MENU
The heart of Seasons Rotisserie and Grill is our open style exhibition kitchen. We use perfectly seasoned, locally cut, solid oak as the heat source for our famous grill and rotisserie and craft each item on our menu with our customers in mind. We utilize as many local products as possible and our customers love supporting our local farms, economy, and a sustainable food system. We have some legacy items that we feature year round while offering a menu that changes with each season and additional daily specials, variations, and features. Seasonal, local, fine dining and variety is our passion! With an internationally recognized, award winning wine list you are sure to find something to perfectly complement your unique farm to table dining experience.
Seasons prides itself on our friendly, knowledgable and professional service. We go to great lengths to ensure quality and consistency and host weekly wine education and tastings for our staff. Service is attentive and personal, allowing for an enjoyable, unhurried dining experience.
FALL 2024
Tuesday – Friday from 11:30 – 9:00
Saturday 4:00 – 9:00
Reservations recommended!
We look forward to serving you!
Fresh ~ Seasonal ~ Exceptional
We don’t just buy it, we make it.
APPETIZERS
BELGIAN MUSSELS & FRITES 14 oz of PEI mussels, shallots, white wine, garlic, butter, house cut frites 24
RANDOM ACTS OF COOKING Chef Jason’s daily appetizer special.
Ask your server for today’s creation from the kitchen 18
FLASH FRIED CALAMARI Seasons’ fire roasted tomato salsa, lemon aioli, fresh cilantro 16
HOISIN GLAZED BBQ PORK RIBS fall off the bone tender,
spicy Asian slaw A Seasons Classic! 20
SEASONS’ CHARCUTERIE BOARD Chef selected fine cheeses and cured meats. Choose mix of meats and cheeses or choose only meat or only cheese, house bacon-almond brittle, seasonal fruits, mustard ‘caviar’, grilled bread 3 for 22/ 5 for 32
SMOKED SALMON DIP oak smoked Skuna Bay salmon, whipped with cream cheese and house spices, chips from our friends at Zia Taqueria 18 GF
CHEF JASON’S STUFFED JALAPENOS bacon wrapped chorizo & shishito jalapenos, baked to order, blackberry coulis. 17 GF Our spin on a classic bar appetizer
SALADS
SEASONS’ HOUSE SALAD red leaf lettuce, tomatoes, toasted pecans, diced cranberries, diced fall apples, crumbled goat cheese, pear vinaigrette 11
CLASSIC CAESAR* tender hearts of romaine, garlic croutons,
shredded Parmesan, house made Caesar dressing 13
SPINACH SALAD tender spinach, roasted and diced butternut squash, toasted pumpkin seeds, shredded carrots, crumbled applewood smoked bacon, sherry-mustard vinaigrette 10
FIELD GREENS & PEACH SALAD oak grilled peaches, crumbled goat cheese, house pecans, bacon, blueberry-balsamic vinaigrette 12
MUFFALETA OLIVE SALAD fresh mozzarella rounds, olive tapenade, Italian tomatoes, grilled ciabatta, fresh basil, drizzle of EVOO 15
SIDES
CUP SOUP OF THE DAY
HAND CUT FRITES
SPICY ASIAN SLAW
MASHED CHEDDAR & BACON SWEET POTATOES
BUTTER & GARLIC BROCCOLINI
SAUTÉED LOCAL MUSHROOMS
BUTTER AND GARLIC BRUSSELS SPROUTS
BUTTERNUT SQUASH RISOTTO
CULINARY TEAM LED BY CHEF JASON SUTTON
CULINARY LEAD TYLER HILGEDICK
LOCAL OWNERS KAREN AND WAYNE BARGER
GENERAL MANAGER MARGARET RANALLI
FLOOR MANAGER BRANDON STERN
EACH CHECK CONTAINS 1.7% RECOVERY FEE
PROVISIONS
SEASONS FAMOUS GRILLED CHEESE Gruyere, Gouda, cheddar and Parmesan cheese mix. inside cheesy crusted Texas Toast, house cut fries, gherkins 19 **add avocado or back 2 each
LOBSTER SLIDERS Jason’s Imperial lobster recipe! (2) large lobster cakes seasons with Dijon, ancho and Old Bay, served on slider buns, with house cut fries 18
ROTISSERIE RIBEYE DIP HOAGIE rubbed with KB’s spicy beef mix, slow roasted over the spit on the oak fire, caramelized onions, smoked Gouda, tomato aioli, served on grilled Amaroso roll, truffled frites, beef jus for dipping 22 add Hatch diced green chiles 2
SMOKED SALMON FLAT BREAD oak smoked salmon, herbed cream cheese, pickled red onions, capers, piled on toasted naan bread 21
