The Oyster Society menu — United States

A rotating selection of fresh, cold-water oysters and clams served raw; please ask your server for today's available varieties.

This chilled seafood platter features a dozen oysters and clams, a whole lobster, jumbo shrimp cocktail, blue crab salad, scallop ceviche, and a pound of the daily crab selection.

A curated selection of twelve fresh oysters featuring four different varieties, served with a rotating assortment of house-made sauces.

This grand seafood platter features a chef-curated selection of two dozen oysters, a dozen clams, twelve jumbo shrimp, two whole lobsters, two pounds of crab, an ounce of Kaluga Osetra caviar, blue crab salad, and scallop ceviche.

Three large, wild-caught white shrimp served chilled with a side of cocktail sauce.

This dish features one ounce of premium caviar served with house-made crème fraîche, chopped egg, shallots, chives, and traditional French blinis.

• Amur Kaluga Osetra (Italy)$125
• Beluga Osetra (Bulgaria)$175

This selection features six baked oysters served in three distinct styles: topped with garlic, bacon, and cheese; spinach, bacon, and Pernod cream; or a carbonara-inspired crust with truffle béarnaise.

This sushi roll features spicy tuna, crab, cucumber, and avocado, topped with spicy aioli, tobiko, jalapeño, and sriracha.

This sushi roll features yellowtail, cucumber, mint, and shaved jalapeño, topped with crispy tempura flakes and served with a lemon-yuzu kosho sauce.

This sushi roll features a combination of lobster, blue crab, and shrimp, topped with avocado, asparagus, caviar, and a blend of savory volcano and sweet kabayaki sauces.

This sushi roll features salmon, jalapeño, cucumber, scallions, and avocado, topped with red tobiko and a spicy sambal aioli.

This sushi roll features spicy tuna, cucumber, and avocado topped with torched prime New York strip steak, shaved black truffle, truffle-infused teriyaki sauce, and crispy shallots.

This sushi roll features shrimp tempura, asparagus, spicy blue crab, cream cheese, and avocado, topped with shredded crab stick, spicy aioli, beet strings, and a sweet soy-based kabayaki sauce.

This platter features a selection of tuna, yellowtail, and salmon sashimi, two signature sushi rolls, and Hawaiian-style marinated tuna poke.

Tender Korean-style short ribs served over creamy Boursin polenta with a side of kimchi slaw and a spicy red dragon sauce.

Tender Spanish octopus served with sun-dried tomato salad, pita crisps, red pepper hummus, and a black garlic chili sauce.

Large sea scallops served with truffle-filled ravioli, a rich meat-based demi-glace sauce, and a light porcini mushroom foam.

Fresh tuna seasoned with ginger and soy, served with avocado cream, mango mole, and crispy malanga chips.

A shareable bowl of clams, mussels, shrimp, and smoky Andouille sausage simmered in a spicy tomato-based Creole broth.

Pan-seared duck liver served with toasted brioche, wild berry jam, and a spiced red wine reduction.

This shareable dish features Maine lobster and creamy Brie cheese tucked into brioche bread, fried until crispy, and served with fig preserves and a balsamic-style glaze.

A freshly prepared soup selected daily by our chef.

A rich, creamy soup made with blue crab, finished with a dollop of fresh cream and chopped chives.

This salad features a lightly charred baby gem lettuce heart topped with whipped feta, fresh vegetables, olives, roasted pepper sauce, toasted pistachios, and a balsamic vinaigrette.

This salad features roasted beets, fresh strawberries, and tangerine served over a bed of frisée and arugula, finished with pumpkin seeds, crumbled goat cheese, and a beet vinaigrette.

A crisp salad of baby romaine lettuce topped with buttery brioche croutons, a parmesan cheese crisp, and our signature house-made Caesar dressing.

This dish features sesame-crusted tuna served over crispy rice with potato purée, sautéed spinach, and dashi-infused mushrooms, finished with a soy and wasabi cream sauce.

Two pan-seared chicken breasts topped with duck ham and melted Gruyere cheese, served with a Dijon cream sauce, Boursin mashed potatoes, and broccolini.

This dish features a creamy blend of lobster and blue crab sautéed with peppers, herbs, onions, and Parmesan cheese in a sherry cream sauce, served with Boursin mashed potatoes and asparagus.

This pan-seared grouper is coated in a crispy potato crust and served with baby potatoes, green beans, and a tangy lemon-caper piccata sauce.

Pan-seared snapper seasoned with bold spices, served with coconut rice, green beans, and a sweet and spicy fruit-based sauce.

This sea bass is coated in a pistachio crust and served with a ragout of rock shrimp and Tuscan beans, finished with a basil purée and olive oil.

Pan-seared salmon glazed with Chinese-style barbecue sauce, served with a vegetable stir-fry and fried brown rice.

