Full Raw Bar Service
- One bushel of Pacific oysters120 count, small–medium
- Various accoutrementssee below
- Two hours of service plus set-up and disposal
- All serving utensils
Full service catering
$995
Oystersover 15 varieties
Additional Pacific oysters
We're happy to bring extras and charge only for what's used.
- Full service
- $100 per quarter bushel, 30 count
Drop-off oyster service
Sauces and set-up included. Oysters can also be pre-dressed, with no additional sauces on the side.
- Drop off
- $7 each
Drop-off oysters on the half shell
Delivered shucked in disposable hotel pans on ice, sauces on the side.
- Drop off
- $5 each
Specialty oysters
Beausoleil, Malpeque, PEI and more. We offer over 15 varieties of oysters.
- Full service & drop off
- $1 each, additional
Beyond the half shellraw, cured & chilled
Caviar
Full service with blini, onion and egg, or a fantastic extra topping for oysters. We carry a range of caviar to suit your tastes and budget.
- Full service & drop off
- MP per oz
Local rockfish ceviche
- Full service
- $50 per lb
- Drop off
- $39 per lb
Shrimp cocktail
Our shrimp is 16–20 count per lb.
- Full service
- $45 per lb
- Drop off
- $34 per lb
Tuna poke
- Full service
- $55 per lb
- Drop off
- $44 per lb
Tuna sashimi
Served as a platter with a wasabi-soy dipping sauce and a sriracha-soy dipping sauce.
- Full service
- $65 per lb
More time, more hands
Additional hours of service
Per hour past the two hours included. Includes two servers.
- Full service
- $150 per hour
Additional servers & shuckers
Per hour, including travel and drive time.
- Full service
- $75 per hour
Oyster Accoutrements
Included with every full raw bar
- Traditional mignonette
- H&H house-made cocktail sauce
- Quality horseradish
- Lemons, hot sauce, fresh herbs
- One custom topping
complementing your event's theme or festivities
Portion suggestions
Oysters
- Tasting = 2 per person
- Hors d'oeuvre = 3–5 pp
- Small plate = 6 pp
Poke, sashimi & ceviche
- Tasting = 1 oz pp
- Hors d'oeuvre = 2–3 oz pp
- Small plate = 4 oz pp
Caviar
- 18 oz of caviar is the recommended party size for 1 bushel of oysters, or 15–20 g per person.
- As an oyster accoutrement, we recommend about 4 oz per bushel.
Shrimp
- Our shrimp is 16–20 count per lb.
- Tasting = 2 shrimp
- Hors d'oeuvre = 3–5 shrimp
- Small plate = 6 shrimp
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.