Hor d'oeuvres from Food for All Seasons
Buffet menus from Food for All Seasons
Formal Dinner Menu suggestions from Food for All Seasons
Buffet menus from Food for All Seasons




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catering wedding dinners showers parties
Catered formal wedding dinners
These menus are just samples and suggestions
This is by no means our complete repertoire... Feel free to ask for suggestions or about any new menus we are creating!

Menu #1

Pre-set:

Steamed Asparagus
with Smoked Salmon Vinaigrette

Served:

Sauteed Herbed Chicken Breast
wrapped in Pancetta and served with a Rhubarb-Caramelized Onion Sauce
Medley of Rice Grains with Toasted Pecans
Saute of Fresh Seasonal Vegetables
French Bagguette with Rosettes of Lovage Butter


Served:

Mixed Organic Greens,
dressed in a Michigan Maple Vinaigrette with Caramelized Sweet Potato and Beet Strings and dabbles of Goat Cheese
Grilled Rack of New Zealand Lamb
with a Macedamia Nut and Fresh Herb Crust and sauced with a Cabernet Sauvignon Jus and Fresh Ginger
Potato and Shiitake Mushroom Gratin
Saute of Snap Peas and Red Capsicum
Angel Biscuits
with Passion Fruit Butter and Chili Aioli

Served:

Chilled Shrimp with
Tomato, Dill, Orange and Brandy
Marinated Angus Fillet of Beef Tenderloin
topped with Housemade Pesto
Warm Swiss Chard, Zucchini and Beets
Housemade Herbed Spaetzle
Salad of Arugula and Watercress
dressed in a Port Vinaigrette with Roquefort and Toasted Hazelnuts
Crusty Herbed Brioche-Style Rolls

Menu #2

Pre-set:

Salad of Baby Spinach and Micro Fennel
with Crispy Gnocchi, Shaved Parmesean and White Truffle Oil

Served:

Honey and Sesame Crusted Sea Bass
served on Toasted Israeli Couscous with a Wild Mushroom and Eggplant Broth, accompanied by a Star Anise-Infused Sauce
Saute of Julienned Peapods, Carrots and Flowering Kale
Herbed Petite Pan with Butter

Served:

Crispy Smoked Michigan Lake Trout Cake
served on a Sorrel Buerre Blanc with Chive Accents
Grilled Quail
served on a Bed of Soft Polenta,
with Quail Essence, Roasted Red Peppers, Snap Peas and Pine Nuts
Roasted Loin of Michigan Buffalo
accompanied by a Puree of Herb Infused Navy Beans with a Saute of Michigan Fiddlehead Ferns, and a Warm Michigan Cherry Sauce
Assorted Brioche style Rolls prepared by Brewbakers
Confit of Michigan Rabbit,
accompanied by a Salad of Pissenlit and Green Deer Tongue dressed in a Shallot Vinaigrette

Formal sitdown dinners starting at $24.99 per person.
We are also offering family style menus and service, call for details.

ann arbor, MI