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Summer Menu

Stationed Hors d’oeuvres

Crostini Bar

Roasted garlic and extra virgin olive oil rubbed grilled crostini

sauté of wild mushrooms, house-made ricotta, roasted peppers, burrata, braised fennel,

Ojai honey comb, and house made pâté

 

Family Style Salads

Butter lettuce flower with Drake Farm’s goat cheese, snipped herbs, shaved radish, and charred

lemon vinaigrette

Dautch Farm’s zucchini ribbons with shaved leeks, dill flowers, and house made ricotta

Artisan breads with spicy minted feta

 

Family Style Dinner

Gorgonzola filled Medjool dates wrapped in pancetta

Farmers Market summer chopped salad

McGrath farms charred corn, cherry tomatoes, crisp cucumber, celery, and baby gems

with French feta-tarragon vinaigrette

Herb and salt rubbed flat iron steak with sautéed shisto peppers

Pan roasted prawns with chick peas and charred peppers in a saffron-cilantro broth

Eggplant tartines

house made ricotta, caper relish and brown butter

 

Plated Dessert Course

Ojai olive oil and Meyer lemon pound cake

Caramelized blackberries and thyme Chantilly

Winter Menu

Passed Hors d’oeuves

Charred scallion beef bon me with mung bean sprout salad

Cardamom and coriander spiced shrimp

Jicama tacos with tuna and wakame-avocado relish

Mango and basil Vietnamese spring roll with nauc chom

 

First Course

Lemongrass-basil scented diver scallops

Frisee, Apple-celery vinaigrette

 

Second Course

Shio style raman noodles with star anise pork belly, shiitake mushrooms, house kimchi, fried garlic,

bean sprouts and soft boiled egg

~ or ~

Szechuan dry rubbed Scottish salmon on braised tatsoi

toasted barley couscous with blood orange reduction

 

Third Course

Lilikoi-ginger wonton purses

mango crème anglaise

Let us give you an experience you’ll cherish forever

Winter Menu

Passed Hors d’oeuves

Shrimp and French feta in artichoke petals

spicy ahi with spicy yuzu in crispy wonton cups

Prosciutto, arugula, fig marmalade, and Drake farms goat cheese roulades

 

First Course

Carpinteria avocado and Dungeness crab salad

crisp shallots, and Ruby red grapefruit-vanilla bean emulsion

 

Second Course

Dijon crusted rack of lamb

house made ricotta gnocchi, spring pea and fava bean succotash, salt cured Petty Farm’s lemon

~ or ~

Herb roasted tenderloin of beef

asparagus-spring onion torte, Beluga lentils, mushroom fricassee

 

Third Course

Apricot clafoutis

tarragon syrup and almond mascarpone

Fall Menu

Stationed Charcuterie Boards

House made sausages, Spanish chorizo, salumi finocchioni, and coppa picante

quince paste, house preserved kumquat jam, grained mustard and crostini

 

Plated Soup and salad

Roasted cauliflower and celery root soup with sumac crème

Belgium endive, Fuyu persimmon, maple candied pecans, ricotta salatan

 

Buffet Dinner

Delicata squash and orange salad

French lentils, wild arugula, Drake farms goat cheese

 

Crispy pomegranate glazed duck breast on charred eggplant puree with Chermoula oil

 

Red wine braised short rib sugo over tagliatelle

shaved Parmigiano-Reggiano

 

Root farms carrots with roasted garlic and red wine gastrique

charred sunchoke with rosemary and pumpkin seed oil

 

Family Style Dessert

Butterscotch bundido

bittersweet chocolate and roasted pears

 

Quince and apple cobbler with cinnamon Chantilly

Contact Us

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2646 Palma Dr #255,

Ventura, CA 93003

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2017 © SEASONS CATERING

DESIGN BY MERGE

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