Rodney’s Oyster House is built on a singular focus. We grow, harvest, source and serve oysters. And we know what to do with them once they get to the table.

We draw from our own oyster beds in P.E.I., and the best growers in Canada, the USA and abroad. The ability to deal directly with the fisherman, not brokers, affords Rodney’s Oyster House the opportunity to offer the freshest choice oysters, live lobster, live crab, live sea scallops and other fish specialties.

rodneysoysterhouse.com

WELCOME TO RODNEY'SOYSTER HOUSE CALGARY

355 10th Avenue SW(at 4th Street SW)

Calgary, AB Canada403.460.0026

www.rodneysoysterhouse.com

9 Ave SW

10 Ave SW

11 Ave SW

12 Ave SW5

St S

W

4 St

SW

2 St

SW

Recommended by the Vancouver Acquarium as ocean-friendly.

anatomy

oyster

* Slang terms

Since establishing in 1987, Rodney’s Oyster House has seen numerous oysters make their way onto our bed. We source from

the East and West coasts of Canada and the United States, to as far away as Ireland and New Zealand. Our oyster offerings change throughout the year to ensure only the freshest and strongest bivalves make their way to your plate. Here you can explore the vast array of flavours and textures that come with the joy of the oysters

Sometimes you just have to say ‘Shuck-It’, and add oysters to your gathering. Pair world-class oysters with world-class

shuckers and you end up with entertainment, information, and of course delicious oysters. Oyster 101 is a meal, a show and a lecture all rolled into one. At Rodney’s Oyster House, we will unlock the mysteries of the beautiful bi-valve, answer all of your questions, and even teach you to shuck. Your guests will leave with a belly full of oysters, and a head full of oyster knowledge. Add a beverage! What’s better than learning about oysters? Experiencing an oyster and

beverage adventure! Tease your palate with a crustacean and libation pairing! Learn from a rowdy expert which wines, cocktails & beers pairs best with the oyster.

CREW SELECTED EAST & WEST COAST OYSTERS

“THE RAW BAR” A Rodney’s Oyster Bar includes a Maritime-inspired presentation of fresh seaweed, rustic seaside décor and one of Rodney’s finest oyster shuckers. Oyster purists typically enjoy their bivalves served with freshly grated horseradish and lemon wedges, but nothing completes the Rodney’s Oyster House experience like our famous house made sauces

40 @ avg $3.25 ea. | $130

FEELING HUNGRY YET? TRY THIS:

OYSTER 101

roDney's HoUse maDe saUCesSHALLOT VINAIGRETTEOld classic French recipe made with red wine, red wine vinegar, shallots and black peppercorns | heat scale: none (acidic)

JOHNNY REB'S ESPANOLA SAUCEThis sauce was developed by Rodney’s friend John Petcoff who grew up in the small town of Espanola, Ontario. This recipe consist of onions, mustard, turmeric, vinegar – fragrant, floral and nutty | heat scale: 5/10

BACK FROM HELLThis was developed by Grace Noel who is from Grenada. This is her signature Grenadian pepper mixture of Scotch bonnet peppers, bell peppers and apple cider vinegar | heat scale: 8/10

WHITE BOY SOUL SAUCEThis recipe was developed by a fellow name James Hawkins who was an albino friend of Rodney’s, and lived in London Ontario. Jim took the most stolen picture in ROH history – “Girl Standing on Her Head” (men’s restrooms). This recipe consists of peppers, onions, paprika and vinegar | heat scale: 6/10

SEAWITCH SAUCEDeveloped by Rodney’s father J. Arthur Clark – this has a lot of hidden ingredients and is made primarily with ketchup, horseradish, pickapepper sauce, onion, bell peppers and Tabasco. This is similar to the cocktail sauce but a little sweeter. Seawitch was the first ship to sail the seven seas | heat scale: 1/10