Pan-seared sea scallops served over black spaghetti with zucchini, garlic, shallots, and a creamy parmesan sauce infused with spicy 'nduja sausage.

This dish features a butter-poached lobster tail and a 6-ounce pepper-crusted filet mignon, served with a guajillo chili and lobster butter sauce, Boursin mashed potatoes, and sautéed spinach.

Linguine pasta tossed with blue crab, shrimp, Thai basil pesto, garlic, oil, and spinach, finished with a sprinkle of Parmesan cheese and bottarga.

A two-ounce portion of pan-seared, rich duck liver from the Hudson Valley.

A six-ounce portion of tender Maine lobster tail, served steamed or broiled.

Thinly sliced seasonal truffles available to add to your dish for an earthy, aromatic flavor.

A decadent topping of sweet blue crab meat finished with a light, airy béarnaise sauce.

A savory topping of lobster and crab meat finished with a rich, mildly spicy lobster and guajillo chili butter.

Your choice of fresh, daily-caught fish prepared seared, grilled, or blackened and seasoned with olive oil and sea salt.

An 8-ounce fillet of line-caught Florida grouper, prepared simply to highlight its fresh flavor.

A 9-10 ounce portion of line-caught snapper, featuring the freshest variety available that day.

An 8-ounce portion of sustainably farm-raised salmon from the Faroe Islands.

An 8-ounce portion of line-caught Atlantic yellowfin tuna served simply.

An 8-ounce portion of line-caught Chilean sea bass sourced from deep Arctic waters.

Fresh shellfish served either in or out of the shell and drizzled with clarified butter.

Four large, North Atlantic sea scallops prepared either seared or grilled.

Two 6-ounce lobster tails prepared by broiling.

This dish features certified Angus beef from Omaha, Nebraska, seasoned with sea salt and served with a side of roasted garlic aioli.

A tender, six-ounce center-cut beef tenderloin steak prepared to your preference.

A 16-ounce premium New York strip steak, grilled to your preference.

A generous 18-ounce, boneless ribeye steak served simply.

A light, airy version of a classic French sauce made with butter, egg yolks, and fresh tarragon.

A rich, emulsified sauce made by whisking cold butter into a small amount of water or stock with a hint of lemon.

A creamy lemon sauce featuring tangy capers, traditionally served over pan-seared dishes.

A rich, concentrated brown sauce made by slowly simmering veal stock until it reaches a thick, flavorful consistency.

A rich, savory sauce made with sherry wine and cracked black peppercorns.

A rich, creamy sauce infused with the mild, earthy flavor of guajillo chili peppers and tender pieces of lobster.

A baked dish featuring lobster, crab, and soft potato dumplings served in a rich truffle and parmesan cheese sauce.

Fresh asparagus spears seasoned with sea salt and topped with grated Parmesan cheese.

A side dish featuring a selection of locally sourced mushrooms sautéed with savory smoked bacon.

Creamy mashed potatoes blended with savory Boursin herb and garlic cheese.

Fluffy rice steamed with creamy coconut milk, fresh cilantro, and aromatic lemongrass.

Thinly sliced potatoes baked in a creamy sauce with shallots and melted cheese.

Fresh spinach and artichoke hearts lightly sautéed until tender.

Tender broccolini served with a savory sun-dried tomato and nut-based romesco sauce, finished with a sprinkle of Parmesan cheese.

A warm brownie topped with a chocolate chip cookie, banana gelato, and salted caramel.

This spiced carrot cake is served with a smooth ginger-carrot purée, a crisp spiced wafer, and candied pecans.

This dessert features a chilled Nutella mousse and a chocolate hazelnut truffle, served with vanilla white chocolate ganache, crispy meringue, and a chocolate crumb topping.

A rich, creamy custard infused with orange liqueur and fresh thyme, topped with a crisp sugar crust and served with raspberries.

A creamy white chocolate and passion fruit mousse dessert featuring a mango-passion fruit center and a crisp cookie base.

A citrus-forward tart featuring a buttery cookie base filled with yuzu and lime curd, topped with a light mousse and delicate meringue.

A chilled, caffeinated cocktail made with espresso and spirits, prepared according to a signature house recipe.

A creamy dessert featuring a blend of coconut, plum, pineapple, and vanilla flavors.

A chilled, dessert-style cocktail made with vanilla vodka, chocolate liqueur, and creamy chocolate ice cream.

This is a creamy, dessert-style cocktail flavored with mint and chocolate, finished with a hint of herbal bitters.

This after-dinner cocktail features a blend of pear brandy, bittersweet artichoke liqueur, port wine, and orange bitters, garnished with a lemon peel.

This after-dinner cocktail is a blend of rye whiskey, herbal Averna liqueur, and coffee-flavored Galliano, finished with a twist of lemon and aromatic bitters.

