Dinner Buffet Menu
This graphic is included throughout this Menu Planning section. You may use it as a navigation tool by clicking on the desired heading.
This dinner buffet menu includes: Vegetable du Jour, Potato or Rice, and Beverage,
plus your choice of the selections which follow. There is a minimum of 50 people.
The price per person is $50 plus tax and gratuity. Add $6.50 per person for dessert.
Appetizer or Soup
(Your choice of one)
Gulf Shrimp Cocktail
Crabmeat-Stuffed Mushrooms
Fresh Fruit Medley with Sherbet
Blackened Maine Crabcakes with spicy Rémoulade Sauce
Hot or Chilled Soup du Jour
Rockefeller-Stuffed Mushrooms
Salads
(Your choice of one)
Spinach Salad served with Hot Bacon Dressing
Caesar Salad prepared in the classic manner
Tossed Garden Salad
Tomato, Red Onion, shredded Carrots, and Lettuce
Summer Salad
Fresh Spinach, Mandarin Oranges, Toasted Pecans, Red Onion,
and Raspberry Vinaigrette
Seafood
(Your choice of one)
Seafood Newburg in Patty Shells
Pecan-Crusted Salmon
Haddock Fromage
Seafood-Stuffed Haddock with Lemon Herb Butter
Poached or Baked Salmon with Lemon Herb Butter
Pan-seared Salmon on Wilted Spinach
with Red Onion and Tomato Vinaigrette
Grilled, Baked, or Blackened Seafood Selections:
Choose Swordfish, Chilean Sea Bass, Salmon, OR Halibut
prepared with your choice of Apple Cider Brown Butter, Lemon Herb Butter,
Lemon Shallot Dill Beurre Blanc, Lobster Sauce, Raspberry Vinaigrette,
Roasted Pepper Butter, Seasonal Fruit Coulis, Tomato Basil Coulis,
Tomato Corn Relish, OR Tropical Fruit Salsa
Poultry or Beef
(Your choice of two)
Prosciutto-Wrapped Chicken with Roasted Red Peppers and
Spinach, served with a Merlot Demi-Glacé
Seafood-Stuffed Chicken with Boursin Sauce
Chicken Oscar
Sautéed Chicken Breast served with Asparagus, fresh Maine Crabmeat,
Hollandaise Sauce and Demi-Glace
Chicken Marsala
Sautéed Breast of Chicken with Shallots and assorted Mushrooms,
served with Marsala Wine Sauce
Gorgonzola-Stuffed Pork Loin served with Dried Fruit Compote
Roasted Boneless Pork Loin
prepared with Roasted Shallots and Oven-dried Tomatoes, served
with choice of Port Wine Sauce or Madeira Wine Sauce
Sirloin Tips au Poivre
pan-seared with Shallots, Mushrooms, Cracked Peppercorns,
and Madeira Wine Sauce
Char-Grilled Sirloin Steak Tips
marinated with Rosemary, Garlic, Lemon Juice and Olive Oil, tossed
with Roasted Peppers and Grilled Onions and Red Wine Jus
Roasted Sirloin
roasted with Rosemary and Garlic, sliced and served with your
choice of Madeira, Merlot, or Bordelaise Sauce
To enhance your event, please refer to our Carving and Pasta Stations menu.
All prices are subject to change without notice.
email:
©2006 Stage Neck Inn
P.O.
Box 70 / York Harbor, Maine 03911 / 207-363-3850