Naked Oyster Bistro and Raw Bar - Hyannis, MA

Serving: Lunch, Dinner

Now at a new location on Main Street, Hyannis, the Naked Oyster serves the region’s finest organic meats, seafood and produce. Organically raised beef & poultry, fish caught the same day by local fishermen, hydroponic field greens, organic produce from Cape Cod Farms and Barnstable oysters from our own Naked Oyster Grant are the foundation of our menu. The cuisine is complemented by an extensive wine list and friendly bistro atmosphere. Voted best seafood restaurant on Cape Cod, five years running, the Naked Oyster has also received a top rating from Zagat. 

 

RAW  BAR

Littleneck Clams

Chilled Lobster Tail
Cocktail

OYSTERS
Six on the half shell

Naked Oysters
Cocktail sauce

Oysters Moscow
Sour cream & caviar

Oishi Oysters
Pickled ginger, wasabi
& tamari soy

Chilled Seafood Tower
Veuve Clicquot Champagne brut
Chilled lobster tail, tuna sashimi
and four each: littleneck clams,
naked oysters & chilled
jumbo shrimp

DRESSED OYSTERS
Six baked on a half shell

Oysters Rockefeller
With spinach, cheese, Pernod
and topped with bacon

Baked Pesto Oysters
With fresh basil & pine nut pesto

Barbecued Bleu Oysters
With Great Hill Bleu Cheese,
caramelized onions,
barbecue sauce
and topped with bacon

SPECIALTIES

Pan Seared
Day Boat Scallops
Baby spinach, cherry tomatoes,
chive beurre blanc with quinoa

Salmon
Changes daily at
chef’s discretion

Half Pound Kobe Burger
Brioche bun, cottage fries,
choice of caramelized onions,
apple smoked bacon & bleu,
goat or cheddar cheese

Haddock & Lobster
in Champagne Beurre Blanc
Pan roasted haddock filet with
fresh vegetables & lobster meat
in a champagne beurre blanc
over roasted potatoes

Sautéed Thai
Jumbo Shrimp
Sesame oil, bok choy,
snow peas, cashews
& spicy peanut sauce
over lo mein

Sirloin Strip au Poivre
12 ounce steak, herbed potatoes
& today’s vegetables

Cognac Flambé Lobster
Pee wee potatoes, braised greens
& butter-cognac sauce

HOUSE FAVORITES
Limited Availablity

Swordfish Chop
Pan roasted or blackened with
Cajun seasoning, served with
Parmesan risotto and grilled
asparagus