• Half-shell oysters: choose assorted east coast (usually meatier; but individual sizes vary) or west coast (usually hollow and smaller), $2.50 each, choose up to one sauce for two oysters : horseradish, cocktail sauce, or reseda with lemongrass. Saltines and hot sauce available free of charge upon request.
• Oyster shooters: Bloody Mary shooter made with Belle of Dayton vodka, Lily’s signature Bloody Mary blend, celery and raw oysters ($7) or sake shooter made with chilled sake, soy dressing with citrus ponzu, sesame seeds and raw oysters ($7)
SOUP AND APPETIZERS
• Oyster and bay scallop stew $7, add $4 to put it in a bread bowl
• “Cochon-feller” oysters: oysters cooked on the half-shell with butter, garlic and sambal, inspired by Emily’s favorite oyster preparation from her former employer, Cochon, in New Orleans , $12, add freshly baked rosemary garlic focaccia bread for dipping +4
• Fried oyster oreganata “tossed in lemon oregano butter” with Lily’s Spicy Remoulade, $11
• Oyster and crayfish jambalaya: oysters, crayfish, sausage and vegetables cooked in a Creole tomato sauce, $22
• Fried Oyster Po-Boy: fried oysters on French bread “dressed” with lettuce, tomato and lily remoulade, served with house potatoes and yucca fries, $17
All specials are available for dine-in, take-out or delivery up to five miles from the restaurant via its website, www.lilysdayton.com.
The promotion, which runs through February 6, will feature special concoctions of raw and cooked oysters alongside Lily’s extensive tropical-inspired dinner and cocktail menu.
The restaurant remains closed on Mondays and Tuesdays in response to COVID complications. Walk-ins are welcome and reservations are available at www.exploretock.com/lilys.
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