Our Flagship oyster, grown right here in Duxbury, Massachusetts. We may be biased, but we think these oysters are pretty damn near perfect. The quintessential East Coast oyster, they’re consistent yet complex, with up-front notes of ocean brine and seaweed, and a smooth, sweet finish. Deep cups encourage plump meats for a toothy, chewy bite you can really sink your teeth into. Well balanced from beginning to end, these oysters are ideal for oyster newbies and seasoned pros alike.

Despite being grown right next to the Island Creeks, these oysters are quite a bit different. A very special oyster with an interesting backstory that also inspired the Row 34 restaurants. Skip’s Bennett's first “pivot” from his original Island Creek Oysters. Skip has always grown the Island Creek seed (baby oysters) in off-bottom gear before bottom planting them at about 6 months old. In an attempt to show the 'hand of the grower' in the final product--Skip decided to leave the 34th row in the trays for the whole grow-out process. Hence the name Row 34's.

You'll find these are similar to Island Creeks but sweeter due to the farm site's proximity to fresh water sources. Delightfully earthy, mineral, and savory. The shells are strong and resilient.

Although they’re grown only a 20-minute boat ride away from the ICO’s and Row 34’s, Aunt Dottys have a vastly different flavor! Intensely salty up front with a nori, seaweed-like brine, they mellow into a rich, nutty sweetness, almost like a bitter walnut. Dotties have petite cups but are bursting with dense meats giving you a super toothsome bite.

They have strong brine, firm texture, and are a unique very flavorful clam. Who doesn’t want that!? Steam em' up, grill em' or just eat em' right off the half-shell. You can't go wrong with these guys!

14-18 pieces, add on our house cocktail sauce for the full experience

Our Flagship oyster, grown right here in Duxbury, Massachusetts. We may be biased, but we think these oysters are pretty damn near perfect. The quintessential East Coast oyster, they’re consistent yet complex, with up-front notes of ocean brine and seaweed, and a smooth, sweet finish. Deep cups encourage plump meats for a toothy, chewy bite you can really sink your teeth into. Well balanced from beginning to end, these oysters are ideal for oyster newbies and seasoned pros alike.

Despite being grown right next to the Island Creeks, these oysters are quite a bit different. A very special oyster with an interesting backstory that also inspired the Row 34 restaurants. Skip’s Bennett's first “pivot” from his original Island Creek Oysters. Skip has always grown the Island Creek seed (baby oysters) in off-bottom gear before bottom planting them at about 6 months old. In an attempt to show the 'hand of the grower' in the final product--Skip decided to leave the 34th row in the trays for the whole grow-out process. Hence the name Row 34's.

Despite being grown right next to the Island Creeks, these oysters are quite a bit different. A very special oyster with an interesting backstory that also inspired the Row 34 restaurants. Skip’s Bennett's first “pivot” from his original Island Creek Oysters. Skip has always grown the Island Creek seed (baby oysters) in off-bottom gear before bottom planting them at about 6 months old. In an attempt to show the 'hand of the grower' in the final product--Skip decided to leave the 34th row in the trays for the whole grow-out process. Hence the name Row 34's.

Subtle brininess but it is not overwhelmingly salty. Buttery, creamy, and somewhat earthy with mild fruity or floral hints - think stone fruits and jasmine or elderflower. A complex and exciting bite of caviar, especially in comparison to our other offerings.

Well-balanced, delicate sea salt, toasted hazelnut, a light richness that spans from clothbound cheeses to fresh butter that leaves you wanting just one more bite.

In the words of our tasting team “These beads are INSANE”. Distinct, onyx beads with enough body for you to pop them on the roof of your mouth. There’s a pleasant, clean fat that stays on the pallet like a sip of fresh olive oil, reminiscent of a Castelvetrano. The salinity is fresh and refined thanks to the farms’ connection to the pristine Torno River. Imagine a smear of Adamas White Sturgeon on toasted bread rubbed with fresh garlic? Pure Italy, baby.

horseradish, tabasco, & all the dairy. chips not included

garlicky avocado and herbs, highly addictive. chips not included

cream cheese, fish cake, sweet chile. chips not included

Green Goddess Dip, Clam Dip, and Crab Rangoon Dip with chips included! Choose between pint-sized or quart-sized.

4 oz of our take on ketchup for oysters.

4 oz of champagne vinegar, shallots, and black pepper.

cucumber, avocado, sesame

cucumber, avocado, sesame

spicy mayo, avocado, cucumber & sesame

spicy mayo, avocado, cucumber & sesame

kanikama, cucumber, avocado, eel sauce, scallions

cucumber, avocado, sesame

marinated tuna, rice, avocado, cucumber, pickled carrot, scallion

marinated salmon, rice, avocado, cucumber, pickled carrot, scallion

shrimp cocktail tossed in furikake, rice, avocado, cucumber, pickled carrot, scallion

rice, avocado, cucumber, pickled carrot, scallion

gem lettuce, watermelon radish, parm, saltines

yuzu kosho, fennel, onion, poppy seeds, buttered brioche

chicken caesar style salad, gem lettuce, parmesan, bolo