Earlier this week I attended a Spring Menu tasting at Season’s 52 with my girl, Krystle and let me start by saying. I love when restaurants switch up their menus with the seasons. Change is good and this spring menu did not disappoint!
For starters we mingled with other guests while enjoying a few cocktails and Venezuelan wines.
My favorite cocktail of the hour was this Strawberry and Basil martini!
The Strawberry Basil martini and the Meyers Lemonade paired beautifully with the flatbread course.
The Lobster & Fresh Mozzarella Flatbread was my favorite of the two. It had succulent pieces of lobster, roasted sweet peppers, slivered scallions, and lobster sour cream, embedded within melty mozzarella. The star of this dish was the lemon zest sprinkled on top. It paired perfectly with the Meyer’s Lemonade.
Champagne paired wonderfully with the Crispy Procuitto Flatbread made with camembert cheese and topped with chervil. I particularly enjoyed the crunch from the asparagus.
During this time we also had the opportunity to meet Chef Buckner who assured us we were in for a treat. For the Chef’s dinner, we’d be enjoying 6 courses of amazing dishes made with the freshest ingredients, paired with some of the best wines in house.
For starters we had the Chef’s Spring Amuse Bouche which was an incredible bite consisting of grilled salmon, seasoned to perfection in a roasted tomato sauce. It was the ideal amuse because it prepared the palette and definitely had us eager for the next course. It paired beautifully with Aveleda Vinho Verder, Portugal ’14.
Our second course was a beautiful Spinach Salad with juicy strawberries, pea tendrils, toasted pine nuts, gorgonzola, and a delicious 15 year aged balsamic drizzle. If I had to describe Spring as a salad, this would be it. It paired nicely with Tilia Torrontes Salta, ’14/’15.
For our third course we had Caramelized Grilled Sea Scallops with Lemon Risotto. The scallops were cooked perfectly and the risotto was creamy with sweet peas and red peppers in every bite. This dish was nicely paired with Mer Soleil, Central Coast ’13/’14.
The fourth course was one of my favorites of the evening and a must try menu item. It is perfect for spring! It was the
Meyer Lemon Ricotta Ravioli. It was cooked in a brown butter sauce so it had a slight crisp and was topped with roasted red peppers and English peas. It was absolutely delectable and paired beautifully with Sinskey Carneros ’12.
The fifth course was my favorite dish of the evening! It was the Asian Glazed Chilean Sea Bass with organic black rice, snow peas, and shitake mushrooms. The fish was so tender and flaky, the black rice was like none I’ve ever tasted, and the Asian glaze was divine, taking the dish over the top. This course paired nicely with Selbach-Oster, Mosel ’14.
Kystle had the Wood-Grilled Rack of Lamb with spring vegetables, Yulkon gold mash potatoes, and shallot jus. The meat was well seasoned and tender and the veggies were a nice compliment. This dish was paired with my favorite wine of the evening. It was a South African red wine called De Toren Fusion V., Stellenbosch ’12/’13. It had woody undertones and I have to say was one of the best red wines I’ve ever had the pleasure of tasting.
As if we weren’t already stuffed to capacity, we had to make room for the final course! We got the mini indulgence desserts sampler! Needless to say we cleaned these little bad boys out, completely! Every last one! They were all delicious but of the 7, my favorites were the pecan pie, amaretto cake, and key lime pie.
I’ve been to Season’s 52 a few times prior to this evening and have enjoyed each visit but I must admit this was by far my favorite experience! Season’s 52 is known for keeping their dishes under 500 calories but I think I exceeded that limit this evening, happily. Their new Spring menu is outstanding! Everything we tasted was delicious. The service was impeccable and it was just a wonderful evening all around!
Thanks so much for stopping by and please check out the new Spring menu at Season’s 52, you’ll be glad you did!