Function > Menu

You may be interested in our Casual Buffet Menu if this menu is more than what you are looking for. This menu is not available for wedding receptions because of the amount of work it takes to put on a wedding compared to a business or social gathering.

Our function menu includes a choice of one passed appetizer and one stationary appetizer. An additional passed appetizer may be added for $2.50 pp. Following a plated house or Caesar salad, your choice of two entrées will be served buffet-style with the chef's choice of starch, a seasonal vegetable, and rolls. After dinner, a coffee and tea station is available by request.

Passed Appetizers

Hot

Scallops wrapped in bacon.
Grilled Shrimp with cilantro butter.
Coconut Shrimp Tempura.
Chicken Satay with peanut dipping sauce.
Chicken Dijon in puff pastry.
Mini Beef Wellington.
Beef Satay.
Brie and Pear in filo.
Spinach and Feta Stuffed Mushroom Caps.
Spinach in filo.
Lollipop lamb chops. (add $1 pp)
Asiago Stuffed Olives.

Cold

Shrimp cocktail.
Asparagus wrapped in prosciutto.
Melon and prosciutto.
Tomato and basil crostini.

Stationary Appetizers


Cheese and Fruit Tray
A selection of cheeses and fresh, seasonal fruit
Served with crackers in a stunning display. Add $1.75 pp

Bruschetta Station
A variety of grilled breads served with three choices of toppings:
Plum tomato and fresh herbs, olive tapenade, and eggplant caponata.
Displayed with olives and dipping oil.

Raw Bar
Shrimp cocktail, oysters, little neck clams, cracked crab claws.
All served with lemon, cocktail sauce, and wasabi. Market Price

Soups

Onion Soup Gratinèe Add $3.50 pp
New England Clam Chowder Add $3.75 pp
Cold Cucumber Add $3.50 pp

Salads

House Salad
Caesar Salad
Field Green Salad Add $2 pp
Fresh Fruit Salad Add $3 pp

Entrées

Chicken Dishes

Lemon Artichoke Chicken
Mushrooms and artichokes served with a caper sauce veloute.

Chicken a la Romano
Julienne tri-colored peppers complete this garlic wine sauce.

Chicken Alfredo
Grilled chicken served in a classic Alfredo sauce over penne pasta.

Chicken Apricot
Grilled boneless chicken breast finished
with dried apricots and an orange apricot glaze.

Chicken Bordelaise
Pan seared chicken breast cooked in a roasted
garlic cream sauce until tender and juicy.

From the Sea

Broiled Salmon
Broiled to perfection and topped with a roasted red pepper sauce.

Sesame Encrusted Salmon
Pan seared with white & black sesame seeds and topped
with a candy ginger blanc.

Seafood Brochette
Salmon, scallops, shrimp, and swordfish baked and topped
with traditional crumbs and dill burre blanc.

Shrimp Scampi
Sauteed with lemon garlic and wine sauce.

Baked Stuffed Shrimp
Stuffed with crabmeat stuffing and topped with lemon butter.

Grilled Swordfish
Grilled to perfection and topped with a Maitre D' Hotel Butter.

Stuffed Sole
Stuffed with crab meat and shrimp and topped off with a roasted garlic sauce.

Baked Scrod
Baked with a traditional crumb topping andserved with lemon.

Beef Dishes

*All beef entrees will be cooked to medium rare or above.

Land and Sea
Filet Mignon served with Baked-Stuffed Shrimp.

Filet Mignon
Dressed with a Barnaise sauce.

Roast Sirloin
12 oz. Aged, Prime Sirloin topped with Bordelaise sauce.

Prime Rib Au Jus
Served off the bone.

Vegetarian Dishes

Pasta Primavera
Fresh seasonal vegetables tossed with
penne and a classic Alfredo sauce.

Wild Mushroom Ravioli
Served with roasted plum tomato and basil
sauce and fresh grated Parmesan cheese.

Vegetable Stir-Fry
Fresh seasonal vegetables tossed with ginger
and garlic Served over jasmine rice.

Dessert

Coffee and Tea Stations are available on request.

Fresh Fruit Shortcake
Served with whipped cream. Add $2.50

Cheese Cake
Served with Fresh Strawberries. Add $3.00

Double Chocolate Cake
Served with whipped cream. Add $3.00

Raspberry Mousse
Served with chocolate shavings and whipped cream. Add $3.00

Cakes Provided By Guests
A $1.00 pp cake service fee will be charged to cover the cost of plates, utensils and extra waitstaff and dishwahser time.


Please remember that the chefs and staff at Southers Marsh are extremely flexible and creative. If you do not see exactly what you would like on this menu, we would happy to discuss alternatives, combinations, or substitutions. All menu items are prepared on site using only the highest quality ingredients available.

Special arrangements can be made for vegetarians and children.

*Menu and prices are subject to change without notice. Prices do not include MA meals tax, 20% service charge, or facility fees. Updated February 17, 2010.