Seasons 52 unveils their autumn menu in Costa Mesa, California

I have been a big fan of Seasons 52 since my first visit to their Fort Lauderdale location during the 2008 STS   (Society of Thoracic Surgeons) Conference where I managed the exhibition booth for Cardiogenesis. Fort Lauderdale is a beautiful location and has many dining choices. A couple of the sales reps and I headed over to see what Seasons 52 was all about. It was amazing to see how seasonal produce and meats were created with utmost care and visual appeal. In 2011, I also went to the Orlando location where one of my friend’s wanted to take me since I am such a foodie. He was disappointed that I already knew about Seasons 52 but I was so glad to go. Now, I don’t have to travel across the country to eat at Seasons 52 with a closer location at South Coast Plaza.

 

Here are some features from the new autumn menu:

Duck Wing “Lollipops” ($10.40) are tossed in a Korean gochujang red chili glaze and topped with sesame seeds. Duck wings are tender and much richer in flavor that chicken. It holds up well to the spicy gochujang, but would love a little more sweetness to come through. This is a very unique dish with beautiful presentation! Rating: 4.7/5

Artisan Cheese Fondue ($9.90) is made with cave-aged Gruyere and cheddar served with assorted breads. The gruyere is pungent with a strong flavor. It is perfect for the cheese connoisseur like myself. The cheese stayed perfectly gooey and worked well with all the different types of breads presented. Pita bread would be a great addition to the bread basket. Rating: 4.9/5

Mediterranean Braised Lamb Shank ($25.60) is served with autumn vegetables and Yukon mash. This is a great hearty autumn dish with the rich, tender lamb and Yukon potatoes. The fresh green beans lighten up the dish for an interesting contrast. Rating: 5/5

Roasted Manchester Farms Quail ($26.00) stuffed with mushroom risotto atop leaf spinach and bacon with a balsamic demi-glace. This is a very ample portion with three quails. The quail meat is tender and perfectly cooked. The mushroom risotto stuffing is excellent with an earthy flavor and creamy texture. The balsamic demi-glace drizzled over the quail adds a sweetness and a little acidity to the dish. Bacon adds a smoky, salty flavor which pairs well with the spinach. Rating: 4.5/5

Truffle Mac ‘n’ Cheese en Brodo ($6.70) is made with cave-aged Gruyere, cheddar, truffle zest, and panko crust. It definitely has the aroma and flavor of truffles but could be slightly cheesier as it was a little light. The panko adds a crunchy texture. The mushrooms add an earthy flavor and meaty texture. Rating: 4.5/5

And you can’t leave without trying some of Seasons 52 desserts!

Pumpkin Pie ($3.00) is layered with pumpkin mousse and gingersnap cookie. This tastes like a healthy version of pumpkin pie. It is more pumpkin/squash flavor forward and slightly teeters on savory. The mousse has a velvety texture. This definitely a light dessert! Rating: 4.1/5

Belgian Chocolate S’mores ($3.00) is layered with chocolate cake, rocky road mousse, toasted marshmallow, and chocolate-dipped graham cracker. This is a very dense and rich dessert. It is an upscale s’mores chocolate explosion. The presentation is a work of art! This would pair perfectly with a hot cup of coffee. Rating: 4.6/5

Raspberry Chocolate Chip Cannoli ($3.00) is layered with ricotta, mascarpone, chocolate chips, raspberry sauce, and cinnamon cannoli shell. This tastes exactly like a cannoli from an Italian bakery. The ricotta and mascarpone consistency is perfect with lots of mini chocolate chips. The raspberry sauce adds a sweet tangy touch. I love that the cannoli shell is whole and you can dip it in like a spoon. Rating: 5/5

After shopping at South Coast Plaza, let the autumn winds sway you into Seasons 52 for a lovely dining experience!

Atmosphere: 5 out of 5 stars

Décor: 5 out of 5 stars

Service: 5 out of 5 stars

Food: 5 out of 5 stars

For more information:
Seasons 52

3333 Bristol St.

Costa Mesa, CA 92626

+1.714.437.5252

Hours: Sunday through Thursday from 11 a.m. to 10 p.m.; Friday and Saturday from 11 a.m. to 11 p.m.

Parking: Free shopping center parking