TIDELINECulinary
Sample Menus

Written by the season. Rewritten for you.

Every Tideline menu is built around the season, the setting and your guests. These samples show our style and starting point.

Request a Custom Menu
Mobile Raw Bar

The Raw Bar Menu

Served with Champagne-shallot mignonette · House cocktail sauce · Fresh-grated horseradish · Lemon · Hot sauce.

  • Oysters on the Half ShellShucked to order from a rotating selection of cold-water New England oysters, chosen for the season and the guest list.
  • Littleneck ClamsSweet, briny and served ice-cold, with lemon and our house hot sauce.
  • Jumbo Shrimp CocktailGently poached, finished with a Bloody Mary-spiked cocktail sauce.
  • Lobster Knuckle SaladChilled Maine lobster, chive and lemon aioli on toasted brioche.
  • Seasonal CrudoFluke with citrus, Fresno chili and olive oil, or yellowfin tuna with ponzu and toasted sesame.
  • Caviar BumpA little luxury on a kettle chip with crème fraîche and chive.
  • Warm Lobster Roll (add-on)Butter-poached lobster on a griddled New England roll.
  • Clam Chowder Shooter (add-on)Creamy, peppery and served warm in a shot glass.
Private Chef Dinners

Four Seasons, Five Courses

Sample five-course progressions. Final menus are customized for you.

Spring

  • Pea and Mint VeloutéLump crab, crème fraîche, chive oil
  • AsparagusSoft egg, brown butter, shaved Parmesan
  • Seared HalibutRamps, new potatoes, lemon beurre blanc
  • Herb-Crusted Rack of LambSpring vegetables, mint salsa verde
  • Strawberry Rhubarb PavlovaVanilla cream, basil

Summer

  • Heirloom Tomato and BurrataBasil, aged balsamic, flaky salt
  • Raw Bar CourseOysters and littlenecks, mignonette
  • Grilled SwordfishSweet corn, chimichurri butter, charred scallion
  • Dry-Aged Strip SteakFingerlings, summer squash, peppercorn jus
  • Blueberry TartLemon curd, cultured cream

Fall

  • Roasted Butternut BisqueBrown butter, sage, toasted pepitas
  • Beet and ChevrePistachio, citrus, honey vinaigrette
  • Seared Sea ScallopsCauliflower purée, apple, brown butter
  • Braised Short RibPomme purée, glazed root vegetables
  • Apple Tarte TatinCalvados cream

Winter

  • Oysters on the Half ShellChampagne mignonette
  • Celery Root SoupBlack truffle, hazelnut
  • Lobster RisottoMascarpone, tarragon, lemon
  • Filet of BeefPotato gratin, bordelaise, haricots verts
  • Chocolate Pot de CrèmeSea salt, whipped cream
Passed

Hors d’oeuvres

  • Crispy shrimp toast with chili honey
  • Tuna tartare cones with sesame and avocado
  • Mini lobster rolls
  • Burrata crostini with roasted tomato jam
  • Wild mushroom tartlets
  • Seared scallop on parsnip purée
  • Lamb lollipops with mint chimichurri
  • Deviled eggs with crispy pancetta
Sweet

Desserts

  • Key lime tart
  • Sea-salt chocolate pot de crème
  • Seasonal fruit pavlova
  • Lemon olive-oil cake with berries
  • Affogato with espresso and vanilla gelato

Allergies & dietary needs

Vegetarian, gluten-free, dairy-free and shellfish-free guests are always cared for. Tell us in advance and Chef Owen builds around it.

Consuming raw or undercooked shellfish may increase your risk of foodborne illness.

Check Availability

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