Tender Oysters

Bottom-cultured Atlantic oyster from Salutation Cove in Prince Edward Island. Round, deep-cupped with tender meats, high salinity, and a strong distinctive flavor that stands out among typically mild Maritime oysters.

A sweet, plump Pacific oyster from Vancouver Island's Deep Bay. Cultivated using bag-to-beach methods for consistent deep cups. Features mild brininess with a distinctive light watermelon finish and ultra-clean taste.

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.

Family-farmed in Greenport Harbor's Peconic Bay using tidal basket cultivation. Tender meats with balanced medium brininess, sweet flavor, and a distinctive mineral-rich finish that has made them a New York City favorite.