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“The beautiful suns” Dark heavy shell, clear and cold liquer, deep in the cup. A firm and sensual oyster.
Belon Sunshine Coast, British Columbia, Canada
Very firm in texture, slightly salty with a distinctive minerallike finish.
Blue Point Long Island
These oysters have a full, salty taste and are among the most sought after oysters in the world.
Bras D’Or Cape Breton Nova Scotia, Canada
A mild, sweet oyster with a subtle beginning and a finish that just won’t quit.
Canada Cup Oyster PEI, Canada
Consistent size and well formed cups. Moderately salty with very firm meat.
Cape Anne Cape Anne Bay, Nova Scotia, Canada
Very clean and extremely crisp with nice plump meats.
Totten Inlet Washington State
Skookum Inlet has its orign in Totten Inlet, so they have a similar appearance to the Skookums. Tottens are slightly stronger and saltier than Skookums since Totten Inlet has better seawater exchange.
Trails End Washington State
These oysters tend to be mild flavored as the water at this end of Hood Canal is influenced dramatically by both the abundance of fresh water rivers flowing into it and the lack of sea water exchange at the south end of the canal.
Watch Hills Rhode Island
The sweetest, most flavorful oyster on the market. In fact, they’re rated as one of New England’s finest oysters by Bon Appetite magazine.
Welfleets Cape Cod, MA
This crisp, slightly salty oyster with a mild finish is from the Cape and has a very limited supply.
Yaquina Bay Yaquina Bay, Oregon
Extremely sweet, meaty and juicy oyster. Yaquina Bay oysters have nicely shaped shells with deep cups.
Sisters Point Washington State
Sisters Point is on the southern end of Hood Canal. Beach grown, thick-shelled oysters from a small family run operation that takes great pride in the quality of their oysters and their work. The flavor of this oyster is mild with a nice cucumbery finish
Skookum Washington State
These oysters are raised in Little Skookum Inlet, which is in southern Puget Sound. Their flavor is very sweet with a mild fruity finish. Their meats are plump and the texture is firm, but not as crunchy as a Hood Canal oyster.
Snow Creek Kitsap Peninsula, Washington State
These oysters are grown near the head of Discovery Bay, which is fed by Snow Creek in the Olympic Mountains. These oysters grow in extremely cold, clean, nutrient-rich water. They have sweet, plump meat.
Sund Creek Washington State
Grown in a small creek at the southern end of Hood Canal. They are mildly salty and sweet with a watermelon-like aftertaste. The meats tend to be very plump.
Sunset Beach Washington State
Located on the southern end of Hood Canal near the Olympic Mountains. The Sunset is mildly salty and sweet, with a noticeable melon-like aftertaste to go along with its crunchy texture.
Tatamagouche Nova Scotia, Canada
A medium size salty, rich tasting oyster from the northern coast of Nova Scotia.
Raspberry Point Prince Edward Island, Canada
Raised on the north side of Prince Edward Island National Park. This is an exceptionally sweet oyster with a limited season. They have a wonderful salty taste, clear flavor and a delightful sweet finish.
Red Point Malpeque Bay, Prince Edward Island, Canada
Mildly sweet with a delicious licorice finish.
Rhode Island Wild Narragansett Bay, Rhode Island
A mild tasting, crunchy oyster. Looks tough, acts mild, has character.
Robins Island Long Island
An oyster with a clean, salty flavor. It has a small round shell with a nice cup that is perfect for half shells.
Salt Aire Prince Edward Island, Canada
A small, yet exceptionally deep cupped oyster from Prince Edward Island. Sweet, plump and juicy.
Samish Bay Washington State
The salty waters of the Rosario Straits impart a unique taste to these oysters. The crisp, full taste and firm, deep-cupped characteristics of this product make it a favorite among half-shell connoisseurs.
Pearl Reef Louisiana
Historically some of Louisiana’s finest growing areas produce these succulent gulf treasures.
Peconic Pride Peconic Bay, Long Island
Deep cupped, incredibly salty oysters with a crystal clean finish
Pemaquid Pemaquid Point, Maine
The saltiest oyster we sell. This is one of the finest oysters on the market. The crystal clear, ice cold water these oysters grow in produce their delicious flavor.
Pickle Point Prince Edward Island, Canada
Ivory lips, slender skins with muted chestnut crowns. Pickles sit firmly in your palm, are a breeze to open and will deliver the firm, salty taste you desire.
Pleasant Cove
These oysters are from a small family run operation that takes great pride in the quality of its oyster and its work. The meat is plump and mildly salty with a texture that is toward the crunch side. Their flavor starts out sweet and finishes fruity.
Quilcene Bay Washington State
Quilcene Bay is a small bay that has its mouth on the western shore of the larger Dabob Bay. This area produces an oyster that is delicate in texture, slightly salty and sweet with a cucumbery aftertaste.
Northumberland Prince Edward Island, Canada
A larger grade oyster from PEI. Very clean and crisp with a milky fruity finish. “A truly satisfying oyster!”
Number 35’s Cape Breton Island, Nova Scotia, Canada
Brave divers hand harvest these. The Cape Breton Island lease is fed yoar round by a small, strong brook which provides nutrients and flavorful sea salts.
Pacific Orchard British Columbia, Canada
Slightly salty with a delicate watermelon finish. The shells are deep and beautiful, clean and full of the famous Pacific coast liquor.
