The dozen oysters at Forage Public House expand the half dozen service into a larger platter, with twelve shells on ice and the same minimal garnish of lemon and a house sauce that keeps the focus on the shellfish.[9][15] Ordering the full dozen allows guests to settle into a longer raw bar experience, often with a mix of oyster varieties or enough quantity to share among the table.[15] The eating experience emphasizes repeated bites of cold, briny oysters, where subtle differences in size and texture become more noticeable over the course of the platter.[9][15] This larger format suits groups who want oysters to be a central part of the meal rather than a quick appetizer.