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Buffet Dinner Menu

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 $54. Add $6.50 per person for dessert.

Consider enhancing your Buffet  with a Carving or Pasta Station.

Appetizer or Soup

(choice of One)

Crabmeat-Stuffed Mushrooms

Gulf Shrimp Cocktail

Fresh Fruit Medley with sherbet

Blackened Maine Crabcakes
spicy remoulade sauce

Potato Gnocchi
wild mushrooms, roasted red peppers,
and wine parmesan cream sauce

Rockefeller-stuffed Mushrooms

Pâté á la Maison
with Cumberland Sauce and Crostini

Butternut Squash Ravioli
with Maine Shrimp in a garlic alfredo sauce

Maine Clam Chowder

Baked Onion Soup Gratinée

Soup Du Jour hot or chilled

Lobster Bisque


(choice of One)

Tossed Garden Salad
with choice of Dressing

Classic Caesar Salad

Mixed Field Greens
with Sliced Strawberries, Goat Cheese
and Honey Tarragon Vinaigrette

Butter Lettuce and Radicchio Salad
with Brie Cheese, Pear Tomatoes
and Cider Vinaigrette

Mediterranean Salad
romaine lettuce, feta cheese, vine-ripened tomatoes,
roasted peppers, kalamata olives and
pine nuts tossed with balsamic dressing

Roasted Beet Salad
|roasted beets, vermont goat cheese,
baby arugula and apple cider vinaigrette

Wedge Salad
iceberg lettuce with crumbled bacon,
tomatoes and bleu cheese dressing

Summer Salad
baby spinach, mandarin oranges,
toasted candied pecans,
red onion and raspberry vinaigrette


(choice of Three)

Seafood-Stuffed Haddock
lobster sauce or lemon herb butter

Oven-roasted Haddock
artichoke tomato ragout

Grilled Or Pan-seared Salmon
wilted spinach and red onion tomato vinaigrette 

Grilled or Blackened Swordfish
with lemon herb butter and fresh fruit salsa OR
au poivre with five-pepper blend served over ratatouille

Grilled Salmon au Poivre
with five-pepper blend served over ratatouille

Horseradish Haddock
crusted with horseradish and panko, served with fried leeks and chive mashed potatoes

Pecan-Crusted Salmon
apple cider brown butter

Mixed Seafood Grille
citrus beurre blanc

Chicken Schnitzel
with lemon caper butter

Chicken Roulade
spinach, fontina cheese & lemon thyme jus

Monterey Chicken
jack cheese, avocado and sun-dried tomato coulis

Asian Barbequed Chicken
fried rice, snow peas, carrots, bean sprouts and mushrooms

Chicken Marsala
mushroom marsala demi-glacé

Chicken Oscar
crabmeat, asparagus, béarnaise sauce and demi-glacé

Roast Sliced Sirloin
mushroom madeira demi-glacé or bordelaise sauce

Sirloin Tips au Poivre
shallots, mushrooms and tarragon brown sauce

Char-Grilled Sirloin Tips
grilled onions, peppers, mushrooms and a red wine jus

London Broil
marinated and grilled to medium rare, served sliced

Roasted Pork Loin
roasted shallots, oven-dried tomatoes and red wine sauce 

Roasted Pork Loin
cajun oyster cornbread stuffing and cabernet pan gravy

Roasted Pork Loin
apple compote and a madeira demi-glacé

Vegetarian Selections
are available upon request


All prices are subject to change and correction without notice.

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.
You may submit a digital "Request for Proposal" (RFP) here.

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