Oysters with Sauvignon Blanc

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

Small, beach-cultured Pacific oyster from Hood Canal, Washington. Low brininess with a sweet, delicate flavor and distinctive musky finish. Hardy shells from intertidal cultivation.

A classic Cape Cod Bay oyster from historic Barnstable Harbor. Sweet and nutty with firm, crunchy texture, balanced brine, and a distinctive lobster-stock finish reminiscent of a New England clambake.

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 quintessential Maine oyster from Casco Bay. Medium to large size with classic Northeast salinity, firm texture, and balanced brininess. Clean and refreshing with a perfect cup size.

Tray-raised and beach-hardened oyster from British Columbia's productive Baynes Sound. Medium salty with a clean, refreshing cucumber finish and balanced mineral sweetness. The archetypal BC oyster.

Boutique Pacific oyster from Thorndyke Bay in Hood Canal, Washington. Deep-cupped with exceptionally sweet flavor balanced by high brininess and a rich umami finish. Tumbled in tides, producing strong shells and full meat.

Beach-grown Pacific oyster from Cortes Island, BC. Firm and sweet with robust briny flavor, featuring distinctive notes of cucumber, grass, and melon rind. Crisp and ocean-fresh.

A boutique oyster from Barnstable Harbor, Cape Cod. Meaty and plump with light brininess, bright sweet cream flavor, and a crisp finish. Only 30,000 raised annually with meticulous care.

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.

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.

The legendary Blue Point oyster, restored to its original Great South Bay home. Full-salt brininess with sweet honeydew finish and distinctive pine and anise notes. A historic American favorite since the 1820s.

Tumbled Pacific oyster from Hood Canal's Hamma Hama River. Deep-cupped with smooth shells, featuring a creamy, crunchy texture and complex flavor profile of cucumber, crisp brine, and a distinctive sweet-vegetal finish.

Atlantic oysters grown in Bodega Bay, California. Known for robust, gnarly shells and intensely briny, metallic flavor with a creamy texture and sweet finish. A bold West Coast take on the Eastern species.

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 Outer Banks' first farmed oyster from North Carolina. Medium-sized with balanced salinity, offering a harmonious blend of sweet and salt with firm texture from off-bottom tray cultivation.

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.

A Virginia oyster grown in Chesapeake waters and finished on the Atlantic side for enhanced salinity. Plump, smooth meat with lively brininess and complex flavor that sets it apart from typical Chesapeake oysters.

A premium Pacific oyster from Baynes Sound, British Columbia. Tray-raised and beach-hardened for firm meats and strong shells. Balanced brininess with distinctive melon and cucumber finish.

Historic South Carolina oyster from Bulls Bay. Large and meaty with a firm texture, pronounced briny flavor, and distinctive sweet finish. Shaped by high salinity coastal waters with peak flavor in colder months.

Beach-grown Pacific oyster from Washington's Totten Inlet and Hood Canal. Sweet and creamy with balanced brininess and a clean mineral finish. Cultivated by the Fagergren Family since 1946 in the nutrient-rich waters of South Puget Sound.

A delicate wild-harvested oyster from New Brunswick's legendary Caraquet Bay. Small and slow-grown over four years, with subtle brine, mineral notes, and a refined clean finish that makes it the perfect accessible oyster.

Southern California's signature oyster from Carlsbad's Agua Hedionda Lagoon. Grown in suspended culture with distinctive glassy, striped shells. Strongly briny with refreshing melon and cucumber notes, balanced between briny and sweet.

Farm-raised North Carolina oyster from Core Sound near Cedar Island. Medium-sized with full, firm meat and a bright, crisp brininess that delivers a clean, salty finish.

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.

A quintessential British Columbia oyster from Baynes Sound. Tray-suspended for 12-18 months, developing deep cups and full meats. High brininess with creamy texture, finishing sweet with hints of melon and lettuce.

The original tide-tumbled oyster from Eld Inlet's pristine waters. Deep-cupped with plump meats, mild brininess, silky creamy texture, and a signature sweet cucumber finish. A true Pacific Northwest gem.

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.

Sustainably farmed in the brackish waters of St. Jerome Creek, southern Maryland. Large and plump with complex, sweet flavor, balanced salinity, and distinctive earthy, rusty finish.

A large Virginia oyster from the James River and Chesapeake Bay. Known for bold brininess, rich creamy texture, and subtle sweetness with a savory lingering finish that exemplifies classic Virginia Bay character.

