The Raw Bar at Island Creek Oyster Farm Menu

chile, garlic, sesame

sesame, crispy shallots

with cucumber, avocado, sesame

with spicy mayo, avocado, cucumber

marinated yellowfin tuna, avocado, cucumber, pickled carrot, crispy onion

marinated salmon, avocado, cucumber, pickled carrot, crispy onion

marinated salmon, avocado, cucumber, pickled carrot, crispy onion

furikake shrimp cocktail, avocado, cucumber, pickled carrot, crispy onion

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.

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.

The caviar is delicate and nuanced, exhibiting a green tea aroma followed by roasted mushrooms and a buttery brioche sweetness on the finish.

These scallops are savory and hearty in a traditional, full-bodied sauce with a floral note that lingers like a sip of jasmine tea. Excellent broiled on toast or over rice topped with fresh herbs. A whole meal in a can. Where it's from: Galicia, Spain Producer: Costas y Miñan

Where it's from: Galicia, Spain Producer: Costas y Miñan These mussels taste as if they were just plucked from the ocean and are perfect straight out of the tin. They have a beautifully delicate texture and are coated in a light vinegar sauce.

The razors are buttery and sweet with a lingering zing thanks to the chili infused olive oil. A toothsome bite perfect with crusty bread, on fresh pasta, or plucked from the tin with a fork. Where it's from: Galicia, Spain Producer: Costas y Miñan

Like opening the lid on a pot of fresh steamers on a summer’s day; a clean salty brine that tastes equally as good straight out of the tin as they are in a chowder. So tendah. Where it's from: Galicia, Spain Producer: Costas y Miñan

These boneless sardines are delicate and approachable, perfect for sardine beginners! The olive oil gives a soft, fruity flavor, almost like a lemon poppyseed cake. Where it's from: Matosinhos, Portugal Producer: José Gourmet - Adriano Ribeiro & Luís Mendonca

Bonito is well-appreciated in Spain, mostly because of all of the tunas, it has a mild and delicate flavor. Where it's from: Cantabrian Sea, Spain Producer: Conservas Olasagasti - Matteo Orlando

Salt bombs – away! Wow, a tsunami of salt gives way to a concentration of tart, umami, reminiscent of jammy tomatoes (which they would make an excellent pairing with). Where it's from: Cantabrian Sea, Spain Producer: Matteo Orlando | Olasagasti

There might be no going back to regular canned tuna once you’ve tasted this flaky, pale pink, oil-soaked tuna. Velvety and slightly sweet, the flavor and texture of this tuna compliment any dish. Where it's from: Cantabrian Sea, Spain Producer: Conservas Olasagasti - Matteo Orlando

Ventresca is the belly cut of the tuna, which means there’s big flavor, large fillets, and a mouthwatering yet delicate flavor. Where it's from: Cantabrian Sea, Spain Producer: Conservas Olasagasti - Matteo Orlando

From Spicewalla in collaboration with Island Creek Oysters... Say hello to the first "Dry Mignonette"! Mix this punchy blend with champagne vinegar to add to fresh oysters, blend with EVOO, lemon, and dijon for a quick dressing, or stir into sour cream for a zesty dip! The world... is your oyster. About Spicewalla: Spicewalla is a James Beard Award winning spice company, founded in a pursuit of superior flavor. They carry that "taste-making" approach into selecting quality spices and creating signature blends and rubs. What you get: A 3.5oz (100g) tin of Spicewalla dry mignonette spice blend

ICO staff fights over who gets the last spoonful of this horseradish sauce, it’s that good! A nice crunch that packs a lot of fresh heat; this sauce will beat your sinuses for the gods! Crafted by self-proclaimed “Zing Masters” and the world’s largest horseradish farm - they know what they’re doin’. What you get: A 6.5 fl oz glass jar of Kelchner's Horse-Radish

Sweet Reaper hot sauce - this is it, folks. What you've been waiting for. A hot sauce made by a consummate chef (and our friend, Nate Gould) that is balanced, feisty and totally unique. Technically speaking, Sweet Reaper is a balance of heat and fruity pepper sweetness. It is slowly cooked down with white vinegar, sweet onion, garlic, and spices. We have found that its earthy flavors go perfectly with brine, and you know, pretty much everything else.

This is your new ‘put this sh!t on everything!’ hot sauce starring bullwhip kelp hand-harvested in the pristine waters of Alaska. Incredibly flavorful with just enough heat to warm the palate, this sauce pairs perfectly with everything - including fatty tinned fish like sardines and anchovies, or on a freshly shucked oyster. What you get: A 5 fl oz (150mL) glass bottle of Barnacle Foods Alaskan Bullwhip Kelp & Piri Pir

Pour this on a fish taco STAT! Bright and spicy fermented serrano chilis are blended with Alaskan bullwhip kelp for an incredibly crushable hot sauce. We love to add a splash to shucked oysters, fresh ceviches, or on grilled fish. The beach vibes are strong with this one. What you get: A 5 fl oz (150mL) glass bottle of Barnacle Foods Alaskan Bullwhip Kelp & Serrano Hot Sauce Ingredients: Alaskan Bull Kelp, Water, Vinegar (Water, Vinegar*), Fermented Serrano Mash, Expeller Pressed non-GMO Vegetable Oil, Agave*, Salt, Garlic, Conc. Lime Juice, Green Ghost Pepper, Onion Powder*, Xanthan Gum