Four times a year, you can expect to find the menu at Seasons 52 change along with the seasons. Right now, the restaurant is offering its Spring Menu items which is a little lighter than those from last season.
The new additions include Artichoke-Stuffed Artichoke Leaves ($9.95) with organic arugula, Parmesan drizzled with a balsamic glaze. Individual artichoke leaves are topped with a mixture of artichokes and breadcrumbs and served atop a bed of argula. I’ve tried this on several occasions and enjoy its sweet-tart flavors from the dressing and balsamic reduction.
Tomato & Hass Avocado Salad ($8.95) is great if you’re looking for a delicious salad. Organic arugula, balsamic glaze with generous chunks of tomatoes and Hass avocados make this one of my favorite salads around.
I’m a big fan of the restaurant’s various flatbreads and Portobello Mushroom Flatbread ($10.50) with four cheeses, spinach, roasted garlic and truffle sour cream is simply delightful. Great to share or as a light meal for one, these flatbreads are crispy, flavorful and loved by all.
Mediterranean Shrimp Salad ($16.20) is average — not one of my favorites — but as a salad, suffices with organic greens, garbanzo beans, roasted peppers, cucumbers and feta cheese.
The same goes for Grilled Tiger Shrimp Penne Pasta ($18.25), again, not one of my top choices, but a light option with spring asparagus and oyster mushrooms in a light lemon-basil sauce.
Grilled Lamb T-Bone Chops ($25.95) is my kind of entree. The chops are seasoned well with asparagus, truffle mashed potatoes and red wine glaze. If you love meat, you’ll love these chops, it’s a simple ‘meat and potato’ dish for under 475 calories — what more can you ask for?
I usually stay away from veal for humane reasons, but when I found out that the one served here was free range, I decided to give it a try. Grilled Free Range Veal Porterhouse Steak (26.25) is prepared medium rare and served with the most flavorful rainbow carrots I’ve tasted. The grain-mustard jus adds more flavor to the meat already brushed with the mustard before grilling. This was a definite winner!
Columbia River Steelhead Trout was grilled boneless rainbow trout served on top of basmati rice with spring vegetables in a lemongrass sauce shiitake ($21.95). I like trout a whole lot more than salmon and find this a filling, yet light option for days when I don’t want red meat. The lemongrass was too subtle to detect but I loved the edamame and shiitake mushrooms with the rice.
The seasons last only 3 months so go try these out before the menu changes again for summer.
3333 Bristol Street
Costa Mesa, CA 92626