Cultivated Pacific oyster from Southern Puget Sound with plump, sweet meat and midsized white-and-black shells. Balanced brininess with a distinctive salty-melon finish reminiscent of a New England clambake.

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 bold Long Island Sound oyster from Connecticut's historic Copps Island Oysters farm. Large and strong with heavy shells, delivering an intensely briny and metallic flavor with sweet undertones. Cultivated using traditional methods for over 150 years.

Large, plump Pacific oyster from New Zealand's Coromandel Peninsula. Distinctively sweet and salty with a pronounced watermelon-like tropical fruit finish. Firm texture and bold 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.

A well-balanced Prince Edward Island oyster grown wild in red bay mud. Leads with bright salinity and finishes with mild cucumber smoothness and sweet notes. Cultivated for 4-6 years in pristine northern waters.

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.

Beach-grown Pacific oyster from central Hood Canal where the Dosewallips River meets the sea. Sweet and cucumbery with a creamy texture, balanced brininess, and a light, clean finish.

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.

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.

Large, plump Cape Cod oysters from Quivet Neck with exceptional balance. Medium brine meets strong umami and sweet mineral notes for a clean, savory finish. Rack-and-bag cultivated since 2003.

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.

Beach-grown Pacific oyster from Washington's Willapa Bay. Firm and meaty with intense, robust flavor featuring high brininess, natural sweetness, and a distinctive mineral-melon finish.

A suspended tray-cultured Pacific oyster from Denman Island, BC. Medium salinity with full, plump, creamy meats, clean mild flavor, and a distinctive cucumber finish. Beautiful green pearlescent shells.

Beach cultured Pacific oyster from Vancouver Island's Evening Cove. Features firm meats with a clean, mildly briny flavor and distinctive watermelon finish. Beautiful fluted shells make for elegant presentations.

Small cage-grown oyster from New Brunswick requiring nearly four years to reach market size. Bold ocean aroma with notably sweet flavor, darker meat from cold, mineralized waters.

The archetypal BC oyster. Smooth and balanced with sweet, buttery notes and a signature crisp cucumber finish.

A distinctively bold, deep-cupped Atlantic oyster from Block Island Sound. Grown in suspended lantern nets by a family farm for over 40 years. Briny with focused savory notes, strikingly clean finish, and firm texture.

A full-bodied Maine oyster from Maquoit Bay. Plump with balanced salinity, sweet and salty finish. Grown on tidal mud flats where ocean brine meets nutrient-rich wetland waters.

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.

A larger, mature Beausoleil from Miramichi Bay, New Brunswick. Full and plump with sharp brininess, clean taste, and a sweet finish. Hand-packed with exceptional attention to detail.

Texas-sized Gulf Coast oyster from Galveston Bay. Large, firm, and exceptionally meaty with mild brine and natural sweetness. Freshwater influence creates a fatty, creamy texture with subtle minerality and vegetable notes. Perfect for raw or chargrilled preparations.

A petite farm-raised Pacific oyster from Deep Bay, British Columbia. Small and delicate with balanced brine and sweetness, finishing with distinctive slightly smoky, vegetable-like notes.

Alaskan oyster from Kachemak Bay's glacier-fed waters. Intensely briny and umami-rich with distinctive salinity and thick shell. Less cucumbery than typical Pacifics, with a unique 'touch of king salmon' flavor.

The definitive Maine oyster from the Damariscotta River. Bottom-cultured in frigid waters, producing thick, heavy shells with deep cups and firm meats. Crisp and complex with pronounced brininess balanced by sweetness.

Classic Pacific Northwest oyster from southern Hood Canal. Beach-grown on rocky shores with full cups, firm meat, and a bright, briny flavor with a mild, clean finish.

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.

Small, plump Pacific oysters from Willapa Bay, Washington. Known for their intensely creamy, bacon-fat flavor with light salinity and a clean seaweed finish. Thick shells protect remarkably meaty interiors.

Wild-harvested oyster from the warm Gulf of Mexico. Large, mild, and creamy with low salinity and soft texture. The affordable, all-purpose oyster that built America's oyster culture—perfect for cooking.

Classic Pacific Northwest oyster with delicately sweet flesh and herbaceous notes. Lichen-green shells with a distinctive watermelon-rind flavor profile.

Beach-grown Pacific oyster from South Puget Sound's Hammersley Inlet. Plump and sweet with mild saltiness, rich body, and a distinctive cucumber-melon finish. Grown in nutrient-dense waters for excellent meat-to-shell ratio.

