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SAVEUR DE LA TERRE, ESCARGOT BURGUNDY
These tender Burgundy Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
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VAN-LANG, PREMIUM CHICKEN POTSTICKERS, 200/1 OZ
Traditional hand-pleated dumplings filled with mushrooms, tofu, spinach, cabbage, onions, water chestnut & carrots.Case Count: 200 per case. Preparation: Steam.
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QUICHE FLORETNINE, VAN LANG
Quiche Florentine bursts with the flavors of chopped spinach and Monterey cheese.
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DIVINA, STUFFED GRAPE LEAVES, DELI CUP
Our traditional (vegan) dolmas are lovingly stuffed with a mix of creamy Arborio rice, onion, mint and dill. We use the most tender, early-harvest grape leaves and wrap/stuff every dolma by hand. Serve with Feta and pita bread or warm in the oven with tomato sauce.
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COCONUT CHICKEN TENDERS, VAN LANG
Juicy chicken tenders coated in a mixture of panko and coconut and baked to crisp perfection. Serve alongside passed hors d’oeuvres or put on the kid’s menu for a crowd pleaser!
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VAN-LANG, FIERY PEACH BBQ BRISKET
Beef brisket drenched in a sweet and tangy peach BBQ sauce, wrapped in Applewood smoked bacon and topped with a fiery pickled jalapeno.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, HONEY CHICKEN SRIRACHA MEATBALLS
Asian chicken meatball boldly seasoned & glazed with sriracha and honey. Preparation Method: Bake from frozen in 375-400°F oven for 8-10 minutes, or until temperature reaches 165°F.
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VAN-LANG, CUBAN CIGAR SPRING ROLLS
The traditional flavors of a Cuban sandwich wrapped in our crispy springroll skin- ham, pork, swiss, mustard and tangy dill pickles.Preparation Method: Deep fry from frozen in 350F oil for 3-5minutes until golden brown and filling reaches 165F.
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VAN-LANG, ARTICHOKE HEART BEIGNET
Quartered artichoke heart is topped with rich and creamy boursin style cheese, coated in a light batter, then rolled in a mixture of bread crumbs and Parmesan cheese. Preparation Method: Deep fry for 2-3 minutes in 350F oil.
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VAN-LANG, BACON WRAPPED SHRIMP
Succulent scallops wrapped in bacon and accented with a bit of parmesan cheese for added texture and flavor.
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VEGAN RATATOUILLE WELLINGTON, VAN LANG
A fragrant eggplant ratatouille filled into a flaky lattice crust. A wonderful entrée option for all, not just vegans.
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BACON AND CHEESE QUICHE, VAN LANG
This airy and delicious quiche is filled with Monterey cheese and crispy Applewood bacon. Delicious as a passed hors d’oeuvres or as a part of a breakfast buffet.
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VAN-LANG, WILD MUSHROOM TART
Assorted wild mushrooms, crumbled blue cheese and onions top this tart shell classic. Preparation Method: Place tarts in single layer and bake at 37 F for 12-15 minutes.
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VAN-LANG, SPANAKOPITA
A delicious combination of spinach, zesty feta cheese, fresh herbs and spices. A well-known classic that needs no introduction! Preparation Method: Bake frozen in 350F oven for 10 minutes or until light golden in color and crispy.
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VAN-LANG, SAUSAGE PIZZA
A traditional gourmet pizza treat, topped with spicy sausage on a miniature hand tossed crust. A treated enjoyed by all. Preparation Method: Bake single layers at 400F until cheese is melted and golden brown.
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VAN-LANG, PEKING DUCK ROLL
Van Lang marinates and roasts duck breast, then combines it with leafy Napa cabbage, julienned green onions and Asian herbs and spices inside a thin and crispy spring roll skin. Preparation Method: Deep fry spring rolls until golden and crispy to the touch; 4-6 min.
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MAMA LA, IMPERIAL PORK EGG ROLL BULK
Mama La’s Imperial Shrimp and Pork Egg Rolls combine the deliciousness of succulent pork with real shrimp, jicama, yellow onion and Vermicelli in a golden wrapper.
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TRUFFLE MUSHROOM RISOTTO PHYLLO, VAN LANG
A savory blend of truffle scented mushroom and parmesan risotto tucked inside a bite sized phyllo dough bundle.
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VAN-LANG, DATE & GOAT CHEESE PASTRY
A sweet and savory Mediterranean influenced treat. A delicate blend of fig jam, honey, cream cheese & goat cheese top a flaky pastry square , dusted with chopped dates and cinnamon sugar.
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VAN-LANG, CANDIED APPLE PORK BELLY SKEWER
Decadent applewood smoked pork belly and fire-roasted Fuji apples in a rich brown sugar glaze. Preparation Method: Bake from frozen in 375-400°F oven for 8-10 minutes, or until temperature reaches 165°F.
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VAN-LANG, SPICED CHICKPEA PHYLLO STAR
Hearty chickpeas, chopped zucchini and spinach simmered in a rich tomato sauce accented with garam masala, cumin, ginger & coriander and hand folded into an elegant entrÃe sized phyllo star. VEGAN. Preparation Method: Bake from frozen in 375F-400F oven for 15-20 minutes or until until heated through.
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VAN-LANG, CHICKEN AND WAFFLES
A classic combination of Southern-style buttermilk fried chicken, waffles and a chipotle honey cream. Serve with maple syrup, fruit preserve, or spicy sauce.Case Count: 200 per case. Preparation: Bake.
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SAVEURS DE LA TERRE, ESCARGOT HELIX
These tender Helix Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
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VAN-LANG, BLUE CHEESE & FIG PIZZA
Luxurious fig preserve and golden caramelized onions blends together on top of hand tossed mini pizza crust and topped with crumbled blue cheese. Preparation Method: Bake at 400F until cheese is melted and golden brown.
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VAN-LANG, BACON WRAPPED DATES, 200/1 OZ
Sweet premium dates wrapped in bacon. A traditional tapas dish, perfect as is or served with a sauce.
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VAN-LANG, BEEF WELLINGTON
Van Lang uses only juicy chunks of beef tenderloin in this most traditional Wellington hors d’oeuvre. Customers will recognize the quality.Preparation Method: Bake from frozen in 375-400F oven for 12-15 minutes or until golden brown and filling temperature reaches 165F.
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VAN-LANG, CHICKEN SKEWER
Chicken satay is the one most people recognize; ours is made with tender, juicy chicken and authentic seasonings. Watch it disappear. Preparation Method: Bake from frozen in 350F oven until meat temperature reaches 165F.
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VAN-LANG, VEGAN FALAFEL
A classic combination of chickpeas, onion, garlic, herbs & spices hand rolled into a 1oz fritter.