Oysters with Prosecco

A balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.

Hand-sized Pacific oyster from Little Skookum Inlet in southern Puget Sound. Sweet and mildly salty with plump, tender meat and a distinctive musky finish. A well-balanced West Coast favorite.

A petite, deep-cupped Kumamoto oyster from California's Bodega Bay. Delicately sweet with fruity, honeydew melon notes and mild brininess. Perfect for beginners and connoisseurs alike.

The first commercial Suminoe oyster from Chincoteague Inlet, Virginia. Features a pretty white shell, firm meat, and mild, sweet flavor that provides a good impersonation of the native Chesapeake virginica.

Exceptional Maine oyster from South Bristol's Johns River. Stupendously sweet and briny with a surprisingly fruity flavor rarely found in East Coast oysters. Grown by Dave Cheney in classic Pemaquid Light territory.

A deeply cupped Prince Edward Island oyster from Cascumpec Bay. Sweet and delicate with mild brininess and a clean finish. Bottom-grown on sandy substrate for firm, full meats.

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.

Clean, delicate Pacific oyster from Baynes Sound, BC. Sweet and balanced with moderate brine, firm texture, and a distinctive cucumber finish with hints of watermelon.

A Maine institution from the Damariscotta River. One of Maine's first farmed oysters, featuring a distinctive sweet-and-sour citrus flavor with bright lemon notes, restrained brine, and rare dappled pastel shells.

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.

Sweet, artisan-cultured Pacific oysters from northern Puget Sound's community farm. Plump meat with low brininess and a clean, savory finish. Not sold commercially—visit the farm in Washington State.

A small, farm-raised oyster from Long Island Sound with extremely mild flavor and plump meat. Lightly brined with a notably sweet finish, perfect for those seeking a gentle introduction to East Coast oysters.

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.

A mild Virginia oyster from the brackish waters where the James River meets the Chesapeake Bay. Exceptionally plump with low salinity, focusing on sweet cream and savory, earthy notes with a smooth finish.

Wild-harvested Long Island oyster from the deep, cold waters of Mecox Bay. Delicate and balanced with mild brininess, pronounced sweetness, and a clean mineral finish reminiscent of classic Bluepoints.

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.

Suspension-raised Pacific oyster from Discovery Bay, Washington and Morro Bay, California. Large, sweet, and mild with firm meats, lovely fluted shells, and a fresh, crisp finish.

A mild, refined East Coast oyster cultivated in Narragansett Bay, Rhode Island, with origins from Virginia's Atlantic-facing Parramore Island. Despite full ocean exposure, it delivers a surprisingly gentle brine with firm meat and a clean, fruity finish.

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.

A sweetwater Chesapeake oyster from the Potomac River region. Delicate and sweet with smooth creaminess, medium brine, and a clean finish. Plump meats reflect the freshwater influence of Virginia's Upper Bay Western Shore.

A distinctive Rhode Island oyster with a round 'bear paw' shape and deep cup. Briny and salty with mild sweetness, cultivated in the nutrient-rich tides of Narragansett Bay's East Passage.

A rare Pacific Northwest oyster with distinctive sweet creaminess and unique kiwi-like finish. Cultivated on suspended lines then beach-finished for exceptional smoothness and plump texture.

Tumbled Pacific with firm texture. Cucumber, melon, clean brine.

Grown in floating bags in Chincoteague Bay, Maryland. Bold and briny with creamy, bread-like sweetness. Balances ocean salt with freshwater character for approachable yet flavorful taste.

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.

The quintessential Chesapeake Bay oyster from Mobjack Bay, Virginia. Perfectly balanced between sweet and salty with a clean, crisp finish. Distinctive white shell with black markings.

A medium-sized East Coast oyster raised by the Shinnecock Nation in Long Island's Shinnecock Bay. Notable for its chewy texture, moderate salinity, and distinctive herbal finish with celery and sagebrush notes. Pretty jade shells with brick-colored swirls.

Original 'astronaut oysters' from San Juan Island. Delicate, sweet, and creamy with fine shells. Suspension-grown to never touch the bottom, creating exceptionally light texture and mild flavor.

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.

Small, bottom-cultured oyster from Maine's Damariscotta River. Sweet-and-sour flavor with low salinity and clean finish. Ideal for oyster novices with its approachable size and mild character.

A sustainably farmed Pacific oyster from Denman Island, BC. Firm and plump with moderate salinity, mild sweetness, and a distinctive delicate melon finish. Deep-cupped, sculpted shells from tumbling.