‘Tis the Season for Seasons 52’s spring menu

Seasons 52 changes their menu each season, so you may be wondering why it’s not named Seasons 4. Well, the moniker was determined by math. The menu includes weekly specials in addition to the seasonal menus, and of course, there are 52 weeks in the calendar year. So technically, the menu changes 52 times per year.


They also favor “natural cooking techniques,” such as wood fire grilling. The flatbreads are cooked in a brick oven.


I recently sampled the seasonally-inspired spring menu items, paired with wines from Seasons 52’s award-winning international wine list. The sophisticated-casual vibe of Seasons 52 was evident even during my lunchtime visit. Here are the items I sampled:


Zardetto Prosecco – This Italian sparkling white wine is light and bubbly like champagne. It’s more dry than sweet, similar to the taste of champagne.


Artichoke and Goat Cheese Flatbread Pizza – This is loaded with artichokes and chunks of goat cheese. I’m not a huge artichoke fan, but I’m crazy about cheese, so I enjoyed this item and its blend of flavors.
Ripe Plum Tomato Flatbread Pizza– Tomatoes are the star of this mild and tasty flatbread. The flatbread’s crust is crispy but the rest of the flatbread is soft, so it should satisfy your crust(y) preference.
Aveleda Vinho Verde – This Portuguese white wine has a hint of peach flavor. It’s semi-sweet, so it may appeal to most wine drinkers, whether or not you prefer sweet or dry wines.



Artichoke Stuffed Artichoke Leaves – The artichoke leaves are stuffed with artichokes and drizzled with balsamic glaze. I anticipated it being artichoke overload, but it wasn’t. Greek vinaigrette dressing and parmesan cheese are a nice contrast in the bed of peppery arugula in center of the plate.


Tomato and Haas Avocado Salad – A sherry and balsamic glaze give it a bold flavor, which complements the arugula-based salad. The mildness of the tomato and avocado provide a nice contrast. Grilled bruschetta strips are crisp yet tender.
Strawberry Kir Royal – New to the menu, fresh strawberry and agave nectar give it some sweetness. Vodka and Zardetto Prosecco wine give it a unique flavor.

Columbia River Steelhead Trout – The trout is tender and somewhat mild, so even those who aren’t fish fanatics may enjoy it. Lemongrass sauce provides a nice citrusy contrast. Basmati rice is under the trout, but doesn’t become soggy as a result. Spring vegetables make this a bright, colorful entrée.
Grilled Spring Asparagus – Roasted pepper salsa and feta are excellent on the asparagus, and provide a bit of smokiness. Olives are also included in this item. This is one of my favorites.
Spicy Snow Peas and Shiitake Mushrooms – Sesame, ginger, sweet chili sauce, lime, srirachi and char siu give the Asian glaze a pleasant, unique flavor. Almond slivers provides a bit of crunch and color contrast.
Allegrini Palazzo della Torre Corvina Veronese – A second fermentation from dried grapes make this dry red wine a great accompaniment to meat. It has hints of vanilla and dark fruit.



Dessert is my favorite part of a meal, but with ten Mini Indulgences to choose from, I had to limit my indulgence. Other Mini Indulgences include red velvet cake, cheese cake and key lime pie. Here are the items I sampled:


Chocolate Peanut Butter Mousse Mini Indulgence – This moist chocolate cake, combined with peanut butter and chocolate bits, tastes like a high-end peanut butter cup, and is one of my favorites.
Pecan Pie Mini Indulgence – Loaded with pecans and light yet rich vanilla mousse.
Strawberry Shortcake Mini Indulgence – This is a slight variation of the classic American dessert, with its lemon cake. The lemon complements the fresh strawberries, and is one of my favorites.
Belgian Chocolate Rocky Road Mini Indulgence – This is similar to the Chocolate Peanut Butter Mousse Mini Indulgence with its chocolate cake and chocolate bits, but marshmallows are included in this one. Nuts are a common rocky road ingredient, but aren’t included. This is one of my favorites.
Mocha Macchiato Mini Indulgence – Moist chocolate cake and coffee and vanilla mousses create a rich mocha flavor. This is ideal for the coffee junkie.
Fresh Fruit Mini Indulgence – This is made with seasonal fruit and varies. Strawberries and pineapples were included in mine, and were fresh and juicy.
Riesling Auslese – This dessert wine is sweet and fruity, and excellent with most desserts, especially fruity desserts like the Strawberry Shortcake Mini Indulgence. This is my favorite wine.



The new spring menu is available until June 18. For more information, visit seasons52.com.

click to enlarge ‘Tis the Season for Seasons 52’s spring menu - Juliette Cassistre
Juliette Cassistre
‘Tis the Season for Seasons 52’s spring menu

Seasons 52 has introduced a spring menu, which is available for the remainder of the spring season. The bright, cheery colors of springtime produce inspire Seasons 52’s colorful culinary creations, which are attractive to both the eyes and the taste buds.

In addition to being attractive to the eyes and taste buds, the creations are also attractive to the waistline, because none of the items on the menu total more than 475 calories. Since fresh ingredients are the stars, and aren’t overpowered by rich, heavy, calorie-laden sauces and ingredients, Seasons 52 can pull it off. Even the Mini Indulgence desserts clock in at 475 calories. Being a fan of mini-sized desserts myself, I know how that’s possible. It’s because it’s a MINI indulgence, not a monster indulgence, like the desserts options on the majority of restaurant menus.

click to enlarge ‘Tis the Season for Seasons 52’s spring menu - Juliette Cassistre
Juliette Cassistre
‘Tis the Season for Seasons 52’s spring menu

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