A cocktail hour your guests will talk about for years.
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.
Most weddings share the same quiet problem: guests are hungry and bored for an hour between ceremony and dinner. A staffed raw bar changes that hour completely. Guests gather, watch oysters shucked to order and linger over a glass of something cold.
Our truck is a beautiful focal point for tented receptions, waterfront venues, barns and backyard weddings. For rehearsal dinners and welcome parties, Chef Owen cooks a seated, multi-course dinner for your closest family and friends, with the same standards he brought to restaurant kitchens.
We coordinate directly with your venue, planner, florist and bar team, and we arrive early so you never see us scramble.
- Raw bar cocktail hour for 40 to 250+ guests
- Seated rehearsal dinners from 6 to 40 guests
- Late-night raw bar or lobster roll station
- Coordination with your planner, venue and bar team
Good to know
How far ahead should we book a wedding?
Peak Saturdays in June, September and October go first, so we recommend booking 9 to 12 months out. Weekday and shoulder-season dates are often available sooner.
Can the raw bar work alongside a caterer?
Yes. Many couples hire us for the cocktail hour or a late-night station while another caterer handles dinner. We work with your caterer and venue to keep service seamless.
More event types
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