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Catering Menu Catering Menu lancercatering.com • 763.315.8503 Our Story Lancer Catering was the vision of two young friends who started their hospitality careers with a single food truck. Thirty-five years later, Lancer provides innovative food, stunning presentation, and memorable service at thousands of weddings, corporate events and other special occasions every year. Our goal is not simply to make your event a fun and joyful one, but to make the planning just as enjoyable an experience. We have created this sample menu of some of our most popular items, but are famous for our flexibility as a caterer, and for our unique custom menus. If you don’t quite see what you’re looking for, please let your Catering Sales Manager know, and we’ll customize a menu especially for your event! Menu Choices We understand the importance of a well-balanced diet and of maintaining food preferences, so we have identified items to make your selections easier. The legend below will help you select menu items based on dietary needs and personal preferences. V - Vegetarian - no animal proteins except dairy Vv - Vegan - no animal products (also dairy free) GF - Gluten free - contains no gluten D - Dairy free - contains no dairy products SW - Sustainably-sourced seafood L - Composed of locally-sourced ingredients Local Sourcing Our menu has been designed to utilize as much local and regional product as possible. Our goal is to use organic and locally-grown food whenever practical. It also means that our first choice for meats, poultry and dairy products are natural and raised without added hormones or the use of antibiotics. index Page 5 Cold Hors d’oeuvre accoutrements Page 6 & 7 Warm Hors d’oeuvre Pages 8 & 9 Stationary Hors d’oeuvre Page 10 Savory Stations Page 11 Small-Plate Stations Page 12 Chef Carving Stations Pages 13 - 16 Cocktail Receptions Pages 17 - 19 Plated Dinners dinner Page 20 Vegetarian Entrées Page 20 Children’s Menu Page 21 Plated Duets Page 22 Dinner Buffets Pages 23 & 24 Specialty Dinner Buffets Page 25 Dessert Selections dessert Page 26 Dessert Performance Stations & Cupcakes Page 27 Wedding & Special Occasion Cakes Page 28 Late-Night Enhancements snacks Page 29 Snacks Page 30 Beverages beverages Page 31 Featured Wines Page 32 Specialty Kegs Pages 33 & 34 General Information additional Page 35 Rental Items Pages 36 & 37 Function Spaces Page 38 Directions Page 39 Audio Visual Equipment cold hors d’oeuvre Hors d’oeuvre may be butler-passed (for groups of 50 or more) as an addition to full dinner service or presented buffet style (with or without full meal service). Per 50 pieces (unless noted otherwise). Your Catering Sales Manager will help you select appropriate quantities based on the specifics of your event. Tenderloin of Beef Canapé L Halibut Ceviche Tostadas SW GF Amablu Cheese, Caramelized Red Onion Halibut, Olives & Tomatoes on Crisp White Corn Marmalade, Sourdough Croustade Tostadas Grilled Shrimp Crostini SW Caribe Ahi Tuna SW D Roma Tomatoes, Lemon and Arugula on Toasted Jerk-Spiced, Seared Rare, Mango Avocado Salad, Sourdough Round Ginger Threads Shrimp Paella Bite SW GF Caesar Cups V Poached Shrimp, Saffron Risotto Cake, Sun-Dried Julienne Romaine Hearts, Peppercorn-Parmesan Tomato Aïoli, Parsley Dressing, Garlic Phyllo Cup Shanghai Prawn SW D Cucumber Couscous Cups Vv Grilled Asian BBQ-Glazed Shrimp on a Sesame Israeli Couscous Pearls with Roasted Beets, Crisp with Frizzled Ginger and Scallion Walnuts and Fresh Herbs Smoked Salmon Canapé SW Tuscany Bruschetta V Grilled Asparagus, Russian Rye Toasts with Crème Sun-Dried Tomatoes, Rosemary and Mission Olive Fraîche, Lemon and Capers Tapenade on Grilled Ciabatta Salmon Crisps SW GF Herb Chèvre Spoons L Cold-Smoked Salmon, Sesame Rice Crisp, Honey-Whipped Local Goat Cheese, Crisped Sriracha Cream Cheese, Chives Prosciutto, Thyme, Poached Pear, Edible Spoon Ginger Raspberry Cups V Santa Maria Bruschetta V Phyllo Pastry Cup with French Brie Cheese, Sweet Pear, Strawberry,Wildflower Honey, Gorgonzola, Ginger and Ripe Raspberries Candied Walnuts, Sourdough Baguette Deviled Eggs V GF D Portobello Croustade V Choice of: Marinated and Grilled Mushrooms, Roasted Peppers • Classic Preparation and Fresh Basil on a Sourdough Baguette • Sriracha and Wasabi with Snipped Chives • Sweet-and-Smoky with Ancho Chili Peppers • Fresh Cilantro Jamaican Chicken GF D L • Garam Masala with Mango, Jalapeno and Jerk Chicken, Crispy Sweet Potato Chip with Mango, Radish Cinnamon and Basil Chards V Vegetarian Vv Vegan SW Sustainable Seafood GF Gluten Free D Dairy Free L Local Ingredients Lancer Catering Menu | Food and beverage prices are subject to applicable sales tax, surcharge and subject to change. -5- warm hors d’oeuvre Hors d’oeuvre may be butler-passed (for groups of 50 or more) as