Each week, we go through more than 7,000 oysters. Other restaurants may pre-shuck their oysters to save time. Not Elliott’s. Our expert shuckers shuck only when you order them, providing you the best tasting oysters possible. No exceptions. Our shucking technique produces a whole meat, free from unsightly incisions and shell particles. Every effort is made to save the nectar. The oyster should arrive at the table looking like “a plate of glistening jewels.”
Oysters Rockefeller 14
Oysters baked with fresh spinach, Pernod, bacon and hollandaise sauce.
Spicy Buffalo Style Oysters 14
Local oysters fan fried and tossed in Crystal hot sauce. Served with Oregon blue cheese dressing.
Pan Fried Oysters 14
With Elliott’s special recipe tartar sauce and Jack Daniel’s dipping sauce.
Pacific Oysters (Crassostrea gigas)
Originally from Japan, widely cultivated in the Northwest since the 1920’s. Different growing areas and methods allow Elliott’s to bring these to you at the peak of their season.
European Flat Oyster (Ostrea edulis)
Originally from the Belon river in Brittany France. This oyster was introduced to the United States in 1947.
Olympia Oyster (Ostrea lurida)
Once nearly extinct, this is the only oyster native to the west coast.
Eastern Oyster (Crassostrea virginica)
Some of East coast oysters we feature are now being grown here on the West coast.
Kumamoto Oyster (Crassostrea sikamea)
Originated in southern Japan, now grown in the Pacific Northwest.
Raw or partially cooked food items can increase your risk of illness. Consumers who are vulnerable to foodborne illness should only consume food which is thoroughly cooked.