Our Menu
On The Half Shell
Discover our chef's rotating selection of featured oysters, harvested fresh from the coast and shucked to order. Each variety is served ice-cold, ranging from crisp and briny to sweet and creamy, so every shell tells you something different about the water it came from. Accompanied by house-made mignonette, cocktail, horseradish, and lemon, this is the purest way to experience the flavor of the tide.
To see today's lineup, Check out the chalkboard. Our oyster selection changes daily based on availability. We source fresh oysters every day to ensure you're always getting the best the season has to offer.
Long Island Sound, New York
Briny and bold with a clean, crisp finish. A classic East Coast oyster with a firm bite and a lingering salinity that speaks to its open water origins.
James River, Virginia
Mild and meaty with a gentle sweetness. Shaped by the brackish waters of the Chesapeake watershed, these oysters offer a smooth, approachable finish with earthy undertones.
Chesapeake Bay, Virginia
Delicately briny with a buttery, full-bodied texture. Kellum oysters carry a subtle sweetness on the finish, a reflection of the rich, protected waters they are raised in.
New Brunswick, Canada
Petite and refined, with a crisp salinity and clean minerality. These cold-water oysters are elegant in every sense, offering a light brine and a pristine, delicate finish.
Prince Edward Island, Canada
Silky and tender with a bright, balanced brine. Kissed by the cold Atlantic, Pink Moon oysters deliver a gentle sweetness and a smooth, lingering finish that earns their poetic name.
From the Grill
Our chef-driven oyster preparations take the shell beyond the raw bar, grilled over open flame, fried to a delicate crunch, or baked to a bubbling, savory finish. Each one is thoughtfully built with bold, balanced flavor, from smoky and buttery to sweet, spicy, and everything in between. Perfect for sharing, or savoring solo.
Broiled oysters topped with our house-made pimento cheese, smoked bacon, local honey, and banana peppers. Sweet, smoky, and just a little spicy
A bold Southern twist on classic oysters.
Fresh oysters grilled over open flame and finished with our garlic and herb compound butter. Rich, smoky, and perfectly balanced
Fried with hot honey and chopped pickles
*Order naked to enjoy our classic fried oysters
Bacon, parsley, parmesan, and breadcrumbs
Grilled and topped with sweet thai chili, soy, scallions, citrus slaw and crispy wontons
Starters
Handcrafted small plates rooted in coastal flavor and craft. Each one is thoughtfully built, from the freshest ingredients to the final finishing touch, so the first bite tells you exactly what Isla's is about. Every bite is an invitation into the Isla's experience.
Local corn and aged cheddar cheese, lightly fried, served with sriracha aioli.
Pastrami-cured smoked salmon, grilled crostini, lemon and dill crème fraîche, pickled red onions, fried capers.
House crostini
Lemon dijon cream broth, shallots, garlic, thyme, white wine, crostini
Grilled shrimp, Cajun remoulade with roasted corn, onions, and bell peppers
Lightly fried, broccoli, cauliflower, zucchini, squash, mushroom, with cucumber wasabi and sriracha aioli duo
Salads
Fresh, crisp, and full of flavor, our salads pair local greens with seasonal produce and bold, house-made dressings. Whether you're after something light or a salad hearty enough to be the meal, each one is built with the same care as everything else on our menu.
Add: Grilled Shrimp +$9
Grilled Chicken +$9
Grilled Salmon* +$11
Crab Cake +$13
Dressings: Ranch · Honey Mustard · House Vinaigrette · Blue Cheese · Sesame Ginger · Oil & Vinegar
Romaine, purple cabbage with carrots, edamame, mandarin orange, and sliced almonds in sesame-ginger dressing
Crisp iceberg lettuce, cherry tomatoes, Kalamata olives, smoked bacon, and red onions with blue cheese dressing and balsamic reduction.
Grilled summer peaches, creamy burrata, arugula, olive oil and balsamic reduction
local romaine lettuce, house Caesar dressing with homemade croutons and Parmesan
Local hydro greens, cherry tomatoes, shaved rainbow carrots, cucumbers, and red onions
Entrées
From pan-seared fish to hearty, chef-driven plates, our entrees are prepared with coastal flavor and precision. Fresh seafood and steak share the menu, each one built to be the highlight of the meal.
