Our Menu

Local corn and aged cheddar cheese, lightly fried, served with sriracha aioli.

Pastrami-cured smoked salmon, grilled crostini, lemon and dill crème fraîche, pickled red onions, fried capers.

Mushrooms filled with lump crab, topped with Parmesan cheese and breadcrumbs. Served over a cognac and lavender cream sauce.

A medley of lightly battered and fried vegetables served tempura style with a side of sriracha aioli.

Prince Edward Island mussels, lemon, garlic, and fennel broth, served with fresh lemon and grilled crostini.

Grilled jumbo shrimp rubbed with curry and brushed with sweet Thai chili sauce, finished with fresh chives and lime zest.

1/2 Doz $20.00 | Dozen $38.00 • Miramichi Bay, Canada | The "Champagne of Oysters." Grown in floating trays near the surface, these never touch the sea floor. The result is a stunningly clean, "well-groomed" shell. They are the perfect starter oyster—delicate, refined, and consistently crisp.

1/2 Doz $20.00 | Dozen $38.00 • Long Island, New York | The American Classic. A staple since the 1800s, these are the reliable crowd-pleasers of the oyster world. Bottom-planted in swift currents, they are rugged, substantial, and exactly what people picture when they think of an "East Coast Oyster."

1/2 Doz $20.00 | Dozen $38.00 • Prince Edward Island, Canada | A culinary favorite from the wild, cold waters of PEI. The "Pink Moon" name hints at their glistening, manicured shells. Slow-grown for 4–5 years to develop a hard shell, they are often described as a polished version of the famous Malpeque.

Virginia | A taste of American history. Harvested from the wild reefs of the Chesapeake Bay, these oysters are descendants of the ones that fed the original Jamestown settlers. They are meaty and substantial, known for having very low salinity and a clean, earthy finish.

1/2 Doz $16.00 | Dozen $30.00 • Virginia | The Chesapeake Tradition. Sourced by one of Virginia's oldest seafood families, these are perfect for diners who want a classic oyster experience. Less briny than ocean oysters, focusing more on a rich, buttery texture.

A curated tour of the coasts. A dozen oysters featuring a mix of crisp, mineral East Coast varieties and creamy, sweet West Coast varieties. Experience "Merroir"—the taste of the seaside—side by side.

Half Dozen $20.00 | Dozen $38.00 • Broiled oysters topped with our house-made pimento cheese, smoked bacon, local honey, and banana peppers. Sweet, smoky, and just a little spicy — a bold Southern twist on classic oysters.

Half Dozen $20.00 | Dozen $38.00 • Fresh oysters grilled over open flame and finished with our house-made garlic and herb compound butter. Rich, smoky, and perfectly balanced — the ultimate Southern take on classic chargrilled oysters.

Half Dozen $20.00 | Dozen $38.00 • Fresh oysters grilled over open flame and splashed with tequila, Tajín, and lime — smoky, citrusy, and full of kick. A coastal twist that brings the heat and the flavor Isla's is known for.

Half Dozen $20.00 | Dozen $38.00 • Lightly Breaded and Dried. Tossed in house-made buffalo sauce and bleu cheese crumbles.

Served on a bed of sautéed cherry tomatoes, capers, Kalamata olives, fresh garlic, finished with fresh basil, and served with a grit cake.

Served over roasted creamed corn, finished with house bbq, smoked bacon, and scallions.

Rich mushroom and cognac sauce, served alongside roasted broccoli and rosemary potatoes.

Asparagus and caper risotto, finished with a creamy dill sauce.

Pan-fried, served with roasted red pepper sauce, spinach, and Parmesan risotto.

Grilled chicken cooked in white wine and rosemary sauce, served with sautéed green beans and honey-roasted carrots.

Roasted artichoke and white wine sauce, served with basil risotto and grilled asparagus.

Pan-seared king trumpet mushrooms with sautéed garlic and shallots in brown butter, served over a creamy Parmesan risotto.

Fresh herb and panko breaded, baked, and served with horseradish mashed potatoes and sautéed green beans.

Fresh littleneck clams sautéed in olive oil, garlic, and white wine with grilled crostini, served regular or spicy.

Sautéed jumbo shrimp, tomato and chorizo gravy, fresh grilled corn and chives, served with fried grit cake.

Crisp iceberg lettuce, cherry tomatoes, Kalamata olives, smoked bacon, and red onions with blue cheese dressing and balsamic reduction.