A large Pacific oyster from pristine Willapa Bay, Washington. Rack and bag cultivated with mild brininess, delicate floral notes, and a crisp citrus finish. Substantial, meaty texture with a clean aftertaste.

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 unique East Coast oyster variety raised in California's Tomales Bay. Small with handsome green-gold shells, intensely briny with crisp minerality and surprising fruity depth that peaks in summer.

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.

Upper Chesapeake Bay oyster from Maryland's Patuxent River. Sweet and creamy with distinctive mineral and mossy notes from fossil-lined creeks. Complex flavor with a crisp, flinty 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 from the cold, clean waters of Nova Scotia's Northumberland Strait. Small to medium oysters with intense brininess, firm crisp texture, and a notably sweet finish.

Beach-cultured Pacific oyster from Barkley Sound on Vancouver Island's wild west coast. Deep-cupped and plump with high brininess balanced by natural sweetness, finishing with distinctive cucumber and watermelon-rind notes.

A cocktail-sized PEI oyster with striking bright green shells. High salinity with a powerful brine that transitions to a sweet, earthy, citrus finish. Excellent meat quality from cold northern waters.

A mild, sweet Pacific oyster from Orcas Island in Washington's San Juan Islands. Features beautiful purple and green swirled shells, creamy white meat with a distinctive black mantle, and a clean vegetal flavor with minimal salinity. Highly sought after by discerning Seattle chefs.

Slow-growing Pacific oyster from Alaska's glacial Kachemak Bay waters. More briny and umami-forward than typical Pacifics, with crisp texture, cucumber-melon notes, and a clean vegetal finish with hints of nori and green tea.

Large, deeply-cupped Martha's Vineyard oyster famous for its intense brine and sweet-candy finish. Grown in strong Katama Bay currents, these salt bombs deliver smooth creaminess and are considered among New England's finest.

Pacific oyster farmed by the famed Kelly family in Galway Bay's mineral-rich waters. Exceptionally creamy with mild brine, grassy cucumber notes, and stunning purple-striped shells with pure white meat.

Beach-grown Pacific oyster from Baynes Sound on Vancouver Island. Clean, briny flavor with firm texture, subtle cucumber notes, and a slightly sweet finish. Harvested from the traditional territory of the K'ómoks First Nation.

The gateway oyster. Known for its sweet, melon-forward flavor and petite, deeply cupped shell, the Kumamoto is beloved by beginners and experts alike.

The 'ultimate' tumbled oyster. Intensively shaped in mechanical drums to create a smooth, purple-black shell with an exceptionally deep cup and pillowy meat. Clean, delicate flavor with mild brininess.

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.

Wild-harvested from Galveston Bay's Ladies Pass Reef. Large, firm oyster with high salinity, mouth-watering brine, sweet notes, and complex umami flavors with hints of asparagus and green bean.

Sustainably farmed South Carolina oyster from the Coosaw River. Large, deep-cupped, and plump with a salt-heavy briny start that gives way to a sweet, clean finish. Handcrafted from hatchery to harvest.

Texas Gulf Coast oyster with pronounced briny intensity and complex oceanic flavors. Rich and full-bodied with subtle sweetness, reflecting the high salinity of Lavaca Bay's coastal waters.

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 premium cultured oyster from Southeast New Brunswick's Tormentine Peninsula. Small and plump with medium-high brininess, mineral richness, and a clean, sweet finish. Fresh biscuit aroma makes it an ideal starter oyster.

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.

A balanced Virginia oyster with sweet, creamy meat and moderate brine. Sustainably farmed for four generations in the Little Wicomico River.

Distinctive PEI oyster with moss-green shells and briny, seaweed-like flavor with refreshing citrus and lime finish.

Hardy beach-grown Pacific oyster from Malaspina Inlet, Vancouver Island. Firm and plump with a crisp, briny flavor and distinctive cucumber-like finish. Rugged shells and dark mantle from extreme tidal conditioning.

Deepwater suspended-tray oyster from Cortes Island, BC. Exceptionally clean and slightly sweet with subtle brininess. Features a distinctive frilly, black-and-purple shell with delicate, refined flavor.

A balanced Rhode Island oyster from Potter Pond. Crisp and briny with a subtle salinity, balanced by mild sweetness and a clean finish. Slowly grown over 3-5 years for exceptional quality.

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.

Premium Virginia oyster from Pope's Bay on the Eastern Shore. Exceptionally plump with sharp, high salinity upfront that fades into bright, sweet hints of celery and melon. Deep-cupped with superior meat-to-shell ratio.

