Catering For Any Occasion

Copyright 2014. All rights reserved by Four Seasons Foods Catering.     Contact: (619) - 994 - 3801

Four Seasons Foods Catering

 

*gf = gluten free

 

**Even though some of our items are gluten free, they are not prepared in a gluten free kitchen and cross contamination is possible.**

  • Salads

     

     -Tropical spinach salad with shredded cabbage, scallions, carrots, mandarin oranges, sliced almonds, sesame seeds, and crispy rice noodles served tossed with a sweet soy vinaigrette

     

    - Summer spinach salad with strawberries, goat cheese, roasted asparagus, and candied walnuts with a roasted garlic balsamic vinaigrette *gf

     

    - Garden salad with baby greens, thin sliced red onions, tomatoes, and cucumber. Tossed with a blackberry vinaigrette *gf

     

    - Caesar salad with romaine lettuce, parmesan cheese, and house made croutons all tossed in a creamy Caesar vinaigrette

     

    - Traditional Greek salad with tomatoes, cucumbers, red onion, feta cheese, and Kalamata olives over iceberg lettuce with a Greek yogurt dressing *gf

     

    - Wedge salad with iceberg lettuce, tomatoes, red onion, and bacon crumbles tossed with a creamy blue cheese dressing

     

    - Waldorf salad with field greens, sliced apples, strawberries, walnuts, grape tomatoes, and crumbled blue cheese tossed in a blackberry vinaigrette *gf

     

    - Sliced hearts of palm salad with ribboned prosciutto and scallions, in a sweet sherry vinaigrette *gf

     

    - Orzo pasta salad with Italian marinated vegetables, black olives, and parmesan in an herbed lemon vinaigrette

     

    - Three bean salad with kidney, garbanzo, black, and green beans. Marinated in a lemon vinaigrette *gf

  • Pasta

     

    - Goat cheese, chopped tomatoes, garlic, onions, black olives, and basil atop a light marinara sauce

     

    - Traditional garlic bread with garlic butter and Italian herbs

     

    - Cheesy garlic bread with parmesan and mozzarella

     

    - Traditional spaghetti and meatballs, served tossed in homemade marinara sauce and topped with fresh basil and parmesan

     

    - Pasta Angelico: Angel hair pasta tossed with chopped tomatoes, garlic, sweet onions, and black olives. Topped with fresh basil and parmesan

     

    - Seafood Fettuccini with crab, shrimp, scallops, and roasted red and yellow peppers in a creamy Alfredo sauce

     

    - Pasta Primavera: Linguine with spring vegetables and parmesan, served in a buttery white wine sauce

     

    - Southwestern Fettuccini with tomatoes, red and green peppers, onions, chilies, and corn in a creamy Alfredo sauce

     

    - Thai linguini with broccoli, carrots, red peppers, and Napa cabbage tossed in a peanut satay sauce, topped with Thai herbs

     

    - Veggie lasagna with artichoke hearts, zucchini, and mushrooms layered with ricotta, mozzarella, parmesan, and marinara sauce

     

    - Meat lasagna with sausage, meatballs, ricotta, mozzarella, parmesan, and marinara sauce

     

    - Sei Formaggi: A six cheese white lasagna with asparagus, artichoke hearts, broccoli, Italian sausage, and roasted red peppers. Layered with béchamel

     

    - Macaroni and cheese with a creamy three cheese sauce

     

  • Chicken (We always use freshly pounded breast pillards unless otherwise noted)

     

    - Macadamia nut crusted with crushed macadamias, almonds, sesame seeds and panko. Pan fried and served with a raspberry chipotle sauce

     

    - Tequila and lime marinated, garnished with fresh cilantro *gf

     

    - Parmesan crusted and pan fried, served with a marinara sauce. Topped with fresh basil and more parmesan!

     

    - Chicken Ole! Pan Sautéed and topped with grilled red and green peppers, served in a sweet Chile sauce

     

    - Traditional Marsala style with chopped tomatoes, mushrooms, and herbs in a masala wine demi glaze sauce

     

    - Traditional picatta style with white wine, lemon, capers, and herbs *gf

     

    - Teriyaki marinated with Asian spices

     

    - Jamaican jerk style marinated in island spices

  • Beef

     

    - Barons of beef: Large (25lb+) roasted beef rounds carved tableside. Served with homemade steak sauce and creamy horseradish

     

    - Filet mignon done as a steak or whole as chateaubriand, sliced. Served with a mushroom cognac demi glaze

     

    - Tri tip roasts in a brown sugar/soy marinade or red wine and herb marinade

     

    - Carne Asada from traditional flap steak, marinated in chimichurri and finished with Pico de Gallo *gf

  • Pork

     - Pork tenderloin dry rubbed in house seasoning, roasted and carved tableside. Served with a black cherry sauce

     

    - Kahlua pork: Roasted and shredded pork with cabbage, scallions, and pineapple, sautéed in a teriyaki/soy sauce

     

    - Pork Verde: Cubed roasted pork, slow simmered in a homemade tomatillo sauce *gf

     

    - Baby back ribs or rib tips smothered with my Carolina inspired sweet and spicy BBQ sauce *gf

  •  Fish

    - Sea bass lightly seasoned and sautéed, served with a citrus Burr Blanc *gf

     

    - Salmon with a lemon dill sauce *gf

     

    - Swordfish glazed with an Italian BBQ sauce

     

    - Blackened catfish, sautéed in butter

     

    - Steamers: Mussels/clams in a white wine garlic butter sauce. Crispy pancetta optional *gf

     

    ** Fresh, seasonal fish available - prepared as you like! **

  • Sides

    - Coleslaw with green and red cabbage, shredded carrots, and scallions tossed in a red wine vinaigrette *gf

     

    - Potato, macaroni, or egg salad all done with diced onion, celery, bell pepper, a mustard/mayonnaise sauce, and house seasoning

     

    - Roasted red potatoes rubbed with Dijon, rosemary, garlic, and Italian seasonings *gf

     

    - Black beans with onion, tomato, and garlic *gf

     

    - Red beans and rice, seasoned southern style *gf

     

    - Black eyed peas with smoked ham hocks *gf

     

    - Hawaiian sticky rice with pineapple and ginger *gf

     

    - Red Spanish rice with diced carrot, onion, and Mexican spices *gf

     

    - Traditional Cajun dirty rice *gf

     

    - Seasonal veggie pilaf with fresh herbs *gf

     

    - Southern style greens braised with ham hocks and house seasoning *gf

     

    - Seasonal veggies sautéed in butter and lightly seasoned *gf

     

    - Tofu and seasonal veggies sautéed in a sweet Thai sauce

  • Breads

    - Hawaiian sweet rolls

     

    - French white sandwich rolls

     

    - Seeded or French baguette

     

    - Sliced rosemary, Kalamata olive, or sourdough bread

     

    - Homemade southern style biscuits

 

Lunch & Dinner Menu