competition.

A refined Eastern Canadian oyster from New Brunswick's pristine Bedec Bay. Medium salinity with sweet, creamy flavor, subtle hazelnut and cucumber notes, and a bright, buttery finish. Farmed for 4-6 years in nutrient-rich Atlantic waters.

Small farm-raised Rhode Island oyster from Winnapaug Pond. High salinity with crisp brininess leading to a distinctive mellow buttery sweet finish. Firm pink meat in unique fan-like shells.

Small Maine cocktail oyster from John's River Estuary. Bottom-grown and cage-floated with crisp Atlantic brininess, buttery texture, and a clean sweet finish with mineral notes.

Bag-to-beach Pacific oyster from Little Skookum Inlet's nutrient-rich waters. Deep-cupped with plump, buttery meat, mild brininess, and distinctive sweet collard greens flavor finishing with melon notes. Beautiful ruffled purple shells.