Corn & Jalapeño Hushpuppies

Well Spirits

Peel & Eat Shrimp

Crispy Brussels Sprouts

Virginia Clams

Boathouse Oysters

MAC & CHEESE

MINI CRAB CAKES

CHICKEN FINGERS

POPCORN SHRIMP

GRILLED SALMON

Hors D'Oeuvres Party

GRILLED CHICKEN BREAST

includes select premium liquors (grey goose vodka, bacardi superior light rum, johnny walker black scotch, maker's mark bourbon, tanqueray gin, patron silver tequila), aperol, campari, 2 white, 2 red, and 1 sparkling premium wines, host's choice of 5 bottled/canned beers from the boathouse restaurant list, upgraded mixers, juices, set up

Platinum Open Bar

host's choice of 3 appetizer platters, 2 displayed appetizers, 2 small plates seating for up to 50% of guests host's choice of 1 plated children's entree, chocolate chip cookie, milk, juice, or non-alcoholic beverage

Event Child

fresh fruit, greek yogurt, granola, scrambled eggs, bacon, sausage, home fries, buttermilk biscuits, whipped butter

Breakfast Buffet

host's choice of 2 displayed appetizers, 1 plated salad, 2 harbor-level plated entree choices, a chef's selection plated vegetarian option, 1 plated dessert, warm bread and butter

4-Course Plated Dinner

host's choice of 2 displayed appetizers, 1 plated salad, 2 harbor-level buffet entrees, 2 buffet sides, a chef's selection plated vegetarian option, 1 plated dessert, warm bread and butter

Buffet Lunch & Brunch

host's choice of 3 appetizer platters, 4 displayed appetizers

Cocktail Party

BOATHOUSE OYSTER ALE

CORONA EXTRA

STELLA ARTOIS

BLUE MOON

YUENGLING TRADITIONAL LAGER

In a large mixing bowl whisk together 1.5 cups cornmeal, 0.5 cup all-purpose flour, 2 tsp baking powder, 1 tbs granulated sugar, 1 tsp kosher salt and 0.5 tsp freshly ground black pepper until evenly combined.

Prep dry ingredients

In a separate bowl whisk 1 cup buttermilk, 1 large egg, and 2 tbs melted cooled butter until smooth.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined — batter should be thick but spoonable. Do not overmix; a few small lumps are fine.

Fold wet into dry

Fold in 1 cup corn kernels, the minced jalapeño, and 2 sliced green onions until evenly distributed. If batter seems excessively thick, add up to 1–2 tbs additional buttermilk to reach a scoopable consistency.

Add vegetables

Let the batter rest 5–10 minutes at room temperature to hydrate the cornmeal and allow flavors to meld.

Rest the batter

Pour about 3–4 inches of vegetable oil into a heavy pot or Dutch oven (roughly 3–4 cups depending on vessel). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil; it should sizzle and rise steadily without browning instantly.

Heat oil

Lightly dust a small spoon or two spoons with 2 tbs flour to prevent sticking. Using a spoon or a small cookie scoop (about 1 1/4 tablespoon size), scoop rounded portions of batter and drop them carefully into the hot oil, working in batches. Do not overcrowd; leave space for floating and turning.

Form hushpuppies

Fry the hushpuppies, turning occasionally with a slotted spoon, until deep golden brown all over, about 3–4 minutes per side (total 4–6 minutes depending on size). Adjust heat as needed to maintain 325–350°F and prevent excessive browning.

Fry until golden

Use a slotted spoon to transfer cooked hushpuppies to a paper towel–lined baking sheet or plate to drain and rest for 1–2 minutes. Lightly season with a pinch of salt while still hot, if desired.

Drain

If making multiple batches, keep finished hushpuppies warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while frying the remaining batter to maintain crispiness.

Keep warm (optional)

Serve hushpuppies hot with lime wedges and a dipping sauce such as creole mustard or spicy mayo on the side.

Serve

yellow cornmeal (medium grind)

all-purpose flour

baking powder

granulated sugar

kosher salt

freshly ground black pepper

buttermilk

large egg

unsalted butter, melted and cooled

fresh or frozen yellow corn kernels (thawed if frozen)

jalapeño, seeded and finely minced

green onion (scallion), thinly sliced

vegetable oil (or peanut oil) for deep frying

all-purpose flour (for dusting spoon)

lime wedges

creole mustard or spicy mayo

If you prefer your spirits slightly chilled, place a rocks glass or small tumbler in the freezer for 5–10 minutes or fill it with ice while you prepare the spirits and discard the ice just before serving.

