Wicked Oyster

Name: Wicked Oyster
Address: 50 Main St., 02667, MA, 02667
Telephone: 508-349-3455

50 Main St., Wellfleet, MA 02667, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:00PM •Friday: 6:30AM-10:00PM •Saturday: 6:30AM-10:00PM •Sunday: 6:30AM-10:00PM •

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Deals & Coupons

Details

Cuisine: American (New), Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Breakfast Menu

Eggs

one egg with toast

two eggs with toast

eggs benedict

eggs florentine

smoked salmon benedict

egg & cheese sandwich on plain bagel

Omelets

wicked

chef's preparation

veggie

peppers, onions, mushrooms, tomatoes, spinach, swiss cheese

greek

spinach, onions, olives, feta cheese

garden

roasted tomato, avocado, pesto, goat cheese

southwest

ham, salsa, scallions, cheddar cheese | no changes to the specialty omelets.

plain

have fun creating your own wicked omelet! | plain omelet additions

The Sweet Side

french toast

made with fresh baked brioche

short stack pancakes

tall stack pancakes

buttermilk waffle

Other Good Stuff

homemade granola

with milk or yogurt

huevos rancheros

two eggs, black beans, sour cream, salsa, and avocado on a tortilla

smoked salmon bagel plate

cream cheese, tomato, red onion, capers, and lemon

Wicked Side Orders

homefries

fresh fruit cup

yogurt & fruit

side toast

plain croissant

scone

homemade hash

bagel

w/ butter

bagel

w/ cream cheese

ham, bacon, or sausage

cinnamon roll

muffin

Beverages

coffee

espresso

chai

fresh o.j.

soda

bloody mary

iced coffee

cappuccino/latte

organic hot cocoa

pure leaf tea

bottled water

mimosa

Lunch Menu

Soup

oyster stew with thyme

five oysters, made to order

clam chowder

barley, mushroom and kale soup

Oysters on the Half-Shell

half-dozen wellfleet oysters

Salad

green salad

caesar salad

baby spinach salad

baby spinach with strawberries, toasted almonds, with a poppy seed vinaigrette

Sandwiches and Wraps

roasted vegetable wrap

daily selection of fresh veggies with pesto and swiss cheese

blackened fish wrap

with lemon-caper aioli

fried fish sandwich

served on a bun with lemon-caper aioli

chicken caesar wrap

grilled chicken, romaine, and caesar dressing

grilled ham and cheese press

with tomato, swiss and dijon-pickle spread

blt

applewood smoked bacon, lettuce, and tomato

turkey sandwich

with avocado, bacon, cheddar, and basil aioli

Fried

fish and chips

scallops and chips

oysters (6) and chips

Burgers

traditional

cheeseburger

american, cheddar, mozzarella, or swiss

harry’s bar open faced burger

with caramelized onions, fresh mozzarella & worcestershire mayo

wicked burger

with blue cheese aioli and applewood smoked bacon

veggie burger

Dinner Menu

Appetizers

clam chowder

barley, mushroom and kale soup

oyster stew

five freshly shucked oysters with carrot, celery, fennel, leek and cream

half dozen wellfleet oysters

choice of cocktail or juici’s jamaican mignonette

buttermilk fried calamari

with a sweet chili dipping sauce

shrimp cakes

with a celery-pepperdew salad and remoulade sauce

baked venison pâté

in a pastry shell, garnished with an orange-cranberry relish and rosemary cream

butternut squash fritters and smoked tofu

with sun-dried tomatoes, figs, goat cheese, pickled fennel and a balsamic reduction

Salads

green salad

mesculin tossed with fresh herbs and a sherry vinaigrette

the wedge

iceberg lettuce with housemade blue cheese dressing and smoked neuske’s bacon

classic caesar salad

beetroot and chèvre salad

baby arugala with roasted beets, toasted hazelnuts, and fried chèvre cheese with a celery vinaigrette

Entrées

grilled black angus tenderloin

with a bourbon caramel sauce and roasted garlic mashed potatoes

roasted cornish hen

with a tomato-sausage ragout and a white bean purée

braised lamb shank

served with garlic mashed potatoes, roasted vegetables, and demi-glaze

grilled beef tournedos

served over lobster, squash, and shitake mushroom risotto, with roasted zucchini and beurre rouge

pan fried sole

panko crusted with a lemon-caper cream sauce served over jasmine rice

baked haddock

with an oyster, spinach, and parmesan stuffing served with lentils, roasted zucchini, and a carrot sauce

pan roasted catch of the day

over a light cream broth with littlenecks, leeks, bacon, and fingerling potatoes

seared scallop pasta

fettuccine tossed with mushrooms, soybeans and radicchio in a light cream sauce

curried winter squash

with chickpea cakes, quinoa, cashew nuts, finished with a harissa sauce, and grilled pita bread