Lunch Buffet Menus
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All Lunch Buffets for conference groups include
Coffee, Decaffeinated Coffee, Tea, Milk, Iced
Tea, or
Soft Drinks and Dessert of the Day, Ice Cream, or Sherbet
Soup, Salad, and Sandwich Buffet
Choice of House-made Soup of the Day or New England Clam Chowder
Sliced Breads, Bulky Rolls, Lavash Wrap Bread
Assorted Deli Tray (sliced Turkey, Ham, Roast Beef, and Corned Beef)
Assorted Cheeses
Lettuce, Tomato, Onion slices, Pickles, Olives, and condiments
Tuna Salad, Ham Salad, or Egg Salad
Fresh Tossed Salad (with Assorted Dressings) or Caesar Salad
Potato and Pasta Salad
Potato Chips
This Soup, Salad and Sandwich Buffet is offered to groups on the FAP Rate Plan.
The à la charge is $24 per person plus Maine Meals Tax and service charges.
All prices are subject to change without notice.
Entrée Luncheon Buffet
Fresh Vegetables du Jour Potato or Rice, Rolls and Butter, and Beverage
(choice of one)
ASIAN SALAD
Napa Cabbage, Snow Peas, Bean Sprouts, Shredded Carrot,
Cashews, Red Pepper and Sesame-Soy Vinaigrette
CAESAR SALAD ~ Prepared in the Classic Manner
GARDEN SALAD ~ with Dressing Choices
MIXED GREENS
Strawberries, Goat Cheese, and Honey Tarragon Vinaigrette
SPINACH SALAD
Mushrooms, Chopped Eggs, Red Onion, Bacon and Warm Bacon Dressing
GREEK SALAD
Crisp Iceberg and Romaine Lettuce, Feta Cheese, Kalamata Olives, Tomatoes, Peppers, Onion, Cucumber and Greek Lemon Vinaigrette
Seafood, Chicken or Beef Entrées
(choice of two)
ASIAN MARINATED SALMON
Oriental Vegetables and Shirataki Noodles
PAN-SEARED SALMON
w
ith Wilted Spinach and Coarse-Grained Mustard Sauce
POACHED SALMON ~ Cool Cucumber Sauce
GRILLED SALMON ~ Balsamic Glaze and Julienne Vegetables
PECAN-CRUSTED SALMON ~ Apple Cider Brown Butter
BAKED HADDOCK
Sautéed Spinach and Artichokes in a Chardonnay Glaze
PAN-SEARED HADDOCK
Gingered Seasonal Fruit Chutney and Grilled Romaine
HADDOCK PICCATA
Lightly Breaded Haddock Fillet with Caper White Wine Lemon Butter Sauce
CRAB-STUFFED SOLE ~ with White Wine Shallot Velouté
SEAFOOD-STUFFED HADDOCK ~ Creamy Lobster Sauce
SEAFOOD SCAMPI
Shrimp, Scallops and Mussels simmered in
Garlic White Wine Butter with Linguini
TEQUILA-LIME MARINATED SWORDFISH ~ Papaya-Cilantro Salsa
SEAFOOD POMODORO
Shrimp and Scallops with Bow Tie Pasta in Tomato Basil Sauce
GRILLED ATLANTIC SWORDFISH
Spinach and Wild Mushroom Stuffing, Sun-Dried Tomato Coulis
CAPRESE CHICKEN
Grilled Chicken Breast with Caramelized Onions, Vine-Ripened Tomatoes, Fresh Mozzarella, and Sun-Dried Tomato Cream
SICILIAN CHICKEN
Chicken Breast stuffed with Artichoke Hearts, Sweet Italian Sausage, Fontina Cheese and Mushrooms finished with Tomato Coulis
ASIAN BARBEQUED CHICKEN
Fried Rice, Snow Peas, Julienne Carrots and Sugar Snap Peas
LEMON HERB CHICKEN ~ Lemon Herb Marinade
HONEY MUSTARD CHICKEN
Roasted Baby Carrots and Sugar Snap Peas
ROAST SIRLOIN TIPS
Coarse-Grained Mustard Peppercorn Sauce
GRILLED BEEF TIPS
Cabernet Glaze and Roasted Root Vegetables
SIRLOIN TIPS ~ Mushrooms and Madeira Demi-Glacé
BLACKENED BEEF TIPS ~ Horseradish Cream
The Entée Luncheon Buffet is offered to groups on the FAP Rate Plan.
The à la charge is $27 per person plus Maine Meals tax and service charges.
All prices are subject to change without notice.
Email our Director of Sales ~ Ruth Alibrandi (ext 410)
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©2010 Stage Neck Inn
8 Stage Neck Road / P.O. Box 70 / York
Harbor, Maine 03911 / 207-363-3850 / 207-363-2221 f