Chill the glass

Using a jigger, measure 1 oz of each spirit: vodka, gin, white rum, blanco tequila, and bourbon. Pour each measured spirit into a mixing glass or directly into the chilled serving glass if you prefer a build-in-glass presentation.

Measure spirits

Add 1 cup of fresh cubed ice to the mixing glass (or fill the serving glass with ice if building in-glass). The ice will chill and slightly dilute the combined spirits for a smoother sip.

Add ice

If using a mixing glass, stir the spirits and ice gently with a bar spoon for about 15–20 seconds to chill and harmonize the flavors. Do not shake — shaking will over-dilute and aerate the straight spirits.

Stir gently

If you used a mixing glass, strain the chilled spirit blend into the prepared rocks glass over fresh ice (if desired). If you built it in the serving glass, simply leave as-is.

Strain or pour

Finish with a lemon twist or a lime wedge on the rim for an optional bright aromatic note. Serve immediately. Recommend sipping slowly or offering as a straightforward well-pour flight.

Garnish and serve

Vodka

White rum

Blanco tequila

Bourbon

Ice (cubed)

Lemon twist or lime wedge (garnish)

In a large saucepan or stockpot, combine 8 cups water, 3 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 tablespoon black peppercorns, the halved lemon (squeeze one half into the pot and add the spent half), 4 sprigs fresh parsley and 1 tablespoon Old Bay seasoning (if using). Bring to a gentle simmer over medium heat, stirring to dissolve the salt and sugar. Do not boil aggressively; you want the flavors infused but not a rolling boil.

Make the brine

After the brine reaches a simmer and the salt is dissolved (about 4–6 minutes), remove the pot from heat and let it cool for 3–4 minutes so it's hot but not actively boiling. The liquid should be steaming but not violently bubbling when you add shrimp.

Cool slightly

While the brine heats, place 4 cups of ice in a large bowl and add 1–2 cups cold water to make an ice bath. This will immediately stop the cooking once shrimp are done.

Prepare an ice bath

Add the raw, shell-on deveined shrimp (about 1.5 lbs) to the hot brine in a single layer. Return to a gentle simmer. Cook until just opaque and firm — large shrimp will take about 2–3 minutes, smaller shrimp less. Stir once gently so shrimp cook evenly. Do not overcook; shrimp continue to cook from residual heat.

Poach the shrimp

Using a slotted spoon or strainer, transfer the shrimp immediately into the prepared ice bath to stop cooking. Let them chill for 3–5 minutes until fully cooled.

Shock the shrimp

Drain the shrimp and pat dry. Leave tails on if you prefer for presentation; otherwise remove tails. To serve peelable (classic peel & eat), remove the shell from the body and legs but leave the tail on for holding. If any shrimp still have shells adhered, gently wiggle and pull to remove. If shrimp were not deveined earlier, use a small paring knife to slit the back and remove the dark vein.

Peel and devein

Arrange the cooled, peeled shrimp on a platter over ice or chilled plate. Garnish with lemon wedges and the reserved parsley sprigs. Keep chilled until serving.

In a small bowl combine 3 tablespoons cocktail sauce with 1 tablespoon fresh lemon juice and 1 teaspoon hot sauce if you like heat. Taste and adjust lemon or hot sauce to preference.

Cocktail sauce

If serving warm or for an alternative dip, melt 2 tablespoons butter in a small saucepan, add 1/2 teaspoon minced garlic and warm briefly until fragrant (30 seconds) — do not brown. Stir in 1 teaspoon chopped fresh parsley and remove from heat. Serve warm alongside shrimp for dipping.

Garlic butter (optional)

water

coarse kosher salt

bay leaves

black peppercorns

lemon (halved)

fresh parsley

old bay seasoning (optional)

large raw shrimp, shell-on, deveined (16/20 size)

cocktail sauce

fresh lemon juice

hot sauce (optional)

butter, melted (optional for garlic butter)

minced garlic (for garlic butter, optional)

chopped fresh parsley (for garlic butter, optional)

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and set aside. This high heat is key to getting crispy edges.

