As a general guideline we suggest two oysters per person as a tasting, three - five as an hors d'oeuvre, & six as a small plate. For poke, sashimi, ceviche we suggest a tasting as 1 oz per person, 2-3 oz as an hors d'oeuvre, & 4 oz as a small plate. For caviar, 500 gs of caviar is the equivalent recommended party size to 1 bushel of oysters or 15-20 gs per person. The shrimp we use is 16-20 count/lb. Suggested serving is 2 shrimp per person for a tasting, three-five as an hors d’oeuvre, & six and over as a small plate.

Serviced- we serve h​ors d'oeuvre style, depending on the menu item we have various options to choose from, some may come at an additional charge. For oysters, sauce & set up all is included in serviced fee. They can also be pre-dressed (no additional sauces on the side) for the same serviced price.

Unserviced- we provide to you “in bulk” to be served elsewhere or with your other food items in your own dish with your own serving utensils. Unserviced oysters are delivered shucked, in disposable hotel pans on ice, sauces on the side.