Pillar & Post’s Oysters Rockefeller

Pillar and Post's Oysters Rockefeller recipe

Impress your Valentine this year and serve Oysters Rockefeller paired with a beautiful bottle of Chardonnay, using this recipe courtesy of Executive Chef Mark Longster from Cannery Restaurant at Pillar & Post. Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, baby spinach and cheese and then baked. Its so simple to prepare but so impressive! It’s a perfect appetizer for your Valentine’s Day.

Oysters Rockefeller

Serves 6 people


1 Medium onion, finely chopped
½ cup of Butter, cubed
9 oz Fresh baby spinach, chopped
1 cup of Grated Romano cheese
1 tbsp of Lemon juice
1/8 tsp of Ground black pepper
3 Dozen fresh, washed, oysters
2 lb Kosher salt


  1. In a large skillet, sauté the onions in butter until tender. Add the Spinach, cook and stir until wilted.
  2. Remove from the heat and stir in the cheese, lemon juice and pepper.
  3. Spread the kosher salt onto 2 ungreased 15 x 10 inch baking pans.
  4. Shuck the oysters, reserving its natural liquid in the bottom of the shell.
  5. Lightly press the oyster shells into the salt to keep them level.
  6. Top each with 2.5 teaspoon of the spinach mixture.
  7. Bake at 450˚F, until the oysters are plump, 6 – 8 minutes.
  8. Serve immediately.


Any Chardonnay, would pair nicely.

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