A Pacific Northwest favorite with Japanese heritage. Full-bodied and meaty with a crisp, nutty flavor, mild brine, and balanced fruit and vegetal notes.

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.

Suspension-grown Pacific oyster from Samish Bay, Washington. Rich and fruity with hints of rhubarb and sweet notes, balanced by medium brininess. Named after a local character known for perfecting his tan on the beach.

Wild-harvested and farmed oysters from Rhode Island's historic Narragansett Bay. Long and skinny with shallow cups, these oysters deliver strong brine with earthy, mineral notes and a clean finish that reflects the challenging bay conditions.

A balanced bayside Chesapeake oyster from Virginia's Eastern Shore. Grown in Nassawaddox Creek's moderate salinity waters, offering a meaty texture with rounded minerality, moderate brine, and cucumber-sweet notes.

Classic Long Island Sound oyster from Connecticut waters. Deep-cupped with lively brine and complex flavor from tawny algae. Citrusy notes balance the strong salinity with a fresh, clean finish.

Beach-cultured Pacific oyster from pristine Netarts Bay in Northern Oregon. Strong, tongue-coating flavor with metallic notes, sweet cucumber finish, and distinctive black mantle line. Colorful shells and soft texture.

A sustainably farmed New Jersey oyster from Northern Barnegat Bay. Large, strong shells with crisp, succulent texture. Fresh and briny with balanced salinity and a mild, sweet finish.

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.

A distinctive Maine oyster from North Haven Island. Round and heavy with bright emerald green shells. Perfectly balanced earthiness and brine with honey and melon notes, finishing clean and mellow.

Clean, mild oyster from the Northumberland Strait between PEI and New Brunswick. Mildly sweet with balanced brine and a cool finish. Known for their larger size and light, firm texture shaped by nutrient-rich Atlantic waters.

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.

Sweet, balanced Pacific oyster from Okeover Inlet in Desolation Sound, BC. Fresh crisp sweetness with light-salty brine and a clean finish. Grown in nutrient-rich waters with distinctive deep shells.

Wild-harvested Pacific oyster from Discovery Bay, Washington. Meaty and firm with crisp, briny flavor, mild tanginess, and fresh seaweed notes from continuous feeding in protected rack waters.

Farm-raised Pacific oyster from Willapa Bay, Washington. Known for their smooth texture, deep cup, and delicate balance of brine and sweetness with a clean, crisp finish from pristine West Coast waters.

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.

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 responsibly farmed Pacific oyster from northern Puget Sound's Admiralty Inlet. Medium-large with firm, crisp meats, balanced brininess, and a distinctly sweet, refreshing finish with melon notes.

Premium deep-cupped oyster from Peconic Bay, Long Island. Balanced brine with signature sweetness and complex earthy minerality. Grown by Noank Aquaculture Cooperative with proceeds supporting Peconic Estuary conservation.

Tray-raised Gulf Coast oyster from Cedar Key, Florida's first oyster farms. Medium-sized with striking white-and-black striped shells, firm plump meats, and a rich creamy flavor with perfect saltiness and a distinctive lobster-stock finish.

The definitive Pacific oyster. Firm, briny meats with bright cucumber and umami notes, finished clean and steely.

Wild-harvested Gulf Coast oyster from Pepper Grove Reef in East Galveston Bay, Texas. Large, intensely briny with distinctive sweet notes and complex umami flavors. High-salinity environment creates firm texture and signature crenelated shell.

A mild, sweet Pacific oyster from Cortes Island, BC. Grown using a unique suspension-to-beach method for firmer meats and stronger shells. Clean finish with delicate brininess.

A Pacific Northwest oyster from southern Puget Sound's nutrient-rich waters. Medium to large with tender, plump meats. Mild brine balanced with sweet richness and a crisp finish of melon and cucumber.

Historic Long Island Sound oyster harvested by traditional dredge methods since 1887. Large, robust shells with full meats. Balanced brine and sweetness with a crisp texture and sweet 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.

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.

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.

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.

Small, cocktail-sized Pacific oysters from Desolation Sound, British Columbia. Tray-grown with delicate, artfully ridged shells. Light and sweet with green apple candy notes and a subtle tarragon finish.

Beach-grown Pacific oyster from Quilcene Bay in Hood Canal, Washington. Clean and mild with balanced brininess, delicate sweetness, and a fresh finish. Variable size with firm meats and rugged shells.

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.

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.