THE KUMAMOTO OYSTERCRASSOSTREA SIKAMEANamed for the Japanese prefecture where this stock was first cultivated, the Kumamoto oyster was originally imported in the late 1940s to replace diminishing supplies of Pacifics and Olympias. Kumos, as they are known to the trade, have a subtler, more refined flavour than Olympia oysters. Their shells hold considerably more meat – a real plus for seafood connoisseurs. Unlike the Olympia oyster, this species can’t spawn in the comparatively colder waters of Puget Sound and the outer coast. And so, Washington’s growers must rely on hatchery-reared stocks. This drawback is offset by the fact that Kumamotos are available in all seasons, even in summer when Olys and Pacifics are spawning – an activity that, as a side effect, makes their flesh unappealing to seafood connoisseurs. Kumos take about three years to reach a marketable size of about two inches across.

THE OLYMPIA OYSTEROSTREA LURIDAFound in marine waters from Baja, California to Sitka, Alaska, the Olympia oyster is the Northwest’s only native oyster species. Its small size makes this animal easily distinguished from other, non-native species. Its shell may be gnarled and eroded, but it does not often show fluting like those on the Japanese oyster. Once a common inhabitant of the West Coast’s subtidal zone, this species has become increasingly difficult to locate – the silent victim of habitat loss and shoreline degradation from waterfront development. Recreational harvesters of Olympia oysters should focus their searches on the undersides of beach rocks during extremely low tides.

"All art is autobiographical; the pearl is the oyster's

autobiography."Federico Fellini,

Italian film director (1920-1993)

THE EASTERN OYSTERCRASSOSTREA VIRGINICAAlso known as Gulf, Atlantic, or American oysters, easterns are popularity prize winners at seafood bars on both coasts. With a thick, deeply cupped and elongated shell (two to five inches across), this East Coast bivalve is both well proportioned and tasty.

THE PACIFIC OYSTERCRASSOSTREA GIGASRoughly five times the size of its distant cousin, the eastern oyster, the Pacific oyster is the giant of Northwest shellfish beds. It is also one of the fastest-growing species, reaching sexual maturity in a year. In addition, it is better adapted than either of its distant relatives to enduring cold spells and other caprices of coastal weather. For all these reasons, the Pacific is one of the most intensively cultivated oyster species in the world.

THE EUROPEAN FLAT OYSTEROSTREA EDULISPrized by ancient Romans and Gauls, European flat oysters are marketed today as Belon oysters, after their ancestral home, the coastal estuaries of Brittany in France. The shell of the European flat is small (1½ to 3½ inches across) and easily distinguished from that of the deeply cupped Kumamoto and its not-too-distant cousin, the Pacific Oyster. The taste of its meat is flinty or slightly metallic, similar to the Olympia oyster but much more plump and juicy.

‘‘I do not weep at the world I am too busy sharpening my

oyster knife.’’ Zora Neale Hurston

American novelist (1891-1960)

FISH CAMP

HIGHLIGHTS:• Easy access to bar• Best view in the house• Can be exclusively booked• Variety of seating arrangements

CAPACITY: 10–55 guests, MAX seating 48, standing 55PRIVACY LEVEL: Low – Expect to make some new friendsINCLUDES: Large stationary tables, service from main bar. Exclusive access to space available.

FISH CAMPPitch your tent here in the separate area of the upper bar and dining room. This space is great for smaller happy-hour gatherings, large group dinners, and “a la carte” birthdays.

ENGINE ROOM

HIGHLIGHTS:• Smack dab in the middle of the action

(central location)• Private Bar• Close to washrooms• Variety of Seating Arrangements• Main Floor

CAPACITY: 22 guests sitting, 20 standing roomPRIVACY LEVEL: Medium – mostly private with the option to open the antique shutters and view the bustle of the beautiful oyster house.INCLUDES: Private Side Bar, Oyster Bar, Traveling Oyster Boat (optional).

