Buffet entreesVintage Club PackageChicken Cacciatore in Garlic Tomato Basil SauceButtermilk Battered Chicken Thighs with Black Pepper GravyGreek Style Lemon Chicken with Feta Dill Cream SauceCajun Crusted Pork Loin with Wild Mushroom Demi-GlaceLondon Broil with Tri-Colored Peppers and OnionsSlow Braised Pot Roast with Root VegetablesBlackened Salmon with Tequila Lime Cream SauceLime and Coconut Crusted Salmon with Mango CoulisEmerald Dunes PackageOven Roasted Airline Chicken with Truffle Oil and Wild Mushroom RagoutLow Country Shrimp and Stone Ground Grits with Grape Tomatoes,Chorizo Sausage, Mushrooms and Creole Cream SauceGarlic, Salt and Chili Dry Rub Brisket with Herb Demi-GlacePepper Seared and Roasted NY Strip with Horseradish CreamSeafood Alfredo with Shrimp, Scallops, Spinach and Fresh HerbsBlackened Mahi-Mahi with Grilled Shrimp and Cucumber Caper RelishChampion Hills PackageSlow Roasted Prime Rib with Au Jus and Horseradish CreamHerb Roasted Beef Tenderloin with Red Wine Shallot ReductionHerb Breaded Veal Cutlets with Mushroom Demi Glace CreamBlackened Snapper with Corn and Crab Succotash and Lemon Herb CreamDuck Fat Roasted Black Grouper with Nantua Sauce and Crispy Lemon WheelJumbo Lump Crab Cake stuffed Flounder with Shrimp Cream Saucewww.portersneckcountryclub.com / page 8
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