Wedding Menus

Salad Selections

Baby leafs of spinach with ripe strawberries, pickled red onions, tossed in a berry vinaigrette and topped with feta cheese.

Shaved Romano cheese over roasted garlic, grilled Portabello mushrooms, spicy arugula leaves, tossed in a tangy citronette.

Apple cider vinaigrette tossed local field greens with julienne tart apples, Vermont cheddar cheese, and dried cranberries.

Maytag blue cheese and lardons of applewood smoked bacon salad over crisp romaine lettuce drizzled with toasted walnut dressing.

Salt cured olives over a bed of lettuce tossed in garlic herb vinaigrette, with crisp cucumbers feta cheese and garden tomatoes.

Julienne garden vegetable marinated in our house dressing over a medley of local greens, topped with orange coriander.

Classic spinach leaf salad tossed with dijon vinaigrette, roasted tomatoes, mushrooms, grilled red onions and local Chevre.

Sun sweetened tomatoes, fresh mozzarella and red onions tossed with zest of lemon and first press olive oil, drizzled with balsamic

reduction over locally sourced field greens. Lemon vinaigrette massaged kale leaves, accompanied with shaved parmesan, toasted pine nuts, crisp panchetta and oven dried tomatoes.

A mixture of local greens and fresh herbs, topped with snap peas, sweet corn, tomatoes and juillen carrots, tossed in a sesame vinaigrette and garnished with toasted almonds.

Rice noodles, slivered veggies, toasted peanuts, and fresh cilantro sprigs accompanied with pad thai dressing.

Entree selections: There are selections within our menu that offer an entree that is a bone in product, we at Seasons Catering feel this is the best option for our guests to have a moist and flavor packed product, if desired we can customize your selection with other offerings not listed.
Chicken Selections

Braised airline breast of chicken with roasted bell peppers, oil cured olives in a Chardonnay butter sauce finished with toasted almonds and julienne basil.

Our toasted cous cous with dried fruit is a great complement

Blackened breast of chicken, creole spiced and skillet seared. Slathered in a sweet chicken jus and topped with grilled peaches.

Sesame accented grilled boneless breast of chicken, garnished with a stone fruit relish, toasted cashews and fresh scallions.

Moroccan Spiced airline breast of chicken, seared crisp. Served with an aromatic sauce of toasted coconut, peanuts and fresh mint.

Celery, walnut and parmesan stuffed slow roasted chicken breast, accompanied with a garlic accented cream sauce.

Peninsula chicken breast marinated in a tart citronette, butterflied, stuffed with ricotta and spinach, accompanied with an herb compound butter and candied citrus zest.

Grilled hoisen accented tender breast of chicken accompanied with pickled cucumber, apple, and herb trio.

Curry marinated and coconut encrusted seared breast of boneless chicken, topped with a pineapple and kaffir accented cream sauce.

Slow smoked ale and roasted garlic rubbed bone in chicken breast, complemented with a cherry ale chicken jus.

Seafood Selections

Espresso and coco encrusted salmon filet with a smoke infused honey orange glaze.

Ahi tuna steak encrusted with sesame seeds accompanied with pickled ginger grilled scallion with a an white miso sauce.

Jumbo shrimp stuffed with spinach, parmesan cheese and lump crab. Finished with a spicy creole cream sauce.

Thai style marinated grilled salmon fillet, complemented with a quad bouquet of herbs and a smooth peanut accented sweet soy sauce.

Pistachio encrusted talapia fillet smothered in white wine with roasted tomatoes, grapes, pine nuts, and flat leaf parsley.

Maryland style crab stuffed fillet of sole, complemented with fresh tarragon and citrus burre blanc.

Court bullion poached halibut drizzled with first pressed herb olive oil and savory tomato jam.

Golden seared parmesan and thyme encrusted salmon, paired with a dijon accented cream sauce.

Beef Selections

Roasted garlic, red wine and herb rubbed beef ribeye slow roasted and sliced thick. Served with our house made merlot demi and crisp doulfrets.

Simply seasoned grilled angus sirloin steak, served on a bed of caramelized shallots and peal onions, topped with red wine and rosemary compound butter.

Beef shank slow braised for hours topped with medley of mushrooms and applewood bacon bourbon sauce.

