Shigoku translates to Ultimate, in Japanese. Shigoku oysters are grown on bag lines that are tied to a bouey and tumbled in the tide. The workout twice a day helps the oyster develop a deep cup and plump meat inside its shell. Strong brininess with a sweet finish and firm, plump texture.

Kumamotos are prized by half-shell connoisseurs for their smooth texture and sweet fruity flavor. Our Kumamotos are deeply cupped and have highly sculptured, fluted shells, which make their beauty as unparalleled as their flavor. Bright, sweet flavors with a cucumber finish. Approximately 1-2 inch shell.

The Pacific is the quintessential oysters, and native To Japan. It was brought to the U.S. in the 1920's and now thrives along the Washington Coast, taking only a year to a year and a half to mature. The flavors are unique and distinct based upon what bay they are grown in and the algae they have feed on. Briny with a pleasant vegetal flavors imparted by algae and a sweet finish. Approximately a 2-3 inch shell.

These pacific beauties come to us from a local farm based in Discovery Bay. From the smaller Quinty Points to the larger Quilicene Select, these are a true treat - from tide to table.

Mix up your full or half dozen with a variety of our oysters.

6 Wild, cold-water Prawns take a dive into Salty Girls’ cocktail sauce. Served with a slice of lemon

We'll pick our favorite oyster and you pick 1, 2 or try all of our butters in your half or dozen.

Pacific Oysters baked with spinach puree and topped with hollandaise.

Got clams? Steamed with garlic, white wine and lemons, served with a side of bread.

Our own creation of mussels and clams steamed in white wine and lemon with garlic, onions and tomatoes. Served with toasty wedges of bread.

*seasonal - limited quantity & availability

Not too thick, not too thin - this chowder boasts the salty loveliness of the sea with chopped yukons and reds, thyme, onions, leeks, and smoked bacon.

Rustic artisan bread with Oregon's Best Sharp Tillamook Cheddar.

Albacore tuna mixed with finely cut red onion and mayo, served open face with sharp Tillamook cheddar on fresh sourdough. Wasabi mayo drizzle.

Ask about our sandwich du jour! A special bread or new cheese may inspire a new sandwich creation from our awesome kitchen crew.

A briny twist on the traditional. Romaine greens and parmesan with housemade caesar dressing and Pane d’Amore croutons. (Dressing made with puréed anchovies and fresh parmesan.)

Like your mom's, but a bit salty. Made with love and whole grain flour

Need a bit more bread to help sop up that buttery goodness or chowder? We'll hook you up.

Need a salty, crunchy snack? Go with these Kettle Brand Krinkle Cut potato chips.