Add a small Garden or Classic Caesar* salad to any entrée for $6, or substitute a regular side at no additional charge. Additional substitutions may carry an extra charge.
Two crab cakes topped with roasted corn and roasted red pepper sauce
*Add a Crab Cake to any entrée or enjoy as an app +$13
Lightly fried over Vermont cheddar cheese grits with carrot slaw
*Available pan-seared upon request
Bald Guy Mustard BBQ, Vermont cheddar, bacon, onion, and mushrooms with horseradish mashed potatoes and southern green beans
Mushroom bordelaise, roasted potatoes and crispy brussels
Cherry tomatoes, capers, Kalamata olives, garlic, and fresh basil
Sautéed shrimp, tomato and chorizo gravy, roasted corn, fried grit cake
Pan-seared, roasted red pepper and spinach sauce, parmesan risotto
Grilled shrimp, roasted roasted corn with house BBQ, smoked bacon, and scallions
Crispy skin salmon with Vermont cheddar cheese grits and honey-roasted carrots
White wine and lemon broth, sun-dried tomatoes, red peppers, and artichoke hearts
Panko-crusted, horseradish mashed potatoes and Southern green beans
Sautéed seasonal vegetables over parmesan risotto
Add: Grilled Shrimp +$9
Grilled Chicken +$9
Grilled Salmon* +$11
Crab Cake +$13
Parmesan crab cream sauce with horseradish mashed potatoes and grilled asparagus.
Add Grilled Shrimp +$9
Crab Cake +$13
A La Carte
*Prices and ingredients subject to change without notice.
Starters
Handcrafted small plates rooted in coastal flavor and craft. Each one is thoughtfully built, from the freshest ingredients to the final finishing touch, so the first bite tells you exactly what Isla's is about. Every bite is an invitation into the Isla's experience.
Local corn and aged cheddar cheese, lightly fried, served with sriracha aioli.
Pastrami-cured smoked salmon, grilled crostini, lemon and dill crème fraîche, pickled red onions, fried capers.
House crostini
Lemon dijon cream broth, shallots, garlic, thyme, white wine, crostini
Grilled shrimp, Cajun remoulade with roasted corn, onions, and bell peppers
A medley of lightly battered and fried vegetables served tempura style with a side of sriracha aioli.
Featured Oysters
Discover our chef's rotating selection of featured oysters, harvested fresh from the coast and shucked to order. Each variety is served ice-cold, ranging from crisp and briny to sweet and creamy, so every shell tells you something different about the water it came from. Accompanied by house-made mignonette, cocktail, horseradish, and lemon, this is the purest way to experience the flavor of the tide.
To see today's lineup, Check out the chalkboard. Our oyster selection changes daily based on availability. We source fresh oysters every day to ensure you're always getting the best the season has to offer.
Miramichi Bay, New Brunswick
Grown in surface-floating trays rather than on the sea floor, these are known for their exceptionally clean, uniform shells. Because they are tumbled by the waves, they develop deep cups with a firm, plump meat. They offer a mild, accessible brine with a delicate sweetness and a crisp, clean finish, making them an excellent choice to kick off a meal.
Long Island, New York
The quintessential New York classic. Wild-harvested and bottom-planted in the swift currents of Long Island, these oysters develop rugged, substantial shells with plump meats. They are a reliable, crowd-pleasing favorite, delivering a robust, clean brininess followed by a mild, sweet finish.
Prince Edward Island, Canada
Harvested from the cold, pristine waters of New London Bay, these boutique oysters are slow-grown for four to five years to develop dense, resilient shells. They are highly prized by chefs as a deeply flavorful, polished alternative to a classic Malpeque. Expect a bright, bracing brininess that transitions into a rich, creamy texture and a sweet, lingering finish.
Chesapeake Bay, Virginia
A true taste of American history, these oysters are wild-harvested from the same Chesapeake Bay reefs that sustained the original Jamestown colony. They are famously meaty and substantial, shaped by the brackish waters of the bay. They offer a very mild, low-salinity profile with a clean, distinctly sweet and earthy finish.
