Featured Specialty Seafood:
Specialty Seafood Availability:
- Blue Hole Trout | Ohio
- Kampachi | Mexico
- Arctic Char | Iceland
- Wild Coho Salmon | USA
- Jumbo Fluke | USA
- Cod Loin, Wild | Iceland
- Boston Pollock/ Blue Cod | USA
- Haddock Fillets | USA
- Monkfish | USA
- Pacifico Striped Bass | Mexico
- Wolffish | Norway
- Bronzini, Whole or Butterfly | Greece
- Barramundi Fillets| Singapore
- Cobia | Panama
- Redfish | Farmed, Mauritius Island
- Mahi Mahi | Ecuador
- Pacific Rockfish | Canada
- Sturgeon | USA
- Barrel Fish | USA
- Yellowfin Tuna | USA
- John Dory Fillets | New Zealand
- Black Grouper |Mexico
- Gulf Wild Red Grouper | USA
- Yellowedge Grouper | USA
- Hog Snapper | Mexico
- Gulf Wild American Red Snapper | USA
- Caribbean Red Snapper | Mexico
- Bliner Snapper | USA
- Opakapaka Snapper | New Zealand
Featured Oyster:

BASS MASTER OYSTERS
Harvest Location: Barnstable, Scorton’s Creek, MA
Cultivation: Cage Grown with no lids! Scorton’s Creek is also a known honey hole for herring. And where there’s Herring, there are fish. Striped Bass to be specific. These farmers got the Nick Name “The Bass Masters” by their fellow flats farmers because they would set up fishing poles at the creeks edge in hopes of snagging some dinner while they tend to your next appetizer.
Size: 3.5″- Deep teardrop shape
Flavor Profile: Big tides and fresh water food source gives these oysters their sweet mineral taste.
East Coast Oyster Availability:
- Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish - Washburn Island
Falmouth, MA
3.75″/ Very full meats with an amazing salty and creamy flavor - Wianno
Cape Cod Bay, Nantucket Sound, MA
Very clean with a distinct deep cupped shell and sweet briny flavor - Misty Point
VA
3”/ High salinity up front finishing sweet with a hint of celery and grass - Sandy Neck
Barnstable Harbor, Cape Cod, MA - Pink Ribbon
Long Island Sound
Uniformly cleaned and graded by hand- unique briny flavor with a crisp, meaty texture and a sweet finish with lingering brine (25% net revenue of every oyster is donated to the Breast Cancer Research Foundation.) - Belon
Quahog Bay Harpswell, ME
3-4.5″/ Strong brine with intense copper finish
- Boomamoto
Barnstable, MA
2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish - Egg Island
Lewis Bay of Yarmouth, MA
Full meats with an impressive full brine and earthy finish - Fiddlehead
3.5-4″/ Lewis Bay-Cape Cod, MA
Surprisingly sweet and meaty with a briny liquor and light metallic finish - Moondancers
Damariscotta River, ME
Very briny with a sweet finish - Thunder Caps
PEI, Canada
3″/ Rich and salty liquor with a crisp sweetness - Bass Master
Scorton’s Creek, Barnstable Harbor, MA
3-3.5″/ Sweet mineral flavor
Featured Oyster:

FISH POINT OYSTERS
Harvest Location: North Puget Sound, Washington
Cultivation: Intertidal, Beach Cultivated
Size: 3.5″
Flavor Profile: Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine. Excellent raw on the half shell.
West Coast Oyster Availability:
- Fat Bastard
Willapa Bay, WA
Deep cup with a lot of liquor, brine and taste are clean - Totten Inlet
Totten Inlet, WA
3.25-3.5″/ Beautiful ridged shells- Signature melon and seaweed flavor with a sweet watermelon accents and medium brine - Purple Mountain
Hood Canal, WA
2.5-3″ / Mineral stone with hints of young cantaloupe
- Miyagi
Hood Canal, WA
2.75″/ Medium brine with a tangy cucumber finish - Fish Point
WA
3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine - Skookum
Little Skookum Inlet, South Puget Sound, WA
3.5”/ Full flavors, low brine and vegetable like finish