ENGINE ROOMThis little engine thinks he can. And he’s right. This room makes a great space for a private dinner party of 20 people. This area is closed off on all sides by distressed sliding style doors and antique shutters.

GALLEY

HIGHLIGHTS:• In the thick of it (Central location)• Vaulted ceilings with natural light

from our beautiful skylight• Access to a private entrance

GALLEYThe beating heart of Rodney’s. This multifunctional space is designed for larger groups. The galley is perfect for set menu groups, or large dinner parties and special events. The versatile Galley has the option to be combined with the Engine Room. This creates larger sit down dinner area or a very large group 75–140 people. This expanded set-up also works well for stand-up style oyster engagements.

CAPACITY: 8–140 guests, MAX seating 80, standing 140PRIVACY LEVEL: Medium – mostly private, with views of the Boulder Bar. Exclusive access to space available. INCLUDES: Private Bar, Oyster Bar

OAR LOFT

HIGHLIGHTS:• Great view• Capacity for stand-up oyster socials• Perfect for celebratory dinners

OAR LOFT

CAPACITY: 10–35 guests, MAX seating 35

Feel like you’re above it all? Great! We’ve got the space for you. This open area overlooks the restaurant downstairs with rustic wood harvest tables. The room works best for oyster social events, or seated meals for 10–30. The Oar Loft is a private mezzanine with spectacular views of the restaurant and natural Calgary light that shines through our beautiful skylight.

INCLUDES: Oyster bar, handmade wood harvest tables

OAR LOFT BAR

Looking for a bar with a view? We have you covered. Sip snack, and take in the great view overlooking the entire main area. With comfortable seating along the railing, prepare to be there a while. Note: Seats 32 guests

CAPACITY: 20–55 guests, MAX seating 36, standing 55

OAR LOFT BARHIGHLIGHTS:• Private space that overlooks the beautiful restaurant• Can be combined with the Oar Loft to accommodate

up to 120 people OR provide additional seating for a meal• Second floor location and easily secured space• Easy access to second floor washrooms

GOVERNMENT WHARF

Just like the government, this room is where the best secrets are kept. Located on the upper mezzanine level, it is the only completely private room at Rodney’s. The room enables guests to enjoy a more intimate, undisturbed experience. The government wharf is great for private meetings, dinner parties and gatherings.

CAPACITY: 8–16 guests

PRIVACY LEVEL: High – No one gets in without a retinal scan

INCLUDES: side bar, video and audio capabilities (by request)

GOVERNMENT WHARF HIGHLIGHTS:

• Easy restroom access• A/V functionality• Large communal table• Complete privacy for your group

(we won’t ask, you don’t tell)

BOULDER BAR& BUY OUT

HIGHLIGHTS:• 3 full bars• 3 oyster bars• Bathrooms on

2 levels • Custom menus –

Food & beverage• Versatile event

structure – seated, standing or both!

• Coat check

• Multilevel space with both standing and seated areas

• Vaulted ceilings with natural light from our beautiful skylight

• Personalized music selections

CAPACITY: 180 – 337, MAX seating 220, standing 377

BOULDER BAR & BUY OUTThe whole shebang! We can do it all! Have a group over 200?! Ahoy, come party with us! Our beautiful sunlit space bridges east coast hospitality with the classic prairie good time! The room, atmosphere and oysters are perfect for a private function that wants to break the boardroom mould!

IN HOUSE EVENT MENU

SEAWILLY KRAUCH N.S. SMOKED SALMON CROSTINI Cream Cheese, Caper, Dill Pickled Red Onion | $3.25 ea

MISTY HARBOUR HADDOCK SLIDERS Malt Vinegar Aioli, Classic Coleslaw, Brioche Bun $3.25 ea

MINI DUNGENESS CRAB CAKE Pan Seared, Chipotle Garlic Aioli | $3.50 ea

FRESH ATLANTIC LOBSTER ROLL Brioche Bun, Tarragon Cream | $4.75 ea

We are unique. We are fresh. Who we are is built on a foundation of where we are from. Some 30 years ago, we waved goodbye to PEI’s singing sands, and set out to bring the oyster, the humble, unassuming oyster, Westward. And we didn’t just bring the oyster; we brought Maritime hospitality, warmth, and work ethic. And a veritable smorgasbord of delicious bounty from the sea (and land too!)

