All Banquets start with your choice of one first course, one entrée, and one dessert. Menu selections also include two of our chef’s fresh seasonal accompaniments, coffee, tea, butter and rolls.

We offer additional servings on most menu selections. Our chef will gladly accommodate any special menu requests. Additional items are an additional $2.50 per person.

FIRST COURSES    |    ENTREES    |    DESSERTS

New Age Chicken Bleu
Seasoned breast of chicken fried until crispy and juicy, finished with a Swiss cheese, smoked ham and Dijon cream sauce.

Chicken Marsala
Seasoned boneless chicken breast topped with a sweet Marsala and sauteed mushroom sauce.

New England Chicken Breast
Boneless chicken breast, filled with seasoned cornbread stuffing. Topped with a cranberry balsamic reduction.

Stuffed Pork
Loin of pork stuffed with andouille sausage and garlic butter stuffing.

Chicken Tuscan
Pan seared and slowly cooked flavored with plum tomatoes, onions and garlic.

Chicken with Bacon
Boneless breast of chicken wrapped in bacon then pan seared and topped with a caramelized onion sauce.

Grilled Club Cut Sirloin
8 oz. sirloin topped with a green peppercorn demi glace.

Salmon
Pan seared salmon with a saki and ginger butter served over saffron rice, then topped with mache salad.

Haddock
Imperial Pieces of Haddock brushed with butter and covered in crab topping. Baked until golden brown and served with a seafood cream sauce.

Chicken Andouille
Pan seared chicken breast with andouille citrus sauce garnished with an herb and frisee salad.

Prime Rib of Beef
Slow roasted prime rib of beef with au jus and garnished with a chive popover.

Additional Pasta Course
available

First Course

Italian Minestrone Soup
Celery, carrots, onions and garlic sautéed then simmered in our homemade beef stock, finished with seasoned ground meat, cabbage, orzo pasta and beans.

New England Clam Chowder
This regional favorite is full of tender clams and potatoes, in a thick soup made with rich cream base.

Italian Wedding Soup
Our seasoned house chicken stock finished with orzo pasta, escarole and mini meatballs.

Gazpacho (seasonal)
Oven roasted tomatoes, cooled, skinned and pureed. Mixed with fresh cilantro, fine diced red onion, a little cumin and just a touch of heat.

Crisp Garden Salad
Crisp mixed green lettuce, garnished with carrots, cucumbers, red onions and ripe
garden tomatoes, served with your
choice of dressing.

Caesar Salad
Fresh romaine, crispy croutons, freshly grated parmesan cheese and Lantana’s special Caesar dressing.

Baby Wedge Salad
Crisp iceberg lettuce, crumbled blue cheese, red onions and crispy bacon. Topped with our house vinaigrette.

Tomato and Mozzarella Salad
Cherry Tomatoes, baby mozzarella balls and fresh basil seasoned with salt & cracked black pepper marinated in our house dressing.

Desserts

Brownie a la Mode
Homemade fudge brownie with walnuts, topped with vanilla ice cream and hot fudge sauce

Mississippi Mud Pie
Chocolate cake crust, mounded with coffee ice cream, coated with hot fudge sauce and dusted with Oreo cookie crumbs

Peach Melba
Rich vanilla ice cream, surrounded by sliced peaches covered with a peach raspberry glaze and whipped cream.

Velvet Chocolate Mousse
Sinfully rich Dutch chocolate mousse
with whipped cream served in individual
chocolate cups.

Terms & Pricing

• All prices subject to current market fluctuations.

• A 5% MA sales tax will be added.

• A 20% house charge will be added.

• Non-refundable deposit of $1,000.00 is required upon receipt of your contract.

• Split menu selection add $2.00 per person.

• A bartender charge of $65.00 will be added.

BANQUETS    |    DINNER BUFFETS

To Contact a Catering Consultant:

43 Scanlon Drive
Randolph, MA 02368
TEL: 781.961.4660
FAX: 781.986.1105
E-Mail: info@thelantana.com