The raw bar ( left ) featuring the Lucky Dux Oysters ( right ); these oysters are exclusive to The Boathouse . BELOW : Oysters on the half shell are my preffered way to start a meal here . PHOTOS BY JEFF CHIU
The oysters come shucked on a plate of crushed ice with traditional garnishes of lemon , cocktail sauce with horseradish , and mignonette , which is a pickled shallot and cucumber vinegar condiment that is very popular with raw oysters . While all of these condiments are customary and complementary to the oysters , use them sparingly to preserve the unique flavors on each shell . Selections change , but our platter included :
Beau Soleil from New Brunswick Smallest variety and very salty / briny Washburn , Island , Falmouth Slightly sweet and “ meatier ” Cutty Hunk , West End Point Largest variety and also very salty Lucky Dux , Duxbury Bay Grown and harvested exclusively for The Boathouse Buttery texture , smooth , sweet Stellary Bay , Vancouver Island Sweetest of the bunch Best paired with the mignonette , per server recommendation
I love oysters ; they are fun to share , full of flavor , and a special treat that isn ’ t always available . It is an acquired taste but one worth experimentation . The selection and presentation at Boathouse are classic