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

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

Broiled Tilapia with lemon butter or bruschetta sauce

Tortellini Alfredo

Cheese Ravioli with marinara

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
Choose One:

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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