Pemmaquid Oysters, Watermelon Radish, Cucumber, Granny Smith Apple, Pink Peppercorn

This is an appetizer we put on the menu in December which I’ve just gotten around to posting.
After tasting several varieties of oysters against each other with these ingredients, the pemmaquid suited the flavor components the best. It is a medium to large sized oyster from the Atlantic coastal waters of Maine. The flavors that I liked were an earthiness that were not present in the 2nd place kumamoto… the lesser price in this economy didn’t hurt either!
The apples, radish and cucumber are cut into a brunois daily and seasoned with pink peppercorn, salt, and an Australian, semillon verjus from our friend James Felling of WA Imports. The verjus is less acidic than vinegar, but acidic enough to balance the richness of the oyster. Each ingredient is placed on top of each oyster (drying the radish first on paper toweling) and then finished with a couple salt crystals and a squeeze of fresh lime juice.
We offer hackleback caviar for a supplemental charge.<–>