Local hydro greens, fried goat cheese, fresh berries, toasted almonds, cherry tomatoes, and shaved red onions, with house vinaigrette and balsamic reduction

Local hydro greens, mandarin oranges, pickled carrots, and radish, finished with lime vinaigrette and crispy wontons

Local hydro greens, cherry tomatoes, shaved rainbow carrots, cucumbers, and red onions

local romaine lettuce, house Caesar dressing with homemade croutons and Parmesan

Served on a bed of sautéed cherry tomatoes, capers, Kalamata olives, fresh garlic, finished with fresh basil, and served with a grit cake.

Served over roasted creamed corn, finished with house bbq, smoked bacon, and scallions.

Rich mushroom and cognac sauce, served alongside roasted broccoli and rosemary potatoes.

Asparagus and caper risotto, finished with a creamy dill sauce.

Pan-fried, served with roasted red pepper sauce, spinach, and Parmesan risotto.

Grilled chicken cooked in white wine and rosemary sauce, served with sautéed green beans and honey-roasted carrots.

Roasted artichoke and white wine sauce, served with basil risotto and grilled asparagus.

Pan-seared king trumpet mushrooms with sautéed garlic and shallots in brown butter, served over a creamy Parmesan risotto.

Fresh herb and panko breaded, baked, and served with horseradish mashed potatoes and sautéed green beans.

Fresh littleneck clams sautéed in olive oil, garlic, and white wine with grilled crostini, served regular or spicy.

Sautéed jumbo shrimp, tomato and chorizo gravy, fresh grilled corn and chives, served with fried grit cake.

Long Island Sound, New York
Briny and bold with a clean, crisp finish. A classic East Coast oyster with a firm bite and a lingering salinity that speaks to its open water origins.

James River, Virginia
Mild and meaty with a gentle sweetness. Shaped by the brackish waters of the Chesapeake watershed, these oysters offer a smooth, approachable finish with earthy undertones.

Chesapeake Bay, Virginia
Delicately briny with a buttery, full-bodied texture. Kellum oysters carry a subtle sweetness on the finish, a reflection of the rich, protected waters they are raised in.

New Brunswick, Canada
Petite and refined, with a crisp salinity and clean minerality. These cold-water oysters are elegant in every sense, offering a light brine and a pristine, delicate finish.

Prince Edward Island, Canada
Silky and tender with a bright, balanced brine. Kissed by the cold Atlantic, Pink Moon oysters deliver a gentle sweetness and a smooth, lingering finish that earns their poetic name.

Broiled oysters topped with our house-made pimento cheese, smoked bacon, local honey, and banana peppers. Sweet, smoky, and just a little spicy
A bold Southern twist on classic oysters.

Fresh oysters grilled over open flame and finished with our garlic and herb compound butter. Rich, smoky, and perfectly balanced

Fresh oysters grilled over open flame and splashed with tequila, Tajín, and lime — smoky, citrusy, and full of kick.

Lightly Breaded and Dried. Tossed in house-made buffalo sauce and bleu cheese crumbles.

Local corn and aged cheddar cheese, lightly fried, served with sriracha aioli.

Pastrami-cured smoked salmon, grilled crostini, lemon and dill crème fraîche, pickled red onions, fried capers.

Mushrooms filled with lump crab, topped with Parmesan cheese and breadcrumbs. Served over a cognac and lavender cream sauce.

A medley of lightly battered and fried vegetables served tempura style with a side of sriracha aioli.

Prince Edward Island mussels, lemon, garlic, and fennel broth, served with fresh lemon and grilled crostini.

Grilled jumbo shrimp rubbed with curry and brushed with sweet Thai chili sauce, finished with fresh chives and lime zest.

Crisp iceberg lettuce, cherry tomatoes, Kalamata olives, smoked bacon, and red onions with blue cheese dressing and balsamic reduction.

Local hydro greens, fried goat cheese, fresh berries, toasted almonds, cherry tomatoes, and shaved red onions, with house vinaigrette and balsamic reduction

Local hydro greens, mandarin oranges, pickled carrots, and radish, finished with lime vinaigrette and crispy wontons

Local hydro greens, cherry tomatoes, shaved rainbow carrots, cucumbers, and red onions

local romaine lettuce, house Caesar dressing with homemade croutons and Parmesan