Five Eastern Shore oyster varieties are available. They range in salinity from the seaside barrier islands to the bayside creeks, with the “Church Creek Corks” being the oysters grown closest to the vineyards. They range in size from petite cocktail oysters (Arrowheads) to large oysters best for roasting (Bullseyes). Then there’s the salty seaside Sewansecotts and Shooting Point Salts. Or try them all! Choose the Eastern Shore Sampler, a bag that includes all five—Arrowhead Petites, Bullseyes, Church Creek Corks, Sewansecotts, and Shooting Point Salts.
Place your order by 5 pm Wednesday for a Friday or Saturday pickup at the winery.
OYSTERS WILL BE AVAILABLE FOR PICK-UP STARTING AT NOON ON FRIDAYS.
Please include a note in your order letting us know which day you plan to pick up your order.
The winery offers oyster knives and gloves for sale, just what you need for oysters on the half shell. Or, take them home and create your own oyster roast experience on the grill! No knives required.
$25 bag (25 oysters per bag)
$50 bag (Eastern Shore Sampler – 12 of each type)
Clams are $20 for a bag of 50
ARROWHEAD PETITE OYSTERS, SHOOTING POINT OYSTER CO. Seaside
Arrowhead Petites are cultured within earshot of the Atlantic Ocean surf. Delicate, repeated tumbling results in a plump, petite SALT BOMB. A perfect, buttery East Coast Oyster, small in stature but mighty in flavor.
BULLSEYE OYSTERS (ROASTERS), SHOOTING POINT OYSTER CO. Bayside
Great for roasting! The Chesapeake’s most succulent shellfish. Our pristine location blends the salt of the Atlantic with the productive waters of the lower Eastern Shore. This creates a delectable blend of flavors, a salty sweetness with the slightest mineral hints and a clean finish. Balance is our mantra. Balance between salt and the essence of an oyster, balance between traditions of the past and techniques of today. We share our Nassawadox Creek watershed with three vineyards, conscientious farmers, and watermen who support our efforts in native oyster aquaculture. Our barge “The Oyster Queen” unloads its daily bounty at Bayford Oyster Company’s dock where millions of oysters were once landed starting in the 1880s. It is hard to miss the smiles of the locals watching us once again bring Bullseye Oysters across the old planks to waiting trucks. Bullseyes are the Chesapeake’s Ultimate Oyster.
CHURCH CREEK CORKS, SHOOTING POINT OYSTER CO. Bayside
Church Creek Corks are cultured along the shore of Chatham Vineyards. Protected waters grow a deeper cup and a thicker shell. Salt is less pronounced, hints of seagrass in the finish of these oysters with enough brine to savor the velvety essence of the Chesapeake.
SEWANSECOTTS, HM TERRY OYSTER CO. Seaside
Over 100 years of working with the native oyster population have given us the experience to ensure that our customers get the freshest, highest quality oysters available. The pristine, ocean salt waters of the Atlantic, coupled with the delicate balance of the ecosystem, combine to make the flavor of our products rich and succulent. Our Sewansecott™ oysters have a firm, meaty texture; the taste beautifully balanced with an initial briny burst of flavor mellowing to a sweet, delicate finish. You can taste our love for our product in each oyster and experience the superior quality and taste that have earned our Sewansecotts™ a place on the menu of many of the top restaurants in the country.
SHOOTING POINT SALTS, SHOOTING POINT OYSTER CO. Seaside
The ultimate Virginia raw oyster. Grown at the north end of famous Hog Island that overlooks the Little Machipongo Inlet, these oysters define unspoiled seaside. The Atlantic tide rushing across white sand, then brushed by the peat of the pristine marshes of the Atlantic Coast Reserve, results in the purest form of salt oyster. Shells with honey hues, slightly sweet plump meats, and an incredible pure brine finish can only be equated to kissing the sea herself. Our oysters are a direct reflection of place. Like the terroir of wine our merroir will transport you to one of the last unspoiled stretches of the Atlantic coast. No houses, no jet skis, no ferris wheels, just the occasional duck hunter or local fisherman passing through the rushing waters. As development has spread on the Eastern Seaboard our islands have actually regressed. Outposts washed into the sea long ago.