Raw bar
Maine oysters shucked to order at the bar, with littlenecks, a shrimp cocktail and a chilled lobster in season.
The raw bar is the counter by the front window, where oysters are shucked to order all evening. Maine's cold water grows oysters that are briny and clean, and each bay tastes a little different, which is why the board names the grower and the place.
What is on the ice
- Oysters: three to five Maine varieties most nights, from Casco Bay to the Damariscotta River.
- Clams: littlenecks on the half shell.
- Shrimp and lobster: a chilled shrimp cocktail, and a chilled half lobster in season.
How to eat them
Try the first one plain, to taste the water it came from. Then lemon, the house mignonette with shallot and cider vinegar, or the cocktail sauce. Ask the shucker which ones are the briniest or the sweetest that day.
Where it comes from
All shellfish come from certified harvest areas through licensed Maine dealers, and every bag's harvest tag is kept for 90 days, as the law asks. Consuming raw or undercooked shellfish may increase your risk of foodborne illness.