When seasons change, so does the menu at Seasons 52. Seasonality isn’t just a marketing gimmick; fresh ingredients at their peak prepared with rustic cooking techniques in a sophisticated setting is integral to the Seasons 52 experience. They recently launched a new Autumn menu, so we popped into the Cherry Hill Mall location to check it out.
Click for full menu [Credit: Marilyn Johnson]
Ingredients that are “good now” — mushrooms of all kinds, various autumn squashes, sweet potatoes, heritage carrots, apples, Bosc pears to name a few — are profoundly represented on the Autumn menu. If warm, rich flavors excite you, this menu is sure to please.
The Pearfect Storm [Credit: Marilyn Johnson]
Cocktails are no exception. Appropriately named the Pearfect Storm, it is autumn in a glass — Absolut Pear Vodka, St. Germaine elderflower liqueur, Bosc pears, and thyme. So fruity and refreshing. One of the best cocktails I’ve had in a while. And you know I like my cocktails. 😉
Butternut Squash Soup [Credit: Marilyn Johnson]
Two seasonal soups are featured; a luscious Butternut Squash Soup and an earthy Porcini Mushroom Bisque. Both exceptionally flavorful. The butternut squash soup was bright, aromatic, and velvety smooth in texture. The shiitake mushrooms were a nice garnish and offered a lovely burst of umami flavor, but I would have liked them cooked a bit more as they came off slightly rubbery. In any event, a taste of Autumn with every spoonful.
Porcini Mushroom Bisque [Credit: David Johnson]
The porcini mushroom bisque was rich and packed a savory punch of flavor. Delish!
Braised Short Rib & Aged Cheddar Flatbread [Credit: Marilyn Johnson]
Seasons 52 is well-known and appreciated for their various flatbreads. Our fabulous server Tyler suggested we try the Braised Short Rib & Aged Cheddar Flatbread. So glad we took him up on the suggestion. I’m usually not one to be impressed by flatbreads, but this was outstanding. The combination of tender pieces of short rib, pickled red onions, golden beets, horseradish crema, and micro cilantro was spectacular. We’d go back just to eat this again!
Cedar Plank-Roasted Salmon [Credit: David Johnson]
Since Tyler knocked it out of the park with the flatbread recommendation, we allowed him to suggest our entrees as well. I went with the Cedar Plank-Roasted Salmon and hubby with the Wood Grilled Filet Mignon. I was blown away by the salmon; maybe some of the best I’ve ever had. It was perfectly roasted with just a touch of char on top adding a hint of smokiness. So flaky and tender, too! The accompanying mustard-dill sauce is reminiscent of a classic, zingy Scandinavian-style. The companion to the succulent salmon was a medley of roasted autumn veggies (spaghetti squash, golden beets, and heritage carrots) and crushed potatoes served in mini cast iron skillet. You don’t see spaghetti squash on too many menus so that was a nice surprise. Absolutely outstanding!
Wood Grilled Filet Mignon [Credit: David Johnson]
Hubby’s Filet Mignon was just as magnificent. The high-quality cut of meat (6 oz. portion) was cooked to a perfect medium-rare, his preferred temp. Mouthwateringly tender thanks to a quick braising in a piquant red wine sauce. It was served on a bed of creamy Yukon gold mashed potatoes and generously topped with luxurious roasted mushrooms. Accompanying this winning duo was a fresh bunch of blanched broccolini, a surprisingly welcome green addition to the plate. A slice of roasted red tomato added a splash of extra color to round out the dish. Colorful and delectable!
Lake Sonoma Cabernet ’15 [Credit: Marilyn Johnson]
We both had a glass of wine with our entrees. Hubby had a glass of properly big and rich ’15 Cabernet Sauvignon by Lake Sonoma, complimenting the intense flavor of the steak quite nicely. While I adored a glass of not-too-dry, not-too-sweet ’14/’15 Selbach QBA Riesling. I could have drank a whole bottle of it!
Selbach QBA Riesling [Credit: Marilyn Johnson]
When at Seasons 52, you don’t leave without having a mini indulgence! I had to have the mini Pumpkin Pie indulgence — spice cake, pumpkin mousse, whipped cream and topped with a gingersnap cookie. HEAVENLY! No pic, thanks to a wonderfully welcome food coma! 😉
We honestly love Seasons 52. It is our favorite chain by far. It doesn’t even feel like a chain restaurant. The upscale vibe, top-notch food, and exceptional service will have you feeling like you’re dining in the highest end restaurant. You’ll feel in very good hands.
We love the fact that you can eat the bar, too. It’s big enough and the bar stools are really comfortable. It’s no wonder this is a popular after-work, happy hour spot!
Seasons 52 Prix-Fixe Harvest Menu — $29/pp
Can’t wait to go back for the Harvest Menu, a prix-fixe deal of 3-courses for $29/pp. Select glasses of wine will be $6, and I hear they will be receiving some freshly fermented Sauvignon Blanc from the California harvest. How good does that sound? Stay tuned!
*Special thanks to CJ Weiss of Seasons 52 for arranging our visit. Our opinions are our own.