The Irish Times caters to functions of up to 300 people. Special functions menus are available. For more information or to request copies of menus, please call (508) 797-9599 and ask for Scot, Sean or Nick or email info@irishtimespub.com.
Showers, birthdays, business meetings and holiday parties all catered to.

Hors D’Oeurves, breakfast and luncheon menus are available. We are also happy to custom design your menu.

Hors D’Oeurves
Hot Hors D’Oeurves(per 100 pieces)

Chicken Tenders
(BBQ, Buffalo, Sweet & Sour, or Teriyaki)
$95.00

Meatballs
(Italian or Swedish)
$95.00

Chicken Wings
(BBQ, Buffalo, Sweet & sour, or Teriyaki)
$95.00

Breaded Mushrooms
$85.00

Scallops Wrapped in Bacon
$135.00

Spring Rolls
(Caribbean Beef Adobo or Cuban Pork)
$90.00

Mozzarella Sticks & Marinara Sauce
$100.00

Cheese Ravioli & Marinara Sauce
$95.00

Teriyaki Steak Strips
$125.00

Portabella Mushroom Purse
$85.00

Jalapeno Poppers
$130.00

Stuffed Mushroom Caps
(Seafood & Cheese Sauce or Sausage, Fennel, & Parmesan Cheese)
$100.00

Potato Skins
(Bacon & Cheese or Bell Pepper & Cheese)
$85.00

Italian Sausage & Marinara Sauce
$95.00
Platters(per person)

Cheese & Crackers
an assortment of gourmet crackers & cubed cheese
$1.50

Vegetables & Dip
an array of bite sized vegetables & the chef’s own parmesan & spring onion dip
$1.50

Combination
cheese, crackers, vegetables, & dip
$2.00

Antipasto
An Italian favorite. Genoa salami, provolone cheese, kalamata olives, hard boiled egg, marinated mushrooms, peppers, and more.
$2.00

Shrimp Cocktail
with plenty of lemon wedges & cocktail sauce
$Market Price
If you don’t see what you want, please ask. We can customize a menu to fit your exact needs.

Plated/Sit-Down Dinner Menu
Maximum of 50 People (please use buffet menu if over 50 people)

First Course
Fresh fruit or soup du jour

Salad
Garden salad with house dressing
Your choice of three entrées for your party

Vegetable Lasagna
Served with garlic bread
$13.95

Chicken Cordon Bleu
Boneless chicken breast dredged with parmesan cheese & sautéed Finished with a cheese sauce & browned ham
$14.95

Chicken Dijon
Boneless chicken breast dredged in breadcrumbs & sautéed Finished with hard boiled egg & Sauce Dijon
$14.95

Stuffed Chicken
Boneless chicken stuffed with a traditional New England stuffing & topped with a supreme sauce
$14.95

Chicken Piccata
Boneless chicken Breast sautéed with butter, garlic, white wine, hard boiled egg, & capers
$14.95

Haddock Au Four
Haddock filet broiled in white wine, butter, & lemon juice
$15.95

Stuffed Haddock Au Four
Haddock filet with a seafood stuffing broiled in white wine, butter, & lemon juice
$16.95

Broiled Salmon
Fresh salmon broiled in white wine Finished with a dill butter
$16.95

Steak Au Poivre
Hand cut steak dredged in cracked peppercorns & pan fried Finished with a brandy cream sauce
$17.95

New York Strip Steak
Flame grilled strip steak topped with fried onions
$17.95

Roast Prime Rib Au Jus
Choice prime rib roasted and served Au Jus
$18.95

Sides(choose two)
Baked potato, oven roasted red bliss, mashed potato, rice, green bean almondine, bourbon glazed carrots, house medley, & seasonal squash

Dessert
Chef’s choice (Other desserts can be substituted for an additional fee)
$17.95 per person

Prices do not include tax, gratuity, room and labor charges
Final payment due with cash or credit card only
Checks are not accepted

The Irish Times Head Chef, Mike Bordeaux, would be happy to design a menu that fits your party’s needs.