Grilled Pemaquid Oysters & Shaved Fennel Salad


Hotel Restaurants are actually great places to eat

Before you snuff at this concept, try this recipe courtesy of Eve’s at the Garden, Portland Harbor Hotel in Maine, USA


….and what is a Pemaquid? Maybe go to Maine and find out for yourself!



~ Dressing ~

Yields twice as much as is needed for this recipe

1.5 OZ Chardonnay Vinegar

2.5 OZ Fresh Orange Juice

4 FL  E.V.O.O

Combine and whisk the above ingredients, add kosher salt and ground pepper to taste



Yields enough for two servings

2.5 OZ Shaved Fennel

.5 OZ Shaved Shallots

10 EA Cilantro Leaves

1 EA Grilled Garlic Scape, slice the stem and reserve the top for garnish

Combine above ingredients & toss with desired amount of dressing



8 oysters – scrub oysters clean

Place oysters on grill until they open (approximately 5 minutes), discard the top shell

Assemble all ingredients on plate, top with 4 oysters per salad, sprinkly with Maine Sea Salt & E.V.O.O, serve with lemon if desired



Executive Chef Tim Labonte with Executive Sous Chef Anthony St Peter, Eve’s at the Garden, Portland Harbor Hotel


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