Artichokes, steelhead trout, organic arugula and strawberries are featured on Seasons 52’s new spring menu, which debuts on March 20.
“During the spring, farmers’ markets and grocers are full of fresh, vibrant produce, such as rainbow carrots and vine-ripened tomatoes,” Cliff Pleau, senior director of culinary at the 21-unit Darden Restaurants brand, said in a statement. “We are inspired by these bright spring flavors to create memorable dishes that excite the palate.”
The new items are:
• Artichoke & Goat Cheese Flatbread with leaf spinach, balsamic onion and roasted peppers
• Artichoke-Stuffed Artichoke Leaves with organic arugula, Parmesan cheese and balsamic glaze
• Tomato & Haas Avocado Salad with organic arugula, balsamic glaze and grilled bruschetta
• Columbia River Steelhead Trout with spring vegetables, basmati rice and lemon grass sauce
• Spicy Snow Peas & Shiitake Mushrooms with roasted almonds
• Lamb T-bone Chops with asparagus, truffle mashed potatoes and red wine glaze
• Tiger Shrimp Penne Pasta with asparagus and oyster mushrooms in a light lemon-basil sauce
Two cocktails also have been added to the spring menu:
• Strawberry Kir Royal: Strawberry-infused organic vodka, organic agave nectar and Prosecco
• Strawberry Basil Fusion: Strawberry-infused organic vodka, organic agave nectar and basil
In addition, five new wines have been added:
• Aveleda Vinho Verde, Portugal 2010/2011, suggested as an aperitif or to pair with flatbreads
• Lioco Indica Rosé, Mendocino, Calif., 2011, which sommelier George Miliotes said goes with nearly everything on the menu.
• Zardetto Prosecco, Treviso, Italy NV, which also is being used in the Strawberry Kir Royal.
• Botani Moscatel, Sierras de Málaga, Spain 2010, intended to pair with seafood
• Allegrini Palazzo della Torre Corvina Veronese, Italy 2008/2009, suggested with meat dishes
Named for its frequently changing menu, Seasons 52 opened in 2003 as a restaurant and wine bar targeting an affluent, health-conscious clientele, with none of the menu items containing more than 475 calories.
Contact Bret Thorn at bret.thorn@penton.com.
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