Oysters with Dry White Wine

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.

A Maine institution. Large, powerful oysters with rock-hard shells, plump firm meats, and clean briny-sweet flavor with lemony zest.

Handcrafted heirloom oyster from Hog Island Bay on Virginia's Eastern Shore. One of the saltiest oysters available, with intense briny punch, rocky minerality, slight sweetness, and an herbaceous finish that's exceptionally clean and pure.

A wild Long Island oyster with bold, briny character. Heavy shells, meaty texture, complex mineral and metallic notes with cucumber undertones.