800-340-1130 Reservations
Stage Neck Inn

Caribbean Buffet for Conferences

This group dinner buffet includes a beverage and your choice of the selections that follow.
$55 per person; minimum of 30 people (or $2,112 inclusive of Maine Meals and Lodging tax and service charges).


(choice of Two Items ... One Seafood and One Other)

Pigeon Pea Fritters

Crabmeat and Corn Tostones
(surcharge applies, inquire)

Green Plantain Dip with Garlic and Bacon
(served with Root Vegetable Chips)

Crab Claw with Cilantro Garlic Butter
(surcharge applies, inquire)

Shrimp, Black Bean, and Corn Cakes


(choice of Two)

Latin-flavored Cole Slaw with grilled Avocados and Cilantro Pecan Pesto

Papaya, Mango, and Jicama Salad

Guacamole with Corn Tortillas

Side Dishes

(choice of Two)

Sweet Potatoes Gratin

Black-eyed Peas and Rice
with Coconut Cream

Grilled Spicy Corn Bread

Plantain Mashed

Red Rice and Pigeon Peas

Yucca and Sweet Potato Hash

Smashed Red Blisss Potatoes
with Cilantro and Green Onion

Black Beans and Red Rice

Coconut Rice with Ginger

Caribbean Rice


(choice of Two)

Mango-glazed Carrots with Pistachios

Blackened or Fried Okra

Chayote and Summer Squash

Collard Greens


(choice of One Poultry, One Seafood, and One Pork Selection)


Jamaican-style Curry Chicken with Green Papayas and Plantains

Smoked Duck Legs with Barbados' Molasses Kumquat Marmalade

Jamaican Jerk Chicken with Coconut Mango Chutney

Barbecued Chicken Caribe with Papaya and Mango Chutney

Roast Chicken with Star Anise Glaze and Papaya Basil Sauce

Tex-Mex Grilled Duck Breast

Barbecued Turkey Breast with Mexican style Stuffing


Grilled Chilean Sea Bass with spicy Lobster Sauce

Grilled Red Snapper with Passion Fruit Coulis

Grilled Red Snapper with Key Lime Salsa

Grilled Lobster Tails with Mango Tomatillo Relish
(surcharge applies, inquire)

Braised Cod Fish with Hot Garlic Sauce


Jamaican Jerk Pork
with Pineapple Mango Salsa

Barbecued Spare Ribs with Green Chili Sauce

Grilled Pork Chops with Ancho Chili Jam

Achiote Barbecued Pork with Brown Sugar and
Cinnamon-glazed Plantains and Papayas


(choide of One)

Key Lime Pie

Tropical Fruit Kabobs with Cinnamon Yogurt

Crystallized Ginger and Cinnamon Crème Brulée

Mexican Chocolate Crème Brulée


For more information, please call Ruth Alibrandi, Director of Sales, at 800-340-1130, extension 410.
You may also contact Ruth by email Ruth AT StageNeck DOT com.

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