Clear pricing for unforgettable evenings.
Starting prices for our most popular experiences in Fairfield and New London Counties. Every event is quoted individually based on date, guest count and location.
Raw bar packages
Per-guest pricing with a $2,500 weekday or $3,400 weekend minimum. Approximately 2.5 hours of service.
Tide Pool
- Four oysters per guest, shucked to order
- Two littleneck clams per guest
- House mignonette, cocktail sauce, fresh horseradish, lemon and hot sauce
- Two attendants and full set-up and breakdown
The Classic
- Four oysters and two littlenecks per guest
- Two jumbo poached shrimp per guest
- Chilled lobster knuckle salad on toasted brioche
- One seasonal crudo (fluke or tuna)
- Two attendants and full set-up and breakdown
Grand Plateau
- Six oysters and two littlenecks per guest
- Jumbo shrimp, chilled lobster tail and snow crab claws
- Seasonal crudo and caviar bump service
- Chef-built seafood tower display
- Three attendants, including a dedicated shucker
Dinner packages
Per-guest pricing for 6 or more guests with a $1,100 minimum. Includes shopping, prep, cooking, service and cleanup.
Three-Course Supper
- Starter, main and dessert
- Menu consultation and allergy planning
- Shopping, prep, cooking, plating and full kitchen cleanup
Coastal Four-Course
- Amuse, starter, main and dessert
- Seafood-forward seasonal menu
- Menu consultation, shopping, cooking, plating and full cleanup
Chef’s Table Five-Course
- Amuse, two starters, main and dessert
- Optional raw bar course upgrade
- Printed menu cards and full cleanup
Seven-Course Tasting
- A paced tasting menu with palate cleanser
- Printed menu cards and pairing guidance
- Full cleanup, with optional service staff for parties of 12 or more
Tastings and pop-ups
Oyster 101 Tasting
- Six to twelve guests
- Guided tasting of oyster varieties from different waters
- Shucking lesson and sauce pairings
Ticketed Pop-Up
- Tideline menu and service at your venue
- Brewery, winery, boutique and club partnerships welcome
- We handle menu design and day-of execution
Raw bar add-ons
- Warm lobster roll station: +$24 per guest
- Clam chowder shooters: +$8 per guest
- Additional shucker: +$250 per event
- Late-night raw bar extension: +$300 per additional hour
Dinner add-ons
- Raw bar course for the table: +$28 per guest
- Wine pairing guidance (you supply the bottles): +$65 per guest
- Service staff for parties of 12 or more: $60 per server per hour
- Passed hors d’oeuvres hour: from $32 per guest
What to expect
Deposits and payment
A 30% deposit holds your date and is credited toward your total. The balance is due 7 days before your event. We accept card, ACH, Zelle and check.
Guest counts
Your final guest count is due 10 days before the event. You are billed for the confirmed count or the actual count, whichever is higher.
Cancellations and rescheduling
Deposits are non-refundable. One complimentary date change is included with 30 days’ notice, subject to availability. If we must cancel, you receive a full refund or priority rebooking.
Travel
Travel throughout Fairfield and New London Counties is included for most events. A modest travel fee of $0 to $250 may apply based on distance, and is always confirmed in your quote.
Holidays and peak dates
Major holidays and select peak summer Saturdays carry a 10% to 15% premium.
Weather
The truck operates rain or shine with a covered service window. Severe-weather days are rescheduled in good faith.
Alcohol
We do not sell alcohol. Guests may supply their own, and we are happy to recommend licensed bartenders and pairing ideas.
Prices shown are starting points and exclude tax, gratuity and applicable holiday premiums.
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