Extra-small tray-grown Pacific oyster from British Columbia's Discovery Islands. Mild and fresh with a sweet finish and delicate shells. Deep-cupped with clean, refined flavor perfect for raw service.

Grown in the tidal Westport River estuary near Buzzards Bay, Massachusetts. Bold and briny with sweet undertones and a strong earthy mineral finish. Hearty, robust meats shaped by dynamic currents.

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 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.

Tray-grown Eastern oyster from Eel Lake, Nova Scotia. Sweet and rich with mild salinity, ivory flesh, and a clean finish. Highly prized in Canada's Maritimes and Quebec, rarely found outside the region.

Beach-cultured Pacific oyster from historic Samish Bay in Northern Puget Sound. Firm, plump meats with medium brininess, mild sweetness, and a distinctive refreshing cucumber finish. Rustic lichen-green shells.

Pacific oyster from British Columbia cultivated using deep water start, tumbling, and beach methods. Medium brininess with fresh, clean taste and distinctive cucumber finish.

Sustainably farmed Pacific oyster from British Columbia's glacier-fed Discovery Islands. Medium-sized with firm texture, balanced brininess and sweetness, and a crisp, clean finish with subtle umami notes.

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.

Medium-sized Long Island Sound oyster with balanced brine and subtle sweetness. Firm texture with clean finish and umami notes. Larger and saltier than Bluepoints, from historic oyster-growing 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.

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

A beautifully presented cocktail-grade oyster from New London Bay, PEI. Deep-cupped with plump meats, delivering an immediate salty taste followed by a subtle, sweet finish.

Beach-grown Pacific oyster from Baynes Sound, British Columbia. Moderately salty with a mild, sweet flavor and distinctive bitter cucumber finish. Naturally tumbled by winter storms.

Deep-water suspended Pacific oyster from British Columbia. Clean and briny with a mild, cold milk taste and no vegetal notes. Crisp texture from cold-water cultivation at 15-40 feet depth.

Bag-started, beach-finished oyster from southern Hood Canal's Great Bend. Thick-shelled with intensely salty, briny flavor and a distinctive cucumber-seaweed finish characteristic of South Sound oysters.

A sweet, mild Pacific Northwest oyster from South Puget Sound's Little Skookum Inlet. Melon-scented with low brininess and a creamy, herbaceous finish. Farmed since 1883 using rack & bag to beach cultivation.

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.

Beach-grown Pacific oyster from Totten Inlet, Puget Sound. Small and deep-cupped with sweet, melon-scented flesh and refreshing cucumber crispness. Exceptionally wine-friendly with mild, earthy character.

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.

Beach-raised Pacific oyster from Hood Canal, Washington. Full, plump meats with mild brininess, sweet flavor, and a distinctive melon-like aftertaste. Thick shells and crunchy texture from intertidal cultivation.

A consistently briny Martha's Vineyard oyster from Katama Bay. Crisp and clean with balanced salinity from Gulf Stream waters, finishing with subtle sweetness reminiscent of rainwater or sweet apple.

Rack and bag cultivated oysters from Katama Bay, Martha's Vineyard. Deep-cupped with firm white meats, delivering a briny hit that transitions to smooth creaminess and a sweet finish.

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.

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.

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.

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.

Premium Pacific oyster from Case Inlet in Southern Puget Sound. Deep-cupped with plump meat, offering a distinctive sweet-salty balance with crisp brininess and an intensely sweet, clean finish.

Raised in deepwater offshore cages around Les Îles-de-la-Madeleine, Quebec. Intensely briny with a sweet, subtle finish. Firm, meaty, and exceptionally clean with consistent quality.

A savory Rhode Island oyster from Narragansett Bay. Intensely sweet and creamy with pleasant saltiness and a clean finish. Deep-water suspension cultivation produces tender meats full of spirit and finesse.

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.

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.

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.

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.

Beach-grown Pacific oyster from Washington's pristine Willapa Bay. Tumbled in tidal bags for smooth, dark shells and crisp texture. Light brininess with sweet, herbaceous notes and a signature cucumber finish.

Large, sweet Pacific oyster from Yaquina Bay, Oregon. Creamy texture with subtle brininess and a clean finish. Grown in nutrient-rich waters with exceptional tidal exchange for a distinctively sweet taste.

Lower Bay Virginia oyster from the mouth of the York River. High salinity with mild brininess that transitions to a sweet, clean finish. Crisp mineral notes and smooth texture define this classic Chesapeake variety.

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.