The very freshest oysters, served with classic mignonette sauce, lots of bread and butter, and freshly ground pepper are a classic start to a French menu.

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

This up-Island favorite is always comforting.

Serve this rich soup in a small bowl with a generous amount of croutons.

Oysters love a quick turn on the grill; finish by basting with an herb butter.

This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters.