Seasons 52 Introduces New Autumn Menu Seasonal Menu Features Subarashii Kudamono Pears, Manchester Farms Quail and Prince Edward Island Mussels, plus Premium Gamay from Georges Duboeuf

ORLANDO, Fla., Sept. 17, 2013 /PRNewswire/ -- Seasons 52, the fresh grill and wine bar restaurant, introduces its new seasonal menu with offerings perfect for fall, including mushrooms, butternut squash, Manchester Farms quail and Asian pears from Subarashii Kudamono.  The autumn dishes, which include appetizers, entrees, sides and a signature Mini Indulgence, will be available through mid-December. 

Tree-ripened and hand-picked at their peak, Subarashii Kudamono Asian pears are prized for a juicy, crisp texture and delicious flavor.  The Eastern Pennsylvania orchard is recognized for its traditional, heirloom style of growing and range of varietals.  In early October, Subarashii Kudamono pears will be featured in an organic baby spinach salad topped with toasted pine nuts and gorgonzola cheese.

South Carolina's Manchester Farms is the country's premier producer of farm-raised quail and is renowned for its quality.  Manchester Farms Quail is stuffed with mushroom risotto, roasted to perfection in a brick oven then served with spinach, bacon and a sauce made with 15 year aged balsamic vinegar.

Capturing the rustic flavors of autumn, the seasonal Roasted Mushroom Flatbread features black trumpet, oyster and Portobello varieties. The trio of mushrooms is complemented by a delicate garlic confit, spinach and green onions atop Seasons 52's signature, crisp flatbread.  A mist of truffle oil provides the finishing touch to this seasonal starter. 

Highlights of the autumn menu also include:

  • Lemongrass Steamed Black Mussels featuring Prince Edward Island mussels in a Thai green chile sauce, served with grilled sesame toast
  • Butternut Squash Soup topped with crisp shiitake mushrooms and chives
  • Maple Glazed Roasted Half-Chicken featuring FreeBird Chicken served with roasted autumn vegetables, including carrots, parsnips and cippolini onions
  • Brussels Sprouts roasted with garlic and topped with a parmesan-bacon crust
  • Pumpkin Pie Mini Indulgence with a ginger snap crust

"Autumn is the season of harvest and rustic cooking," says Chef Cliff Pleau, Executive Chef at Seasons 52. "Roasting and caramelizing vegetables and poultry in our brick oven really brings out the flavors that are the essence of the season."

In addition, Jolie Saison, a premium Gamay wine, has been added to the "Drink Them Before They're Famous" wine list, which features insider wines that are on the verge of becoming highly rated and widely recognized.  Master Sommelier George Miliotes traveled to France to create this exclusive, unparalleled blend with famed winemaker Georges Duboeuf.

Challenging convention, Miliotes and Duboeuf selected Gamay grapes from three separate growing areas - Ardeche (25%), Comte Tolosan (25%) and two Beaujolais Crus (50%) - to create Jolie Saison.

"The Gamay from Ardeche brings color and mid-palate and really helps make this wine very distinct," says Miliotes.  "Flesh and more color, fruitiness and mouthfeel comes from the Comte Tolosan site, and the complexity and bones comes from the Beaujolais Crus."

"Gamay pairs beautifully with food, and Jolie Saison is no exception," says Miliotes.  "From salmon to quail to filet mignon, this wine is a perfect complement to the flavors on our fall menu."

Seasons 52 changes its menu four times per year with weekly fresh features that capture the season.  The seasonal menu offerings, as with all dishes offered at the restaurant, feature techniques such as wood-fire grilling and brick-oven cooking that bring out the natural flavor of carefully sourced and timely ingredients, allowing guests both the freedom to indulge and the ability to eat well. 

About Seasons 52
Seasons 52 is a fresh grill and wine bar featuring a seasonally inspired menu and an award-winning international wine list.  Evoking the fresh appeal of the farmer's market, we strive to feature the freshest ingredients at the peak of ripeness and prepare our dishes through natural cooking techniques like wood-fire grilling and brick-oven cooking.  The result is a promise that no menu item is more than 475 calories.  From our signature flatbreads and Mini Indulgence desserts to our international selection of 100 wines, including more than 52 offered by the glass, guests feel both the freedom to indulge and the ability to celebrate living well.  For more information, please visit www.Seasons52.com, like us on Facebook at Facebook.com/Seasons52 or follow @Seasons52 on Twitter.  

SOURCE Seasons 52



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