A warm, sweetened coffee cocktail featuring Irish whiskey topped with a layer of fresh cream.

This is a smooth, aged Portuguese fortified wine with rich notes of dried fruits, nuts, and honey.

This is a rich, aged fortified wine from Portugal with complex notes of dried fruit, nuts, and caramel.

This is a rich, aged fortified wine from Portugal with complex flavors of dried fruits, nuts, and honey.

This is a rich, aged fortified wine from Portugal with complex flavors of dried fruit, nuts, and spice.

Courvoisier VSOP is a smooth, aged French cognac featuring balanced notes of peach, toasted almond, and vanilla.

Grand Marnier is a French orange-flavored liqueur made from a blend of cognac and distilled essence of bitter orange.

Hennessy VS is a smooth, balanced cognac aged in oak barrels, featuring notes of toasted almond and fresh fruit.

Hennessy VSOP is a smooth, balanced cognac aged in oak barrels, offering notes of vanilla, clove, and cinnamon.

Louis XIII is a prestigious, aged cognac crafted from a blend of eaux-de-vie sourced exclusively from the Grande Champagne region of France.

Remy VSOP is a smooth, aged French cognac featuring balanced notes of vanilla, dried fruit, and toasted oak.

Remy XO is a premium, aged cognac known for its complex flavor profile and smooth, lingering finish.

This is a smooth, aromatic brandy distilled from ripe Bartlett pears.

This flight features a selection of three distinct rye whiskeys: Bulleit, Woodford Rye, and Basil Hayden.

This flight features a curated selection of three distinct Kentucky straight bourbons: Maker's 46, Russell's 10-year, and Angel's Envy.

This flight features a curated selection of three distinct expressions of Blanton’s bourbon, ranging from the standard release to the higher-proof Gold and Cask Strength varieties.

A curated selection of Graham’s 10, 20, and 30-year-old aged ports, showcasing the evolution of flavor and complexity over time.

This flight features a selection of three premium tequilas: Blanco, Reposado, and Añejo.

Amaretto Di Saronno is a sweet, almond-flavored Italian liqueur often enjoyed as an after-dinner drink.

Aperol is a bright orange, bittersweet Italian aperitif with notes of citrus and herbs.

B&B is a classic blend of Bénédictine herbal liqueur and French brandy.

Baileys is a smooth, creamy Irish liqueur made with a blend of Irish whiskey, cream, and cocoa.

Bénédictine is a sweet, golden-colored herbal liqueur made from a secret blend of twenty-seven botanicals and spices.

Campari is a bitter Italian aperitif characterized by its vibrant red color and complex herbal and citrus flavor profile.

Chambord is a French black raspberry liqueur with a rich, sweet flavor.

Cherry Heering is a classic, deep red Danish liqueur made from steeped cherries and a blend of spices.

Frangelico is a sweet Italian liqueur flavored with hazelnuts and botanical extracts.

Galliano Ristretto is a rich, Italian coffee-flavored liqueur crafted from a blend of espresso and Arabica coffee beans.

Kahlúa is a sweet, coffee-flavored liqueur made with rum, sugar, and vanilla bean.

Licor 43 is a sweet, golden Spanish liqueur flavored with a blend of 43 citrus fruits, botanicals, and spices.

A sweet, chilled Italian lemon liqueur typically served as an after-dinner digestif.

Luxardo is a sweet, cherry-flavored Italian liqueur often enjoyed as an after-dinner digestif.

Sambuca Black is a dark, anise-flavored Italian liqueur often served as an after-dinner digestif.

A clear, sweet Italian liqueur flavored with anise and elderflower.

Tia Maria is a sweet, dark coffee liqueur made with a blend of Arabica coffee beans, vanilla, and Jamaican rum.

Tuaca is a sweet Italian liqueur flavored with hints of vanilla and citrus.

Averna is a traditional Italian herbal liqueur known for its bittersweet flavor profile and notes of citrus and licorice.

Cynar is an Italian bittersweet liqueur made from a blend of herbs and plants, including artichokes.

Fernet-Branca is a bitter, aromatic Italian herbal liqueur crafted from a secret blend of dozens of herbs, roots, and spices.

Montenegro is a traditional Italian herbal liqueur known for its balanced, bittersweet flavor profile and aromatic blend of botanicals.

Nonino Amaro is an Italian herbal liqueur with a bittersweet flavor profile, often enjoyed as an after-dinner digestive.

Rucolino is an Italian herbal liqueur made from arugula, offering a unique bittersweet flavor profile.

Nonino Moscato is a clear, aromatic Italian brandy distilled from the pomace of Moscato grapes.

This is a clear, refined Italian grape brandy distilled from the pomace of Merlot grapes.

Poli Merlot is a smooth, refined Italian grappa distilled from the pomace of Merlot grapes.