Ordering oysters feels like guesswork until you have a few rules of thumb. Here is how we plan it.
The simple rule
- Oysters as the main event: plan 6 to 8 per guest.
- Oysters as one part of a larger menu: plan 3 to 4 per guest.
- A mixed crowd: plan 4 per guest and make sure there is plenty of other food.
That is why our Tide Pool and Classic packages include four oysters and two clams per guest, while the Grand Plateau serves six oysters per guest.
Adjust for your party
- Length of service. A three-hour party eats more than a 90-minute cocktail hour.
- Time of day. Evening crowds with drinks tend to eat more oysters than a lunch crowd.
- Who is coming. Some guests will skip shellfish entirely, others will eat a dozen. Plan around the average and keep an eye on the ice.
- Other food. The more substantial the rest of the menu, the fewer oysters you need.
Do not forget the extras
Allow one lemon wedge per two oysters, plenty of mignonette, cocktail sauce and freshly grated horseradish, and a few crackers for guests who want something crisp. Keep oysters on ice at all times and shuck close to service.
Planning something bigger? We scale from a backyard of 40 to a reception of 250 or more, with extra shuckers added as the guest count grows.
Consuming raw or undercooked shellfish may increase your risk of foodborne illness.
Ready to plan your event?
Tell us your date, guest count and town, and we will reply within one business day.
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