CHOICE OF STARTER TO SHARE
Ahi Tuna TARTARE
handline tuna, wasabi-avocado mousse, tropical salsa (480 cal)
Grilled Artichokes with preserved lemon hummus
celery hearts, radishes, green olives (490 cal)
Lump Crab and Shrimp-Stuffed mushrooms
creamed spinach, panko breadcrumbs (240 cal)
select two EntréEs
Kona-Crusted Prime Sirloin*
roasted Brussels sprouts and mushrooms, brandy cream sauce (590 cal)
Wood-Grilled Salmon
Yukon mash, roasted pepper chutney, lime butter (550 cal)
SOUTHERN-STYLE SHRIMP AND GRITS
chorizo, bacon, stone-ground cheddar grits (570 cal)
HAND-ROLLED LASAGNA
butternut ricotta, kale, mushrooms, tomato-basil sauce (550 cal)
FIRE GRILLED AND BRICK OVEN-ROASTED
MEANS MORE FLAVOR TO SHARE.
At Seasons 52, flavor is
everything. It’s why our
produce is always 100%
fresh, never frozen and our
entrées are oak-fire grilled or
brick oven-roasted for fuller
flavor that is naturally lighter.
DISHES SHARED ARE
EVEN BETTER WHEN PAIRED.
STAGS’ LEAP, THE INVESTOR BORDEAUX BLEND, NAPA VALLEY
Leap into a world of dark berry, black licorice, pepper and coffee with
this full-bodied Bordeaux blend. Bold but approachable, it’s excellent
with our Bistro Steak or Hand-Rolled Lasagna.
LOVEBLOCK, PINOT NOIR, NEW ZEALAND
It’s love at first sip – and second, and third. With flavors that hint
of black plum, cherry and dried herbs, this wine pairs beautifully
with our Wood-Grilled Salmon or Bistro Steak.
SEA SUN BY CAYMUS, CHARDONNAY, NORTHERN CALIFORNIA
With wines like this, it’s always Chardonnay season. Notes of green
and yellow apple, peach, pineapple and baking spices make it the perfect
accompaniment to our Wood-Grilled Salmon and lighter appetizers.
ANTORINI, PEPPOLI CHIANTI CLASSICO, ITALY
From the oldest winemaking family in the world, this light-bodied red tastes
of cherries with hints of violet and cedar spice and is perfect with lighter
appetizers, red meats and, of course, our Italian-inspired Hand-Rolled Lasagna.
