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Pricing for the Build Your Own Dinner Buffet is based on a choice
of one soup, one salad, two entrées, one side, one vegetable and one dessert. Other options
available; please contact your sales consultant for pricing and availability. |
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Salads
Chef Salad
Traditional garnishes of sliced turkey, ham,
sharp cheddar, hard cooked egg. As well as
mixed lettuce, cucumbers, tomato wedges and
red onion slices.
Classic Caesar Salad
Romaine Lettuce, seasoned croutons, and
parmesan cheese; tossed lightly with creamy
house made Caesar dressing.
Baby Spinach Salad
Fresh picked baby spinach, crumbled bacon,
and crisp fried onions blended together with our
house vinaigrette.
Baby Wedge Salad
Crisp iceberg lettuce, crumbled blue cheese, and crispy bacon, mixed with our house vinaigrette and topped with shaved red onion.
Marinated Tomato & Mozzarella Salad
Cherry tomatoes, baby mozzarella balls, and
fresh basil seasoned with salt & cracked black
pepper; marinated in our house dressing.
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Soups
Classic Chicken Soup
Diced up chicken simmered in our homemade
stock with chopped celery, carrots, and onions,
seasoned with fresh herbs.
Italian Minestrone
Celery, carrots, onions, and garlic sautéed; then
simmered in our homemade beef stock,
finished with seasoned ground meat, cabbage,
and orzo pasta, as well as beans.
New England Clam Chowder
Rendered fat back, celery, and onion cooked
with chunks of potatoes and finished with lots of
clams and heavy cream.
Italian Wedding Soup
Our seasoned house chicken stock finished with orzo pasta, escarole and mini meatballs.
Gazpacho
Oven roasted tomatoes, cooled, skinned, and
pureed. Fancied up with cilantro, fine diced red
onion, a little cumin, and just a pinch of spice.
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Poultry
New England Chicken Breast
Boneless chicken breast, filled with seasoned cornbread stuffing topped with a cranberry balsamic reduction.
Chicken Marsala
Seasoned boneless chicken breast topped with a sweet marsala sauce and sautéed mushrooms.
Chicken Piccatta
Boneless chicken breast lightly sautéed and topped with a lemon wine caper sauce.
New Age Chicken
Seasoned breast of chicken fried until crispy and juicy finished with a Swiss cheese, smoked ham and Dijon cream sauce.
Oven Roasted Breast of Turkey
Natural turkey breast cooked to perfection in our rotisserie, then sliced by our chefs and topped with homemade gravy.
Chicken Broccoli and Ziti
Tender pieces of chicken, fresh steamed broccoli and ziti tossed with a shallot, parmesan cream sauce.
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Beef
Roasted Prime Rib of Beef
Traditional Ribeye roast served au Jus
with a chive popover.
Roasted Top Round of Beef
Traditional beef roast served with mushroom
sauce finished with a red wine and shallot
reduction.
Pan Seared Sirloin
Herb marinated sirloin sliced thin topped with a mushroom au jus.
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Seafood
Haddock Imperial
Pieces of haddock brushed with butter and
covered in crab topping baked until
golden brown and served with a seafood cream sauce.
Salmon
Pan seared Salmon with a saki and ginger butter sauce topped with a mache salad.
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Pork
Oven Roasted Ham
Ham rubbed with brown sugar, sliced and coated with a glaze made from reduced apple juice and pan drippings.
Roasted Pork Loin
Roasted Loin of pork spiked with garlic
and rubbed with paprika then served
with a sauce of cranberry juice, star anise,
cinnamon sticks, and allspice berries and
finished with apple brandy.
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Pasta
Vegetable Lasagna
Tomato sauce layered with creamy
ricotta cheese, mozzarella, parmesan,
and ratatouille. (tomatoes, eggplant,
zucchini, onions and garlic).
Four Cheese Lasagna
White cream sauce layered with lasagna
noodles, mozzarella cheese, parmesan cheese,
ricotta cheese, and fresh provolone.
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Linguini with Clam Sauce
Fresh clams sautéed with lots of garlic and
white wine then tossed with linguini and your
choice of red or white sauce.
Tortellini w/ Vodka Tomato Sauce
Cheese tortellini tossed with diced tomatoes,
parmesan cheese, velvety vodka cream sauce,
and topped with fresh basil.
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Sides
Mashed Sweets
Peeled and steamed sweet potatoes, mashed
with butter, salt, pepper, seasonal herbs and
spices, and a hint of molasses.
Mashed Potatoes
New England Whites with cream and butter
seasoned with salt and pepper.
Rice Pilaf
Long grain domestic rice seasoned with
garlic, onion, and tumeric. Mixed with orzo
pasta, salt, pepper, and butter.
Wild Rice
Long grain domestic rice seasoned with salt, pepper and butter
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Vegetables
Citrus Green Beans
Fresh green beans, blanched, buttered, and
seasoned, tossed with parmesan cheese,
lemon zest, and fresh basil.
Carrots with Dried Cherries
Diced carrots
sautéed in butter, with dried cherries, shallots and galic finished with heavy cream, tarragon and a splash of sherry.
Oven Roasted Butternut Squash
Chunks of squash, tossed with sautéed shallots
and a light caramel. (Brown sugar and Butter)
Steamed Asparagus (seasonal)
Asparagus pieces steamed and tossed
in browned butter with salt and cracked
black pepper.
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Desserts
Please Choose One
Vermont Maple Pecan Bread Pudding
Warm bread pudding filled with pecans and fresh Vermont syrup topped with fresh whipped cream.
Choice of Fruit Cobblers
Apple, Peach, Cherry or Blueberry Warm fruit cobbler served with fresh whipped cream.
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Cookie and Brownie Tray
Assorted trays of chocolate chunk, white chocolate macadamia nut, and chewy oatmeal cookies accompanied with our decadent chocolate brownies.
Strawberry Shortcake
Buttery homemade pound cake topped with fresh strawberries and whipped cream.
The Crowd Pleaser
A sumptuous celebration of petite pastries, homemade cookies, assorted cakes and seasonal fruit mélange.
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All buffet dessert selections are elegantly displayed on the buffet table.
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2008 Terms and Pricing
Pricing for the Build Your Own Hot Lunch & Dinner Buffet is based on a choice
of one soup or one salad, two entrées*, one side, one vegetable and one dessert. Other options are available; please contact your sales consultant for pricing and availability. Lunch Buffets are available any day before 3:00pm.
Dinner Buffets are available any day after 3:00pm. Children 10 and under are half price. A 20% House Charge and 5% MA Sales Tax will be added. A bartender charge of $65.00 will be added to all parties. One bartender per 100 guests.
*Saturday parties require (3) three entrées.
Consumption of raw or undercooked meat, fish or egg products
may increase your risk of food borne illness.
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To Contact a Catering Consultant:
43 Scanlon Drive
Randolph, MA 02368
TEL: 781.961.4660
FAX: 781.986.1105
E-Mail: info@thelantana.com
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