Preheat and prep

Rinse 1 lb Brussels sprouts and pat dry thoroughly. Trim the stem ends and remove any loose or damaged outer leaves. Slice each sprout in half lengthwise so the cut side will contact the pan.

Trim and halve

Place the halved sprouts in a large bowl. Add 3 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Toss well so every sprout is evenly coated. If the sprouts feel wet after rinsing, patting dry first prevents steaming and promotes crisping.

Season

Spread the sprouts cut-side down in a single layer on the prepared baking sheet. Make sure there is space between pieces; overcrowding causes steaming instead of browning. Use two sheets if necessary.

Arrange on sheet

Roast in the preheated oven for 18–25 minutes, depending on size, until the cut sides are deep golden brown and the outer leaves are crisp. Check at 12–15 minutes and rotate the pan if your oven has hot spots. For extra crispness, broil for the last 1–2 minutes, watching closely to avoid burning.

Roast

Remove the baking sheet from the oven. Immediately sprinkle 1 tbsp fresh lemon juice over the hot sprouts and toss gently on the sheet or transfer to a serving bowl. The heat helps the lemon brighten the flavor.

Finish with flavor

While still hot, sprinkle 2 tbsp grated Parmesan evenly over the sprouts so it melts slightly. If using 0.25 cup toasted walnuts or pecans and 0.25 tsp red pepper flakes, add them now and toss gently to combine.

Add cheese and heat-sensitive ingredients

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately so the sprouts remain crisp. Leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to re-crisp.

Brussels sprouts

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Garlic powder

Fresh lemon juice

Grated Parmesan cheese

Red pepper flakes

Toasted walnuts or pecans (optional)

Place the clams in a colander and rinse under cold running water to remove surface grit. Discard any clams with broken shells or that do not close when tapped.

Rinse

In a large bowl, mix 4 cups cold water with 2 tablespoons coarse salt to approximate seawater. Add the rinsed clams, cover, and refrigerate for 20–30 minutes to allow them to spit out sand. After soaking, lift clams from the liquid (do not pour the bowl through them) and give them a final quick rinse under cold water.

Purge

In a small saucepan over low heat, melt 6 tablespoons unsalted butter with 1 teaspoon extra-virgin olive oil (the oil helps prevent the butter from browning too quickly).

Add 4 minced garlic cloves and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Keep warm. Reserve about 1 tablespoon of the garlic butter for finishing raw-served clams (if serving raw).

If you prefer raw clams, place the purged clams on a bed of crushed ice or a chilled platter. Spoon a small amount (about 1 teaspoon) of the warm garlic butter reserved for finishing onto each opened clam just before serving, or pass the garlic butter alongside so guests may add to taste. Serve immediately with lemon wedges and crusty bread. Note: only serve raw clams if they are extremely fresh and you are confident in their safe sourcing.

Preheat oven to 450°F (230°C) with the broiler on high if using broil mode, and place a rimmed baking sheet inside to heat for 5 minutes. Alternatively preheat a grill to high.

Place purged clams on the hot baking sheet, hinge side down so they remain stable. Spoon about 1 to 1 1/2 teaspoons of the prepared garlic butter onto each clam. If a clam is closed, set it aside — it may still be alive and will open during cooking; discard any that remain tightly closed after cooking.

Roast in the oven for 6–8 minutes, or broil 3–5 inches from the heat for 4–6 minutes, until clams open and the butter is bubbling and lightly browned. Watch closely to avoid overcooking or burning the garlic.

Remove the baking sheet from the oven. Using tongs or an offset spatula, transfer clams to a serving platter. Spoon any pooled garlic butter over the clams and sprinkle with additional chopped parsley and a squeeze of lemon.

Serve the clams hot or chilled with lemon wedges and crusty bread to soak up the garlic butter. Discard any clams that did not open during roasting. Enjoy immediately.

fresh Virginia (steamers) clams

cold water (for soaking)

coarse salt (for purging)

unsalted butter

garlic cloves, finely minced

fresh parsley, finely chopped

extra-virgin olive oil

sea salt

lemon wedges

crusty bread or toasted baguette slices

Buy the freshest oysters you can from a reputable source. Keep them chilled on ice from purchase to service. Rinse shells under cold running water and scrub off any debris with a stiff brush.

Select and chill

Pile crushed ice on a large platter or individual plates to create a stable cold bed that will hold oysters upright on the half shell.

