Here is a preview of the oyster tasting journey we will be taking Thursday evening. A brief overview of the oysters and their respective merrior.

Pleasure House Oysters: farm raised Lynnhaven oysters, in cages off the bottom – sweet, estuary aroma with mild cream body, sweet finish and briny throughout. Flagship oyster of Terrapin.

Belon Oysters: farm raised, non-natives from Maine – the quintessential French oyster raised in Maine waters. Very earthy, BOLD body with metallic finish and hint of brine. The flavor standout of the group.

Keeling’s Pride Oysters: wild stock, bottom dwelling Lynnhavens – marshy, seaweed aroma with firm cream to cucumber flesh and a crisp more typical oyster flavor, finish consistent with the body and briny throughout. Biggest meat of the group and the rarest of any Virginia oyster.

We worked with Mr. Doug Banks of Cultivate Wines.

Our business is wine, Our mission is a fuller life for all.

Using ‘Fresh from the Land’ products is common-sense cooking… It’s good for the environment, good for the body and good for the soul. ~ Chef Rodney