Luncheon Banquets
Hot Entrées
Passed Hors D’oeuvres
Dinner Banquets

Luncheon Banquets


Avocado Poulet

curried chicken salad served atop mixed greens with an avocado fan and fresh fruit. Served with your choice of dressing.

Asian Chicken Salad

crisp napa cabbage, pea shoots, orange segments, dry roasted peanuts, and crunchy noodles served with a soy vinaigrette

Cobb Salad

turkey, in-house bacon crumbles, chopped tomatoes, hard boiled egg and crumbled bleu cheese served atop crisp mixed greens, served with your choice of dressing

Caesar Salad with Chicken or Prawns (30 person limit)

crisp romaine lettuce tossed with parmesan cheese, croutons and caesar dressing, topped with a charbroiled chicken breast of chicken or grilled prawns and garnished with tomato wedges

Cajun Crab Cake Salad

cajun crab cakes served on baby spinach with shaved fennel and citrus dressing

Lobster Salad

lobster on a bed of baby mixed greens with fingerling potatoes, haricot vert, baby vegetables, and tomatoes, served with a brandy aioli.


Hot Entrées

All hot entrées include fresh rolls, coffee and hot tea  


Deep Dish Quiche

choose from: leek and bleu cheese; traditional bacon and gruyere; salmon, spinach and mushroom; or chicken, asparagus, mushroom and gruyere, served with a fresh fruit fan or a mini caesar salad


Turkey Dinner

slow-roasted turkey breast served with stuffing or garlic mashed potatoes, turkey pan gravy, fresh vegetables and cranberry sauce


Chicken Dijon

breast of chicken sautéed with mushrooms deglazed in white wine and finished with a dijon sauce, topped with diced tomatoes and green onions, served with rice pilaf and chef’s choice vegetables


Apricot and Goat Cheese Stuffed Chicken Breast

served with a chardonnay apricot reduction and zucchini flan, rice pilaf and chef’s choice vegetables


Herb Crusted Chicken Breast

served with rustic potatoes and your choice of lemon thyme butter sauce or creamy tarragon sauce


Cranberry Stuffed Pork Tenderloin

served with a cranberry reduction, sweet potato mashed and baby vegetables


Pan-Seared Pork Chop

served with a pear relish and crumbled bleu cheese, fingerling potatoes, caramelized onion and chorizo hash, and baby vegetables


Grilled Beef Petit Filet

served with an herbed olive oil garlic sauce, arugula salad, lemon dressing


Butter Fish

pan-seared butter fish with lemon beurre blanc or a miso glaze


Salmon Picatta

pan-seared salmon served with capers and a lemon beurre blanc, rice pilaf and chef’s choice vegetables


Lacquered Wild Salmon

pan-seared lacquered salmon served with a soy ginger beurre blanc, shaved pecorino cheese, baby red potatoes in herb butter and chef’s choice vegetables



Pan-Seared Filet Mignon

Served with brandy and green peppercorn sauce, gratin Dauphinois and baby vegetables.



Roasted Aged New York Steak

served with beurre rouge, caramelized onion, roasted fingerling potatoes and baby vegetables



Halibut Parmesan

parmesan-breaded fresh alaskan halibut filet served atop a parmesan cream sauce, with rice pilaf and baby vegetables




Vegetarian options are available on request.


Passed Hors D’oeuvres

Bruschetta with Fresh Tomato, Basil, and Parmesan

rustic baguette topped with roma tomatoes, olive oil and basil parmesan


Teriyaki Meatballs

pork and beef meatballs cooked in teriyaki sauce


Brie, Caramelized Onion, Spinach Puff Pastries

sauteed spinach, brie, and caramelized onions baked in a puff pastry


Smoked Salmon “Salad” 

house smoked salmon served on rye croute


Risotto Croquette with a Balsamic Reduction

wild mushrooms, herbs and pecorino cheese


Mini Rock Shrimp Cake

served with homemade tartar sauce


Spring Rolls

roasted duck, cabbage, carrot, and shiitake mushrooms served with an orange-chili dipping sauce


Dungeness Crab Stuffed Mushroom

served with spicy remoulade sauce


Honey Glazed Bacon Wrapped Grilled Giant Shrimp

coated with crushed macadamia nuts


Cilantro Honey Baked Prawns with Citrus Aioli

served chilled with a citrus aioli


Mini Dungeness Crab Cakes

served with a spicy remoulade sauce


Mini Wild Mushroom Vol Au Vent

wild mushrooms in a creamy champagne sauce served in a mini phyllo cup


Chipotle Chicken and Mango Skewers

chipotle and mango marinated chicken served with a lime and chipotle aioli sauce


Dinner Banquets

All entrées include PGC’s classic Caesar salad or dinner salad, starch, fresh vegetables, fresh rolls, coffee, and hot tea.

Specialty salads are available; ask your banquet coordinator for your options.