Chesapeake Bay, Virginia
Sourced by one of Virginia’s oldest, most respected seafood families, these oysters represent a true Chesapeake tradition. Because they grow in lower-salinity waters, they bypass the sharp brine of ocean oysters to focus entirely on a smooth, buttery texture and a mild, earthy sweetness. They are an excellent, approachable choice for a classic East Coast raw bar experience.
A Curated Selection
A tour of premium coastal waters featuring a dozen oysters hand-selected by our kitchen. This platter highlights a rotating mix of crisp, mineral-forward East Coast varieties, pristine, icy-brine Canadian selections, and West Coast favorites known for their plump texture and signature notes of cucumber or melon. It is the perfect opportunity to taste the concept of merroir side by side, discovering how distinct water temperatures and regional currents shape each unique profile.
Oysters from the Grill
Our chef-driven oyster preparations take the shell beyond the raw bar, grilled over open flame, fried to a delicate crunch, or baked to a bubbling, savory finish. Each one is thoughtfully built with bold, balanced flavor, from smoky and buttery to sweet, spicy, and everything in between. Perfect for sharing, or savoring solo.
Broiled oysters topped with our house-made pimento cheese, smoked bacon, local honey, and banana peppers. Sweet, smoky, and just a little spicy — a bold Southern twist on classic oysters.
Fresh oysters grilled over an open flame and basted in our house-made garlic and herb compound butter. This preparation delivers a rich, smoky depth that balances beautifully with the natural brine of the oyster, offering an authentic, savory take on classic coastal chargrilled oysters.
Flash-fried in a light rice flour coating to ensure a perfectly delicate, long-lasting crunch, these oysters are tossed in our signature Nashville hot honey sauce. Finished with chopped pickles to cut through the heat, this dish delivers a bold, balanced blend of sweet, spicy, and savory.
Fresh oysters baked with smoky applewood bacon, fresh parsley, shredded parmesan, and toasted breadcrumbs. This classic preparation creates a savory, bubbling crust that locks in the oyster's natural juices while adding a rich, smoky crunch to every bite.
Fresh oysters grilled over an open flame and glazed with a sweet Thai chili and soy reduction. We top them with a bright, refreshing citrus slaw, crisp scallions, and fried wontons, creating a vibrant harmony of sweet, savory, and crunch.
Entrees
From pan-seared fish to hearty, chef-driven plates, our entrees are prepared with coastal flavor and precision. Fresh seafood and steak share the menu, each one built to be the highlight of the meal.
Two crab cakes topped with roasted corn and roasted red pepper sauce
Lightly fried over Vermont cheddar cheese grits with carrot slaw
Bald Guy Mustard BBQ, Vermont cheddar, bacon, onion, and mushrooms with horseradish mashed potatoes and southern green beans
Mushroom bordelaise, roasted potatoes and crispy brussels
Cherry tomatoes, capers, Kalamata olives, garlic, and fresh basil
Sautéed jumbo shrimp in tomato and chorizo gravy with grilled corn and chives, over a fried grit cake.
Pan-seared over Parmesan risotto with roasted red pepper and spinach sauce.
Served over roasted creamed corn, finished with house bbq, smoked bacon, and scallions.
Crispy skin salmon with Vermont cheddar cheese grits and honey-roasted carrots
White wine and lemon broth, sun-dried tomatoes, red peppers, and artichoke hearts
Herb and panko crust, baked, with horseradish mashed potatoes and sautéed green beans.
Sautéed seasonal vegetables over parmesan risotto
Parmesan crab cream sauce with horseradish mashed potatoes and grilled asparagus.
*Add (4) Grilled Shrimp +9
*Add (1) Crab Cake +13
Salads
Romaine, purple cabbage with carrots, edamame, mandarin orange, and sliced almonds in sesame-ginger dressing
Crisp iceberg, cherry tomatoes, Kalamata olives, smoked bacon, and red onion with blue cheese dressing and balsamic reduction.
Grilled summer peaches, creamy burrata, arugula, olive oil and balsamic reduction
local romaine lettuce, house Caesar dressing with homemade croutons and Parmesan
Local hydro greens, cherry tomatoes, shaved rainbow carrots, cucumbers, and red onions