A Sample of Our Menu

Located in Charlotte’s Historic Plaza/Midwood area, The VanLandingham Estate Inn and Conference Center offers warm and gracious Southern Hospitality at one of North Carolina’s most elegant and well-known estates. We prepare all food items by hand in our kitchen the day of your event using fresh ingredients with some items from our own gardens!

Menu Sampler

~ Appetizers ~

Assorted Stuffed Mushrooms

Parmesan Cups with Bacon and Goat Cheese

Beef Wellington Bites

Spinach and Artichoke Pinwheels

Smoked Sausage Puffs with Mustard

Honey Ham Biscuits

Chilled Crabmeat/Horseradish Dip with Black Pepper Biscuits

Vidalia Onion Cheese Dip

Spanakopita

Vegetable Pakoras with Tamarind Chutney

Marinated Asparagus in Creamy Herb Vinaigrette

Crostini Toscana

Mini Chesapeake Crab Cakes with Roasted Shallot Mayonnaise

Stuffed Red Bliss Potatoes

Blackened Tuna Salad on Endive

Steamed Asian Potstickers with Dipping Sauce

Shredded Cuban Pork and Chilies on Arepas (Latin Corn Cakes)

Garden Fresh Crudités With Dipping Sauces

Gourmand's Fruit and Cheese With Dips & Fancy Crackers

Pesto Tomato Toasts

Iced Shrimp Cocktail

Tandoori Chicken Strips With Spicy Cucumber Salad

Middle Eastern Hummus with Pita Chips and Assorted Garnishes

Whole Poached Salmon With Cucumbers and Herb Mayonnaise

Beef & Chicken Teriyaki Satay

Veal Meatballs With Green Peppercorn Sauce

Acapulco Ceviche with Ancho-Lemon tortilla chips

Shrimp and Asiago Cheese Puffs

Grilled Seasonal Vegetables

Toasted Cheese Ravioli With Spicy Tomato Sauce

Baked Brie with Fresh Seasonal Fruit

Thai Chicken Satay with Spicy peanut Sauce

Smoked Atlantic Salmon With Traditional Garnishes

Herb Roasted Beef Tenderloin

Herb Roasted Round of Beef

Glazed Pork Loin

Honey Smoked Ham

Sage & Butter Roasted Turkey Breast

---

Plated Dinners

~ Chicken ~

Pan Roasted Chicken Breast with Forest Mushrooms

Chicken Rolled with Goat Cheese and Sun Dried Tomatoes

Lightly Breaded Chicken Breast Stuffed with Dried Cranberries

Chicken topped with Prosciutto and Balsamic Glaze

~ Seafood ~

Grilled Alaskan Salmon Served with Shitake Mushrooms and Red Onion Marmelade

Pan Seared Tuna topped with a Pineapple Mango Salsa

Spicy Chesapeake Crab Cakes with Remoulade Sauce

Oven-Roasted Swordfish Steak with Olive/Caper/Walnut Crust and Black Olive Jus

Wild Striped Bass

~ Beef, Pork, Lamb ~

Filet Mignon with a Bordelaise Sauce

Slow Cooked Prime Rib of Beef with Mushroom Gravy

Herb-crusted Beef Medallions with Zinfandel-Shallot Sauce

Beef Wellington

Peppered Pork Tenderloin with Port Wine Glaze

Apricot Maple Glazed Pork Loin

Garlic and Herb Crusted New Zealand Lamb Rack with Roasted Garlic Jus

~ Vegetarian ~

Wild Mushroom Strudel

Menus are priced out quarterly and prices are subject to change.

Prices do not include tax (8.5%) or service charge (22%).