Dylan's Oyster Cellar

Anchovy with baguette, butter, guindilla pepper, and lemon.

Salt codfish cake with saltines and mustard sauce.

Baltimore-style coddie served with saltines and mustard sauce.

Roasted oysters with hot sauce compound butter, garlic, bread crumbs and lemon.

Heirloom tomatoes with lapsang mayo, basil, potato panko, pea tendrils and olive oil.

Whole black bass with chimichurri, cumin, coriander, potatoes, olive oil, lemon and sea salt.

Rainbow trout with brown butter, parsley, espelette and lemon.

Two primes with tartar, bibb, tomato, espelette, lemon and chips.

Roasted oysters with hot sauce compound butter, garlic, bread crumbs, and lemon.

Mussels with celery sausage, sweet corn, tomato, lemon, and herbs.

Two primes with tartar, bibb, tomato, espelette, lemon, and chips.

Daily-changing oyster list served by the half dozen with cocktail, mignonette, and lemon.