Prepare serving bed

Using a short, sturdy oyster knife and a thick glove or towel to protect your hand, insert the tip at the hinge, twist to pop, run the knife along the top shell to sever the muscle, then remove the top shell. Slide the knife under the oyster meat to free it from the bottom shell but keep the oyster sitting in its liquor. Discard top shell and place each shucked oyster on the crushed ice, cup side down to retain liquor.

Shuck oysters

Arrange oysters on the ice bed so they are stable and chilled. Wipe any excess blood or shell fragments from the shells with a clean cloth. Keep oysters refrigerated (or on ice) until ready to serve—no more than 2 hours out of refrigeration.

Combine the finely minced shallot, red wine vinegar, freshly ground black pepper, granulated sugar, and sea salt in a small bowl. Stir to dissolve the sugar and salt. Taste and adjust seasoning. Refrigerate for at least 30 minutes to let flavors meld. Serve cold alongside the oysters.

In a small bowl, whisk together the ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce if using. Taste and adjust heat or acidity by adding more horseradish or lemon juice as desired. Chill until service.

Place bowls of chilled mignonette, cocktail sauce, and extra prepared horseradish on the table. Scatter lemon wedges and optional chopped parsley around the ice bed.

To serve: provide an oyster fork and an extra napkin per guest. Diners can add a small spoonful of mignonette or cocktail sauce (or a squeeze of lemon and a crack of black pepper) to each oyster, then tilt the shell to the side and slurp the oyster and its natural liquor directly from the half shell.

Any uneaten shucked oysters should be discarded after 2 hours out of refrigeration. Leftover sauces can be refrigerated for up to 3 days.

fresh oysters (in shell)

crushed ice

mignonette sauce

horseradish (prepared)

fresh parsley (chopped) - optional

red wine vinegar

shallot (finely minced)

ketchup

prepared horseradish

Worcestershire sauce

Bring a large pot of water to a rolling boil (about 4 cups water per 12 oz pasta is sufficient for this recipe). Add 1 tablespoon kosher salt. Add the elbow macaroni and cook until very al dente, 1–2 minutes shy of package directions (usually 7–8 minutes depending on brand). Stir occasionally to prevent sticking.

Boil pasta

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside. Do not rinse.

In a medium heavy-bottomed saucepan set over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is golden and smells slightly nutty (this cooks the raw flour taste).

Make a roux

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, pouring slowly to avoid lumps. Increase heat to medium-high and continue whisking until the mixture comes to a gentle simmer and thickens slightly, about 4–5 minutes.

Add milk and cream

Reduce heat to low. Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1/2 teaspoon fine salt. Taste and adjust seasoning — the sauce should be slightly savory and tangy to balance the cheese.

Remove the saucepan from the heat. Add the grated cheeses in two additions: stir in 2 cups sharp cheddar and 1 cup medium cheddar, whisking after each addition until fully melted and smooth. Then fold in 1 cup grated Gruyère or fontina (if using) until incorporated. If the sauce is too thick, whisk in up to 1/4 cup of the reserved pasta water to loosen to a saucy consistency.

Add cheeses

Add the drained pasta to the cheese sauce and gently fold until every piece is coated. If the mixture seems dry, add more reserved pasta water, 1 tablespoon at a time, until silky and well-coated.

Combine pasta and sauce

For a creamy, not-baked mac & cheese: return the saucepan to very low heat for 1–2 minutes to warm through (do not boil). Serve immediately, garnished with chopped parsley and a light sprinkle of smoked paprika if desired.

Stove-top finish (creamy, no-bake)

Preheat the oven to 375°F (190°C). Transfer the sauced pasta to a 9x13-inch baking dish (or equivalent).

Corn & Jalapeño Hushpuppies

Well Spirits

Peel & Eat Shrimp

Crispy Brussels Sprouts

Virginia Clams

Boathouse Oysters

Mac & Cheese

Mini Crab Cakes

Chicken Fingers

Popcorn Shrimp

Grilled Salmon

Hors D'oeuvres Party

Grilled Chicken Breast

Platinum Open Bar

Event Child

Breakfast Buffet

4-course Plated Dinner

Buffet Lunch & Brunch

Cocktail Party

Boathouse Oyster Ale

Corona Extra

Stella Artois

Blue Moon

Yuengling Traditional Lager