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Angie Smythe - Catering + Event Sales
BC40catering@gmail.com
561-665-0166
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.
MENU PRICINGSignature Menu Pricing $50 per Adult$20 for Children 12 Years and Under and VendorsApplicable Maryland State Taxes and a 20% Standard Service Charge Applied to All Food and Beverage
ADDITIONAL COSTSAttendants and Shucker Fees $150Bartender 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
WHAT'S INCLUDED
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 RentedFees Will Be on Final Guests CountsBoxcar40 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
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heirloom baby tomatoes, basil, and burrata or buffalo mozzarella skewered served with house-crafted basil-balsamic vinaigrette, EV olive oil
cooling, sweet & savory gazpacho with a little bit of a kick shredded cukes, basil and chunks of melon, prosciutto chip
skewered, served with peanut dipping sauce
ponzu dipping sauce
fresh ahi, marinated in hawaiian soy-ginger sauce served on sushi rice, seaweed salad, roasted sesame seeds
veggie hash
Blackened Shrimp, Pepper Bacon, Kansas City BBQ, 13 Hour Pulled Pork, Pickled Onion, Caorlina BBQ Brisket, Pickled Mustard Seed, Alabama White BBQ
house-recipe crab cakes, pan fried, spicy remoulade
HOUSE SPECIALTYcuban-style wing roasted over flame and finished with homemade chimichurri
grilled artichokes, minimum of 3 meats, 2 cheeses, olives, grilled vegetables, oils and italian bread
day boat scallops wrapped in pepper bacon
Recommendation per 100 Guests:200 Oysters, 150 Shrimp, 100 Clams
**PRICED PER PIECE
Accoutrements:Lemon | Mignonette | Cocktail | Hank’s Hot Sauce | Horseradish
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
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
banza penne, pesto, blistered tomatoes, sweet peas, exotic mushrooms, morningstar grilled "chicken"
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
house smoked, pickled onions, broccoli slaw, carolina, alabama white, kansas city sauces and brioche buns
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Thanksgiving Take-Home Heat ‘n Eat Dinner!
Fully-cooked hickory-smoked turkeys, so just heat ‘n serve by following our reheat instructions. Everything will be fully cooked and packaged, so pick it up on Wednesday, take it home and heat it up on Turkey Day. And you can reuse the containers for the leftovers!
- Hickory-Smoked Turkey- Brown Sugar Glazed Ham- Mashed Potatoes- Fresh Dressing- Candied Yams- Fresh Turkey Gravy- Country Green Beans- Brioche Rolls- Homemade Cranberry Relish- Apple Pie- Pumpkin Pie- Freshly Whipped Crème Fraiche
Half of a 10-12# turkey, fully cooked, sides, 2 pieces of each pie
Half of a 10-12# Turkey, fully cooked, sides, 4 pieces of each pie
Full 10-12# Turkey, fully cooked, sides, 6 pieces of each pie
Full 10-12# Turkey, fully cooked, sides, 1 of each pie
Chefs award winning 3 cheese mac n cheese topped with bread crumbs.
Add smoked brisket $2, Add crab meat $4
Mozzarella bites draped in crushed pretzel, served with marinara
Good lord almighty, these are good! Served with your choice of ranch or blue cheese and your choice of mild, hot, BBQ, Old Bay, Carolina Reaper, Garli-Horseradish (Chef's favorite!)
They're just dang delicious! Served with a chipotle-lime aioli
House-breaded Fried green Maters, topped with our award-winning crab dip
It’s a pretzel. There’s crab dip. Locals favorite!!
Local scallops wrapped in pepper bacon, served on bacon jam with balsamic glaze
Add grilled chicken, blackened shrimp, or smokey goodies(ask your server)
Arcadian lettuce blend, pickled red onions, strawberries, candied nuts, goat cheese, red-wine vinaigrette
Named after our Pittsville friends. Heirloom tomatoes, Burratta Cheese, basil puree, EVOO and sea salt
served with fries and a gorgeous Kosher spear
our chuck/brisket/short rib blended patty, seasoned & grilled and served on a killer brioche bun with your choice of cheese
House-smoked pork (13 hours) on a brioche bun with pickled red onions, slaw, fries and your choice of sauce (we recommend the Carolina BBQ and a cold glass of Cheerwine!)
House-smoked brisket served on thick white bread, chessar cheese, our famous bacon jam and a lot of love!
The same crazy big-kid grilled cheese, but with pulled pork!
Chef's famous crab cake recipe, made with lump and jumbo lump and not much filler at all! Crazy good!
*We use a traditional smoker and it takes upwards of 19 hours to cook some of our products. As such, it is only available until we run out!
14-hour brisket flat served with choice of sides
half rack house smoked pork ribs served with choice of 2 sides
Tender, smoked, delicious pulled pork served with choice of sauce (carolina, kansas city, or alabama white) served with 2 sides
Ask your server about our daily selection and feel free to also ask how long it’s been on premises! We like fresh here!
Made from blue crab in the Maryland-style
Choice of single or twins
Our homemade cheesy grits topped with 6 blackened shrimp, chorizo, garlic kale and a drizzle of brown butter
Change daily so ask your server
Prepared and cooled assortment of food specifically designed for all-day and overnight offshore fishing trips. Hot food comes with reheating directions.
Food must be ordered by 9 AM on the day prior to the trip. Food can be delivered for a $25 fee or picked up by the mate or the poor bastard who drew the short straw.
Delivering to all Ocean City MD Marinas. bc40 will coordinate delivery with the crew. Minimum order $100 (plus delivery fee if applicable)
MENU PRICINGSignature Menu Pricing $50 per Adult$20 for Children 12 Years and Under and VendorsApplicable Maryland State Taxes and A 20% Standard Service ChargeApply to All Food and Beverage
ADDITIONAL COSTSAttendants and Shucker Fees $150Bartender Fees $200
Iced Tea, Bottled Water (sparkling and Still), Assorted Sodas Included in Pricing
churrasco \"picanha\" beef and parmesan chicken fire-roasted over our brazilian rodizio served with homemade chimichurri, pepper flake oil
banza penne, pesto, blistered tomatoes, sweet peas, exotic mushrooms, morningstar grilled \"chicken\"