This Fall and Winter we are featuring a new oyster at Pacific Grill that I find particularly delicious. And amazingly when we order them they harvest that very day and deliver them to us a few hours after they pick them up off the beach! You cannot get fresher than that!
Served on the half shell I like them with just a squeeze of fresh lemon. We also make a mignonette sauce (white wine and champagne vinegar) with a little freshly diced horseradish root and fresh cracked pepper. Frenchman’s Point oysters owe their unique flavor to the special surroundings in which they are grown or “terroir”, [ tehr-WAHR]. Originally a word used in wine and coffee appreciation, the term is used to denote the special characteristics of geography that bestow individual unique qualities upon the food product.
Scenic Frenchman’s Point is located at the entrance to Quilcene Bay, which is located at the northern end of Hood Canal,WA near Dabob Bay in the shadow of the Olympic Mountains, one of the most undeveloped bays on Hood Canal, and is bottle-necked so that with every tide change the pristine nutrients of the area flush directly over Frenchman’s Point.
The oysters are located far away from waterfront homes or other developments, and are grown on pea gravel & small rocks (not in mud) and you can definitely taste the difference. The flavor of the oysters is somewhat complex; plump and brimming with meat they have a slightly metallic overtone, finishing with sweet cucumber and a sprite brininess.
They taste like barely-held-together ocean…
Besides offering them on the half-shell, we also serve them as “Shooters” in a shot glass with citrus infused Stolichnaya vodka & cilantro.
We also roast them over a bed of rock salt perfumed with spices with our house-made pancetta and buttered crumbs.
Some of our guests prefer them deep-fried in beer batter and panko– served with house-made tartar sauce and our famous skinny fries, with olive-oil poached garlic cloves & fried herbs.