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On & Off-Site Catering
On-Site Catering in our Private Event Space for Up to 65 Guests
Off-Site Catering for Private Events from 12-500 Guests
Weddings | Corporate Events | Holiday + Family Celebrations | Executive Parties

Catering Contact Information

Angie Smythe - Catering + Event Sales


Boxcar40 was born in September 2018 when Chef Paul Suplee intersected his passion for the culinary arts and his desire to bring scratch-American foods (ok, we do have a few cheats) to the Eastern Shore of Maryland.

A star was born; and not the chef. The experience. The buzz. The excitement. The dream that is Boxcar40!

Our mission is to execute events in which our client feels like a guest at their own  party. With a penchant for innovation, the finest ingredients and warm hospitality, boxcar40 has quickly become one of the Eastern Shore's premier caterers. As a full-service catering company, we offer professional staffing, bartending services, rentals and event coordination.


Take a gander at our menus. And if you decide to sit for a tasting, you will see that it's even better in person!

We'd love to chat and create a culinary experience your guests will truly delight in. We promise you an event that people will talk about for a long, long time.

Catering Menu

Signature Menu Pricing $50 per Adult
$20 for Children 12 Years and Under and Vendors
Applicable Maryland State Taxes and a 20% Standard Service Charge Applied to All Food and Beverage

Attendants and Shucker Fees $150
Bartender Fees $300

Soft Beverage Package- Iced Tea, Soda and Water $3 per person

Full Bar Mixer Package- Iced Tea, Soda, Water, Juices, Mixers,  Garnish, and Ice  $5 per person


All Service Ware, Platters, Heated Buffet Items, Disposable Bamboo Plates and Compostable Cutlery Are Provided

All Buffet Setup to Include Tables, Black Spandex Linens and Whiskey Barrels

China, Flatware, and Stemware Can Be Rented
Fees Will Be on Final Guests Counts
Boxcar40 Can Provide Estimate at Time of Signing

25% Deposit Due at Contract Signing Final Counts and Payment Are Due 14 Days Prior to Event Date

The Cocktail Party - Passed Hors D'Oeuvres

select 3

Caprese Salad

heirloom baby tomatoes, basil, and burrata or buffalo mozzarella skewered served with house-crafted basil-balsamic vinaigrette, EV olive oil

Watermelon Gazpacho

cooling, sweet & savory gazpacho with a little bit of a kick shredded cukes, basil and chunks of melon, prosciutto chip

Chicken Satay

skewered, served with peanut dipping sauce

Vietnamese Vegetable Spring Rolls

ponzu dipping sauce

Ahi Poke Bowl

fresh ahi, marinated in hawaiian soy-ginger sauce served on sushi rice, seaweed salad, roasted sesame seeds

Stout Braised Pork Belly

veggie hash

Eggs of The Devil

Blackened Shrimp, Pepper Bacon, Kansas City BBQ, 13 Hour Pulled Pork, Pickled Onion, Caorlina BBQ Brisket, Pickled Mustard Seed, Alabama White BBQ

The Cocktail Party - Additional Upgrades

Pan-Fried Mini Crab Cakes


house-recipe crab cakes, pan fried, spicy remoulade

Fire-Roasted Chimi-Hank Wings


cuban-style wing roasted over flame and finished with homemade chimichurri

Charcuterie Board


grilled artichokes, minimum of 3 meats, 2 cheeses, olives, grilled vegetables, oils and italian bread

Bacon Wrapped Scallops


day boat scallops wrapped in pepper bacon

The Cocktail Party - Raw Bar

Recommendation per 100 Guests:
200 Oysters, 150 Shrimp, 100 Clams


Lemon | Mignonette | Cocktail | Hank’s Hot Sauce | Horseradish

2 Types Local Oysters


Jumbo Shrimp Cocktail


Littleneck Clams


The Mains - BC40 Signature

Salmon Station

fresh whole sides of atlantic salmon, herb-butter, grill-charred served whole to be flaked by guests

fingerling potatoes, roasted and tossed with fresh herbs, EV olive oil and butter

country-style green beans, steamed and sautéed, served with dijon butter and bacon cracklings

grilled caesar salad. traditional version hit on the grill for just enough time to get some char. still crisp and cool

From the Rodizio

churrasco "picanha" beef and parmesan chicken fire-roasted over our brazilian rodizio served with homemade chimichurri, pepper flake oil

sautéed mushrooms. exotic blend, sautéed in irish butter and EV olive oil, finished with red wine and house-crafted demi-glace

homemade mac ‘n cheese. 5-cheese mac on classic elbows

kale power salad. rubbed kale, dried fruits, nuts and seeds tossed with fresh vegetables, miso ginger dressing

roasted beet & bean salad. beets, an assortment of cooked and cold string beans, nuts, seeds dressed in a light vinaigrette

The Mains - Upgrade Options

Shrimp Scampi


Stuffed Rockfish


Rockfish or Chilean Sea Bass


Maryland Crab Cakes


The Mains - Substitutions


*Vegan / Gluten Free Option

banza penne, pesto, blistered tomatoes, sweet peas, exotic mushrooms, morningstar grilled "chicken"

*Handhelds 3 Ways

korean taco - bulgogi, sweet slaw, sriracha cream, corn tortilla

mexican street taco - carne asada, cilantro, onion, lime, corn tortilla

vietnamese banh mi - fire roasted chicken, pickled veggies, cucumber, chili mayo on baguette

*Shrimp and Grits

*PVFD Pulled Pork Bar

house smoked, pickled onions, broccoli slaw, carolina, alabama white, kansas city sauces and brioche buns