Plated entreesAll plated entrees come with rolls and butter and your choice of a starch and vegetable. Selections are listed on page 7.Salad and Hors d’ oeuvres are priced individually, ask the Event Manager for more details.All food and beverage is subject to 7% NC sales tax and 20% service charge.Roasted Free Range Chicken with Red Pepper Cream Sauce $24Pan Seared Airline Chicken with Lemon Leek Cream Sauce $24Chicken and Wild Mushroom Marsala $23Chicken Picatta with Melted Onion-Caper Butter $23Chicken Florentine over Parmesan Creamed Spinach $23February 3Roasted Free Range Chicken with Crab Meat, Asparagus and Hollandaise $266:00-7:00pm Buffet Dinner7:00-8:00pm LectureSlow Roasted Prime Rib served with Au Jus and Horseradish $30Chimichurri Grilled Beef Tenderloin with Roasted Tomato Aioli and Grain Mustard $32NY Strip Au Poivre with Peppercorn Cognac Sauce $29Braised Short Ribs with Stone Ground Grits and Roasted Root Vegetables $23Espresso Cured Berkshire Pork Chop with Cherry Cocoa Sauce $26Braised Osso Bucco Pork with Saffron Pan Sauce $28Roasted Herb Crusted Pork Loin with Garlic Demi Glace $24Grilled Cheshire Pork Chop with Peach Chutney $26Grilled Rack of Lamb with Herb Demi Glace $30Sesame Seared Tuna over Goat Cheese Polenta and Garlic Tomato Chutney $29Pan Seared Halibut over Parmesan Creamed Spinach with Citrus Dill Hollandaise $30Citrus and Coconut Grouper with Grand Mariner Orange Sauce $30Seared Scallops with Classic Mornay Sauce $298oz broiled Lobster Tail with Lemon Butter (market)Crab Meat Stuffed Flounder with Lemon Dill Beurre Blanc $26www.portersneckcountryclub.com / page 9
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