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Seasons 52 new Autumn menu 2013 debuts

Cedar-Plank Roasted Salmon & Vegetables red bliss potatoes, dill-mustard sauce, grilled lemon

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


Seasons 52, the fresh grill and wine bar restaurant, recently released their new seasonal menu with ingredients accenting the fall season, including lots of mushrooms, butternut squash, Manchester Farms quail and Asian pears from Subarashii Kudamono, available through mid-December. I think almost every autumn dish I tried recently at their menu tasting had some mushrooms in it…delicious.

The seasonal Roasted Mushroom Flatbread is a tasty appetizer, featuring black trumpet, oyster and Portobello varieties with truffle oil, garlic confit, spinach and green onions atop Seasons 52’s signature, crisp flatbread.

South Carolina’s Manchester Farms is the country’s premier producer of farm-raised quail and is renowned for its quality. Seasons 52’s succulent Manchester Farms Quail (a favorite of mine at a recent media event) 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.

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.


Seasons 52’s sous chef Rosanna

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

“The Gamay from Ardèche 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 Comté 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 .

Organic Arugula grilled portobello mushrooms, truffle dressing, shaved Parmesan cheese

Maple Glazed All-Natural Roasted Half Chicken autumn harvest vegetables, zesty chicken jus

Oak-Grilled Filet Mignon cremini mushrooms, steamed leaf spinach, mashed potatoes, red wine sauce

Pumpkin Pie with Ginger Snap Crust

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