Banquet Luncheon Menus - Springfield Country Club

Banquet Luncheon Menus

Sit-DownBuffet

Banquet Sit-Down Luncheon

Appetizers:
(Choose one)

Soup Du Jour

Spring Mix Salad

Caesar Salad

Garden Salad

Penne Pasta with marinara

Tortellini with alfredo sauce

Entrée Selections:
(Choose two)

Chicken Francaise Lightly egg battered chicken breast in a white wine, lemon and caper sauce

Chicken Marsala Pan seared boneless breast of chicken with a sweet marsala wine, mushroom demi-glacé

Chicken Piccante with lemon butter white wine sauce

Chicken Dijon with Dijon mustard cream sauce

Chicken Rosemary with oil and garlic

Grilled Chicken over penne and vegetables in a white wine and garlic sauce

Sliced Virginia Baked Ham with pineapple glaze

Sliced Turkey Breast with sage gravy

Sliced Pork Tenderloin with rosemary demi-glacé

Meatloaf with shallot bordelaise sauce

Meatballs in marinara

Broiled Tilapia with lemon butter or bruschetta sauce

Tortellini Alfredo

Cheese Ravioli with marinara

Penne with marinara or vodka blush

Penne with grilled vegetables in a white wine and garlic sauce

Broiled Flounder in a lemon butter sauce
(Additional charge per person)

Roasted Salmon Filet with citrus glaze
(Additional charge per person)

Boneless Beef Short Rib with herb demi-glacé
(Additional charge per person)

Crab Cakes with red pepper coulis
(Additional charge per person)

Chef’s Selection of Starch and Vegetable
Choice of Dessert:

Sherbet

Cheesecake with raspberry sauce

Ice Cream with chocolate sauce

Banquet Luncheon Buffet

Salads:
(Choose one)

Greek Pasta Salad

Red Bliss Potato Salad

Fresh Fruit Salad

Capellini & Roasted Vegetable Salad

Vegetable Salad
with sesame dressing

Spring Mix Salad

Caesar Salad

Garden Salad

Penne Pasta Salad
with vegetables

Entrée Selections:
(Choose one entrée from each category)
Group 1:

Chicken Francaise Lightly egg battered chicken breast in a white wine, lemon and caper sauce

Chicken Marsala Pan seared boneless breast of chicken with a sweet marsala wine, mushroom demi-glacé

Chicken Piccante with lemon butter white wine sauce

Chicken Dijon with Dijon mustard cream sauce

Chicken Rosemary with oil and garlic

Grilled Chicken over penne and vegetables in a white wine and garlic sauce

Group 2:

Sausage Scallopini with peppers, onions, mushrooms, marinara sauce

Sliced Virginia Baked Ham with pineapple glaze

Sliced Turkey Breast with sage gravy

Sliced Pork Tenderloin with rosemary demi-glacé

Meatloaf with shallot bordelaise sauce

Meatballs in marinara

Broiled Tilapia with lemon butter or bruschetta sauce

Baked Flounder in a lemon butter sauce
(Additional charge per person)

Roasted Salmon Filet with citrus glaze
(Additional charge per person)

Boneless Beef Short Rib with root vegetable demi-glacé
(Additional charge per person)

Crab Cakes with red pepper coulis
(Additional charge per person)

Group 3:

Stuffed Shells with homemade marinara

Baked Ziti with marinara or vodka blush sauce

Tortellini Alfredo

Penne with grilled vegetables, white wine garlic sauce

Chef’s Selection of Starch and Vegetable
Dessert:

Assorted Sliced Cakes

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