Large Oyster Section

BELON: A meaty chew, strong brine, and an intense, lingering copper finish. Harpswell, ME (USA)

 BLACK MAGIC: Smooth salinity with a pronounced vegetal finish. One of our most popular oysters. Thunder Cove, PEI (CAN)

BELLE DU JOUR: Salty, sweet and slightly nutty. Great on the half shell. New Brunswick, CA (CAN)

 BLUE POINT:  Medium salinity, springy meat, and a light mineral finish.  Westport & Norwalk Islands, CT (USA)

 EAST BEACH: Sweet brine with a deeply mineral finish. Charlestown, RI (USA)

 LOCAL WILD (CHESAPEAKE BAY): Very mild, but meaty. High yields, but low salt content. Chesapeake Bay, MD (USA)

 MALPEQUE: Moderate brine with a meaty bite and a quick, clean finish. Malpeque Bay, PEI(CAN)

 MOONLIGHT BAY: These oysters are as sultry as their name, with sweet, pillowy meats with a solid bine and seaweed finish. Barnstable, MA(USA)

 PEMAQUID: Deep, clean, and meaty with a powerful brine. Damariscotta River, ME(USA)

 RASPBERRY POINT: Springy meat with a gentle brine and sweet mushroom finish. Always a crowd favorite, New London, PEI(CAN)

 RIP TIDE: Moderate brine, soft meats, and a sweet, earthy finish. Westport, MA(USA)

 SALT SHAKER: A sharp and distinct brine with a mild earthy finish.  Chincoteague, VA(USA)

SILVER BELLS: Sharp brine with plump meats and a rounded seaweed finish. Wellfleet, MA. (USA)

WALRUS AND CARPENTER:  Salty up front, bursting with sweetness and hints of stone and briny olive on the finish.  Dutch Harbor, Rhode Island (USA)

WELLFLEET: Sharp brine with plump meats and a rounded seaweed finish. WELLFLEET, MA. (USA) 

CLAMS 

CHERRYSTONE CLAM: Harvested from the waters of the Little Machipongo Inlet. Willis Warf, VA. (USA)

COCKLE CLAMS: Harvested from the wild beds of southern New Zealand. Cockles are usually steamed and have similar applications to Manila Clams.