Seasons 52 New Spring Menu: Nothing Over 475 Calories
Seasons 52 announced the launch of its spring menu this week. It focuses on positive lifestyle benefits.
"During the spring, farmers' markets and grocers are full of fresh, vibrant produce such as rainbow carrots and vine-ripened tomatoes," said Cliff Pleau, the restaurant's senior culinary director. "We are inspired by these bright spring flavors to create memorable dishes that excite the palate. By pairing them with fresh food, such as Columbia River Steelhead Trout, and using natural cooking techniques like wood-fire grilling, our menu delivers flavorful, thoughtfully prepared dishes for spring."
New items include artichoke and goat cheese on flatbread with leaf spinach, balsamic onion, and roasted peppers. A tomato and Hass avocado salad is served with organic arugula and grilled bruschetta. One of the heart-healthy dishes created by Chef Pleau is the mildly spicy snow peas mixed with shiitake mushrooms and topped with roasted almonds. The restaurant has lamb T-bone chops -- three of them, with a veggie and a side of truffle-infused mashed potatoes lightly sprinkled with a red wine glaze. The chops are cooked on an oak wood fire, which gives the meat a savory flavor.
Also new: tiger shrimp penne pasta with asparagus and oyster mushrooms, which is drenched in a light, lemon-basil sauce. For fish lovers, the trout is served on a bed of basmati rice surrounded with spring vegetables and a lemongrass sauce. Chef Pleau uses locally grown produce but also has many ingredients flown in from elsewhere when it's difficult to find what he needs.
Seasons 52 changes its menu four times a year, and here's the surprise: Nothing is more than 475 calories. From the flatbreads and appetizers to all entrées and even the mini-desserts, everything is low-cal. And master sommelier George Miliotes has chosen wines such as Rieslings that pair perfectly with the desserts and keep the caloric intake to a minimum.
Located on Miracle Mile, the restaurant boasts an interior with subdued lighting and non-intrusive music that allows for conversation and relaxation. It's casual yet sophisticated, with a knowledgeable, attentive waitstaff. Plenty of street parking and several nearby public garages are available too.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- Broken Shaker Named One of The World's 50 Best Bars 2015
Sat., Oct. 3, 8:00pm
Sat., Oct. 24, 7:00pm
Sat., Oct. 31, 8:00pm
Thu., Jan. 14, 7:00pm
- Pubbelly To Transform Into a More Polished "Pubbelly 5.0"
- Miami Restaurant Sales Recover as Closings Slow