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
Jonathan Za Bala says
Just read an article on free range veal. they said it may not taste like normal veal. Did the free range veal taste different than traditionally raised veal?
Mad Hungry Woman says
I don’t usually eat veal but this one had good flavor, I couldn’t tell you if it tasted like traditionally raised veal since I haven’t eaten enough of it to tell the difference.