Oyster Fresh Sheet Menu

Northwest Oysters at a Glance The Pacific Northwest is one of the largest oyster producing regions in the world, growing more than 60 varieties and all four species. As with all seafood, each oyster variety has its own distinct flavors ranging from sweet with light salinity to heavy salinity and metallic. Year round, Elliott’s stocks the finest Pacific coast oysters around and ser ves them only when they are in prime condition. Olympia (Ostrea lurida) This is the only native Northwest oyster. The Olympia smallest of all oysters, it takes four to five years to reach market size, which is never larger than a quarter. Sweet meat with a light butter flavor. A very popular Northwest oyster, great for a first–time oyster eater Pacific (Crassostrea gigas) This oyster is indigenous to Japan and widely grown in the Pacific Northwest Penn Cove and northern California. Select Oblong with a deeply fluted, ridged cup, this oyster has a stronger flavor than Eastern oysters, with a cucumber aftertaste European Flat (Ostrea edulis) A European oyster cultivated in the Pacific Northwest (sometimes Wescott mistakenly called Belon), has a round, flat shell with a mild, sweet, light copper flavor Kumamoto (Crassostrea sikamea) Grown in Washington State and northern California, Kumamoto this is the smallest of the Pacific oysters, with a deep, ridged shell. It is creamy and plump, with a mild, fruity flavor

www.elliottsoysterhouse.com Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154

elliott’s. the northwest oyster authority At Elliott’s, we know oysters! We’ve been serving them for over 30 years and have developed a state–of–the–art oyster program designed to bring you the freshest, most delicious and wholesome oysters available.

why elliott’s oyster house is where seattle goes for oysters The State of Washington provides the west coast model for successful oyster culturing. Oyster growers own or lease the land they farm on, and oysters are tagged by individual growing regions. Elliott’s has more than three decades of relationships with the growers. Oysters are living organisms and subject to the quality of their environment. Pacific Northwest waters have ambient temperature many degrees cooler year round than the east coast and south, thus providing a better growing environment than other parts of the country. Oysters grown in the Northwest have higher regulations and water quality than other areas of the country. Elliott’s purchases oysters that come from “certified” growing areas that meet stringent water quality standards exclusively. Elliott’s was the first restaurant to join Pacific Coast Shellfish Growers Association. We attend annual conferences on shellfish management and education where we are regularly called upon to participate in panel discussions educating growers on the needs of restaurants and consumers. We participate in improving water quality in Puget Sound through support of the Henderson Inlet Community Shellfish Farm. Our staff is involved in planting oysters, working the beds and harvesting oysters at maturity. Elliott’s Oyster New Year is the largest oyster event on the West Coast. It is held the first Saturday of November each year. We feature the world’s largest oyster bar (100+ foot long) and more than 30 oyster growing shuckers serving upwards of 15,000 freshly shucked oysters.

selecting the best oysters The freshest and finest oysters in the Pacific Northwest can be found here at Elliott’s Oyster House. That’s a hefty claim, but it’s one that we’ve earned. We know what to look for in an oyster. To be an Elliott’s oyster, the shell must be tightly closed and the oyster should feel heavy for its size. After selecting only the finest, we store them on ice, cup–side down, to preserve the nectar. Elliott’s prides itself on serving perfect oysters every time. Elliott’s oysters are tagged by growing area, grower and harvest date. They are quality tested regularly by an independent lab and are temperature tracked during shipping to Elliott’s. Oysters are never served above 45°F and are always served within seven days of harvest. Finally, to ensure the best quality, Elliott’s oysters are shucked to order every time and served within two minutes. The Art of Shucking | Each week, we go through more than

7,000 oysters. To save time, other restaurants may pre–shuck their oysters. Not Elliott’s. Our expert shuckers shuck only when you order them, providing you the best tasting oysters possible. No exceptions. Our shucking technique produces a whole meat, free from unsightly incisions and shell particles. Every effort is made to save the nectar. The oyster should arrive at the table looking like “a plate of glistening jewels.”