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Wedding Receptions

Menu suggestions
For groups of 40-250
Call for Pricing

Carving Station With A Uniformed Chef:  Prime Rib Of Beef

With Cocktail Rolls,  Horseradish Cream

Whole Breast Of Oven Roasted Turkey. Creamy Mustard

Fresh Steamed Shrimp with Cheese Grits

Caesar Style Salad With Shaved Whole Block Parmesan Cheese,
And  Herbed  Croutons

Domestic and Imported Cheese Platter with 
Water Crackers And  Fresh Grapes

Grilled And Marinated Vegetables
To Include  Zucchini, Squash, Onions, And Tomatoes

Savannah Style Tomato Sandwiches

Crisped Flounder Strips With Dill Shallot Sauce

Sesame Glazed Chicken Tenderloin
With Asian Ponzu Dipping Sauce

Assorted 45 Bistro desserts

Have your guests stay

on premise at the historic

Marshall House

Menu Suggestions
For 40-250 People
Call for Pricing

Carving Station With Uniformed Chef:
Tenderlion Of Beef With Cocktail Rolls, Horseradish Cream

Whole Breast of Turkey, Creamy Mustard Dressing

Caesar Style Salad With Garlic Croutons And 
Shaved Parmesan Cheese

Crisped Local Oysters With Dilled Shallot Aioli

North Atlantic Salmon, crusted with sun-dried tomato pesto, served over orzo pasta,

wilted spinach and citrus beurre blanc

Antipasti Salad, Calamata Olives, Artichoke, Onions,
Hard Salami, Hearts Of Palm

Stuffed Red Skin Potatoes With Caramelized Onions

Spring Rolls Of Smoked Duck And Tiger Shrimp

Domestic And Imported Cheese 
With Fresh Fruit and Water Crackers

Assorted 45 Bistro Desserts

Menu Suggestions
For 40-250 People
Call for Pricing

Carving Station With Uniformed Chef:
Roasted Rack Of Lamb

Glace And Creamy Tarragon Mustard


Hand Picked Lump Crab Salad On Endive Spears
With Oesetra Caviar


Thinly Sliced Proscuitto With Grilled Asparagus
And Maytag Bleu Cream Cheese


Pasta Station With Uniformed Chef Preparing Penne Pasta with Scallops / Chicken Tenderloin
Zucchini, Hearts Of Palm, Roasted Peppers, Onions, Alfredo And Marinara Sauces

Sliced Heirloom Tomatoes, Basil, Fresh Mozzarella Cheese,
Glazed Shallots And Balsamic Vinaigrette

Whole Poached North Atlantic Salmon Served Chilled with Sliced Cucumbers and Dill Shallot Aioli
Water Crackers

Jumbo Local Shrimp ”Peel’ em And Eat’um” On Ice
With Cocktail Sauce And Lemon Wedges 

Tempura Of Portobello Mushrooms 

with Asian Ponzu Dipping Sauce

Fondue Of Gruyere with Caramelized Onions And Apple Smoked Bacon
Sourdough Baguettes

Assorted 45 Bistro Desserts


Additional Hors D’ Oeuvres Available

Stir Fry Station With Beef, Scallops And Chicken
Chinese Vegetables And Fried Rice

Stuffed Mushrooms With Spinach And Artichoke

Pate Of Foie Gras On Water Crackers

Angel Hair Pasta With Confit Of Smoked Duck

Julienne Vegetables And Balsamic Vinaigrette Dressing

Crudities Of Fresh Vegetables With Assorted Dips

Tuna Tostada – Ahi Tuna, flour baked tortilla, fresh avocado, 
plum sauce, spicy yum-yum, chives and toasted sesame seeds

Carpaccio Of Beef And Tuna
With Fried Capers And Creamy Dijon Aioli

Pasta Salad With Roasted Red Peppers, Cherry Tomatoes, 
Hearts Of Palm, Artichokes, And Asparagus

Bruschetta With Diced Onions, Tomatoes, Calamata Olive Tapenade,
Mozzarella Cheese And Fresh Basil

Calamari Strips With Cracked Black Pepper Parmesan

Flaming Bananas Foster with Vanilla Bean Ice Cream

Fresh Cannolis and Citrus Fruit Salad



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