Although Colt has gone to great lengths shipping the oysters in from America, they would not have been seen as the delicacy they are today. They were once so common that, in Victorian England, pickled oysters were poor people's food, and they were often used to bulk out steak pies, steak being far more expensive.
This meal would, however, have struck the English diners as exotically American. At the time, American culture was determinedly distinguishing itself from European – and especially British – culture.
The menu served here is taken from an account in Nathaniel Hawthorne's English Notebooks.