Chicken Entrées


Ham and Jack Cheese Stuffed Pan-Seared Chicken Breast

with pineapple chardonnay sauce, grilled pineapple


Lemon Grass Marinated Pan-Seared Chicken Breast

with ginger butter


Goat Cheese and Apricot Stuffed Chicken Breast

with an apricot chardonnay sauce


Stuffed Sun-Dried Tomato Bleu Cheese Chicken Breast

with tarragon mustard sauce


Leek and Chorizo Stuffed Pan-Seared Chicken Breast

with herbed butter sauce


Pork Entrées


 Herbs, Pine Nuts and Goat Cheese Stuffed Pork Tenderloin

with a cranberry reduction


Cranberry Stuffed Pork Tenderloin

with a cranberry reduction


Pan Seared Pork Chop

with a pear relish and crumbled bleu cheese


Vegetarian Entrées


Ratatouille and Wild Mushroom Quiche

with baby mixed greens


Rainbow Chard, Kalamata Olive and Sun-Dried Tomato Strudel

with baby vegetables


Eggplant Parmesana

breaded eggplant, tomato, and béchamel


Spinach, Feta Cheese, Wild Mushroom Strudel and Pine Nuts

with tomato sauce


Wild Mushroom Strudel

with sautéed rainbow chard


Wild Mushroom Risotto

with spinach and balsamic reduction



Duck Entrées


Duck Confit

with a baby frisée salad and bacon dressing


Pan Seared Duck Breast

with blackberry sauce


Parsley and Thyme Crusted Pan-Seared Duck Breast

with wild mushroom sauce


Pan-Seared Duck Breast

with blackberry mole



Seafood Entrées


Marinated Herbed Pan-Seared Butter Fish

with fresh corn salsa


Grilled Mahi-Mahi Puttanesca

with tomatoes, garlic, capers, shallots, and extra virgin olive oil


Roasted Pan Seared Mahi Mahi

tomato-tarragon beurre blanc sauce


Pan-Seared Miso Glazed Butter Fish


Pan Roasted Opah

oven-dried roma tomatoes and sofritto braised garbanzo beans 


Poached Garlic and Olive Oil Swordfish

with herb dressing drizzle, poached roma tomatoes, mascarpone, and green onions


Pan-Seared Salmon with Fresh Corn Salsa



Herb Marinated Grilled Blue Marlin

with green olives, heirloom tomato relish, and pine nuts


Pan-Seared Black Cod

with baba ghanoush


Pan Seared Sturgeon

with saffron and chorizo cream sauce


Lobster Risotto

with corn and carrot cream sauce, caramelized carrots, diced zucchini, and wild mushrooms


Portobello Topped Pan-Seared Halibut

with roasted balsamic reduction


Achiote Marinated Pan-Seared Halibut

with avocado and lime coulis and smoked chili fumet


Pan-Seared Wild Salmon

with nectarine, blackberry and wild mushroom salsa


Pan-Seared Bacon Wrapped Day Boat Scallops

with vanilla beurre blanc sauce


Fried Red Curry Monkfish

with plantain banana




Beef Entrées



Filet Mignon (6 or 8 ounces)

with a mushroom demi-glace


Hanger Steak

with marchant de vin sauce


Pan-Seared Filet Mignon (6 or 8 ounces)

brandy and green peppercorn sauce


Bacon-Wrapped Filet Mignon (8 ounces)

with a pinot noir reduction, crumbled bleu cheese, and wild mushrooms


Herb Marinated Grilled New York Steak

with cabernet demi-glace and wild mushroom compote butter


Pan-Seared New York Steak

with a pinot reduction and wild mushroom compote butter


Roasted  Herb Crusted Aged New York Steak

with beurre rouge and caramelized onions


Chipotle, Mango and Tequila Marinated Grilled Rib Eye

with tequila demi-glace and mango compote butter


Grilled Rib Eye Steak

with plantain banana, mango reduction, and plantain banana chips


Dry-Aged Grilled T-bone Steak

with maitre d’hôtel butter and pinot noir reduction


Lamb Entrées



Braised Lamb Shank

with a lima bean ragout


Lamb Stew

with wild mushrooms and pearl onions


Osso Bucco

slow cooked braised veal in a wine sauce


Pan-Seared Lamb Noisette

with golden chanterelle mushroom sauce


Moroccan Spiced Grilled Lamb Chop

with golden raisin relish


Mustard and Herb Crusted Roasted Rack of Lamb

with lavender pinot reduction



Combination entrees are available upon request


Portland Golf Club’s Dessert Land

Our Executive Chef’s choice of an enticing array of cakes, pies, tortes, tapioca and fruit cups to finish off your evening.  This is a self-serve buffet.


Special Dessert Selections

Please ask our banquet coordinator for available selections.


Ice Cream Sundae Bar   (minimum of 35 people)

A variety of ice creams with assorted toppings and sauces.

Learn how you can enjoy all that Portland Golf Club has to offer.