Dinner
DINNER MENU |
Design your own Menu AppetizersSmoked Salmon -{Red onion, capers, lemon, dilled cream cheese served with garlic crostini } Seafood Ceviche -{ A combination of shrimp, scallops, mussels, squid marinated in a white wine and lemon vinaigrette } Shrimp Cocktail -{ Jumbo shrimp served with lemon and cocktail sauce } Bacon wrapped scallops -{ 6 scallops wrapped in bacon served on a chiffonade of lettuce with garlic toast points and garlic butter } Baked Brie -{ A ½ wheel of Brie cheese wrapped in phyllo pastry baked until golden brown topped with a pineapple coulis } Chicken or Beef Satay - { Tender morsels of Chicken or Beef on a skewer topped with a spicy Thai peanut sauce } SALADSGreek Salad – { Crisp romaine with Feta cheese, Klamath olives, tomatoes, red onion, cucumber tossed in a balsamic vinaigrette } Garden Salad – Fresh garden Vegetables with romaine and iceburg lettuce with your choice of dressing } Caesar Salad – { A classical salad tossed with our own creamy garlic dressing } Spinach Salad – { Baby spinach greens with mozzarella cheese, tomato, red onion, mushrooms and sliced egg tossed with a sweet poppy seed dressing } SOUPSHarvest Bisque – { A combination of root vegetables finished with cream and maple syrup } Seafood Chowder – { A mixture of haddock, shrimp, scallops, salmon finished with a creamy fish veloute } Clam Chowder – { Clams with diced potato, celery, onions finished in light creamy broth } Carrot and dill – { Carrots blended with cream and dill } Tomato tortellini – { Plum stewed tomatoes with garden vegetables and cheese tortellini topped with parmesan cheese } Chicken & wild mushroom – { Tender morsels of chicken with portabello mushrooms finished with cream } ENTREESChicken Kiev – { A boneless breaded chicken breast stuffed with a garlic chive butter topped with a creamy garlic mushroom sauce } Chicken Cordon Bleu – { A boneless breaded chicken breast stuffed with black forest ham and swiss cheese topped with a red wine demi- glace. } Chicken Incartato – { A boneless breaded chicken breast stuffed with black olives, sundried tomatoes, wild mushrooms, garlic topped with a tomato basil sauce. } Chicken Supreme – { A supreme cut slowly charbroiled and basted with a Maple Barbecue sauce } Striploin Steak – { A 8 oz AAA Steak charbroiled lightly dusted with our own seasonings cooked to your specifications } Beef Madagascar – { Tender morsels of Beef sautéed with portabello mushrooms, pearl onions finished with a red wine green peppercorn demi – glace } Roast Beef – { Tender Roast beef smothered with steak spice, garlic, slow cooked to a medium } Roast Mandarin Pork – { A roast of pork marinated then slow cooked topped with a mandarin orange sauce } Pork Scaloppini – { Pork medallions pan seared and finished with a apricot demi-glace } Pork Incartato – Pork Loin stuffed with black olives, sundried tomatoes, wild mushrooms, garlic topped with a demi-glace } Salmon Cape Islander – { A salmon fillet stuffed with baby shrimp and scallops topped with a white wine sauce } Panfried Haddock – { Fresh haddock dredged with seasoned flour. Pan seared topped with a lemon caper butter rosette } Shrimp & Scallop Brochette – { Shrimp and scallops on a skewer with peppers, onions, mushrooms basted with a citrus glaze } Garlic Shrimp – { Jumbo shrimp pan seared finished with a creamy garlic sauce } VEGETABLESVegetable Medley – { Broccoli, carrots, zucchini, peppers sautéed in garlic butter and shocked with white wine } Vichy Carrots – { Baby carrots simmered in mineral water with butter, parsley, sugar and shallots } Broccoli Mornay – { Broccoli florets topped with a cheese sauce } Brussel Sprouts – { Pan steamed with melted butter and malt vinegar } Buttercup Squash { Cooked with brown sugar and finished with a maple glaze } Zucchini Provencal – { A French cut of zucchini sautéed in garlic and tomato concasse with herbs and shallots } STARCHRoasted Potato – { Bite sized potato roasted until golden brown finished with our own seasonings } Baked Potato – { Brushed with butter baked until golden brown } Garlic Mashed – { Mashed potato with fresh garlic and chives served duchess style } Scalloped Potato – { Thinly sliced potato finished in a creamy chive and cheese sauce } Boiled Baby Reds – { Baby red potatoes boiled and seasoned } Rice Pilaf – { Long grain rice with chicken stock baked in the oven } Almond Rice – { Rice pilaf flavoured with slivered almonds and buerre noisette } Thai Rice -{ Rice pilaf enhanced with a spicy Thai sauce } DESSERTSNew York Style Cheesecake – { A light textured cheesecake served with strawberry coulis } Key Lime Cheesecake – { A New York style cheesecake garnished with a lime glaze } Truffle Cheesecake – { A New York style cheesecake with a chocolate truffle gnosh garnished with truffles } Black Forest Cake – { A moist layered torte with bing cherries and a butter cream icing } Carrot Cake – { A classical dessert with a cream cheese icing and garnished with a marsapan carrot } Triple Chocolate Fudge Torte – { If you’re a chocolate lover this dessert is for you } Lemon Cheesecake Mousse – { A light tangy mousse with cream cheese and a light tangy lemon curd } Blueberry Apple Crisp – { A combination of stewed apples, blueberries, cinnamon, brown sugar, topped with a sweet oat crust } Fresh Fruit Plate – { A combination of fresh fruit garnished with a mint infused simple syrup } $ seasonal prices EAST COAST LOBSTER BOILRolls & Butter 1.5 lb Lobster per / person { with lemon and drawn butter } Landmark potato salad with bacon, scallions, peppers, egg finished with a light hickory mayo. Penne Pasta salad with peppers, tomatoes in a sundried tomato and oregano vinaigrette Homestyle creamy coleslaw Lemon Meringue Pie Seasonal Prices Minimum of 20 people Prices are subject to applicable taxes and service fee |
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