It’s sun thirty…time to go to the Pier!
And the best part? These fresh, plump, juicy oysters are waiting for you. They’re served raw on the half shell with a light mignonette sauce. The mignonette is made of red wine vinegar, champagne, horseradish, ground black pepper, mint and chopped shallots which adds a nice acidity to the brininess of the oysters.
Can’t think of a finer way to spend a sunny afternoon than with a dozen of these beauties and an ice pale full of Coronas at Pier 23 Cafe.