{"id":23,"date":"2018-03-13T17:20:19","date_gmt":"2018-03-13T17:20:19","guid":{"rendered":"https:\/\/fourseasonspensacola.coastware.tech\/?page_id=23"},"modified":"2020-06-30T21:58:10","modified_gmt":"2020-06-30T21:58:10","slug":"catering-menu","status":"publish","type":"page","link":"https:\/\/fourseasonspensacola.com\/menus\/catering-menu\/","title":{"rendered":"Catering Menu"},"content":{"rendered":"

***Catering prices are based on individual client needs.***<\/strong><\/em><\/p>\n

Four Seasons Catering Menu in Pensacola: Suggestions<\/h1>\n

Four Seasons catering menu in Pensacola has a delightful variety of food for any type of event that is in need of catering. From our strawberry spinach salad, pasta salad, chicken cordon bleu, baked ziti and delectable homemade sides, Four Season\u2019s has everything you need for your next catered event. Below are some suggestions we have for your next catered event, but as always we are more than happy to customize your catering menu and answer any questions you may have.<\/p>\n

Salads<\/a> Hot Plates<\/a> Sides<\/a><\/div>\n

Salads<\/h1>\n

Four Seasons Signature Salad<\/strong>
\nMixed greens and chopped romaine, tossed with diced sweet bell pepper, Calamata Olives, Julianne Carrot, Italian Cucumber, and Vine Ripe Tear drop tomatoes. Served with a selection of handmade dressings
\nTraditional Caesar Salad<\/strong>
\nChopped Romaine Lettuce, herb garlic croutons, shaved parmesan cheese, with Four Seasons Caesar Dressing<\/p>\n

Strawberry Spinach Salad<\/strong>
\nFresh Picked Spinach, goat cheese crochets, sliced strawberries, toasted almonds and my own vanilla mixed berry Vinaigrette.<\/p>\n

Mediterranean Salad<\/strong>
\nMixed Spring Greens and Chopped Romaine, with Artichoke Hearts, Pepperoncini, Black and Green Olives, Red Bell Pepper, Feta Cheese and Marinated Mushrooms.<\/p>\n

Four Seasons Chicken Salad<\/strong>
\nBed of Spring Greens and Chopped Romaine topped with Kelly\u2019s Grandmothers famous recipe of Chicken Salad with vine ripe tomato.<\/p>\n

Pasta Salad<\/strong>
\nAl dente pasta mixed with Sun Dried Tomato, Artichoke Hearts, Sweet Bell Pepper, Fresh Herbs and Extra Virgin Olive Oil.<\/p>\n

Hot Plates<\/h1>\n

Meat Loaf<\/strong>
\nTraditional and one of Pensacola\u2019s new favorites<\/p>\n

Wine Chicken<\/strong>
\nFresh Perdue chicken breast braised in Chardonnay wine and cream, Then topped with Italian and Japanese bread crumbs. Then oven roasted till melt in your mouth tender.<\/p>\n

Beef Tips over Rice<\/strong>
\nSlow roasted hand cut beef round sirloin, with our own blend of spices and minced onion, finished in a rich demi- brown sauce. , served with, fluffy white rice.<\/p>\n

Meat or Vegetable Lasagna<\/strong>
\nLayered Thick Flat Pasta Shells, Ricotta Cheese, Ground Beef or Saut\u00e9ed Vegetables. Then Baked in bubbly goodness, then topped with our own Marinara and Parmesan Cheese.<\/p>\n

Spaghetti and Meatballs<\/strong>
\nMeatballs cooked in Four Seasons Italian red gravy<\/p>\n

Baked Ziti<\/strong>
\nPenn\u00e9 tossed with Homemade Meat Sauce and Topped with Mozzarella Cheese.<\/p>\n

Oven Roasted Chicken<\/strong>
\nOven roasted boneless chicken breast with varying preparations that change with the seasons.<\/p>\n

Southern Fried Chicken<\/strong>
\nArmeta\u2019s Fried Chicken just the way Grandma would have done it. Simple is Best for this Dish.<\/p>\n

Country Fried Chicken<\/strong>
\nBoneless breast of chicken. Battered, in seasoned flour, and then deep fried. Served with Saw Mill Gravy.<\/p>\n

Chicken de Rhone<\/strong>
\nPenn\u00e9 boneless checken breast, topped with Artichokes, Sun Dried Tomato, Bell Pepper, in a lemon parmesean cream sauce<\/p>\n

top<\/a><\/p>\n

Southern Fried Boneless Pork Chop<\/strong>
\nThese, Pork chop are double battered in Kelly\u2019s corn flour breading. Flash deep fried. Crispy, moist and delicious!<\/p>\n

Oven Fried Chicken Parmesan<\/strong>
\nBoneless chicken breast, dusted with Panko Bread Crumbs and Grated Parmesan Cheese, then baked in the oven. Ladled lightly with Marinara and topped with mozzarella.<\/p>\n

Trinidad Chicken<\/strong>
\nSeared boneless chicken breast, then cooked into a rich chunky tomato sauce, with artichoke hearts, black olives and fresh garlic. Served over orzo pasta.<\/p>\n

Ginger Crusted Chicken with Pineapple Chutney<\/strong>
\nLightly breaded in a ginger crust, flash fried then topped with an aromatic pineapple chutney.<\/p>\n

Chicken Cordon Bleu<\/strong>
\nChicken Breast Stuffed with Sugar Glazed Ham and Aged Swiss cheese, breaded in seasoned bread crumbs and then baked. Then finished with a light cream sauce.<\/p>\n

Spinach and Feta Stuffed Chicken<\/strong>
\nBoneless Chicken Breast with Saut\u00e9ed Spinach and Crumbled feta, diced mozzarella and roasted peppers. Rolled in Italian Bread Crumbs, then baked in the oven.<\/p>\n

Peppered Beef with Penne Pasta with White Mornay Sauce<\/strong>
\nCracked pepper crusted sliced beef sirloin, tossed in Penne pasta, summer vegetables, in a creamy white cheese sauce.<\/p>\n

Pot Roast<\/h1>\n

top<\/a>
\nBoneless Pork Loin prepared to your liking here are some of our chef\u2019s suggestions:<\/strong><\/p>\n