~ Sex on the half shell ~

½ dozen Wellfleet native oysters

Chilled ~ served over ice:

Russian ~ with ginger sour cream and caviar

French ~ with a 3-peppercorn and sweet vinegar mignonette

New England ~ with cocktail sauce and fresh horseradish

West Coast ~ with cilantro, fresh lime, and chili vinaigrette

Broiled ~ served sizzling hot:

Monterey ~ topped with blue crab, Monterey Jack & cheddar cheese,

broiled, and served with sauce Choron

Casino ~ like its cousin, the clam ~ with shallots, sweet pepper garlic compound butter,

hickory smoked bacon, and broiled

Rockefeller ~ topped with Pernod scented spinach cream, bacon, and Swiss cheese

~ Oyster Delish ~

Crispy fried select

with tartar sauce and a spicy remoulade for dipping

Appetizer plate or Dinner platter with fries and slaw

Linguine al Pesto

fresh oysters out of their shell in a pesto cream sauce

over linguine with fresh parmesan and broccoli crowns

Po’ Boy

garlic butter toasted baguette filled with crispy fried oysters;

served with fries and firecracker slaw

Oyster sausage dressed Giannone chicken

(hormone- free organic free range)

slow roasted over hickory; served au jus, mashed potatoes, and seasonal vegetables

Tournedos d’Wellfleet

twin tournedos of beef each topped with a poached oyster and port wine demi glace;

served with scalloped potatoes and seasonal vegetables

~ Entertainment ~

Friday: Spampinato Brothers Band

Saturday: Sarah Swain Band

Sunday: Celtic Folks @ 4

Reservations: (508) 255 – 0212

Last updated: October 12, 2011