Taylor Shellfish Farms Melrose (Capitol Hill)

Cooked, cleaned, and cracked. Secret sauce.

Wild caught Sea of Cortez Peel n' Eat Prawns. Served with lemon and scratch made cocktail sauce. Pick your piece count.

Romaine, Crouton Crumble, Parmesan-Reggiano, Boquerones, Lemon

Chopped Ekone Oysters, Crema, Spices, Tim's Cascade Potato Chips

Local Geoduck, Potatoes, Peppers and Carrots in a savory Fennel Cream Broth

A mixture of Carrots, Cauliflower, Green Beans, Bell Peppers pickled in our house brine.

Dungeness Crab, cleaned & cracked, served with secret sauce, Macrina baguette, Caesar salad. Serves 1-2

2.5lbs of Live Manila Clams, with white wine, garlic herb butter and a baguette. Heat a 12” sauté pan to medium, add wine, butter, & clams. Cover and steam for 2 minutes. Stir, cover, and steam for 5 minutes.

2.5lbs of Live Mussels, with white wine, garlic herb butter, and a baguette. De-beard mussels. Heat a 12” sauté pan to medium, add wine, butter, & mussels. Cover and steam for 2 minutes. Stir, cover, and steam for 5 minutes.

(12) Totten Inlet Virginica Oysters ready for roasting/grilling at home with our Creamed Spinach, Uni Butter and Parmesan Cheese. Roast: preheat oven to 375 degrees. Place oysters on baking tray or muffin tins. When oven is to temperature, roast oysters until cooked throughout. Cheese & butter should be melted and caramelizing. Top with Breadcrumbs Grill: place oysters over medium, direct heat. Grill until cooked through. Cheese & butter should be melted and caramelizing. Top with Breadcrumbs

Enjoy our classic Geoduck Chowder, made with the same recipe served at Taylor Oyster Bars. 32oz container – Just add 32oz Heavy Cream, seasoning (included), heat and enjoy. Fresh, premium geoduck for a rich, savory flavor.

Brazilian Shellfish Stew - tomato/coconut base with Manila clams & scallops. Gluten free, dairy free. Pour stew base into 12” sauté pan and place seafood in an even layer throughout pan. Bring to medium heat and cover. Steam for 6 minutes and check to see if clams have opened. If clams at still closed, stir and steam for 2 minutes longer, or until clams have opened. Garnish with fresh cilantro and scallion. Serve with rice.

East coast varietal of oyster, grown in Totten Inlet, WA. Buttery and briney.

Beach grown in the South Puget Sound. A smaller oyster, with a sweet finish.

These oysters are clean, crisp bodied oysters with fresh flavors mirroring their micro algae diet. Just like the sharp, weathered fragments of glass carried by the tide, these oysters journeyed along the sound and transformed into beautifully smoothed ‘Beach Glass’ Oysters. These oysters thrive in our tumbling bags, where their shells are gently rubbed against each other, sculpting deep, smooth cups similar to the feel of tumbled beach glass and yields beautiful dense meat.

A Tide Tumbled oyster, featuring a smooth, deep shell. Known for its petite size, firm meat, and medium brine.

Sold by the pound. Prized for their stunning purple-black shells and rich, buttery meat. These mussels offer a savory, mushroom-like sea flavor that enhances any dish.

Sold by the pound. Mild, Sweet Flavor – Perfect for first-time clam eaters and clam connoisseurs a like! Always Fresh & Grit-Free – Harvested daily and naturally purged in seawater for a clean, pure taste. Enjoy restaurant-quality Manila clams at home—fresh, plump, and ready to elevate your next seafood feast!

A 2oz ramekin of our house made Champagne Mignonette

2 oz ramekin of our house made Cocktail sauce

2 oz ramekin of freshly grated horseradish root

1 bottle each bottle of a Sparkling, Rosé, and Still White wine.

Celebrate with 4 bottles of our house Cava!

A variety of 3 quality white wines