click here for a
print-friendly
version

This Dinner Buffet Menu includes: Vegetable du Jour, Potato or Rice, and Beverage (Coffee, Decaffeinated Coffee, and Tea), plus your choice of entrée selections as indicated below. The price per person is $75 ($6750 if you elect to skip the Appetizer/Soup course).

Appetizer or Soup
(optional, see note above)
(Your choice of one)

Gulf Shrimp Cocktail

Crabmeat-stuffed Mushrooms

Fresh Fruit Medley with Sherbet

Blackened Maine Crab Cakes with Spicy Remoulade Sauce

Hot Or Chilled Soup Du Jour

Rockefeller-stuffed Mushrooms

Salads
(Your choice of one)

Caesar Salad prepared in the classic manner

Spinach Salad served with Hot Bacon Dressing

Garden Salad
Tomato, Red Onion, shredded Carrots, and Lettuce

Summer Salad
Fresh Spinach, Mandarin Oranges, Raspberries,
Candied Pecans, Red Onion, and Raspberry Vinaigrette Dressing

Seafood
(Your choice of one)

Seafood Newburg in Patty Shells

Pecan-encrusted Salmon with Apple Cider Brown Butter

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

Baked, Grilled or Blackened Seafood Selections
Choice of Swordfish, Salmon, or Haddock prepared to your liking
with your choice of sauce (please inquire with your banquet
manager for current choices)

Poultry or Beef
(Your choice of two)

Seafood-stuffed Chicken with Boursin Sauce

Chicken Oscar Sautéed Breast of Chicken served with
Asparagus, fresh Maine Crabmeat, Hollandaise Sauce, and Demi-Glacé

Prosciutto-wrapped Chicken
with Roasted Red Peppers and Spinach, served with a Merlot Demi-Glacé

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 Madeira Wine Sauce

Char-grilled Sirloin Steak Tips
Marinated with Rosemary and Garlic, Lemon Juice and Olive Oil, tossed with Roasted Peppers and grilled Onions and Red Wine Jus

Roast Sirloin
Roasted with Rosemary and Garlic, sliced and served with choice
of Madeira, Merlot, or Bordelaise Sauce

Sirloin Tips, Au Poivre
Pan-seared Sirloin Tips with Shallots, Mushrooms, Cracked Peppercorns, and
Madeira Wine Sauce

To enhance your event, please refer to our Carving and Pasta Stations menu.

email:

©2006 Stage Neck Inn

All food and beverage prices are subject to 7% tax and 20% gratuity.
Prices are subject to change without notice.


8 Stage Neck Road / P.O. Box 70 / York Harbor, Maine 03911 / 207-363-3850 / 207-363-2221 f