These prices reflect a retail purchase taken out of the restaurant
Rappahannock River Oysters® (sweet)
Origin: Topping, Virginia; Species: Crassastrea virginica; Salt range: 13-18 ppt.; Taste Description: Deep cupped and mineral rich, with an understated saltiness that lets the oyster's natural flavor come though, our Rappahannocks offer up a sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish. It's the very same oyster we started growing in 1899.
Stingray Oysters™ (mild)
Origin: Ware Neck, Virginia; Species: Crassastrea virginica; Salt Range: 16-20 ppt.; Taste Description: Drawn from the Bay's median salt range, Stingrays are the quintessential Chesapeake Bay oyster: sweet and mildly briny with a clean, crisp finish. Named after the Bay oyster's chief predator, these Stingrays bite back!
Olde Salt Oysters™ (briny)
Origin: Chincoteague, Virginia; Species: Crassastrea virginica; Salt Range: 28-33 ppt.; Taste Description: The truest taste of the ocean, our Olde Salt oysters bring together a bold sea-side brininess with a smooth, clean follow-through. Grown off the coast of Chincoteague (think Misty), our Olde Salt oysters are more than a classic, they're legendary.
Origin: Chesapeake Bay; Species: Crassastrea virginica (native); Packaging: Pints (~25 oysters), Quarts (~50 oysters); Description: Our Barcat Shucks™ mark a shift in the way of doing business in the Chesapeake Bay. For years, oyster populations were so low that "Bay" shucked oysters were, more often than not, actually coming from the Gulf of Mexico. Our Barcats are 100% Chesapeake Bay oysters. Better than that, well over half are coming from aquacultured grounds (previously unheard of on the East Coast) - and we're working hard to make that 100%.
Wines by the Glass
Sauvingnon Blanc, Paddy Borthwick, New Zealand, 2016
Pinot Grigio, Cielo dal 1908, Italia 2016
Piquepoul, HB, Picpoul de Pinet 2016
Gruner Veltliner, Setzer, Austria, 2015 1L
Melon de Bourgogne, Chateau l'Oiseliniere, Muscadet Sevre et Maine 2015
Riesling, Heinz Eifel, Kabinett, Mosel 2015
Riesling, J. brix, The Augur, Santa Barbara 2014
Chardonnay, Milou, Vin de Pays d'Oc, 2016
Chenin Blanc, Bernard Fouquet, Vouvray, 2016
Graniwinkle, Foggy Ridge Cider, First Fruit, VA
Champagne, Cordeuil, Champagne Extra Brut
Xarello, Mercat, Cava, Spain NV
Gamay, Chateau de Jarnioux, Beaujolais 2015
Pinot Noir, King & Cannon, Williamette Valley, Oregon 2016
We’re excited to introduce our pantry concept. Situated within the restaurant is a seafood market that showcases all of the seafood we work with, from the local fish and shellfish we source to our very own oysters. You’ll find our sauces and dry-mix blends, plus a rich selection of wines. The idea is to give consumers access to the very ingredients we use every night – basically, our pantry is your pantry. The selection changes daily and will be growing over time.