In this recipe, the oysters are served with a spiced - up, California - style version of
mignonette sauce inspired by the folks at Hog Island Oyster Company on Tomales
Bay in Northern California.
Shellfish are the stars of the restaurant's summer appetizers, from Chatham oysters with melon, pickled cucumber pears and champagne
mignonette; to jumbo lump crab cake with Old
Bay power, celery and Tabasco vinaigrette; to lobster bisque with lobster mousse, cardinal foam and mini popover.