Parramour Chincoteague Bay, Virginia
Farmed in a nature conservancy off the coast of Virginia, Parramour’s are mildly salty and have a distinctively clear fruity finish.
Pearl Bay British Columbia, Canada
“The Pearl.” About an hour north of the city of Vancouver. They are from a remote, deepwater site of very clean and nutrient-rich water. The meat is plump and sweet. They are also fairly salty. As with many Pacific oysters, they have a mild watermelon fin
Pearl Point British Columbia, Canada
Thick shelled and beach grown, the meats have a very crunchy texture and tend to fill the shell nicely. They are only mildly salty, quite sweet and have a cucumbery finish.
Malaspina Sunshine Coast, British Columbia, Canada
A very salty oyster produced by cold water. The flavor tends to be robust, thanks to the amount of nutrients in the water. It will start with a salty flavor, move into sweet and finish with the familiar cucumbery aftertaste expected of Pacific oysters.
Malpeque Savage Harbor, Prince Edward island, Canada
The heart of the PEI oyster legacy with a wonderful taste. They have the distinct flavor of the island with just the right amount of salt.
Malpeque Large Savage Harbor, Prince Edward Island, Canada
Iron and beryl, curvaceous, with her flaked shell hardened from centuries in the elements. This is a wild and robust Canadian stalwart.
Moonstones Rhode Island
Unique, crisp and briny flavor.
Newport Cup Narragansett Bay, Rhode Island
From the “City by the Sea” these oysters have full meats surrounded by briny liquor that presents itself beautifully on the half shell.
Nootka Sound British Columbia, Canada
Nootka Sound is located in an extremely remote, rugged and windswept location. The oysters must travel by truck over what is little more than a logging road to get to the ferry which take them to the mainland. The meat is salty, plump and rich. They are s
Hog Island Tomales Bay, California
These oysters are plump and salty with a Smokey sweet flavor.
Hood Canal Olympic Peninsula
Mildly salty, delicate in texture, sweet with a cucumbery finish.
Imperial Eagle North Pacific
Grown in ideal conditions far away from any industrial or population areas. Quite salty and very plump thanks to the nutrients from North Pacific upwelling. The flavor is sweet with a watermelontype aftertaste.
Kumamoto Kyushu, Japan
The Kumamoto is a giant among oysters but not because of its size. It is, in fact, quite small, only slightly larger than the tiny Olympia oyster. It has a rich flavor, almost buttery and slightly salty. The finish is sweet and mildly fruity with a light
Lady Chatterely Port Medway, Nova Scotia, Canada
Lady Chatterely’s are an easy to shuck, bottom grown, mature oyster that are clean and ready to plate. Their maturity lends itself to a salty taste and crunchy meat.
Malagash Nova Scotia, Canada
A heavy shelled and very salty oyster. Nice round shaped shells with medium cups.
Denman Island British Columbia, Canada
Denman Isalnd is located near Fanny Bay on the east coast of Vancouver Island. They are beach grown and have a thick, hard shell. Slightly salty with sweet meats and a mild watermelon aftertaste.
Dungeness Bay Washington State
A beach-grown oyster from Dungeness Bay tht is located virtually at the mouth of Puget Sound. They are also very plump and sweet with a fruity finish.
Emerald Cove Baynes Sound, British Columbia, Canada
A smaller oyster with fat plump meat. Mild and sweet in taste with a mellow finish.
Fanny Bay British Columbia, Canada
These oysters are cultured near the town of Fanny Bay. The shells are thick and easy to open. They are from cold water and are very salty. The flavor is sweet with a strong aftertaste of cucumber. The flesh is plump and firm, with a dark mantle.
French Huitres Prince Edward Island, Canada
A beautifully shaped and uniform medium choice oyster. Plump, yet firm and very satisfying.
Giga-Moto Deep Bay, British Columbia, Canada
A cross between a traditional West Coast oyster and the Japanese Kumomoto oyster. This is a very small oyster (1.5”-2”) with a pleasant smokey finish.
Conneticut Blue Point Long Island Sound, CT
These blue points are from consistent areas in Long Island Sound where they have been farmed for hundreds of years. Largely sized choice oysters that are chock full of mouthwatering meats.
Cortez Island British Columbia, Canada
These oysters are salty yet sweet and have a fruity aftertaste.
Dabob Bay Washington State
A beach-grown oyster in a very clean body of water where the natural conditions are similar to the area of Japan where these oysters originated.
Deep Cove Mahone Bay, Nova Scotia, Canada
This deep round cup holds a distinct liquor. The taste is smooth and salty.
Delaware Bay Delaware Bay, New Jersey
This oyster has a firm texture and a sultry meat. Consistent in size with a heavy shell.
Dutch Isle
A small, but prolific spot in Narragansett Bay, RI gives this oyster a very mild salty flavor.
Carraquet New Brunswick, Canada
This is a sweet and buttery oyster with great “mouth feel”.
Chedabucto Chapel Island, Nova Scotia, Canada
Deep cupped and succulent beauties from the very pristine Chedabucto bay.
Chef Creek Deep Bay, British Columbia, Canada
A sweet, succulent oyster with very delicate tender meats. Shells are round with a nice deep cup.
Chesapeakes Chesapeake Bay, Maryland
Representing the best the Bay has to offer. Shells are packed tight with firm, salty meats.
Chilmarks Martha’s Vinyard, MA
A briny crisp oyster with a delicate, sweet aftertaste.
Chincoteague Salt Virginia
Extremely salty and plump. Very consistent size.
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