GRILLED GULF SHRIMP SKEWERS Chili Rubbed, Garlic Lime Aioli (1 shrimp per skewer) $4.00 ea

TUNA POKE ON WONTON CRISPS Avocado Cream, Sriracha & Soya Sauce | $3.50 ea

LOBSTER DEVILLED EGG Lobster Mousse & Candied Bacon | $3.25 ea

DILL MARINATED MUSSELS ON BAGUETTE Shallot, Dill, Olive Oil & Crispy Toast | $3.50 ea

MINI FISH & CHIPS Housemade Beer Batter, Tartar Sauce | $3.50 ea more >

PASSED APPS & SMALL BITESSEARED GEORGES BANKS SCALLOPS Wrapped in House Cured Duck Breast | $4.00 ea

HOT SMOKED SALMON & HORSERADISH CREAM MINI QUICHE Topped with Pea Shoot Micro Greens | $3.25 ea

CHILI RUBBED TUNA TACO Pico de Gallo, Chili Aioli & Flour Tortilla | $3.25 ea

LANDCHILI MARINATED BEEF SKEWERS Horseradish Aioli, Seared AAA Alberta Beef | $4.00 ea

BUTTERMILK FRIED CHICKEN Warm Bourbon Honey | $3.00 ea

SEARED DUCK BREAST & SASKATOON BERRY COMPOTE Potato Rosti | $4.50 ea

THAI CHICKEN LETTUCE CUPS W/ TAHINI AIOLI Slow Braised Sesame Ponzu Chicken | $3.50 ea

THYME CANDIED WAGYU BEEF BITES Caramelized Onion & Taleggio w/ Crispy Onions $4.50 ea

CLASSIC AAA STEAK TARTAR Beet Chip | $3.75 ea

CRISPY BOAR BELLY Parmesan Potato Chips w/ Sweet & Spicy Jam $4.50 ea

VEGETARIANWILD MUSHROOM & TRUFFLE CROSTINI Cream, Chive & Truffle Oil | $2.50 ea

BRIE GRILLED CHEESE House Made Focaccia, Roasted Apple Chutney | $2.50 ea

BABY BEET & BOCCONCINI BITE Beet Chip w/ Garlic Vinaigrette & Mint | $3.50 ea

SEARED TOFU W/ MAPLE MISO Topped with Chives & Shiitakes Mushroom | $3.25 ea

SPINACH & GOAT CHEESE MINI QUICHE Herbs De Provence & Micro Greens | $3.50 ea

VEGETARIAN GYOZA Shitake Mushrooms, Green Onions, Carrots w/ Ponzu Sauce | $3.25 ea

BAKED ENGLISH STILTON TART Caramelized Onion & Stilton Bleu | $3.00 ea

HOUSEMADE BUTTERNUT SQUASH RAVIOLI Cinnamon Brown Butter | $3.25 ea

cont'd >

CREW SELECTED EAST & WEST COAST OYSTERS“THE RAW BAR” A Rodney’s Oyster Bar includes a Maritime-inspired presentation of fresh seaweed, rustic seaside décor and one of Rodney’s finest oyster shuckers. Oyster purists typically enjoy their bivalves served with freshly grated horseradish and lemon wedges, but nothing completes the Rodney’s Oyster House experience like our famous house made sauces: Shallot Vinaigrette, Seawitch Seafood Sauce, Johnny Reb’s Espanola Sauce, White Boy Soul Sauce, and Back from Hell.

40 @ avg $3.25 ea. | $130

''Give a good person a good osyter, and you w ill have them for life.''

