new fall menu items at Seasons 52

It’s that time of year again when restaurants revamp their menus to reflect the changing season. Seasons 52 prides itself in incorporating seasonal produce into the menus and I was able to try some new fall menu items which embodied an autumnal air about them even if the soCal weather isn’t helping us along in any shape or form.

Now, you know I’m not a big drinker, nor do I talk about wines much, but this time, I was quite pleased with some of the wines paired with our meal so I will mention the ones which stood out.

Portabello Mushroom Flatbread ($10.95) has been featured before and I was happy to see it return. Meaty slices of portabello sits atop the thin crispy flatbread the restaurant is known for. I love mushrooms and these are full bodied in both aroma and taste.

One of the new items — Double Hummus & Sea Salt Lavash ($7.50) — was quite lovely. I especially liked the salty crispy lavash which I enjoyed even on its own. The minted edamame hummus was mild in flavor while the red roasted chili hummus packed a slightly stronger punch. I liked both but the latter definitely stood out a little more than the other since I love bold flavors when it comes to food.

(For photo purposes, the flatbread was moved to create a better shot. It usually is served standing up in a cone in between the two plates of hummus).

I was extremely surprised by Cider-Glazed Grilled Chicken Skewers ($9.95) expecting them to be….. well….. chicken skewers. These tender pieces of chicken was so moist and having been marinating in the cider glaze, produced a nice, even flavor throughout. The accompanying Fuji apple slaw was also rather tasty with a slightly sweet finish, working together with the acidity of the cider. Topped with sun-dried cranberries and toasted pumpkin seeds, you get a mouthful of textural contrasts in every bite.

The pairing for the chicken skewers was Farrier Andiron Semillon, Alexander ’09, a crisp, light white wine which wasn’t too dry and worked well with the sweet tartness of this dish.

The Maple Leaf Farms Sesame Duck Salad ($15.25) makes a reprise this fall, with chopped greens, apples, mint, cranberries, butternut squash and toasted pecans. I’ve had this dish before and really like the freshness of the mint with the crunch of the pecans. The portion makes for an ample entree, or you can share it as a starter.

Seasons 52′s use of All-Natural Piedmontese meat is apparent throughout the year and this fall, they are featuring a Bone-In Strip Steak 11oz ($28.95) served with roasted asparagus, cremini mushrooms and Fingerling potatoes.

However, the star of the evening was definitely Manchester Farms All-Natural Grilled Quail ($25.95 dinner only), succulent quail perfectly prepared and served with truffle mushroom risotto, leaf spinach and roasted cipollini onions with balsamic glaze.

With the main courses we were given two wines, but I definitely liked the Michael David Petite Petit, Petite Sirah, Lodi ’09/’10 the best. In fact, it was my favorite wine of the night. Smooth, rich, and incredibly sexy, this red complemented both the steak and the quail perfectly.

If you’re familiar with the restaurant’s Mini Indulgences ($2.75 each), on top of all the familiar dessert shooters, the new pumpkin pie with ginger snap crust is an absolute must for pumpkin pie lovers. Adorned with a house-made ginger snap cookie, this was a dessert even my non-sweet palate couldn’t say no to.

I always suggest you visit when there has been a menu change. The months go by rather quickly and before you know it, the winter menu is in place and you’ve missed out on the wonderful fall items.

This week, Seasons 52 has generously donated a dinner for two to giveaway. Leave me a comment with your FULL name, along with the reasons you love fall for a chance to win. Entries close on Sunday. Good Luck!

Seasons 52
3333 Bristol Street
Costa Mesa, CA 92626
Tel: 714-437-5252

Seasons 52 on Urbanspoon

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11 thoughts on “new fall menu items at Seasons 52

  1. Fall means heartier fare, of which I’m a fan! The return of rich, savory flavors is always welcome. I also LOVE pumpkin pie spice-related flavors :)
    -Stephanie Han

  2. I love fall because I think of it as snuggle season. I start to get sick of the skimpy summer clothes that I had been so happy to put on only a few months before and I am more than happy to switch to soft cuddly layers of fall clothing. I love the darker skies and falling leaves. Everyone jokes that our seasons don’t change here is So Cal but we know they do – they are just more subtle.

  3. Fall just feel so right after the heat of summer. I long for some slow cooked stew or soup on a cool Fall evening that just would feel too heavy in summer. The squash is incredible in Fall as well as root veges.

  4. I love fall weather and the falling leaves. I love roasting root vegetables and making hearty soups and stews. Deirdre Campagna

  5. Fall is amazing for so many reasons! College football, Halloween, pumpkin everything, wearing boots and hats, back to school time, Thanksgiving! Ahh, it’s the best :)

    -Joanna cook

  6. When I saw the quail in your review it instantly makes me think of Fall & the cozy feeling of such meals paired with wine & a nice fire! Now I’m looking forward to a change in weather!

  7. The food looks amazing! I know Spring and Summer bring beautiful tomatoes and stone fruit, but I’ve always preferred the bounty Fall brings– butternut squash, sweet potatoes, turnips, earthy mushrooms and fingerling potatoes. Thank you for this giveaway!

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