Robert Sinskey Vineyards

Oysters on the Half Shell with a Jicama, Apple, Lime, Thai Chili and Aromatic Herb Salsa

This Thai inspired salsa brings out the sweetness of freshly shucked plump oysters.

Quick Poached Oysters with Spinach in Lemon, Cracked Pepper Chive Butter

These barely cooked oysters are decadent tucked into a bed of spinach and napped with their chive and butter enhanced juices. Serve on their own or as an elegant starter for a seafood feast.

Oyster Po’boy with Arugula, Roasted Tomatoes and Horseradish Mayo

These crisp golden oysters wrapped in a soft roll are roll your eyes back good.

Oysters Casino

I grew up eating clams “casino” style. They were something I looked forward to during my family’s summer sojourn at the beach. I discovered late in life that oysters are also delicious “casino” style.

Harissa Shrimp

Cooking the shrimp in the shell can be messy for the eater but the reward is juicy, flavorful, succulent shrimp. The messiness is well worth it!

Crab, Endive And Avocado Salad with Rose-scented Pink Grapefruit

This salad is so deliciously full of texture and flavor that you can leave off the crab if you can’t find it fresh in season.

Seared Hamachi with Espelette Pepper and Citrus-Fennel Salad

Citrus and fish are a natural match.

Braised Cod with Yellow Tomatoes, Saffron and White Beans

Cod combined with the sweetness of tomatoes and a kiss of saffron is a delicious match for Libration Blanc.

Seared King Salmon with Smoky Green Lentils and Endive Salad

There is an earthiness to salmon that works with a nicely balanced pinot noir.

Sauteed Snapper with Roasted Potato and Zucchini and Lemon Tarragon Butter Pan Sauce

The use of a baller to scoop bite-sized portions of potatoes and zucchini as an accompaniment to light flaky fish takes the dish up a notch.

Saffron Tagliatelle with Clams

The delicate strands of saffron pasta adds a nice depth of flavor to the saline notes of the tender clams in their tomato kissed broth.

Fried Oysters with Celery Root Remoulade