Shellfish · Farmed & wild
Oysters,shucked on the ice.
Long Island oysters at the counter every day. Blue Point, Peconic, Bluepoint Point selections and rotating specials from Cape Cod and PEI when the local season sleeps.
From the counter
About oysters.
We name Bay Butcher after the town for a reason — the oyster bed is the reason the town exists. Blue Points and Peconic Bays from Long Island farms come in three to four times a week. Cape Cod's Wellfleet and PEI's Malpeque show up in winter when local supply thins. Everything comes tagged, dated, and traceable to the farm.
We sell them alive in the shell, sold by the dozen. Ask which one is eating best that morning — the answer changes with the season, the water temperature, and the farm.
Shucking service at pickup for parties. Give us 24 h notice for anything over 5 dozen.
At a glance
Sources
Blue Point · Peconic Bay · Wellfleet (winter) · Malpeque (winter)
Sold
By the dozen — mix and match
Traceability
Farm tag on every batch
Shucking
Available at pickup — 24 h notice for 5+ dozen
Life on ice
5-7 days, closed shell, refrigerated
In the case
Cooking notes
How we'd cook it.
01 · Method
Raw on the half-shell
Shuck over a bowl, keep the liquor. Six per person as a starter. Serve on crushed ice with lemon wedge and mignonette (shallot, red wine vinegar, cracked black pepper). Don't drown a good oyster in cocktail sauce.
02 · Method
Grilled Rockefeller
Live oysters cup-down on a hot grill. When they open 2 minutes in, top with a spoonful of butter, spinach, Pernod, and breadcrumb. Another 90 seconds. Eat with a small fork.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.