Oyster New Year
Visit Elliott’s October 1-November 13 for 44 days of food and festivities, with special menu items and events—including our 20th Annual Oyster New Year Bash! This sell-out event features Puget Sound oysters, Alaskan Dungeness crab, and other local seafood treasures. All proceeds benefit the Puget Sound Restoration Fund (PSRF), a non-profit organization dedicated to restoring the Sound’s water quality and native marine species and their habitats.
As the clouds and cool fall weather move into the Puget Sound region, the icy North Pacific Ocean region currents entice shellfish to come into their prime—developing a crisp, firm texture and clean taste characteristics. Elliott’s long-standing partnerships with responsible growers ensure that everything we serve comes from a sustainable local resource dedicated to the well-being of our environment. Join us as we celebrate the return of shellfish season.
Oyster New Year Bash | Sat, Nov 2nd, 2013
VIP Reception (4–5pm) is $125 per person plus tax General Admission is$95 per person plus tax.
All proceeds benefit the Puget Sound Restoration Fund.
Eat, drink and be eco-friendly at our annual sell-out event and the biggest oyster party on the West Coast! Featuring 30+ varieties of local oysters shucked to order at our 90-foot oyster bar, a fresh seafood buffet, live music and more.
To complement our fresh fare, we have gathered a select group of microbrews from Pike Brewing Company and Maritime Pacific Brewing Company and feature over 40 wineries—with a special collection of producers that follow sustainable growing practices.
Our commitment to sustainable practices is core to everything we do. We reuse or recycle everything possible from the event, and compost all shells and food waste in partnership with Cedar Grove. And as always, all proceeds from Oyster New Year benefit the Puget Sound Restoration Fund (PSRF). As part of Elliott’s partnership with PSRF, we actively participate in their Henderson Inlet Project. At least twice a year, our staff volunteers help seed, tend and harvest the oyster beds on Henderson Inlet’s Community Shellfish Farm. To learn more about PSRF and to support their efforts directly, visit their donor page.
- 30+ varieties of local oysters shucked to order at our 90-foot oyster bar
- Fresh seafood buffet
- Over 40 wineries
- Local microbrews
- Live music
- Our famous Oyster Luge
- Shucking demonstration and contest
- People’s Choice “Most Beautiful Oyster” contest
Featured Menu: Bourbon BBQ Oysters, Oysters Rockefeller, White & Red Clam Chowder, Coconut Salmon Skewers, Smoked Salmon Fritters, Alder-Smoked Salmon, Sesame Seared Ahi Canapés, Tequila Lime Mussels, Spicy Dungeness Crab, Chilled Dungeness Crab, Warm Dungeness Crab Dip, Geoduck Clam Strips, Geoduck Tartar, Steak Oscar Crostini, Shellfish Ceviche—plus Caesar Salad, Roasted Potatoes, Tomato Mozzarella Skewers, Vegetable Crudités, Fruit Kabobs and more…
Featured Wineries: 14 Hands Wine, Andrake Cellars, Barnard Griffin, Beringer Vineyards, Cakebread Cellars, Canoe Ridge Vineyards, Caymus Vineyards, Cedergreen Cellars, Chalk Hill Estate, Chateau Ste. Michelle Winery, Clos du Bois Winery, Columbia Crest Winery, Covey Run Winery, Domaine Chandon, Erath Winery, Estancia Estates, FairWinds Winery, Franciscan, Ginkgo Forest Winery, Goose Ridge Winery, Hogue Cellars, Hoover & Roofus Winery, Hugel & Fils, J Lohr Vineyards & Wines, Januik Winery, Kalamar Winery, Kim Crawford Wines, King Estate, Mer Soleil Winery, Nicholas Feuillate Winery, Novelty Hill, Pacific Rim, Provenance Vineyards, Red Diamond Wine, Robert Mondavi Winery, Sorensen Cellars, Susana Balbo Winery, Willamette Valley Vineyards, Wilridge Winery and more…
We’re pleased to share some of our chef’s favorite seafood dishes. To whet your appetite, we’ve highlighted one of our most popular dishes, Tequila Lime Mussels. Just click the link below to download our full Oyster New Year collection.
Tequila Lime Mussels
1 lb Blue mussels
1/2 oz Jalapeno peppers cut into rings
2 tbsp Sherry
1/4 cup Clam juice
1 tsp Garlic minced
1 oz Whole butter
1/4 cup Heavy cream
1 tbsp Cilantro minced
1 tbsp Tequila (gold)
2 each Lime wedges
Combine all ingredients into a saucepot and place a lid on top to cover. Heat over medium until the mussels open completely and the liquid has come to a boil. Place in a serving dish and serve with bread for dipping. Serves 2