Herb rubbed beef tenderloin with cracked sea salt, a peppercorn trio, and caramelized onion and our house made Cabernet demi.

Creole spiced blackened New York strip steak, paired with a coconut accented cream sauce and a grilled pineapple chutney.

Bone-In ribeye, smoked garlic and herb marinated, chargrilled and finished chipino onion and bacon confit

Arizona Style flank steak, slow marinated in a ginger spiced cilantro lime marinade, grilled medium. Complemented with fire roasted tomato salsa.

Classic steak Au poivre. A medley of peppercorns encrusted sirloin steak seared and finished with a green peppercorn dijon cream.

Pork Selections

Roasted garlic, red wine and herb rubbed beef ribeye slow roasted and sliced thick. Served with our house made merlot demi and crisp doulfrets.

Simply seasoned grilled angus sirloin steak, served on a bed of caramelized shallots and peal onions, topped with red wine and rosemary compound butter.

Beef shank slow braised for hours topped with medley of mushrooms and applewood bacon bourbon sauce.

Herb rubbed beef tenderloin with cracked sea salt, a peppercorn trio, and caramelized onion and our house made Cabernet demi.

Creole spiced blackened New York strip steak, paired with a coconut accented cream sauce and a grilled pineapple chutney.

Bone-In ribeye, smoked garlic and herb marinated, chargrilled and finished chipino onion and bacon confit

Arizona Style flank steak, slow marinated in a ginger spiced cilantro lime marinade, grilled medium. Complemented with fire roasted tomato salsa.

Classic steak Au poivre. A medley of peppercorns encrusted sirloin steak seared and finished with a green peppercorn dijon cream.

Vegetarian Selections

Delicately seasoned grilled vegetables stacked in a colorful arrangement with tempura battered egg plant, topped with our sweet marinara and imported parmesan cheese.

A medley of squash, acorn, butternut, summer and zucchini cooked tender with saffron, garam marsala and other pallet stimulating spices.

Potato gnocchi, a soft flour and and potato dumpling sauteed in brown butter with sage, tomatoes and grilled eggplant. Drizzled with a roasted pepper coulis.

Penne pasta, wilted baby spinach oven dried tomatoes, roasted peppers, capers and fresh italian herbs tossed in lemon accented first pressed olive oil.

Uniquely paired with your main course to ensure that we at seasons catering are pairing flavors and using the freshest ingredients to make your experience one of a kind. Below is a few of our guests favorite accompaniments for an example.

Starch and Vegetarian Selections

Wild mushroom and rendered bacon bread pudding in a savory custard with hearty vegetables. Made with our house made focaccia.

Tender garden carrots sauteed with our simple caramel glaze of ginger, orange and honey.

Slow roasted fingerling potatoes with shallot and garlic oil, fresh herbs, cracked pepper and sea salt.

Garden vegetable medley. Chefs choice of seasonal garden vegetables sliced thin, cooked with a crisp, tossed with our special seasoning and herb infused oil.

Skin on smashed red bliss potatoes with first press olive oil, a smoked paprika accented spice blend and flat leaf parsley.

Tender green beans accompanied with oven dried tomatoes, roasted button mushrooms and string onions. Drizzled with a red pepper gastrique.

Smooth and creamy butter potatoes whipped with herb and roasted garlic accented buttermilk and whole butter.

White rice pilaf, a medley of vegetables married with flavorful stock, fresh herb and seasoning. Cooked in the oven until tender.

Toasted couscous with bloomed cherries, almonds and fresh herbs, with flavorful stock.

Roasted sweet potatoes whipped smooth with fresh squeezed citrus juice, zest and coconut milk.

Warm creamy polenta with roasted tomatoes and crumbled Maytag blue cheese.

Trio of wild mushrooms accentedddith truffle oil in a creamy bed of rio rice, mounted with butter and fine peccarinRomanono cheese.

Roasted candied acorn squash fingers smothered in Vermont maple syrup with autumn spices.

Grilled Portabello mushroom, roasted red pepper, zucchini, summer squash and carrots, seasoned and grilled. Stacked in a colorful arrangement with a sweet balsamic reduction.

Albany Seasons Catering