Oysters with Sancerre

Rare wild European Flat oyster harvested from Maine's cold waters. One of only 5,000 harvested annually. Intensely metallic and mineral with bold coppery flavors and umami notes—powerful and unforgettable.

Canada's most sought-after oyster. Stunning jade shells, crunchy texture, and bright nutty-sweet flavors with a floral lemon zest finish.

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

A refined French oyster from the famous Marennes-Oléron basin. Mild, sweet, and creamy with a subtle nutty flavor and firm texture.

A boutique Virginia oyster with exceptional complexity. Grown by Bubba Frisby using a unique two-stage process, finishing in super-salty cold waters of the Virginia National Wildlife Refuge. Much brinier than typical Virginia oysters with a supersweet finish.

Rack and bag cultured oyster from Chincoteague Bay, Virginia. Bold, intensely briny with the truest taste of the ocean, thanks to direct Atlantic water influx. Smooth, clean finish despite high salinity.

The only European Flat oyster grown on the West Coast, cultivated by the Jones family on Lopez Island. Rare and coveted, with a pleasant metallic twang, sharp mineral notes, and the crisp-clean salinity of San Juan Island waters. Exceedingly limited supply.

Cape Cod classic. High brine, clean finish, with subtle sweetness.