The best of Seasons.

Does winter have you feeling down?  I know the feeling.  And while this winter may have been quite mild, it does not help the fact that the sun has been setting before and after most of us go to and from work.  You know what does help? 
Dining at Seasons 52.
After my recent visit to Seasons this fall, I was kindly invited back to try their winter menu.  I can now say that I have tried dining during every season.  Of course that doesn’t mean I won’t be back.  I have yet to dine 52 times a year, trying their ever changing weekly menu!
I always love trying one of their refreshing and unique cocktails so I decided to taste a seasonal creation,


SuperFruit Martini, Veev Açai Spirit, Pom pomegranate-blueberry juice with organic agave nectar. 
The cute blueberry garnish had me hooked before I even took a sip! I loved that it was sweet, but not too sugary.    And of course I am a huge POM fan so I couldn’t resist!
To start our meal we chose:
Rosemary & Parmesan Cheese Crispbread


and Garlic Chicken Flatbread with balsamic onions, roasted red peppers and mozzarella cheese. 


Out of the two flatbreads my favorite was the garlic chicken.  I love that it was cheesy but not overwhelmingly so.  And the balance of the toppings were just right… perfect amount of chicken and veggies.  Each bite that I took was crispy, cheesy and gave a great veggie crunch.
If you’d like to try making your own flatbread at home, try this recipe that Seasons 52 shared with me!  I am definitely going to make these for a future post.
Next Jay and I each had a salad.
I tried:
Organic Arugula Salad with truffle dressing, Portobello mushrooms and Parmesan cheese.


I’ve been loving salads with arugula lately so this really hit the spot.  The salty-ness of the Parmesan cheese went perfectly with the peppery flavor of the arugula, topped with the creamy richness of the truffle dressing…and the earthy flavor of the hidden Portobello mushrooms made it an amazing mix of salad ingredients.  This will definitely be something that I recreate!  Jay even loved the salad, though I don’t think he knew their were mushrooms hiding within the arugula Winking smile
Jay tried:
Organic Tomato Stack Salad with blue cheese, crispy chopped bacon, arugula and balsamic glaze.


I loved the presentation!!! The layers of tomato, bacon, red onion and blue cheese were gorgeous.  It was a pretty hearty salad that could actually be a meal!  Definitely a tastier and fancier spin on a wedge salad.
With dinner I had a glass of Honig, Sauvignon Blanc, Napa ‘10/’11, a sustainable, crispy, fruity white wine.


For the main event I had:
Grilled Swordfish Steak – over shrimp risotto with broccoli, carrots and roasted golden beets.


I have never tried a fish cooked so perfectly!!! It was tender and flakey…just how a great piece of fish should be cooked.  And the creamy shrimp risotto left me wanting to keep eating even though I was feeling rather stuffed.  I also loved the yellow beets, a perfect winter veggie.
And for some extra green I tried these stuffed mushrooms that had spinach inside and toasted cheese on top!


Jay tried:
Springer Mountain Farms All-Natural Chicken Cabernet with vegetables and Lundberg organic wild rice.


Jay loved the chicken and said that it was cooked perfectly.  He also enjoyed the Cabernet sauce and I ate most of his mushrooms that were tasty!
Of course we had room left for a mini indulgence! 


I had the carrot cake and Jay had rocky road.  Both were phenomenal!! There really isn’t a better dessert that you can end a meal with.  A few bites with a ton of flavor. So satisfying yet you don’t have to feel guilty!!
If you’d like to try a mini indulgence at home here is another recipe that Seasons 52 shared with me!
Not only was the food healthy and beyonf tasty, the service was attentive and everyone made us feel like we were the most important people in the restaurant.  You just can’t beat a great meal and great service.  Our experience was amazing and I can’t wait to see wait Seasons has in store for Spring! 

2 thoughts on “The best of Seasons.

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