Recipe by Julia Heffelfinger

Serves 2 to 3 

• 12 Island Creek Oysters on the half shell 

• 30 grams White Sturgeon caviar, for garnish 

• ⅓ cup quality red wine vinegar 

• ¼ cup minced rhubarb 

• 1 small shallot, minced 

• 1 tsp granulated sugar 

• Kosher salt and freshly ground black pepper 

• Lemon wedges, for serving (optional) 

1. In a small bowl or jar, whisk the vinegar with the rhubarb, shallot, and sugar. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 week. 

2. Arrange your freshly-shucked oysters on a bed of ice. Spoon the rhubarb mignonette over the oysters and garnish with a spoonful of caviar. Serve with more mignonette and lemon wedges, if desired.