an addition to full dinner service or presented buffet style (with or without full meal service). Per 50 pieces (unless noted otherwise). Your Catering Sales Manager will help you select appropriate quantities based on the specifics of your event. Gourmet Mini Burgers L Warm Artichoke Bruschetta V American Waygu Beef, Aged White Cheddar Artichokes, Roasted Peppers, Fresh Herbs, Four Cheese, Red Onion Jam, Toasted Brioche Rounds Cheeses and Garlic Toast Rounds Bangkok P B & J D L Crispy Duck Parcels D Braised Pork Belly with Thai Peanut Sauce and Coriander, Shallot, Red Chilies, Spring Onion, Apple-Ginger Jelly on Crostini Orange Mustard Tenderloin Chasseur L American Lobster Cake SW D Pan-Seared Beef, Bacon, Mushroom Pan Sauce, Remoulade, Rainbow Micro Greens Puff Pastry Crab Cake SW D Gaucho Steak Skewers GF D L Blue Crab, Cilantro Aïoli, Micro Greens Grilled Gaucho Steak with Chimichurri Louisiana Shrimp SW D GF Cherry Lamb Canapé D Blackened Bacon-Wrapped Shrimp with Rosemary Roasted Lamb, Cherry-Ginger Chutney, Chili-Orange Glaze Pita Moons Asian Pork Crisp D L Beef Bulgogi D L Shredded Pork, Spicy Plum Sauce, Fresh Ginger Korean BBQ Beef with Grilled Scallions and Soy and Scallions in a Crisp Wonton Shell Glaze on a Bamboo Pick Short Rib Shooter Cider-Braised Beef Short Ribs atop Sweet Potato Puree, Served with a Parmesan-Crusted Asparagus Spear and Garnished with Diced Red Pepper V Vegetarian Vv Vegan SW Sustainable Seafood GF Gluten Free D Dairy Free L Local Ingredients Lancer Catering Menu | Food and beverage prices are subject to applicable sales tax, surcharge and subject to change. -6- warm hors d’oeuvre continued... Hors d’oeuvre may be butler-passed (for groups of 50 or more) as an addition to full dinner service or presented buffet style (with or without full meal service). Per 50 pieces (unless noted otherwise). Your Catering Sales Manager will help you select appropriate quantities based on the specifics of your event. Vegetable Samosa V Chicken Potstickers D L Roasted Vegetables, Mild Curry, Garlic and Pan-Fried Chicken, Spinach and Herb Dumplings, Ginger in a pastry dough Mint-Chili Sauce Grilled Cheese and Tomato Soup Shooter V Chicken Mojo GF D L Petite Grilled Three-Cheese Sandwich and Silky Hand-Made Mini Tortilla Cups, Citrus Mojo Chicken, Tomato Soup Fresh Cilantro Chicken 65 Asiago Stuffed Dates GF South Indian Crispy Boneless Chicken in a Spicy Bacon Wrapped with Smoked Paprika Red Chile-Yogurt Sauce Kung Pao Chicken Skewer D L Soy-Marinated Chicken, Spicy Hoisin Sauce, Peanuts and Scallions on a Bamboo Pick V Vegetarian Vv Vegan SW Sustainable Seafood GF Gluten Free D Dairy Free L Local Ingredients Lancer Catering Menu | Food and beverage prices are subject to applicable sales tax, surcharge and subject to change. -7- stationary hors d’oeuvre Maximum one-and-a-half hour service Crudité Basket V GF Fresh Fruit Display Vv GF Seasonal Market-Fresh Vegetables with Creamy A Bountiful Display of the Season’s Freshest Fruit Herb Dip and Berries Fire-Grilled Marinated Vegetables V GF Antipasto Platter (Per 50 servings) (Per 50 servings) Summer Squash, Eggplant, Red Onion, Parsnip, Lavish Display of Roman Artichokes, Balsamic- Carrot, Asparagus, Red Bell Pepper and Marinated Cipollini Onions, Pepperoncini, Fennel Drizzled with Infused Olive Oil and Roasted Peppers, Petite Mozzarella in Herbs, Balsamic Vinegar, Sun-Dried Tomato Aïoli Salami, Capicola and Mortadella, Freshly-Baked Artisan Breads and First-Press Olive Oil Artisan Cheese & Fruit Array V (50 guest minimum) Meze Platter V Hand-Wrapped Brie, Local Jack, Vintage White (Per 50 servings) Cheddar, Amablu, Blue, Hickory-Smoked Gouda Marinated Artichokes, Herbed Feta, Melon, and Herb Havarti, Served with Premier Crackers, Preserved Apricots, Hummus, Caponata, Piquant Sliced Baguette, Garnish of Red Grapes, Strawberries Peppers, Marinated Olives and Warm Pita Bread Dairyland Cheese Tray V L Bruschetta Trio Bar V Wisconsin’s Finest Swiss, Pepper Jack, Cheddar, (Per 50 servings) Colby, Muenster, and Marble Jack. Offered with • Sun-Dried Tomatoes and Olives Grapes, Berries and Assorted Crackers • Fresh Tomatoes and Basil • Pear, Walnut and Gorgonzola • Served with Baskets of Toasted Baguette and Grilled Ciabatta Bread V Vegetarian Vv Vegan SW Sustainable Seafood GF Gluten Free D Dairy Free L Local Ingredients Lancer Catering Menu | Food and beverage prices are subject to applicable sales tax, surcharge and subject to change. -8- stationary hors d’oeuvre continued... 50 servings unless otherwise noted. Maximum one-and-a-half hour service. La Fiesta Layered Dip GF Savory Cheesecakes Black Bean Purée, Guacamole, Cilantro Crème Select one: Fraîche, Strawberry Salsa, Tortilla Chips • Smoked Salmon, Dill Crème Fraiche, Bagel Crisps SW • BLT Smoked Bacon,
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