Season’s 52 Fresh Grill New Spring Menu

Season’s 52 menu changes with the seasons, and with the beginning of spring comes a whole new set of dishes. We were invited to Season’s 52 to a preview, sampling of their new menu.

Here’s a brief look at the sampling menu:

  • Ripe Plum Tomato Flatbread
  • Artichoke & Goat Cheese Flatbread
  • Artichoke-stuffed Artichoke Leaves
  • Tomato & Haas Avocado Salad
  • Columbian River Steelhead Trout
  • Lamb T-Bone Chops
  • Spicy Snow Peas & Shiitake Mushrooms
  • Mini Indulgence Desserts (individual servings of classic desserts)

For the first course we had Ripe Plum Tomato Flatbread made with fresh basil, roasted garlic and melted parmesan cheese; Artichoke & Goat Cheese Flatbread made with spinach, balsamic onion and roasted peppers; and Artichoke-Stuffed Artichoke Leaves stuffed with artichoke, arugula, Parmesan cheese and balsamic glaze. Both of the flatbreads were very good. Basil and spinach provided fresh flavors on a crispy, thin piece of dough. The stuffed artichokes were richer in flavor and creamier in consistence, in comparison to the flatbreads. All three items were light, but flavorful making them great starter dishes.


First course was followed by a salad; a Tomato & Haas Avocado Salad composed of organic arugula, balsamic glaze and grilled bruschetta.


For the main course we had Columbia River Steelhead Trout served with basmati rice and seasonal vegetables (cherry tomatoes and snow peas), Lamb T-Bone Chops served with asparagus and truffle mashed potatoes and Spicy Snow Peas & Shiitake Mushrooms with roasted almonds. My favorite was the lamb, though it could have been cooked a bit less for my taste, the lamb was juicy, tender and it’s flavor was mild, unlike some cuts of lamb that have a stronger flavor. I also liked the trout and basmati rice, it was very light and refreshing all thanks to the lemongrass broth.





By the time dessert was served, I was quite full. Fortunately, dessert was served in nearly bite-sized, shooter style glasses. There was a large variety of deserts such as Key Lime Pie, Red Velvet Cake to name a few. Pearleen and I shared a few of them and I wish I could have tried every one of the, but I had to throw in the towel.


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2 Responses to “Season’s 52 Fresh Grill New Spring Menu”

  1. April 3, 2012 at 9:54 am #

    looks good def need to make it out there as its been a while.

    • Pearleen Buchala
      April 5, 2012 at 1:15 pm #

      I like how their menu changes with the seasons; it keeps it new!

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