GRILLED CHICKEN ALFREDO 5 oz grilled chicken breast, house Alfredo sauce, bed of fettuccine, shaved Parmesan 21
BOWL SOUP OF THE DAY ask server for today’s soup 10
FALL VEGETABLE PUTANESCA olive tapenade mix, imported Italian tomatoes, tossed with fettuccine and topped with shaved Parmesan 23 Add: grilled chicken 9 , wild shrimp 16, salmon filet 18 or grilled beef cut of the day MP
CROSS CREEK RANCH WAGYU BURGER grilled to your requested temperature, lemon aioli, LTO, house brioche roll, hand cut fries 22
Add smoked Gouda, white cheddar, diced green chiles, applewood smoked bacon 2 each GF BUN OPTION +$1
FISH AND CHIPS 6 oz battered and flash fried Atlantic cod, house slaw, fries, lemon-caper aioli 22
ENTREES
SPIT ROASTED HALF CHICKEN
Signature Dish! brined, rubbed with KB’s poultry spice mix and roasted on the spit, finished on the oak grill, bacony butter and garlic Brussels sprouts, sweet potato & cheddar mashers, herbed sherry jus 32 GF
SKUNA BAY GRILLED SALMON nestled on butternut squash risotto, butter & garlic local Humble Fungi mushrooms, topped with artichoke-tomato relish 38 GF
PAN ROASTED DUCK BREAST pan seared to perfection, served with house cheddar and bacon sweet potato mashers, local sauteed mushrooms, savory pan sauce, cherry demi glace 41 GF
BEEF STEAK CUT OF THE DAY 10 oz beef cut of the day, grilled to perfection over the oak fire, house mashers, butter and garlic broccolini 40 GF
Make it SURF AND TURF! Add: wild shrimp16 salmon 18
KB’S BOLOGENESE PASTA KB’s most requested recipe! Cross Creek Ranch ground beef, spicy Italian sausage, garlic, red wine, onions, San Marzano tomatoes, slow simmered, served over fettuccine, topped with shaved Parmesan 28
CHICKEN TINGA grilled chicken thighs, stewed with chipotle chiles in adobo, Brussels sprouts, bed of butternut squash risotto 26 GF
GRILLED PORK TENDERLOIN rubbed with KB’s Pork spice blend, grilled to order over the oak fire, sauteed butter and garlic broccolini, bed of butternut squash risotto, topped with grilled peach chutney 33 GF
KB’S SPICE BLENDS AVAILABLE HERE!
SPICY BEEF RUB, POULTRY RUB, OR KC STYLE PORK RUB
DESSERT MENU
DESSERT
Vanilla Bean Crème Brulée 9
*Suggested Pairing: Chãteau Laribotte Sauternes
Seasons’ Famous Tiramisu 9
vanilla & espresso crème anglaise
*Suggested Pairing: Sambuca Romana
Strawberry Shortcake 10
House baled shortcake, fresh strawberries, whipped cream
*Suggested Pairing: Bubbles of the Day
Secret Toffee Pudding Cake 8
Individual chocolate cake, salted caramel whiskey sauce
*Suggested Pairing: Taylor Tawny 10 Year Port
Housemade Ice Cream 4.5
Ask about today’s flavors
Jason’s KeyLime Pie 7
traditional Southern recipe
graham cracker crust
Suggested Pairing: House Margarita
ESPRESSO~CAPPUCCINO~COFFEE
Seasons’ Organic House Blend from Desert Sun Roasters
Selection of Hot Teas
PRIVATE PARTY MENU OPTIONS
Package One
$61 per person
3 Course – Salad – Entrée- Dessert
plus taxes, fees, and gratuity
**(customize the heading with a special greeting/message or company logo)**
SALAD
Seasons House Salad
red leaf lettuce, tomatoes, cucumbers, shredded carrots, house croutons,
Parmesan-peppercorn dressing
CHOICE OF ENTRÉES
Spit Roasted Rotisserie Chicken
house mashed potatoes, butter and garlic green beans,
sherry-chicken jus
or
Flat Iron Steak & Frites
red wine demi-glace, house cut truffle frites
or
Vegetable Fettuccine
spinach, summer squash, green beans, roasted red peppers, parmesan,
basil-pecan pesto
CHOICE OF DESSERT
Crème Brûlée
Seasons’ Tiramisu
SOFT DRINKS INCLUDED
Coffee, Tea, Sodas
$60 per person
plus taxes, fees, and gratuity
Package Three
4 Course – Appetizer – Salad- Entrée- Dessert
$85 Per Person
plus taxes, fees, and gratuity
**(customize the heading with a special greeting/message or company logo)**
APPETIZERS
Steamed Mussels
PEI mussels, shallots, white wine, garlic, basil, butter, frites
Chef Charcuterie Board
Five(5) WAY
assorted cheeses and meats from around the world.
