Ye Olde Landmark Tavern, Bouckville, NY, "Colonial hospitality at its finest"

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

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
House-made Gravlax Market Price
Choice of Soup $2.50 per person
50 Shrimp Cocktail with Tangy Cocktail Sauce $75
50 Chicken and Green Chile Empanadas $50
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)
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

ENTRÉES

Filet Mignon
The most tender cut from the beef tenderloin served with merlot reduction and topped with crispy onion rings 24

NY Strip Steak
A hearty hand-cut steak char-grilled to your order and topped with mustard and herb butter 23

Black Angus Prime Rib
An herb-rubbed and slow roasted rib served with au jus and horseradish cream 21

Cioppino
Haddock, sea scallops, and shrimp simmered in a flavorful tomato broth served with rice pilaf and garlic crouton 20

Seared Scallops
Caramelized sea scallops with citrus remoulade and served on herbed coleslaw 21

Chicken Cordon Bleu
Crispy chicken breast stuffed with ham and Swiss and topped with roasted chicken velouté 18

Grilled Pork Tenderloin
Sweet bourbon glazed medallions topped with pickled red onions 18

Rack of Lamb
An ancho and cumin dusted rack, grilled to order and served with cool mango-lime relish 25

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 18

Barbecue Salmon
Spice-rubbed fillet basted with our barbecue sauce and served on a bed of Landmark Slaw 21

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 19

Roast Duckling
Crispy half duckling filled with herb-sausage stuffing and served with an orange-rum glaze 22

Stuffed Shrimp
Four jumbo shrimp filled with our crab meat stuffing and baked with butter and white wine 20

STARCH OPTIONS

Mashed Potatoes
Oven-roasted Potatoes
Potato Gratin
Warm German Potato Salad
Baked Potato
Herbed New Potatoes
Duchesse Potatoes
Risotto
Herb Bread Pudding
Rice Pilaf
Herb Couscous

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