Where the Sound meets the table.
Chef-owned raw bar catering and private dining for weddings, celebrations and corporate evenings, from Greenwich to Stonington.
A tideline is where the sea meets the shore. We cook right there: shellfish shucked to order, dinners plated in your dining room, and evenings that run on hospitality instead of a catering script.
- Chef-owned
- Seasonal New England seafood
- Fairfield & New London Counties
- Custom menus
A raw bar that arrives like a restaurant.
Oysters shucked to order, littleneck clams, jumbo shrimp, lobster and crudo, served from a beautiful truck by a team that sets up, serves and clears without you lifting a finger. Built for weddings, backyards, docks and offices.
From $52 per guest
Explore the Raw Bar TruckThe chef’s table, in your dining room.
Three to seven courses, shaped by the season and the sea, cooked in your kitchen and served at your table. Anniversaries, rehearsal dinners and milestone evenings, with menus written for your guests.
From $135 per guest
Explore Private DinnersShuck, sip and gather.
Oyster 101 tastings for friends, and ticketed pop-ups at breweries, vineyards, clubs and shops. A social, hands-on way to taste the Connecticut shoreline.
From $85 per guest
Plan a Pop-Up or TastingI started at fourteen, washing dishes at a local staple in Southport. Everything I know about hospitality begins in that kitchen.
Chef Owen O’Shea cooked his way through URI, learned the industry at scale at George’s of Galilee, helped open Gordon Ramsay Hell’s Kitchen at Foxwoods as a sous chef, and trained under a James Beard-recognized chef at The Shipwright’s Daughter in Mystic.
Read the Full StoryEvery occasion, plated well.
Weddings & Rehearsal Dinners
From a shoreline ceremony to a rehearsal dinner under the stars, Tideline brings a chef-driven raw bar and plated dinners to the venue you have already chosen.
ExploreCorporate & Holiday Parties
A mobile raw bar parked at your office, a private chef dinner for your leadership team, or a ticketed holiday pop-up for your whole company.
ExploreBirthdays, Showers & Anniversaries
An intimate chef-cooked dinner at your table or a backyard raw bar for the whole guest list, with zero kitchen stress for the host.
ExploreGraduations & Backyard Parties
Graduations, reunions, dock parties and summer get-togethers deserve food worth remembering. Pull the truck up and let guests help themselves.
ExploreBook now, get more.
The Holiday Raw Bar
Complimentary caviar bump course for your first 25 guests.
Book by November 20, 2026Gift CertificatesGift an Evening
Gift certificates for an Oyster 101 tasting or private chef dinner.
Book by December 23, 20262027 Early Bird2027 Early-Bird Offer
Complimentary second shucker (a $250 value) on any 2027 raw bar.
Book by January 31, 2027What our clients are saying
Guides for hosts who want it done well.
Holiday Party Seafood Ideas for Connecticut Hosts
Raw bars, chowder shooters and elegant bites that make a holiday party feel special without a complicated menu.
Read the guideOctober 27, 2026 · 4 min read
Planning GuidesHow to Choose a Private Chef in Connecticut: 9 Questions to Ask
What to look for, what to ask and what a fair quote includes when you hire a private chef for a dinner at home.
Read the guideOctober 26, 2026 · 5 min read
WeddingsRehearsal Dinner Planning in Fairfield County: A Checklist
A month-by-month plan for a relaxed, memorable rehearsal dinner, from picking the format to the final headcount.
Read the guideOctober 23, 2026 · 6 min read
Simple from the first hello
Tell us your date
Share the date, guest count and town. Chef Owen replies personally within one business day.
Design the menu
We tailor a package to your guests, setting and budget, and plan around every allergy and dietary need.
Enjoy your own party
We arrive early, set up, cook, serve and clean up. You stay with your guests.
From Greenwich Harbor to Stonington Borough
Every town we serve has its own page, with local settings, logistics and booking help.
What kind of evening are you planning?
Four quick questions and we will point you to the right experience.
Take the Quick QuizGood to know
What areas do you serve?
We serve all of Fairfield County and New London County, Connecticut, from Greenwich to Stonington. See our service area page for town-by-town details.
How far in advance should I book?
For summer and fall weekends, 4 to 6 months ahead is ideal, and weddings 9 to 12 months. Weekdays and winter dates are often available on shorter notice, so reach out even if your date is close.
What are your minimums?
Raw bar events have a $2,500 weekday or $3,400 weekend minimum spend, so smaller groups are welcome and simply pay the minimum. Private chef dinners start at 6 guests with a $1,100 minimum.
Is the raw bar truck self-contained?
Yes. The truck arrives fully equipped, ice and all, and needs only a level, accessible spot. We confirm access and clearance with you before your event.
Do you accommodate allergies and dietary needs?
Always. Tell us about allergies and dietary preferences up front. Raw bar guests who do not eat shellfish are cared for with chef-prepared alternatives.
Let’s plan something unforgettable.
Tell us the date, the guest count and the town. Chef Owen replies personally within one business day with availability and a custom quote.
- No obligation, no pressure
- Menus tailored to your guests and dietary needs
- Prefer to talk? Call or text (203) 939-3957