- J.A. CLARK (RODNEY'S FATHER)

LOCALLY SOURCED FRUIT & ARTISANAL CHEESE BOARD SMALL $110.00 | LARGE $260.00

CHARCUTERIE BOARD SMALL $90.00 | LARGE $200.00

SMOKED FISH BOARDS Cold Smoked Salmon, Haida Candied Salmon, Hot Smoked Salmon, Peppered Trout or a MIX SMALL (10–20 people) $180.00 MEDIUM (30–40 people) $360.00 LARGE (50–80 people) $720.00

TRADITIONAL SHRIMP COCKTAIL $49.00 /pound

CRUDITÉ TOWER A Mix of Local & Okanagan Veggies | Market Price

IN HOUSE EVENT MENUSTATIONED APPS & SMALL BITES

ACTION STATION

WHOLE ROASTED AAA ALBERTA BEEF TENDERLOIN Brioche Rolls, Artisan Mustards, Creamed Horseradish Market Price

CHILLED & CRACKED CRUSTACEANS Fresh Atlantic Lobster, Dungeness Crab, Johan Crab, King Crab; Lemon & Chive Aioli, Malt Vinegar Aioli & Spicy Mustard Aioli | Market Price

LIVE SEARED SCALLOPS Lemon Butter Sauce, Potato Rosti & Topped w/ Parmesan | Market Price

ACADIAN STURGEON CAVIAR BELINI Bellini Pancake | Market Pricing, Special Order

GINGERBREAD PUDDING Salted Caramel Drizzle | $4.00 ea

BELGIAN CHOCOLATE MOUSSE $4.00 ea

GOURMET FIASCO GELATO SANDWICHES (ask for pricing)

MINI LIME PIE $4.00 ea

DESSERTS

more >

cont'd >

SIT-DOWN MAINS & SET MENU ADDITIONAL FAMILY STYLERODNEY’S COBB SALAD $22.00

GREEN CURRY SHRIMP $29.00

GEORGES BANK SCALLOPS $29.00

SHRIMP & SCALLOP PASTA $25.00

FISH AND CHIPS $21.00

LOBSTER ROLL $25.00

CRAB CAKES $26.00

LAND & SEA — 1 OR 2 | $39.00 / $75.00

LOBSTER, BOILED & CRACKED Market Price

DUNGENESS CRAB, BOILED & CRACKED Market Price

CHILLED CAPTAIN’S PLATTER 2 OR 4 | Market Price

DAILY FRESH FISH SPECIAL $29.00 /entrée

NON-SEAFOOD ITEMS

BRAISED BEEF SHORT RIBS Buttery Mashed Potatoes, Sautéed Mushrooms, Broccolini and Heirloom Carrots $28.00 /entrée

GREEN CURRY CHICKEN Rice, Broccolini, Carrots $23.00 /entrée

8oz AAA ALBERTA BEEF TENDERLOIN Roasted Root Vegetables and Potato Croquette $36.00 /entrée

SEASONAL WHOLE ROASTED FISH Market Price

SEAFOOD FRY Squid, Scallops, Shrimp, Cucumber Lemon-Pepper Aioli Market Price

HOT CAPTAIN’S PLATTER Dungeness Crab, Lobster, Clams, Grilled Shrimp, Mussels | Market price

''He was a bold man that first ate an oyster.''

- JONATHAN SWIFT

• LOCAL CRAFT BEERS both in bottle and on tap• CURATED WINE LIST to compliment both the oyster and the menu• CUSTOM COCKTAIL LISTS that include our famous Rodney’s Caesar• Our crew is here to work with and accommodate your group’s beverage requests!

CHEERS! AHOY!

BEVERAGES

"As I ate the oysters w ith their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid

from each shell and washed it down w ith the crisp taste of the w ine, I lost the empty feeling and began to be happy and to make plans."

-- ERNEST HEMINGWAY, A MOVEABLE FEAST