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The Specialized Package three-course dinner includes one first course selection, one entrée, and the standard Wedding Cake Service. A la Carte Hors d’Oeuvres, Food Stations and Dessert Display enhancements can be added to this menu at an additional cost.
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New Age Chicken Cordon Bleu
Sautéed breast of chicken, with smoked ham and Swiss cheese,
served with a velvety Dijon wine sauce.
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Chicken with Andouille Sausage
Pan seared chicken breast with andouille citrus sauce. Garnished with an herb and frisee salad.
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Tuscan Style Chicken Breast
Pan seared and slowly cooked, flavored with plum tomatoes, onions,
and garlic.
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New England Stuffed Chicken
Boneless breast of chicken, filled with seasoned cornbread stuffing. Topped with a cranberry balsamic reduction.
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Bacon Wrapped Chicken
Boneless breast of chicken wrapped in bacon then pan seared.
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Stuffed Pork Loin
Loin of pork stuffed with andouille sausage and garlic butter stuffing.
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Roast Prime Rib of Beef of au Jus
Generous cut of prime rib roasted to your specifications served au jus with a chive popover. An optional horseradish au jus is available.
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Grilled Club Cut Sirloin
8 oz. sirloin topped with a green peppercorn demi glace.
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Haddock
Imperial
Pieces of haddock brushed with butter and covered in crab topping.
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Salmon
Pan seared salmon with a saki and ginger butter.
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Extra Courses
Pasta cooked to perfection and served with your choice of Light Tomato Basil or
Meat Sauce, Alfredo Sauce or Tomato Vodka Cream Sauce.
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First Course Selections
Homemade Chicken Soup
Our hearty, all-white meat chicken soup with a mirepoix of fresh
vegetables, pasta, and seasonings. |
New England Clam Chowder
This regional favorite is full of tender clams and potatoes in a
thick broth made with real cream. |
Minestrone Soup
Celery, carrots, onions and garlic
sautéed; then simmered in our homemade beef stock, finished with seasoned ground meat, beans, cabbage and orzo pasta. |
Italian Wedding Soup
Our seasoned house chicken stock finished with orzo pasta, escarole and mini meatballs. |
Caesar Salad
Classic Caesar salad with romaine lettuce tossed with crispy croutons,
grated parmesan cheese, and creamy Caesar dressing. |
Crisp Garden Salad
A blend of romaine and iceberg lettuce garnished with carrots, cucumbers,
red onions, and ripe garden tomatoes, and choice of dressing. |
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. |
Wedge Salad
Crisp iceberg lettuce, crumbled blue cheese, and crispy bacon, mixed
with our house vinaigrette and topped with shaved red onion. |
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Wedding Cake Service
Your wedding cake plate will be drizzled with sweet strawberry sauce
or
a decadent hot fudge sauce and crowned with a dollop of whipped cream.
A chocolate dipped strawberry or scoop of ice cream add $2.00 per person
Delayed Coffee and Cake Service one hour after the meal add $2.95 per person
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2008 Wedding Terms
- All prices subject to current market fluctuations.
- A 20% house charge will be added.
- A 5% MA sales tax will be added.
- Choice of one first course unless otherwise stated. Additional items are $2.50 per person.
- Split entree menu selections $2.00 more per person.
- A non-refundable deposit of $1,000 is required upon receipt of your contract.
- Charges for certain wedding related services will be added to banquet dinner prices.
- Additional $1,500 deposit is required six months prior to your wedding.
- An estimated balance of 50% is due three months before your wedding.
- Final payment is to be paid in full by a bank check fourteen days prior to your wedding.
- A $65 per bartender fee will be applied to master bill. One bartender per 100 guests required.
- The Touch of Elegance package is based on a minimum of 100 people.
- Invitations – A 20% discount provided as a service.
Menu selections also include coffee, tea, rolls, and butter.
Our chef will gladly meet with you to accommodate your special requests.
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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