House made bacon almond brittle, gherkins, mustard ‘caviar’, grilled bread
Seasons Famous Hoisin Ribs
fall off the bone tender, house Hoisin BBQ sauce, Asian slaw
CHOICE OF SALADS
Classic Caesar Salad
tender romaine, garlic croutons, housemade Caesar dressing,
parmigiano-reggiano
Seasons House Salad
Hand torn red leaf lettuce, toasted pecans, dried cranberries, diced fall apples, crumbled goat cheese, pear vinaigrette
CHOICE OF ENTRÉES
Steak and Frites
Classic bistro fare! red wine demi, house cut truffle fries
Skuna Bay Grilled Salmon
Sauteed local mushrooms, butternut squash risotto,
topped with artichoke-tomato relish
Fall Vegetable Puttanesca
olive tapenade mix, Italian tomatoes, tossed with fettuccine
shaved parmesan
Spit Roasted Rotisserie Chicken
house mashed potatoes, butter and garlic green beans,
sherry-chicken jus
CHOICE OF DESSERT
Crème Brûlée
Jason’s Chocolate Ganache Squares
Tiramisu
SOFT DRINKS INCLUDED
Coffee, Tea, Sodas
$85 per person
plus taxes, fees, and gratuity
Package Two
$75 per person
3 Course – Appetizer- Entrée – Dessert
plus taxes, fees, and gratuity
**(customize the heading with a special greeting/message or company logo)**
SHARED APPETIZERS
Steamed Mussels
PEI mussels, shallots, white wine, garlic, basil, butter, frites
and
Hoisin BBQ’d Baby Back Ribs
fall off the bone tender, spicy Asian slaw
CHOICE OF ENTRÉES
Fall Vegetable Puttanesca
olive tapenade mix, Italian tomatoes, tossed with fettuccine
shaved parmesan
or
Chicken Tinga
grilled chicken thighs, stewed with chipotle chiles in adobo,
Bacon sauteed Brussels sprouts,
butternut squash risotto
or
Grilled 10 oz. Beef Steak Cut of the Day
sweet potato mashers, butter and garlic broccolini
CHOICE OF DESSERT
Crème Brûlée
or
Jason’s Chocolate Ganache Squares
SOFT DRINKS INCLUDED
Coffee, Tea, Sodas
$75 per person
plus taxes, fees, and gratuity
VIP All Inclusive Package
$125 Per Person – All Inclusive
4 Course – Appetizers- Salad- Entrée- Dessert
**(customize the heading with a special greeting/message or company logo)**
APPETIZERS
Spanakopita
layers of crispy, flaky phyllo dough and a rich spinach and feta cheese
Meatballs
Italian style meatballs with vodka sauce
Flash Fried Calamari
grilled tomato salsa, lemon aioli
CHOICE OF SALADS
Seasons Caesar Salad
house made Caesar dressing, imported Parmesan cheese,
house croutons
Seasons House Salad
Hand torn red leaf lettuce, toasted pecans, dried cranberries, diced fall apples, crumbled goat cheese, pear vinaigrette
Muffaletta Salad
Olive tapenade, fresh mozzarella, basil, EVOO marinated tomatoes, grilled ciabatta
CHOICE OF ENTRÉES
Skuna Bay Grilled Salmon
Sauteed local mushrooms, butternut squash risotto,
topped with artichoke-tomato relish
Peach Pork Tenderloin
KB spice mix seasoned and grilled, butternut squash risotto, butter garlic broccolini, peach chutney
Cherry Glazed Duck
Classic Season’s preparation, house bacon and cheddar sweet potatoes, sautéed mushrooms, cherry demi glaze
Seasonal Oak Grilled Beef Cut of the Day
10 oz cut of the day, butter and garlic broccolini,
house bacon cheddar sweet potatoes
CHOICE OF DESSERT
Crème Brûlée
Jason’s Chocolate Ganache Squares
Tiramisu
SOFT DRINKS INCLUDED
Coffee, Tea, Sodas
$125 per person Inclusive of taxes, fees, and gratuity
OUR STORY
Seasons offers a classic bistro setting, the charm of a western ski town, and friendly, knowledgeable staff. Seasons is the original fine causal dining destination in Historic downtown Durango with an emphasis on fresh local in-season ingredients. We work closely with our local producers to create a delicious and inspired dining experience for you. We feature traditional American fare with new farm and world inspired ingredients and flavors. Check out our current seasonal menus and know that our constantly changing and award winning wine list awaits you.
The main dining room has excellent views of downtown Main Street. We have a beautiful shaded patio for warm weather dining. We also have two private dining room options, perfect for your gathering, be it an office meeting, holiday party, or special event. Each room is equipped with a large flat screen TV that adapts to your laptop. Our Tasting Room seats up to 10 people, and the Wine Cellar seats up to 24. Reservations Recommended for these rooms. Customized menus available.
