Ye Olde Landmark Tavern
 "Colonial Hospitality At Its Finest"
  (315) 893-1810



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Catering Menus
Scroll down or click here for Banquet Menu


 BUFFET MENU

APPETIZERS

50 Mini Crab Cakes with Red Pepper Mayonnaise $55

50 Crab-Stuffed Mushrooms $35

50 Clams Casino $50

50 Sweet and Sour Meatballs $35

Choice of Soup $2.50 per person

50 Shrimp Cocktail with Tangy Cocktail Sauce $80

Baked Artichoke Dip $25 (serves 12-15)

Assorted Cheese and Crackers $2.50 per person

Vegetable Crudités with Dip $2 per person

ENTRÉES

Chicken Cordon Bleu

Chicken Coq au Vin

Oven-Roasted Herb Chicken

Beef Bourguignon

Barbecue Baby Back Ribs (add $3)

Baked Haddock with Herb-Cracker Crust

Seafood Cioppino

Blackened Salmon

Pasta Primavera and Seasonal Vegetables

Roasted Vegetables and Goat Cheese Empanadas

CARVING STATION

Roasted Prime Rib of Beef (add $3)

Roasted Pork Loin Stuffed with Mushroom Duxelles and Mustard Herb Sauce

Jerk-Rubbed Pork Loin with Mango Relish

Herb-rubbed Tenderloin of Beef (add $5)

Pineapple Glazed Ham

 

SALADS

Mixed Greens with Carrots, Cherry Tomatoes, Onions and Balsamic Vinaigrette

Baby Spinach with Crisp Bacon, Red Onion, Sliced Egg and Mustard-Herb

Vinaigrette (add $1)

Caesar Salad with Herb Croutons and Fresh Parmesan

Mixed Greens with Grapes, Toasted Almonds, Bleu Cheese and Raspberry

Vinaigrette (add $1)

 

 

SIDE DISHES

Rice Pilaf

Mashed Potatoes

Oven-Roasted Potatoes

Potato Gratin

Twice Baked Potatoes

Warm German Potato Salad

Boiled Herbed New Potatoes

Penne Pasta with Tomato Sauce

Seasonal Sautéed Vegetables

Glazed Carrots

Ratatouille

Succotash

Grilled Zucchini

 

Choice of:

Two entrées

One salad

Three sides

Bread and dinner rolls

Coffee

$24 per person


 BANQUET MENU OPTIONS


Filet Mignon

The most tender cut from the beef tenderloin served with merlot reduction and topped with crispy onion rings

27

NY Strip Steak

A hearty hand-cut steak char-grilled to your order and topped with mustard and herb butter

26

Black Angus Prime Rib

An herb-rubbed and slow roasted rib served with au jus and horseradish cream

25

Cioppino

Haddock, sea scallops, and shrimp simmered in a flavorful tomato broth served with rice pilaf and garlic crostini

22

Fried Scallops

Cornmeal-crusted sea scallops with citrus remoulade and served on herbed coleslaw

24

Chicken Cordon Bleu

Crispy chicken breast stuffed with ham and Swiss and topped with roasted chicken velouté

20

Grilled Pork Tenderloin

Sweet bourbon glazed medallions topped with pickled red onions

19

Rack of Lamb

An ancho and cumin dusted rack, grilled to order and served with cool mango-lime relish

31

Grilled Swordfish

Citrus marinated swordfish steak topped with fresh seasonal salsa

Market Price

Chicken Marsala

Sautéed chicken breast topped with sweet Marsala and mushroom demi-glace

19

Barbecue Salmon

Spice-rubbed fillet basted with our barbecue sauce and served on a bed of Landmark Slaw

22

Risotto Cakes

A pair of crispy cakes, flavored with spring peas and parmesan, served with red pepper cream sauce and sautéed vegetables

16

Baked Haddock

Gently cooked in white wine, butter, and topped with cracker crust

20

Roast Duckling

Crispy half duckling filled with herb-sausage stuffing and served with an orange-rum glaze

25

Stuffed Shrimp

Four jumbo shrimp filled with our crab meat stuffing and baked with butter and white wine

21

STARCH OPTIONS

Mashed Potatoes

Oven-roasted Potatoes

Potato Gratin

Warm German Potato Salad

Baked Potato

Herbed New Potatoes

Duchesse Potatoes

Rice Pilaf

 

VEGETABLE OPTIONS

Glazed Carrots

Ratatouille

Sautéed Seasonal Vegetable

Grilled Zucchini

Steamed Broccoli

 

SALAD UPGRADES

Baby Spinach with Crisp Bacon, Red Onion, Sliced Egg and Mustard-Herb Vinaigrette (add $2)

Caesar Salad with Herb Croutons and Fresh Parmesan (add $2)

Mixed Greens with Grapes, Toasted Almonds, Bleu Cheese, and Raspberry Vinaigrette (add $2)

All Banquets Include:

Cracked Wheat Bread

House Salad

Vanilla Ice Cream

Coffee and Tea

Choice of up to three entrées, one starch, and one vegetable


  
 

Andrew Hengst
   Executive Chef - CIA 2003

  
Richard Fargo
   Sous Chef