oyster selectionMenu PDF
Pearl Dive Oyster Palace offers a variety of East and West Coast Oysters. Below is a sample of what you might see on the list, please call us for specific offerings on any given day.
Old Black Salt Oysters - Black Restaurant Group has joined forces with Travis and Ryan Croxton of Rappahannock River Oyster Company to bring you Old Black Salt Oysters. These signature oysters are grown exclusively in the Black Narrows, a small strip of waterway located in Chincoteague, VA. This location was hand selected by the BRG team and the Croxtons because of its rapid water flow and high salinity. Old Black Salts have an average salinity level of 33ppt, making them one of the saltiest oysters available on the market today. Old Black Salts offer a buttery mouth feel that is indicative to Virginia oysters to balance their high salinity. The oyster meat is plump and firm, with hints of minerality due to the limestone rich waters.
Kumamoto Oysters – Kumamoto oysters are native to Japan and are a small variety of oyster. They are grown in CA and WA and have a very pleasant melon flavor with a mild balanced finish.
Kusshi Oysters – Kusshi’s are grown in British Columbia. They are tumbled in wire cages to create a uniform and deep cup. Kusshi’s are creamy and fruity.
Cedar Island Oysters – Coming from the salt ponds aligning the shores of Point Judith Rhode Island, these oysters are considered local delicacies. They are compact oysters with hints of butter, celery, copper, and salt. They are shipped to us right out of the water and offer more butter than a typical east coast oyster.
Beavertail Oysters – These oysters get their namesake from their shape; large, well cupped and oval, like a beaver’s tail. They are farm raised in the East Passage of Narragansett Bay, RI. The area here is filled with the ancient cool glacier water runs that give these oysters a clean, briny flavor.
Duckabush Oysters - Duckabush oysters are farm raised oysters from the north end of the Hood Canal WA. They start with a lemony brine and finish with hints of cucumber and algae. The shells are fluted and you can always tell new growth by purple outlines of the shell.
Hot Oyster Plates
(3)- Broiled Oysters, Spinach, Bacon, Aioli
(3)- Oyster Confit, Blue Crab, Tasso Ham, Roasted Corn
Cornmeal Crusted Chesapeake Oysters $10.00
(3) - Andouille Sausage and Sweet Potato Hash
Wood Grilled East Coast Oysters $9.00
(4)- Garlic and Red Chile Butter, Gremolata
Angels on Horseback $11.00
(4)- Grilled Bacon Wrapped Oysters, Vin Blanc, Vinegar Reduction