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Seasons 52 rolls out spring menu

Artichokes, steelhead trout, organic arugula and strawberries are featured on Seasons 52’s new spring menu, which debuts on March 20.

“During the spring, farmers’ markets and grocers are full of fresh, vibrant produce, such as rainbow carrots and vine-ripened tomatoes,” Cliff Pleau, senior director of culinary at the 21-unit Darden Restaurants brand, said in a statement. “We are inspired by these bright spring flavors to create memorable dishes that excite the palate.”

The new items are:

Artichoke & Goat Cheese Flatbread with leaf spinach, balsamic onion and roasted peppers
Artichoke-Stuffed Artichoke Leaves with organic arugula, Parmesan cheese and balsamic glaze
Tomato & Haas Avocado Salad with organic arugula, balsamic glaze and grilled bruschetta
Columbia River Steelhead Trout with spring vegetables, basmati rice and lemon grass sauce
Spicy Snow Peas & Shiitake Mushrooms with roasted almonds
Lamb T-bone Chops with asparagus, truffle mashed potatoes and red wine glaze
Tiger Shrimp Penne Pasta with asparagus and oyster mushrooms in a light lemon-basil sauce

Two cocktails also have been added to the spring menu:

Strawberry Kir Royal: Strawberry-infused organic vodka, organic agave nectar and Prosecco
Strawberry Basil Fusion: Strawberry-infused organic vodka, organic agave nectar and basil

In addition, five new wines have been added:

Aveleda Vinho Verde, Portugal 2010/2011, suggested as an aperitif or to pair with flatbreads
Lioco Indica Rosé, Mendocino, Calif., 2011, which sommelier George Miliotes said goes with nearly everything on the menu.
Zardetto Prosecco, Treviso, Italy NV, which also is being used in the Strawberry Kir Royal.
Botani Moscatel, Sierras de Málaga, Spain 2010, intended to pair with seafood
Allegrini Palazzo della Torre Corvina Veronese, Italy 2008/2009, suggested with meat dishes

Named for its frequently changing menu, Seasons 52 opened in 2003 as a restaurant and wine bar targeting an affluent, health-conscious clientele, with none of the menu items containing more than 475 calories.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

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