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Buffet Menu


The Miscowaubik Club can accommodate up to 100 guests for a dinner buffet reception.  All buffet dinner packages include a garden salad with our champagne vinaigrette house dressing, warm rolls and whipped butter, and a dessert table assortment.    The following are suggestions.  Chef Rod Chapman and Steward Michelle Rose are at your service to help you create a buffet dinner of your personal favorites.

2 Entrée Choices, 1 Starch, 1 Vegetable, and Dessert $25.00
Additioinal entr
ées add $2 per person; sides add $1 per person
Carving station may be added for an upgrade of $2 per person

Beef Entrée Suggestions

Beef Tournedos
Tenderloin medallions topped with mushroom bordelaise sauce

Prime Rib of Beef with Au Jus  (Carving station upgrade)
Please specify king or queen cut

Tenderloin Beef Tips
Sautéed tips of tenderloin simmered with mushrooms and Marsala wine

Sliced Roast Beef
Slow roasted tender beef served with a beef demi-glace

New York Strip au Poivre
Pepper crusted strip steak with a bordelaise sauce

Veal Marsala
Lightly coated tenderized veal medallions sautéed with mushrooms and Marsala wine

Baby Back Ribs
Choose barbeque or dry rub style – cut into 4” portions
hef-Carved Prime Rib with au jus ($3 supplement)

Poultry Entrée Suggestions

Chicken Piccata
Tenderized breast of chicken sautéed with artichoke hearts & capers
in a beurre blanc sauce

Chicken Parmesan
Lightly coated, golden fried chicken breast served with pasta
smothered in marinara sauce and Italian cheeses

Boursin Stuffed Chicken Breast
Topped with three cheese creamed spinach

Raspberry Chicken
Tender grilled chicken breast with fresh raspberry glaze

Chicken Cordon Bleu
Golden coated, tenderized chicken breast tucked with pit ham and Swiss cheese,
laced with cream sauce

Chicken Florentine
Spinach and Swiss cheese stuffed chicken breast topped with chardonnay cream sauce

Fish and Seafood Entrée Suggestions

Broiled Lake Superior Lake Trout or Whitefish
Fresh from our local fisherman!

Salmon Trio
Atlantic salmon, sautéed with shrimp & scallops in our signature Newberg sauce

Yellow Fin Tuna
Blackened, pan seared tuna steak, accompanied by our zesty remoulade sauce

Your choice; blackened with orange teriyaki glaze, broiled with lemon dill sauce,
or pan seared with our signature Newberg sauce.

Vegetarian Entrée Suggestions

Pasta Primavera
Sautéed garden vegetables tossed with pasta and your choice of Alfredo or Pesto sauce

Eggplant or Zucchini Parmesan with Angel Hair Pasta
Lightly coated & golden fried, served with pasta
smothered with marinara sauce and Italian cheeses

Tuscan Style Orzo Pasta with Wild Rice
A blend of orzo pasta, wild rice, and roasted vegetables
tossed with a garlic & basil beurre blanc sauce

Italian Stuffed Shells
Jumbo pasta shells stuffed with an Italian cheese blend and topped with marinara sauce

Teriyaki Stir Fry
A blend of fresh oriental vegetables stir-fried with an orange teriyaki glaze


See Seated Dinner Packages for Suggestions


See Seated Dinner Packages for Suggestions

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