Seasons Distinctive Catering

Profile

This venue is closed.

Chef-owners Marc Tessitore and Robert Zimmerman pride themselves on their attention to detail and guarantee that one or both of them will attend every event, no matter the venue. Past menus have included roasted-vegetable-and-potato Napoleon with asparagus purée and candied-ginger crème brûlée. Passed hors d’oeuvre range from $14 to $20; buffet and plated dinners are $45–$75.