For the Love of Oysters
Enjoy an Oyster on Us!
To celebrate the peak of oyster season, every guest with a reservation will be treated to a complimentary shucked oyster during the month of November. Each week, we’ll be featuring a new oyster selected by our team along with an optional beverage pairing available for purchase, curated by our Beverage Director, Amanda Reed.
November 3 – 9: Executive Chef Rena’s Selection
Oyster: Kumamoto
SPECIES: Crassostrea Sikamea
ORIGIN: Oakland, WA
AVERAGE SIZE: 1.5 – 2″
FLAVOR NOTES: Medium brine with a buttery mouthfeel, bright hints of sea asparagus, celery, and cream, finishing with melon rind and cured ham.
Cocktail Pairing: Pearl Diver
Old Tom Gin, Lemon, Celery Bitters, Sparkling Wine
Made with Old Tom, a softer style of gin with subtle botanicals, elevated citrus and a creamy mouthfeel this cocktail perfectly complements the bright flavors of these beloved oysters. The addition of lemon for acidity, celery bitters for briny and vegetal notes and sparkling wine for added texture, this refreshing cocktail is the perfect garnish to highlight all the oyster’s delicate and nuanced flavor.
November 10 – 16: Chef John’s Selection
Oyster: Tubby
SPECIES: Crassostrea Virginica
ORIGIN: Skagit Bay, WA
AVERAGE SIZE: 3 – 5″
FLAVOR NOTES: Briny start with medium crunch and hints of bull kelp, followed by snap pea and strong cucumber notes, finishing with a touch of miso and spinach.
Wine Pairing:
Le Doubble Troubblé, Grüner Veltliner, Columbia Gorge, Washington, 2022
This Columbia Gorge grown Grüner Veltliner highlights the region’s coastal influence with marine like minerality and mouthwatering acidity. The subtle herbal and vegetal notes compliment the savory and meaty qualities, adding an extra layer of complexity without overpowering the oysters’ delicate sweetness and brininess.
November 17 – 23: [NAME]’s Selection
Oyster: Hammersley
SPECIES: Crassastrea Gigas
ORIGIN: Hammersley Inlet, WA
AVERAGE SIZE: 3 – 4″
FLAVOR NOTES: Buttery start with sea bean liquor and light grass, followed by bell pepper and sweet cream notes, finishing with a long, sweet, brothy flavor.
Wine Pairing:
Paul Prieur, Sauvignon Blanc, Sancerre, Loire Valley, France, 2022
Sancerre, a classic wine pairing for oysters, is made from Sauvignon Blanc grapes in the Loire Valley, a region known for producing wines with pronounced minerality and vibrant acidity. Often featuring citrus notes and subtle herbal undertones, Sancerre mirrors traditional oyster pairings like a squeeze of lemon or mignonette. Its bright acidity cuts through the rich, briny texture of these oysters, refreshing the palate and enhancing their natural flavors.
November 24 – 30: General Manager Jennifer’s Selection
Oyster: Jamestown Jade
SPECIES: Crassostrea Virginica
ORIGIN: Sequim Bay, WA
AVERAGE SIZE: 2.5 – 3.5″
FLAVOR NOTES: A medium-high brine start with sugar kelp, followed by sweet cucumber notes, and finishing with mushroom and a lingering hint of hazelnut.
Cocktail Pairing: Maritime Martini
Vodka, Dry Vermouth, Verjus, Japanese Umami Bitters
This twist on a Martini, a classic pairing with oysters, highlights the rich marine flavors and distinct minerality found in these hearty oysters. The addition of verjus, which is made from under ripe grapes, adds elevated acidity that oyster’s crave and the umami bitters pulls it all together and adds complementary flavors of the sea.