Spring is in the Air at Seasons 52

Last week, we had the opportunity to attend an event at Seasons 52 where they would be debuting their new spring menu. Brett and I have wanted to try this place since it first opened, so this provided to be a good introduction to the restaurant. While we were not seated in the main dining room as this was a private event, just from walking in, we could tell that the ambiance was very inviting. We even noticed a piano man at the bar by the entrance. Anyway, we could not wait to see what we would be trying that night.

If you weren’t already aware, Seasons 52 is a chain operated by Darden Resaurants (their brands also include Red Lobster, Olive Garden, and Capital Grille) but the large space definitely didn’t have the atmosphere of one. Their whole concept is based on fresh, seasonal ingredients, and they change their menu four times a year. Also, nothing on the menu is more than 475 calories, and that includes their “mini indulgences” desserts.

We were able to try several items on the new spring menu, which ranged from starters to entrees to those decadent desserts, as well as wine pairings for each course. Let’s just say I stared at my wine while Brett indulged.

We arrived a little late to the event but the servers were very accommodating and still let us try their well-known flatbreads to start. I particularly enjoyed the plum tomato flatbread, which included fresh basil, roasted garlic, and parmesan cheese. Someone detected a hint of lavender in there and they were right, as that was mixed into the crust. The artichoke and goat cheese flatbread was very light and perfect for spring.

Next came the tomato and Haas avocado salad. The server mentioned they use Haas avocados because they are available right at the start of spring and have a higher fat and taste content. I loved the combination of tomato, avocado, balsamic, and arugula, and would definitely come back and make a meal of that with the add-on of chicken or another protein.

For our entrees, we all shared the Columbia River steelhead trout, lamb t-bone chops, and spicy snow peas with shitake mushrooms. I really liked the trout, and had no idea that that particular type was part of the salmon family. It paired well with the spring vegetables, basmati rice, and lemongrass sauce. I’m sure it also balanced well with the recommended Botani Moscatel, but I digress.

I know that Brett’s favorite was the lamb t-bone chops as he had three of them and couldn’t get enough. He commented how he generally doesn’t order lamb because it is so fatty and gamey, but these pieces of meat were incredibly lean and flavorful. Even more amazing were the truffle mashed potatoes that accompanied the chops. We all asked how it was possible for them to be low-fat, and they answered that the chef uses fat free sour cream instead of butter or cream. Amazing!

The snow peas were a nice side dish and we enjoyed the contrast of the crunchy peas together with the meaty mushrooms and almonds, but I don’t think I would call them spicy, more like sweet and savory. That dish was paired with the Lioco Indica Rose from Mendocino which we were told is 100% natural with no additives. This is a wine that is hard to obtain on the east coast, and we will definitely look for it when we are out on a trip to California in a few months.

Finally, the desserts. We had heard about these small desserts, but until you see them all together it is hard to grasp just how many varieties and indulgences there really are. They had everything from mango cheesecake to rocky road to pecan pie. We tried several of them and I have to say that my favorite might have been the key lime pie, but the chocolate peanut butter was pretty amazing too. Bottom line – none of these are more than 300 calories, so indulge!

Their menu changes every 13 weeks, so you have plenty of time to check out some of these new items, plus some staples. I could definitely see us going back for the flatbreads and desserts alone. But I know Brett is still thinking about that lamb t-bone too, so a return trip is definitely on the horizon.