Fresh Oysters with Apple Mignonette and California Osetra

We love using Hog Island kumomoto or sweetwater oysters for this recipe.


  1. 1 dozen fresh oysters, shucked and cleaned
  2. 1 oz California Osetra
  3. Shaved ice or rock salt for display

Apple Mignonette

  1. 1/2 cup fresh pressed apple juice
  2. 1/2 apple, peeled, cored & minced
  3. 1 teaspoon shallot, minced
  4. 1 teaspoon cider vinegar
  5. 1/2 teaspoon lemon juice
  6. Salt and fresh ground black pepper to taste

We Recommend


Arrange oysters on a bed of shaved ice or rock salt. Top each oyster with a teaspoon of mignonette and a teaspoon of caviar.

Serve with: