There is something so magical about fundraisers ~ the guests are in a happy, giving mood, the entertainment is live and exciting, and the food spectacular. Fundraisers are always a great party and Seasons Gourmet Catering is proud to have been a part of so many worthwhile causes.

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PLATED DINNER MENU for 325

  • Freshly Baked Miniature Split Top French Bread Loaves Served with Homemade Herb Butter
  • Fresh Baby Field Greens Salad with Sliced Bosc Pears, Chopped Walnuts, Shaved Asiago Cheese, Roasted Pumpkin and Pomegranate Seeds Served with Our Homemade Apple Rosemary Vinaigrette
  • Sweet Potato Pecan Ravioli with Tender Grilled Chicken Medallions and Wilted Spinach Served in Fresh Homemade Bell Pepper Béchamel Sauce
  • Roasted Corn Polenta Cake Served Over Homemade Savory Carrot Puree Topped with Crispy Sweet Potato
  • Fresh Zucchini and Butternut Squash Matchsticks Seasoned with Sea Salt and Fresh Orange Zest
  • Homemade Angel Food Cake Topped with Homemade Lime Whipped Cream Served with Strawberries Soaked in Simple Syrup Chocolate Ganache Phyllo Cup Garnish
  • Freshly Brewed Regular and Decaffeinated Coffees

 

“Night at the Nutcracker” ~ Hors D’oeuvres Buffet and Plated Dinner for 800

Hors D’oeuvres for Silent Auction

  • Miniature Phyllo Cups Filled with Fresh Montrachet Goat Cheese Topped with Toasted Pecans and Roasted Butternut Squash with Fresh Maple Reduction
  • Fresh Driscoll Strawberries Filled with Homemade Fresh Lemon Mascarpone Mousse
  • Petit Barquettes Filled with Chilled Lump Crab Salad and Garnished with Fresh Lemon Zest

Plated Dinner Menu

  • Freshly Baked Brioche Dinner Rolls Served with Avocado Compound Butter with Fresh Cilantro and Lemon Juice
  • Fresh Baby Spinach Salad with Sliced Pears, Dried Cranberries, Chopped Pistachios and Crumbled Gorgonzola Served with Our Fresh Homemade Rosemary Apple Viniagrette
  • Petit Tenderloin Filet of Beef with Roasted Sweet Garlic Dressed with Homemade Port Wine and Creamy Dijon Mustard Sauce
  • Tender Braised Chicken Breast on a Bed of Fresh Carrot and Zucchini Slaw Served with Homemade Sage Butternut Squash Sauce and Topped with Chopped Walnuts
  • Roasted Corn & Ricotta Filled Ravioli Garnished with Sauteed Garlic Spinach with Our Homemade Pumpkin Cream Sauce
  • Oven Roasted Fingerling Potatoes Seasoned with Parmesan and Fresh Thyme
  • Sauteed Winter Vegetable Medley of Carrots, Broccoli, Cauliflower, Zucchini and Yellow Squash Drizzled with Brandied Butter and Served in Baby Pumpkins

Passed Hors D’oeuvres and Plated Dinner with Intermezzo for 100

  • Toasted Foccacia Rounds Topped with Thinly Sliced Fanned Grilled Chicken Breast, Fresh Avocado Wedges and Our Fresh Homemade Sweet Red Chili Syrup
  • Jumbo Lump Crab and Maine Lobster Salad Tartlets with Homemade Lemon Aioli and Fresh Citrus Zest
  • Cucumber Canapes with Homemade Gorgonzola Mousse and Minced Sweet Bell Peppers Served on Demi Snack Breads
  • Marinated Artichoke Bottoms Filled with Homemade Creme Fraiche and Salmon Roe Caviar
  • Plated Sit-Down Dinner
  • Freshly Baked Cranberry Walnut Dinner Rolls Served with Homemade Amaretto Butter Rosettes and Fresh Herb Garnish
  • Mixed Baby Field Greens Salad with Grilled Portobello Mushrooms, Julienne Bell Pepper Trio and Herbed Goat Cheese Served with Homemade Balsamic and Thyme Vinaigrette
  • Intermezzo of Fresh Mango Sorbet with Candied Ginger and Mint
  • Char-Grilled Petit Tenderloin of Beef served with Fresh Cilantro Pesto Sauce and Crispy Pancetta
  • Tender Chicken Wellington with Mushroom Duxelle Wrapped in Puff Pastry and Served with Saffron Cream Sauce
  • Yukon Gold and Fresh Sweet Potato Au Gratin Towers Drizzled with Homemade Bechamel Sauce
  • Grilled Asparagus, Baby Carrots and Shoestring Cut Yellow Squash Served on a Nest of Braised Cabbage
  • Decadent Milk Chocolate Tulip Cups Filled with Homemade Chocolate and Raspberry Mousse Parfait Served with Tuxedo Cake Cubes and Chocolate Pastel Demi Cups Filled with Vanilla Cream Sauce and Garnished with Fresh Raspberry Coulis