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Plated Banquet Dinner Menu

quick click to the following sections

gourmet entrées

Plated Appetizers

Gulf Shrimp Cocktail, 17
Cocktail Sauce & Horseradish

Lobster Ravioli, 16
Champagne Tarragon Sauce

Shrimp and Scallop, 16
Butter Pumpkin Relish

Crab Meat-stuffed Mushrooms, 12

Rockefeller-stuffed Mushrooms, 10

Crab Cake, 16
Blackened or Sautéed

Tempura Lamb Lollipops, 14
Chipotle Sauce & Guacamole

Butternut Squash Ravioli, 12
Maine Shrimp & Alfredo Sauce

Portobello Mushrooms, 11
Grilled with a Tomato & Herb Wild Rice


Maine Clam Chowder, 7

Lobster Bisque, 9

Baked Onion Soup 8

Italian Wedding Soup 7

Cold Soup Selection 7

Crab Asparagus Bisque 8

Beef with Wild Mushrooms and Sherry 7

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Mediterranean Salad, 10
Roasted Beets, Vermont Goat Cheese, Tomatoes, Roasted Red Peppers, Kalamata Olives, Pine Nuts & Balsamic Vinaigrette

Roasted Beet Salad, 10
Baby Arugula & Apple Cider Vinaigrette

Wedge Salad, 8
Iceberg Wedge, Tomatoes, Seasoned Crumbled Bacon, Bleu Cheese Dressing

Summer Salad,  10
Spinach, Mandarin Oranges, Toasted Pecans & Red Onions, Raspberry Vinaigrette

Mixed Field Greens, 9
Fresh Mixed Greens, with Strawberries & Goat Cheese, Honey Tarragon Vinaigrette

Butter Lettuce and Radicchio Salad, 9
with Brie Cheese, Grape Tomatoes & Cider Vinaigrette

Tossed Garden Salad, 8
choice of Dressing

Classic Caesar Salad, 8
Classic Caesar Dressing

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(choice of Two)

Entrées include fresh Vegetable du Jour and choice of Boiled or Roasted Red Bliss Potatoes, Mashed Potato, Baked Potato or Rice. When more than one entrée is selected, the price per person shall be based upon the highest priced selection. If all entrées selected are the same price, a $2 per person surcharge shall be applied.

Lobster Selections ~ Market Price
Classic Boiled, Seafood-Stuffed, or Butter Poached (Out of Shell)

Surf and Turf, 45
Half Portion of Our Baked-Stuffed Lobster (Out of Shell) & a Petite Filet Mignon

Grilled Salmon, 28
on Wilted Spinach with a Red Onion Vinaigrette

Seafood-stuffed Haddock, 28
Lemon Herb Butter or Lobster Sauce

Skillet-Roasted Halibut Steak, 32
Artichokes, Wild Mushrooms, Tomato Confit, Sauvignon Blanc Essence

Lemon Sole, 32
Stuffed with Jonah Crab Meat, Chardonnay Chive Butter Sauce

Grilled Salmon au Poivre, 28
a Five-Pepper Blend, Served Over Fresh Ratatouille

Bacon-Wrapped Salmon, 28
Cauliflower Purée, Braised Romaine & Cabernet Reduction

Pecan-Crusted Salmon, 28
Apple Cider Brown Butter

Grilled Filet Mignon, 34
with choice of Roquefort Butter, Béarnaise Sauce, Artichoke Tomato Ragout or Wild Mushroom Demi-Glace

Petite Filet and Crab-Stuffed Shrimp or Lobster Cake, 36
Saffron Butter Sauce & Cabernet Reduction

Prime Rib of Beef Au Jus, 34

Grilled New York Sirloin, 34
Shallot Merlot Sauce & Fried Onion Strings

Steak au Poivre, 34
a Five-Pepper Blend & a Wild Mushroom Medeira Demi-Glace

Roast Rack of Lamb, 34
with a Dijon Rosemary Crust & Served with Minted Demi-Glace

Roast Boneless Duckling, 32
with Sauce à L’ Orange, Lingonberry Sauce or Raspberry Sauce

Roast Tenderloin, 34
Sliced & Served with Bordelaise Sauce

Lemon Herb Chicken, 24

Crispy Chicken Roulade, 24
Spinach, Fontina Cheese & Lemon Thyme Jus

Seafood-Stuffed Chicken, 26
with Lobster Sauce or Boursin Cheese Sauce

Vegetarian Selections
Available Upon Request

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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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